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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Hello,
I have a number of questions about whole-wheat sourdough: 1) Is hydration as we know it in the white SD world still valid with whole grains? I'd say no since whole grains are able to absorb more water so a 70% hydrated white dough will feel softer that the equivalent whole wheat one. 2) What is the 'holy-grail' of whole grain SD? In white SD we are generally aiming for a crispy crust, open crumb. In whole grain, open crumb would be very difficult to arrive at due to its heaviness. Is it even possible in any sort of frequency? 3) I have a theory that rancid whole grain flours are more noticable than white flour. I base this on the fact that whole grain flours contain more oils than white flour. Is this true? Any comments on whole grain SD? This seems to me to open up a different sort of challenge in bread making. I look forward to hearing your comments. Thank you, Bill Kowzicki |
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