Questions tagged [wheat]

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No Knead Bread comes out a tad gummy only in the center

I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water. I let it rise overnight or at least ...
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Wheat sourdough starter - “swamp” smell

Some time ago I have grown my own sourdough starter fed with 50/50 wholemeal rye & all-purpose wheat flour (with 100% hydration). It turned out great, it normally grows a bit over 2x in volume ...
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Refination processes for “whole” wheat and sugar in Italy

I heard several times that so called "whole" products (flour and cane sugar) are actually often (not always) built from refined ones "adding back" refined versions of what was taken out in the first ...
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Remedy a sourdough which used milled red winter wheat

I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to ...