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Old 07-30-2020, 05:20 PM
MLPrepper MLPrepper is offline
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100%, use the overnight soaking method of the biga and the soaker, great bread
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Old 07-31-2020, 01:20 PM
Shannonh Shannonh is online now
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As someone stated, it depends on what kind of bread. I like the taste of freshly ground wheat and it has much more food value that way. I usually make bread with 100% wheat I grind myself because it tastes better.
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Old 07-31-2020, 02:38 PM
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Between 50 - 60% and I generally throw in wheat bran as well. I could go with more, but hubby is not fond of too heavy a loaf.
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Old 07-31-2020, 05:10 PM
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50 to 100% whole wheat.

I often add cracked wheat, bulgur, oat meal, steel-cut oats, grape nuts cereal, and sometimes polenta. Which need to be soaked a minimum of 4 hours and preferably overnight to soften them before adding to bread dough.
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Old 08-01-2020, 07:55 AM
wldwsel wldwsel is offline
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3 cups course ground hard white wheat, 1 cup bread flour (makes it softer and doesn't go stale as fast), use honey or molasses rather than sugar, skim milk, 2 tbsp gluten, little salt and olive oil rather than shortening, 4 tsp yeast. Great stuff and makes you regular as a 12 year old boy!

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Old 08-01-2020, 09:04 AM
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Quote:
Originally Posted by wldwsel View Post
2 tbsp gluten...
Interesting. What does the gluten do? Will it make the bread poof up more?
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Old 08-02-2020, 07:06 AM
wldwsel wldwsel is offline
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It's in the recipe, so we use it. I suspect it gives the bread a finer texture. Using course ground wheat, the bread could otherwise be a bit heavy.

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