Guest guest Posted December 18, 2009 Report Share Posted December 18, 2009 I too think you've written a helpful recipe and site! Some things you might consider: 1) Using a small (but capable) home grain mill to make very fresh and no doubt WHOLE wheat flour, for little more work but much more convenience, economy and flavor. Commodity prices for wheat rose and fell but bulk sacks of wheat berries are still a great food bargain and will keep wonderfully for a long, long time in a dry cool place. For me this is much more convenient than needing to run out and buy store-bought flour. Store bought " whole " wheat flour cannot truly be whole grain and have the shelf life necessary to sit for months without turning bad or losing some nutritional value. Also this gives you the ability to use rye, corn and other tasteful and interesting whole grains in your bread(!). 2) Using a sourdough starter in your recipe. Even if you rely on commercial baker's yeast for leavening, the starter reduces the glycemic index, adds flavor and lengthens shelf life of your finished bread -- all naturally. 3) Replace the oil with your own fresh-ground flaxseed, to make a healthier bread. Omega 3s and all. 4) If you're weighing your ingredients don't be afraid to specify the hydration of your dough, or even give a range you like to use even if it does vary (a little bit) from batch to batch. Take care, Slim , Brenda Wiley <wilfamban wrote: > > Alice, > > Thanks so much for the kind words. I created that site after, like you, trying and trying unsuccessfully to consistently get good whole wheat bread results. When I found this method from Laurel's Kitchen cookbook that works every time, I just wanted to share it!! > > Enjoy! > > Brenda > > > > ________________________________ > Alice Leonard <alice > > Just wanted to say a big thank you to whoever posted the link to www.make-your- own-bread. com. ... > Best wishes > Alice Leonard > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2009 Report Share Posted December 19, 2009 Hi Slim,Great points you added. For a while I did grind my own grains, but stopped that when I returned to work full time, deciding just to keep up with the bread baking, but not the grain grinding!!For anyone that makes bread regularly, sourdough is definitely a great way to go, since you'd use the starter on a regular basis.BrendaSlim <slim_langer Sent: Fri, December 18, 2009 10:54:36 AM Re: wholewheat bread -- ideas I too think you've written a helpful recipe and site! Some things you might consider: 1) Using a small (but capable) home grain mill to make very fresh and no doubt WHOLE wheat flour, for little more work but much more convenience, economy and flavor. Commodity prices for wheat rose and fell but bulk sacks of wheat berries are still a great food bargain and will keep wonderfully for a long, long time in a dry cool place. For me this is much more convenient than needing to run out and buy store-bought flour. Store bought "whole" wheat flour cannot truly be whole grain and have the shelf life necessary to sit for months without turning bad or losing some nutritional value. Also this gives you the ability to use rye, corn and other tasteful and interesting whole grains in your bread(!). 2) Using a sourdough starter in your recipe. Even if you rely on commercial baker's yeast for leavening, the starter reduces the glycemic index, adds flavor and lengthens shelf life of your finished bread -- all naturally. 3) Replace the oil with your own fresh-ground flaxseed, to make a healthier bread. Omega 3s and all. 4) If you're weighing your ingredients don't be afraid to specify the hydration of your dough, or even give a range you like to use even if it does vary (a little bit) from batch to batch. Take care, Slim , Brenda Wiley <wilfamban@. ..> wrote: > > Alice, > > Thanks so much for the kind words. I created that site after, like you, trying and trying unsuccessfully to consistently get good whole wheat bread results. When I found this method from Laurel's Kitchen cookbook that works every time, I just wanted to share it!! > > Enjoy! > > Brenda > > > > ____________ _________ _________ __ > Alice Leonard <alice > > Just wanted to say a big thank you to whoever posted the link to www.make-your- own-bread. com. ... > Best wishes > Alice Leonard > Quote Link to comment Share on other sites More sharing options...
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