Baking with stone ground wheat?
I just got about 15 lbs of stone ground wheat (freshly ground) this past weekend and I'm getting frustrated because I CANNOT get my bread to rise. Normally I have no trouble using just a regular whole wheat flour, but apparently the added courseness of this is throwing me off. Batch #1 didn't rise at all. All day long, nada. Batch #2 rose, put it in pan and it rose again, baked it and it fell back into a dense lump. Should I not try baking with 100% stone ground? Anyone have a recipe that works for it? The wheat used looks like it was probably a hard red wheat.
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