revamping a sourdough recipe question?????
Hello all...
I would like to change my recipe and maybe try to be a touch more healthy and for a bread that Patti may care for more.
My recipe is: 6 1/2 cups all purpose, 2 tsp Sea Salt, 2 1/2 cups warm water, 1 cup sourdough starter, 1 1/2 tsp KAF Yeast.....I use only Organic, quality flour, unbleached. My rise times are first a 3 1/2 hour rise and second is a 1 1/2 hour rise in the loaf pans....
Patti bought a bread from Truckee Sourdough Company, a multi grain bread It has AP flour, whole wheat and a 9 grain. I was debating subbing 1 cup of whole wheat AND either 1/2 cup or 1 cup 9 grain, milled.....Would the subbing work out? I am not looking for the "denseness" of a whole wheat bread.
The Truckee bread is pretty darn good.....
Thanks for any info.
I would like to change my recipe and maybe try to be a touch more healthy and for a bread that Patti may care for more.
My recipe is: 6 1/2 cups all purpose, 2 tsp Sea Salt, 2 1/2 cups warm water, 1 cup sourdough starter, 1 1/2 tsp KAF Yeast.....I use only Organic, quality flour, unbleached. My rise times are first a 3 1/2 hour rise and second is a 1 1/2 hour rise in the loaf pans....
Patti bought a bread from Truckee Sourdough Company, a multi grain bread It has AP flour, whole wheat and a 9 grain. I was debating subbing 1 cup of whole wheat AND either 1/2 cup or 1 cup 9 grain, milled.....Would the subbing work out? I am not looking for the "denseness" of a whole wheat bread.
The Truckee bread is pretty darn good.....
Thanks for any info.
