CWS4322
Chef Extraordinaire
We are researching which type of wheat to plant next spring. We picked up a 10 lb bag of red fife flour. The DH doesn't like how dense the bread is--(I love dense bread--reminds me of the breads I ate and made in Germany). Wondering if any bread makers would care to share their tricks and tips when using red fife flour and how to make it "fluffier." The recipe he used had egg in it. I suggested using milk (or buttermilk) instead of the water and adding a 1/4 tsp of citric acid or baking soda, letting it rise overnight (a no-knead recipe?).
Thanks!
Thanks!