Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

AAQuesada

AAQuesada

This answer is not really what you are looking for but maybe it will be helpful anyway.

 

My suggestion is that if you have access to heirloom whole wheat flour to make the switch. Modern wheat varieties were developed to have a bran/germ that are easier to machine separate  (ie hardier) so when they are mixed back in they can damage your care fully developed gluten structure. 

 

with heirloom varieties that were never sifted/separated to begin with this is less of an issue and you do higher  % of WW with more consistency. 

 

Good luck!

AAQuesada

AAQuesada

This answer is not really what you are looking for but maybe it will be helpful anyway.

 

My suggestion is that if you have access to heirloom whole wheat flour to make the switch. Modern wheat varieties were developed to have a bran/germ that are easier to machine separate  (ie hardier) so when they are mixed back in they can damage your care fully developed gluten structure. 

 

with heirloom varieties that were never sifted/separated to begin with this is less of an issue and you can even do higher  % of WW with more consistency. 

 

Good luck!

×
×
  • Create New...