"Monte" > wrote in message ps.com...

> [ ... ] (trimmed!)

> but I keep hearing/reading about 100% whole wheat bread. I
> tried it once or twice, at 100%, and got something a little heavier
> than a piece of lead and about as dense. Is 100% whole wheat
> fictional or am I missing some tricks?

The easiest and best way to make sourdough bread is with white
bread flour. Whole-wheat bread, or rye-, with only the mentioned
flour seems very honest and straightforward, however practically
impossible. Innate taste of whole grain flour wipes out the subtleties
of sourdough flavor, except for rye sourdoughs, which live in a world
of their own.

I make some very nice, fluffy, mostly whole-wheat bread in a bread
machine, but it works primarily on account of 1/3 bromated white
bread flour. That wee bit of bromated bread flour is a really good
trick which so far no one has picked up on, account of the inherent
evilness of nasty chemicals in bread. The second trick is the use of the
bread machine, which kneads the bjesus out of the prickly dough,
and the main trick, of course, is to use bakers' yeast, as opposed to
sourdough, because no one could taste the sourdough flavors in that
bread on account of the overwhelming whole-wheat taste.

http://www.prettycolors.com/bread_cu...MWW/index.html

Here is another trick, herewith demonstrated. Posts can be made a
heck-of-a-lot less messy by trimming irrelevant quoted material.
Another really good trick is keeping linebreaks being spuriously
inserted in quoted lines. That is really hard. Noobies can't never
loin it.

--
Dicky