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Cooking & Baking

buzzycrumbhunger

(943 posts)

5. I only use organic, non-GMO, WW flour...

Reply to Marthe48 (Original post)

Sat Jan 11, 2025, 07:26 PM

Jan 11

… and never ever have had trouble with it rising.

It could be that the extra bran needed extra liquid you didn’t expect. I can’t recall the last time I had a loaf bomb on me. I usually get a way better spring than supermarket flour because the whole grain is more sturdy in general.

This one is kasha bread, which is boosted by the addition of soaked/pureed raisins as the liquid—always good for a big spring!

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Highlight:

Organic flour vs unbleached flour [View all] Marthe48 Jan 11 OP

I found this Kali Jan 11 #1

I was wondering about what part of the wheat is in the flour Marthe48 Jan 11 #2

other things I am reading say it should handle the same as all purpose Kali Jan 11 #3

Luckily it was a gift Marthe48 Jan 11 #7

try organic "bread" flour. that's what i use and i love it. Native Jan 11 #4

I only use organic, non-GMO, WW flour... buzzycrumbhunger Jan 11 #5

Beautiful result! Marthe48 Jan 11 #6

A little sugar accellerates the yeast. Old Crank Jan 14 #12

I used to proof the yeast in sugar and warm water Marthe48 Jan 14 #13

Beautiful. Is this 100% whole wheat? enough Jan 11 #8

Not 100% buzzycrumbhunger Jan 12 #9

Thank you buzzycrumbhunger! enough Jan 14 #14

Do you usually use all-purpose flour for this bread recipe? surrealAmerican Jan 13 #10

Thanks for the tip Marthe48 Jan 13 #11

Latest Discussions»Culture Forums»Cooking & Baking»Organic flour vs unbleach...»Reply #5