I've just finished reading through my Laurel's Kitchen guide to making whole grain bread--yum! Anyway, it suggests using WW bread flour, not regular WW pastry flour. Anyone have a recommendation of a good brand?
i don't have a great answer, but i buy ww flour in bulk at the natural food store where i live, and there are two bins of ww flour, and one specifies that it is better for baking bread and the other pastry.
No. Most whole wheat flour is in fact bread flour. You can check this to be sure by looking at the ingredients. If tis made out of "hard white/red wheat" its bread. If its out of "soft white wheat" its pastry.
The Laurel's Kitchen recipe is the recipe I've used for the last 4 years. It's just as the author describes in her chapter about breadbaking. My loaves were pretty pathetic at first... but now... oh Laurel... heavenly!
I used to make it with water, but now I keep a pretty consistant supply of leftovers potatowater/whey/leftover milk/buttermilk concoction going on in the fridge & use that instead. It makes for an amazing texture!
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