Author Topic: wholw wheat or multigrain dough  (Read 5472 times)

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Offline franko9752

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wholw wheat or multigrain dough
« on: February 27, 2008, 11:08:28 AM »
is it possible to use whole wheat or multigrain flour??  does it bake well for pizza? and would it taste good??

Offline Ace

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Re: whole wheat or multi grain dough
« Reply #1 on: March 12, 2008, 12:55:23 PM »
I've used 1 cup wheat germ + 1 cup whole wheat flour + 2 cups (remainder) all purpose unbleached flour with great results. Added to 1.5 cups water, yeast, salt, olive oil. Thin crust, great results.
« Last Edit: March 13, 2008, 12:40:09 PM by Ace »

Offline pcampbell

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Re: wholw wheat or multigrain dough
« Reply #2 on: March 12, 2008, 07:32:38 PM »
I'm finding 33% whole wheat seems to be a good place where it's actually blends in pretty well.  And of course 33% healthier :)

Offline Pete-zza

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Re: wholw wheat or multigrain dough
« Reply #3 on: May 28, 2008, 02:46:01 PM »
Today I saw a discussion, together with a Tom Lehmann whole wheat/white flour dough formulation and related procedures, at the PMQ Think Tank at the following threads (combined): and


Offline jagercola

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Re: wholw wheat or multigrain dough
« Reply #4 on: May 30, 2008, 07:16:32 AM »
I lurk here mainly, but I'm having continued success with a 100% white wheat flour pizza (using King Arthur).  Depending on my ratios and flour amount, the basic recipe can be altered for a ny style crust to a fluffy and sweeter American/Californian crust.  I'm hovering right now at about 70% hydration.  Taste wise, I like it better than traditional whole wheat or plain white or hi-gluten.  Just use a stone for the right texture (or unglazed quarry tiles in my case)!

Offline Jackitup

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Re: wholw wheat or multigrain dough
« Reply #5 on: May 30, 2008, 10:17:31 AM »
red.november has had some real nice looking pies come from using the new Ultragrain flour. Click on the link.
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