Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 Has anyone had success at soaking whole grain flour before baking with it - eg. yeast breads? I'm wondering how much water per cup flour and how that affects the liquid called for in the recipe. Any other info on how to do it would be helpful. Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 Sure, I just use the amount of water called for in the recipe with a little whey added. If the recipe calls for milk and no water, I use yoghurt mixed with water instead. At 06:57 PM 8/31/02, you wrote: >Has anyone had success at soaking whole grain flour before baking >with it - eg. yeast breads? I'm wondering how much water per cup >flour and how that affects the liquid called for in the recipe. Any >other info on how to do it would be helpful. Thanks. > > > Quote Link to comment Share on other sites More sharing options...
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