Timeline for Simple stone ground flour bread
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 21, 2017 at 17:54 | comment | added | Alaska Man | Stone ground flour is not exclusively whole wheat. I use ONLY stone ground flour of any variety because the giant mills with steel rollers over heat the flour and kill some of the nutrients and enzymes. | |
| Apr 21, 2017 at 12:43 | comment | added | Joe | There's a university food research lab that was experimenting w/ making bread from whole ground wheat (and not the separated & recombined stuff), but they are also working on strains of wheat / grains specifically for this purpose: thebreadlab.wsu.edu/about-the-bread-lab | |
| Apr 21, 2017 at 8:16 | comment | added | rumtscho♦ | +1, but still a small correction: You can certainly omit the salt. Salted bread is not the only bread flavor that's good, it is just a matter of most people being accustomed to it. | |
| Apr 21, 2017 at 4:37 | comment | added | Paul | Thank you for your reply. You are right about the salt! As for the flavor, I'm willing to try a bitter bread. I'm hoping to get a good baseline of technique and ratios for texture and density before I experiment with flavors. Do you have any tips to counteract the loss of tenderness from honey or the general density of whole wheat bread, aside from using some amount of bread flour? | |
| Apr 21, 2017 at 2:21 | history | answered | Sobachatina | CC BY-SA 3.0 |