Grain Question
About a month and a half ago, I bought fifty pounds of wheat berries at the feed store. This is where I've bought them before and had no problem. Now I don't know if it's just my breadbaking skills going downhill fast, or if it's the grain. When I first gound it and baked, I thought maybe they had made a mistake and given me whole oats. It had a different taste and was dense and didn't rise like it should. I don't think it's oats anymore, but I was wondering if it could be buckwheat. When I grind it, it looks like buckwheat flour. A recipe for two loaves of bread only makes one and it's very dense. Anyone know what would happen if you baked 100% whole buckwheat bread (besides the fact that you get very full off of one piece),
Grain Question
About a month and a half ago, I bought fifty pounds of wheat berries at the feed store. This is where I've bought them before and had no problem. Now I don't know if it's just my breadbaking skills going downhill fast, or if it's the grain. When I first gound it and baked, I thought maybe they had made a mistake and given me whole oats. It had a different taste and was dense and didn't rise like it should. I don't think it's oats anymore, but I was wondering if it could be buckwheat. When I grind it, it looks like buckwheat flour. A recipe for two loaves of bread only makes one and it's very dense. Anyone know what would happen if you baked 100% whole buckwheat bread (besides the fact that you get very full off of one piece),
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