On Sun, 19 Dec 2004 16:10:47 +0000, Randall Nortman wrote:

> On 2004-12-19, Dick Adams > wrote:
> [...]
>> (OT: It seems to me that the subtle flavors of sourdough get considerably
>> lost in whole-wheat bread. Whole wheat flour is generally problematic for
>> sourdough bread. Send email for details on yeasted BM ~75%WW like
>><http://www.prettycolors.com/bread%5Fculture/BMWW7SEP04.jpg>.)
>
> I don't consider whole wheat to be "generally problematic", but you
> are right that its strong flavors will mask subtle flavors. I have
> found whole white wheat flour to be an excellent way to mellow out the
> flavor of whole-wheat bread. This is whole grain flour milled from
> hard white wheat (actually a yellow/tan color) rather than hard red
> wheat. Not only is it lighter in color, but also quite a bit lighter
> in flavor -- less bitter, more sweet. And it has all the fiber and
> other healthy stuff that whole red wheat has. (Well, it's obviously
> missing something, and that something might in fact be nutritious, but
> it's still way better than refined white flour.)
>
> King Arthur makes the only commonly-available whole white wheat flour
> I've found. I generally mix it 50/50 with red wheat for my breads.
> For pizza dough, I use 100% white whole wheat.
>

Bob's Red Mill makes whole wheat flour from white wheat, also. I shop at
Whole Foods, which carries it. However, I like the flavor of the red wheat
better, for some reason.

> Don't expect white wheat to change the rising characteristics of whole
> grain dough. It still has all that heavy, gluten-slashing bran, and
> as such will not become as light and airy as refined-flour dough.
> Just make sure you hydrate adequately (I recommend 70%) and give the
> flour time to absorb all the water, and you'll have a moist and tender
> crumb, if a little dense. (Some people *like* dense bread, you know.)

My bread does expand enough to be passable. That is, my wife and I
like it, and you don't need reading glasses to see the holes. I just
wish it would expand in all directions (including up!) and hold its shape
a little better. ;-)

Anyway, thanks for the suggestion.

--Mac