subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
An invitation to all to participate in a thread that focuses on making bread that uses whole grain flours as part of the final recipe. I thought it would be fun to have an on-going discussion of this technique - experiments, tips, opinions, failures, successes - oh yeah - recipes too. Even if you've never made bread in your life, keep reading...making bread is easy, flexible for busy schedules and lots of fun.
I'm hoping to start a long thread with posts of all kinds - not just recipes but comments, evaluations, musings, etc - all on the theme of making bread that includes flours other than OR in addition to white flour. (Kinda like a collective blog.) The ingredients couldn't be cheaper and no fancy equipment is needed. We all can afford to experiment and share our results - failures and successes.
To level the initial playing field, I will ask posters to restrict themselves to bread made with commercial yeast (not home grown sourdough starters).
If you purchase whole grains and mill them at home using a manual or electric grain mill, *please DO contribute your expertise*.
I'm hoping to start a long thread with posts of all kinds - not just recipes but comments, evaluations, musings, etc - all on the theme of making bread that includes flours other than OR in addition to white flour. (Kinda like a collective blog.) The ingredients couldn't be cheaper and no fancy equipment is needed. We all can afford to experiment and share our results - failures and successes.
To level the initial playing field, I will ask posters to restrict themselves to bread made with commercial yeast (not home grown sourdough starters).
If you purchase whole grains and mill them at home using a manual or electric grain mill, *please DO contribute your expertise*.
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