That worked better…

Since I actually do need bread I chickened out on the 50/50 thing. I used more like 20% whole wheat.

And with that, it rose quite nicely indeed.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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6 Responses to That worked better…

  1. R says:

    Adding some gluten powder can allow a higher whole wheat flour content. I suspect your local grocery stores of questionable quality probably don’t sell it out of bulk bins but Bob’s Red Mill does sell packages that can be ordered online.

  2. RCPete says:

    My wife and I are gluten allergic and we get some stuff from Bob’s Red Mill. If at all possible, try to get it at a local store. Online prices and shipping were prohibitive, but there are a few stores that sell Bob’s stuff. The Kroger affiliate has a good selection here (Southern Oregon). YMMV.

  3. Mike says:

    I’m glad that this time it worked better.

    Just a thought…

    I notice that on the mill there are three settings, course, bread and pastry. When you used the mill was the mill set on bread? And if so, by setting the mill on pastry the grind setting (which is finer then the bread setting), wouldn’t that get you a finer grind and make the dough easier to work with?

  4. Joel says:

    Yeah, next time I’ll try a finer setting.

  5. matismf says:

    Could you pass it back through the mill after the first grind???

  6. Joel says:

    I don’t think it would flow through the hopper very well, but I suppose it’s possible.

To the stake with the heretic!