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07-07-2008, 09:48 AM
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#21 | | | | | | | Senior Cook
Profile: Join Date: Oct 2004 Location: NE Ohio
Posts: 433
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Originally Posted by deelady  It sounds delish Barb, I already coppied it to try it sometime! Just wondering though why is it called Honey Wheat if there is no honey in it...?
Thanks for the great recipe! | I wish I knew! I'll have to have my ds check it out when he goes into work. He works at Outback. I hope you give it a try.
Barb
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07-07-2008, 03:06 PM
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#22 | | | | | | | Certified Master Chef
Profile: Join Date: Jan 2008 Location: Cicero, IL
Posts: 5,093
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Originally Posted by justplainbill You might want to check out Peter Reinhart's Whole Grain Breads. Seems whole wheat acts better when a poolish is used.
To my taste at least, whole wheat flour can also be used to make pretty good crullers. | I am working with whole wheat right now, so thanks I will check that out!
But, what is a poolish?
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07-07-2008, 05:24 PM
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#23 | | | | | | | Executive Chef
Profile: Join Date: Jan 2007 Location: Eastern Long Island, New York
Posts: 1,076
| | 'Whole-wheat poolish
1½ c. high-protein whole-wheat flour
¼ tsp. instant yeast
¾ c. water, at room temperature '
For the rest of the story see: Whole-wheat bread « Bake Bread | | |
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07-07-2008, 05:29 PM
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#24 | | | | | | | Certified Master Chef
Profile: Join Date: Jan 2008 Location: Cicero, IL
Posts: 5,093
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Ahhh, ok a pre-ferment (didn't even know what a pre-ferment was until now!). This is cool I am definitely going to give it a try here and see what I come up with!
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07-07-2008, 06:00 PM
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#25 | | | | | | | Executive Chef
Profile: Join Date: Jan 2007 Location: Eastern Long Island, New York
Posts: 1,076
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The soaker can also be important.
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