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Old 05-05-2012, 10:07 AM   #11
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I also have some organic oat flour, want to make bread with .....but it has no gluten, right? So I would have to do some wheat flour?
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Old 05-05-2012, 10:16 AM   #12
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Whole wheat bread, which in North America doesn't need to contain any of the germ, often has some unpleasant flavours. I have noticed it in NA made whole wheat pasta too. Whole grain bread contains the germ and is often stone ground. I have never noticed the unpleasant flavours in that.
Whole wheat flours often have an unpleasant flavor / aroma because they have become rancid. The main reason for refining whole wheat into white flour is to minimize the rancidity problem.
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Old 05-05-2012, 10:20 AM   #13
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I also have some organic oat flour, want to make bread with .....but it has no gluten, right? So I would have to do some wheat flour?
You need to add it to something with gluten, e.g., wheat, kamut, spelt, etc.
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Old 05-05-2012, 10:23 AM   #14
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Whole wheat flours often have an unpleasant flavor / aroma because they have become rancid. The main reason for refining whole wheat into white flour is to minimize the rancidity problem.
I thought it was only the germ, which is usually missing from whole wheat, that went rancid. Wheat germ certainly goes rancid on its own.

It doesn't explain why whole wheat often has off flavours that whole grain wheat doesn't have.
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Old 05-05-2012, 10:40 AM   #15
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The grain keeps better in unground form.
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Old 05-05-2012, 11:10 AM   #16
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The grain keeps better in unground form.
That's certainly true. I would love to have a grinder for making grain into flour, but I don't know if I would use it enough to make it worthwhile and I don't really have space for any more kitchen gadgets.
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Old 05-05-2012, 12:04 PM   #17
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Interesting discussion!....so it's possible that the 5 lb bar of organic whole wheat flour, which I bought a year ago....might be rancid now? I kept it in a cool basement.
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Old 05-05-2012, 12:08 PM   #18
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Interesting discussion!....so it's possible that the 5 lb bar of organic whole wheat flour, which I bought a year ago....might be rancid now? I kept it in a cool basement.
It might be. Give it a sniff and make something small with it if it doesn't smell off.
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Old 05-05-2012, 12:14 PM   #19
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Interesting discussion!....so it's possible that the 5 lb bar of organic whole wheat flour, which I bought a year ago....might be rancid now? I kept it in a cool basement.
Sounds like it's there or well on its way. Shelf life for many of King Arthur brand flours are about 1 year. I try to extend shelf life of some of my flours by vacuum packing them in 1/2 gallon jars. Long cold fermentation (2 or more days) of some yeast doughs can help eliminate or reduce the rancid flavor.
You might want to fry up a big batch of whole wheat crullers. They can be frozen for later reheating.
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