Author Topic: "White" Whole Wheat Pie  (Read 2266 times)

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parallei

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"White" Whole Wheat Pie
« on: March 24, 2012, 12:02:08 AM »
I thought this stuff would be white!  A hard white spring wheat flour from a mill named WheatMontana.  About 13.8% protein. The flour smelled almost like green grass.  A first for me.  I didn't like the dough to much after I baked it up.  It was a bit on the strong tasting side.  Might be good blended with another flour.


Offline dmcavanagh

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  • Location: Glenmont, NY
Re: "White" Whole Wheat Pie
« Reply #1 on: March 24, 2012, 12:57:23 AM »
I'm not a whole wheat fan either, I've tried, but it always tastes bitter to me.

Offline barryvabeach

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Re: "White" Whole Wheat Pie
« Reply #2 on: March 25, 2012, 08:20:15 AM »
I usually get winter white, and don't notice any bitterness. I just bought a bag of spring white, but I have ground any yet so don't know about the taste - hopefully it is okay - I have 25 pounds of it.  For bread, they sometimes suggest a little orange juice to cut the bitterness, don't know if that would work with pizza dough.

Offline JimmyG

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Re: "White" Whole Wheat Pie
« Reply #3 on: March 27, 2012, 03:05:13 PM »
This is the exact same flour I used for the Buratto flour clone over on the Pizzarium thread. When mixed with AP, 75% AP to 25% WWW, it preformed well and was uncanny to the Buratto flour. Albeit, I was not a fan of this flour or the Buratto in pizza. Just too wheaty for me.
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