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| 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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Deflating Bread
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 |
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