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re: Baking bread with 100% whole wheat flour - Reply to Donatella

Misc.
Dear Donatella,

Try adding a few tablespoons of wheat gluten (click here) to your dough. Whole wheat flour is lower in gluten than white flour, and gluten helps the rising process. There is also a product called Bread Dough Enhancer (click here) by Lora Brody that you can purchase through King Arthur Flour. That product contains wheat gluten, diastatic malt and ascorbic acid. I hope this helps you out.

Marilyn
MsgID: 116218
Shared by: Marilyn, California
In reply to: ISO: whole wheat bred without any white flour...
Board: Cooking with Appliances at Recipelink.com
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