I buy my "specialty" flour online or have my Mom ship it from Germany. The flour there is different in taste and also in the heaviness. I can't really explain but it makes my cakes and pastries more airy and it rises better.
I use also All purpose, whole wheat, and cake flour, bread flour.
Sometimes you just have to smile, pretend everything is okay, hold back the tears and just walk away.
The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. Thomas Jefferson
Fitness Minutes: (25,951) Posts: 5,084 4/16/10 3:10 P
You might try a 7 or 9-grain cereal. Either grind it fine (like in a blender) or soak in water overnight and drain and add to the recipe. I grind wheat, rye, and buckwheat for my breads. I have also purchased the 9-grain cereal and added it in. I have a regular mill that I grind with. But I believe a small amount could be ground finer in a blender. Anyway I like the flavor of multi-grains. Sometimes they result in a heavier, more moist product. But still good!! Hope this helps.
HS Glenna Ravenclaw Hogwarts tri term 13, 14, 15 Pathfinder Scout Cadet Meera KaMp MuGgLeS
Lady Briee of * DI Member of Fortress of Durmstrang Institute
TOGETHER ASPIRE, TOGETHER ACHIEVE (Una simul efficere tendimus)
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.