Which bread is better? - Mothering Forums

Forum Jump: 
 
Thread Tools
#1 of 3 Old 10-24-2010, 07:56 PM - Thread Starter
 
e&tsmom's Avatar
 
Join Date: Aug 2008
Posts: 251
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
So, I was really into NT and then paleo last yearfor the last 2 years, but then I got pg in May and was sick as a dog. COuldnt really eat anything BUT carbs and bread stuffs (as much as it pained me) but, now that I have a bit of my energy back, Dh would like me to start making bread and soaking stuff again (as would I). No pressure of course, since I go to bed so early, but we are both missing the healthier way of eating that we were so used to.

So, my question: I dont make sourdough, but I did used to soak my flour with milk/yogurt before baking (But I cannot remember the recipe now). If I am not going to soak my flour and just bake simple bread from scratch, which flour is best to use? Whole wheat seems wrong, but what about whitewheat or white flour? White flour seems wrong, too, since it is more processed, but I dont really know. And, if I am going to soak, whch flour should I use for this, too? Man, I used to be so good at this, but after about a year of paleo/morning sickness, I seems to have forgotten most things!
e&tsmom is offline  
#2 of 3 Old 10-24-2010, 10:23 PM
 
mamadelbosque's Avatar
 
Join Date: Feb 2007
Location: Ohio, USA
Posts: 6,946
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I use whole wheat flour wherever I can. If you want lighter/whiter flour you can get different kinds of wheat (hard/soft white/red) which make for varying flours - some w/ more protein or less or lighter or whiter.

Why exactly does whole wheat seem 'wrong' to you???
mamadelbosque is offline  
#3 of 3 Old 10-25-2010, 06:49 AM
 
ursusarctos's Avatar
 
Join Date: Dec 2008
Posts: 2,498
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
When I make bread (less often now that we think DH is gluten sensitive), I use this recipe which is super easy and incorporates the soaking already. I often use 1/3 white (wheat) and 2/3 whole grain (rye, barley, or wheat). However, using only barley flour has worked out quite well - the loaf is not as big and fluffy but it's wonderfully flavorful and chewy. Barley has less gluten than whole wheat and it's very nutritious.

Me treehugger.gif and DH caffix.gif and sweet baby DD heartbeat.gif born 08/2011.

ursusarctos is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off