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re: Baking with whole wheat flour - I have information for you

Misc.
DONATELLA:
Good Afternoon. Donatella, as you know & have just expierenced all-whole-wheat bread is rather dense (HEAVY).
The gluten protein strength equals & exceeds A/P flour. If you do not have Vital wheat gluten "No matter". If you have a vitamin C tablet about 500 mg cut it in 1/4 & with a rolling pin smash it (1/4)of it & then mix it in with flour..I suggest reducing your recipe to a 3/4 recipe & you will add 3 teas more water as well W.W flour requires more hydration than white flour. One of those teas. can be distilled vinegar.
Good Luck & have a nice day young lady.
~Chef Dunask.
MsgID: 116219
Shared by: CASS - LAS VEGAS
In reply to: ISO: whole wheat bred without any white flour...
Board: Cooking with Appliances at Recipelink.com
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