A D V E R T I S E M E N T
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Norma Peter Reinhart's book "Whole Grains" has a wealth of info on dealing with baking whole grain flours. He uses "soakers", a technique of mixing the flour with water and letting it soak for an extended length of time before bringing the dough together. Check it out, I'm sure you'll enjoy it. It is always available at my local library, I'm sure the same would apply for you. Try it before you buy it!
Norma.If you plan to use the Ultragrain flour again, you may want to investigate which Ultragrain flour you have been using. The Ultragrain Hard Wheat flour seems to be much more water hungry than the Ultragrain Soft Wheat flour.Peter