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1 hour ago, jimb0 said:Sorry, I skimmed your post before and thought that's what had happened. One of the problems with whole wheat flours is that the bran and other bits will actually cut your gluten strands, which is sometimes why they can be hard to knead and rise.
With all respect, didn't @nathanm and Modernist Bread debunk this theory?
44 minutes ago, jimb0 said:Sorry, I skimmed your post before and thought that's what had happened. One of the problems with whole wheat flours is that the bran and other bits will actually cut your gluten strands, which is sometimes why they can be hard to knead and rise.
Will all respect, didn't @nathanm and Modernist Bread debunk this theory?
