Hello!

I switched to "Dakota Maid" North Dakota Mill whole wheat flour and
suddenly my recipe doesn't work (3c flour+3 heaping tsp gluten, 1 1/4 c
water, 2t salt, 1pkg yeast).
In this last batch, I reduced the water to 1C, and added 1/4c +
at least 2T of extra flour, and it was still too moist, resulting in a
deflating, collapsing, flaccid dough.

Has anyone used this flour? How much did you have to alter your recipe?

How much SHOULD I be altering it??

I hope someone has some ideas....

sl

"sl" wrote in message
...

Hello!

I switched to "Dakota Maid" North Dakota Mill whole wheat flour and
suddenly my recipe doesn't work (3c flour+3 heaping tsp gluten, 1 1/4 c
water, 2t salt, 1pkg yeast).
In this last batch, I reduced the water to 1C, and added 1/4c +
at least 2T of extra flour, and it was still too moist, resulting in a
deflating, collapsing, flaccid dough.

Has anyone used this flour? How much did you have to alter your recipe?

How much SHOULD I be altering it??

I hope someone has some ideas....

sl

Perhaps using their recipe for bread might help:
https://www.ndmill.com/ndmill/mill/recipes.htm
~Peggy

On 2004-04-19, Peggy wrote:
Perhaps using their recipe for bread might help:
https://www.ndmill.com/ndmill/mill/recipes.htm

I want a 100% whole wheat, in my 1-loaf machine.

sl

"sl" wrote in message
...
On 2004-04-19, Peggy wrote:
Perhaps using their recipe for bread might help:
https://www.ndmill.com/ndmill/mill/recipes.htm

I want a 100% whole wheat, in my 1-loaf machine.

sl

From what I've learned, you need to add some white flour to the whole wheat.
Don't exactly remember why...something about gluten, I think. As for making
just one loaf, halve the recipe.

Gluten is added to add protein to the flour which helps the dough
build the structure needed. Check the back of the gluten box for
instructions.

Mary

snippage...

From what I've learned, you need to add some white flour to the whole wheat.
Don't exactly remember why...something about gluten, I think. As for making
just one loaf, halve the recipe.

On 2004-04-20, VikingQueen14 wrote:
Gluten is added to add protein to the flour which helps the dough
build the structure needed. Check the back of the gluten box for
instructions.
From what I've learned, you need to add some white flour to the whole wheat.
Don't exactly remember why...something about gluten, I think. As for making
just one loaf, halve the recipe.

As I said in my recipe, I add a heaping teaspoon per cup of flour.
Probably about the equivelant of a level tablespoon.
but if it helps build the structure...maybe this flour is substantially
lower in gluten than the last type I used. If it didn't have the
necessary structure, it'd deflate/collapse, right??

Hrm! that's not something I'd thought about as a possible problem,
maybe I'll give it another shot and add more like a heaping TABLESPOON
of gluten per cup. At this point I was actually thinking I would not
try the flour again, but if I use it up trying to make bread that's
fine, it's cheap and I've got plenty of gluten and yeast.

sl

sl wrote in message ...
On 2004-04-20, VikingQueen14 wrote:
Gluten is added to add protein to the flour which helps the dough
build the structure needed. Check the back of the gluten box for
instructions.
From what I've learned, you need to add some white flour to the whole wheat.
Don't exactly remember why...something about gluten, I think. As for making
just one loaf, halve the recipe.

As I said in my recipe, I add a heaping teaspoon per cup of flour.
Probably about the equivelant of a level tablespoon.
but if it helps build the structure...maybe this flour is substantially
lower in gluten than the last type I used. If it didn't have the
necessary structure, it'd deflate/collapse, right??

Hrm! that's not something I'd thought about as a possible problem,
maybe I'll give it another shot and add more like a heaping TABLESPOON
of gluten per cup. At this point I was actually thinking I would not
try the flour again, but if I use it up trying to make bread that's
fine, it's cheap and I've got plenty of gluten and yeast.

sl

In our bakery, we make 100% WW bread everyday. I wonder if you're
letting the bread proof too long and therefore it collapses. By the
way, when does it collapse, in the oven or as it's proofing?
Generally, the less refined (i.e. sifted as to remove bran) the flour
is, the smaller the window is between the time it's unproofed and
overproofed.

Finally, I'd look at the protein content (if you have it). There
really isn't any need to add gluten - unless the flour is all-purpose
or pastry flour. In which case, I'd switch to bread flour.

Hope this helps,
Chris