Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 07-06-2009, 10:18 PM posted to rec.food.baking
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Default Reducing the grittiness of whole wheat

I'm trying to improve my whole wheat pizza crust. Is there any way
to make whole wheat a little more fluffy (like french bread) and
less gritty?
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the


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Old 09-06-2009, 06:22 AM posted to rec.food.baking
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Default Reducing the grittiness of whole wheat

In article
,
Billy wrote:

I'm trying to improve my whole wheat pizza crust. Is there any way
to make whole wheat a little more fluffy (like french bread) and
less gritty?


I repeat, I would like to make a pizza crust, while thin, is crusty on
the outside and very soft inside. This may not be possible but I would
like to get as close to it as I can.
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the

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Old 09-06-2009, 02:10 PM posted to rec.food.baking
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Default Reducing the grittiness of whole wheat

On Sun, 07 Jun 2009 14:18:47 -0700, Billy
wrote:

I'm trying to improve my whole wheat pizza crust. Is there any way
to make whole wheat a little more fluffy (like french bread) and
less gritty?



The bakers moved to alt.bread.recipes when the spam got too deep.

Ask there. Post the recipe you use and maybe what kind of whole wheat
flour you are using.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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Old 09-06-2009, 04:43 PM posted to rec.food.baking
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Default Reducing the grittiness of whole wheat

In article ,
The Cook wrote:

On Sun, 07 Jun 2009 14:18:47 -0700, Billy
wrote:

I'm trying to improve my whole wheat pizza crust. Is there any way
to make whole wheat a little more fluffy (like french bread) and
less gritty?



The bakers moved to alt.bread.recipes when the spam got too deep.

Ask there. Post the recipe you use and maybe what kind of whole wheat
flour you are using.


Thank you :O)
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the

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Old 10-06-2009, 06:12 AM posted to rec.food.baking
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Join Date: Mar 2009
Posts: 21
Default Reducing the grittiness of whole wheat

In article
,
Billy wrote:

In article ,
The Cook wrote:

On Sun, 07 Jun 2009 14:18:47 -0700, Billy
wrote:

I'm trying to improve my whole wheat pizza crust. Is there any way
to make whole wheat a little more fluffy (like french bread) and
less gritty?



The bakers moved to alt.bread.recipes when the spam got too deep.

Ask there. Post the recipe you use and maybe what kind of whole wheat
flour you are using.


Thank you :O)

Simple really, all I had to do was to allow the pate more time to rest.
Three hours instead of one and the crust was fine :O)
--

- Billy
"For the first time in the history of the world, every human being
is now subjected to contact with dangerous chemicals, from the
moment of conception until death." - Rachel Carson

http://www.youtube.com/watch?v=k1Zunx_goz4


http://www.democracynow.org/2009/6/2...ra_hass_on_the



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