I just got some new wheat and it put my mind to thinking about some things that I've learned since I first got a bag of wheat some 13 years ago or so.
Like;
-when you get a new bag of wheat, be prepared for a little difference in moisture!
-most wheat bread recipes call for you to add SOME flour, creating a sponge, and allowing it to stand for anywhere from 10-20 minutes. This is an excellent idea . Doing this allows for moisture to be absorbed by the wheat, which means less chance of adding too much flour!
-allow for a long enough rising time. Most problems are solved with this one simple thing and its been the area of most questions about bread-making. "Why is my loaf short? Dense? Doughy?"
Allow for a good amount of rising time until you find the perfect recipe that works with your schedule. (I have one ole faithful that is a 7+hour rise, start in the morning and bake it in the evening. If you like to soak your wheat, that recipe is said to yield similar benefits. I also have one trusty quick-bake recipe for those times when bread must be done in a hurry and near perfect in a pinch for time.)
-For quick sweet breads, it is often best to use half white and half wheat. For example an apple bread with chunky apples would fair better with half white/half wheat, otherwise it would fall apart into a big pile of crumbs!
-if you bomb a loaf and it falls, don't throw it out. Slice it and allow it to cool, then run it through a food processor and store in the freezer when you need bread crumbs for fish, chicken, or meatloaf.
-wheat flour can be used in almost every recipe with little trouble.
-grains can be like beans when it comes to -uhm- tummy trouble, but as with beans, the more you eat them (and soaking them helps) the more your system can learn how to digest them!
-Clean most flour and mill parts up with a pastry (or paint) brush. The more you get up without the use of water, the easier it will be!
VISIT TAMMY'S RECIPES FOR MORE KITCHEN TIPS!
Like;
-when you get a new bag of wheat, be prepared for a little difference in moisture!
-most wheat bread recipes call for you to add SOME flour, creating a sponge, and allowing it to stand for anywhere from 10-20 minutes. This is an excellent idea . Doing this allows for moisture to be absorbed by the wheat, which means less chance of adding too much flour!
-allow for a long enough rising time. Most problems are solved with this one simple thing and its been the area of most questions about bread-making. "Why is my loaf short? Dense? Doughy?"
Allow for a good amount of rising time until you find the perfect recipe that works with your schedule. (I have one ole faithful that is a 7+hour rise, start in the morning and bake it in the evening. If you like to soak your wheat, that recipe is said to yield similar benefits. I also have one trusty quick-bake recipe for those times when bread must be done in a hurry and near perfect in a pinch for time.)
-For quick sweet breads, it is often best to use half white and half wheat. For example an apple bread with chunky apples would fair better with half white/half wheat, otherwise it would fall apart into a big pile of crumbs!
-if you bomb a loaf and it falls, don't throw it out. Slice it and allow it to cool, then run it through a food processor and store in the freezer when you need bread crumbs for fish, chicken, or meatloaf.
-wheat flour can be used in almost every recipe with little trouble.
-grains can be like beans when it comes to -uhm- tummy trouble, but as with beans, the more you eat them (and soaking them helps) the more your system can learn how to digest them!
-Clean most flour and mill parts up with a pastry (or paint) brush. The more you get up without the use of water, the easier it will be!
VISIT TAMMY'S RECIPES FOR MORE KITCHEN TIPS!
5 comments:
I don't use wheat, but I know these would be excellent tips if I did!!
Many blessings!
I love grinding my own wheat! AND I don't even use white flour EVER anymore... Better try and apple cake though, LOL, maybe it will fall apart! I love that when I tell people the COOKIES are whole wheat, they laugh, YA RIGHT.... OK, but they are!!!!!!!!!!!
I'm always excited when I see your wheat tips come up on KTT - I WILL grind my own wheat someday!!! :>) Thanks for sharing!
I'm always excited when I see your wheat tips come up on KTT - I WILL grind my own wheat someday!!! :>) Thanks for sharing!
Lenetta, I hope its soon! :-) I'm sure you will enjoy it!
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