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Too much oil!
Your crumbly texture is most likely from dryness. I have never reduced the yeast in any of my breads, and they come out well. (Quick breads with baking soda/powder are a completely different story!) You might also try reducing the flour some- like 4-4.5 cups. That would be similar to adding more water...
Our elevation here is 6,062. I will try adding more water, I wasn't sure if that was it or not. I have a Taste of Home cookbook and they say to lower the ammount of yeast -- would you say that is accurate?
~ALP for the BLC~
Amber- what is your altitude? I'm at 7500' in Colorado- haven't had too many problems with yeast breads here- but with 100% whole wheat, you probably need more moisture. I am at work- without any cook books- so I'll take a look again when I get home.
While not a whole food cookbook, "Pie in the Sky" is an amazing altitude cookbook, with recipes for cakes, breads, etc at sea level, 3500, 5000, 7000 and 10000 feet.
Hi all! I just joined the team and I have a question for you all... I am really big into eating whole, healthy foods and have since decided to start making my own bread (I was *shocked* to read the bread labels and see what really goes into bread at the store) and was wondering if you all have any tips for baking bread. I live in WY so I am at a high altitude. I have my own wheat grinder and grind my own wheat to bake bread. I am having NO luck with it. It turns out crumbly and the texture is just off. I would like to have a light and fluffy bread with using white whole wheat. I know that it can be done, but what in the heck am I doing wrong? Any tips? Here is my recipe below:
1 T yeast
1/4 warm water (to dissolve the yeast in)
1 scant t sugar
2 c warm water
1/3 c canola oil
1/3 c honey
1 T salt
1/2 c non fat instant powdered milk
5 c whole wheat flour
Should I be using more sugar? I use my Kitchen Aid mixer to knead the dough -- am I kneading it too long? Not long enough? HELP!!! Any suggestions would be welcome!
~ALP for the BLC~
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