I was cleaning out my baking cupboard, and found about ten pounds of whole wheat flour. I’m sure it’s all good, it was stored in ziplock bags very well sealed. I do also have a bag of gluten, which I understand is a good additive when making bread from 100% whole wheat.
Do y’all have any tips about making 100% whole wheat bread, so it’s nice and soft, and not too dense or chewy? I usually make whole wheat bread with a 1 to 3 ratio of whole wheat and AP or bread flour. Even then, I’ll add about 2 tsp of gluten per cup of whole wheat flour.
Any help or tips you might have would be very much appreciated!
Do y’all have any tips about making 100% whole wheat bread, so it’s nice and soft, and not too dense or chewy? I usually make whole wheat bread with a 1 to 3 ratio of whole wheat and AP or bread flour. Even then, I’ll add about 2 tsp of gluten per cup of whole wheat flour.
Any help or tips you might have would be very much appreciated!