I don't know if this will help you with your whole grain baking, but
- Thread starter joe
- Start date
dawn_mo
Well-known member
This is very good new indeed, however,
I wish they would have had a more extensive study. I have never conducted a scientific study, but it would seem to me that there should be quite a few more people, and I would like to see the results with women; and men not just the ages and weights of the men they used in this study. What about younger healthier people? I hope they will continue further investigation into sourdough's health benefits, especially since I am sooooooooooo much better with white bread-type doughs than the whole wheat/grain-types. And for now, I am most happy to serve my family sourdough bread!
I wish they would have had a more extensive study. I have never conducted a scientific study, but it would seem to me that there should be quite a few more people, and I would like to see the results with women; and men not just the ages and weights of the men they used in this study. What about younger healthier people? I hope they will continue further investigation into sourdough's health benefits, especially since I am sooooooooooo much better with white bread-type doughs than the whole wheat/grain-types. And for now, I am most happy to serve my family sourdough bread!
michael-in-phoenix
Well-known member
It gets better as they grow up. The one that made the observation about Goofy and Pluto...
...is now 12.
He spilled some water on the dining room floor and started to walk away. DW called his attention to the fact, and that he needed to wipe it up.
He mumbled something about "that's what I was gonna do... you didn't give me time to get the paper towels..."
Then, while he was down on his hands and knees wiping up the water, he starts singing, under his breath, "...In my own little corner...In my own little room..." From the Disney Cinderella movie a few years back.
We both burst out laughing -a wicked, cruel, demeaning laugh, worthy of wicked step-parents.
Michael
...is now 12.
He spilled some water on the dining room floor and started to walk away. DW called his attention to the fact, and that he needed to wipe it up.
He mumbled something about "that's what I was gonna do... you didn't give me time to get the paper towels..."
Then, while he was down on his hands and knees wiping up the water, he starts singing, under his breath, "...In my own little corner...In my own little room..." From the Disney Cinderella movie a few years back.
We both burst out laughing -a wicked, cruel, demeaning laugh, worthy of wicked step-parents.
Michael
I've posted this REC: 3 Seed Bread with no takers--I hope someone gives it a try-it's extraordinary.
3 Seed Bread
Recipe By :On The Rise Bakery/Syracuse NY
1 tablespoon yeast
2 1/4 cups warm potato water -- (See Note)
1/4 cup honey
3 cups whole wheat flour -- (hard wheat)
1/4 cup safflower oil -- plus
2 tablespoons safflower oil -- (3/8 cup total)
1/4 cup honey
1/4 cup poppy seeds -- plus
2 tablespoons poppy seeds -- (3/8 cup total)
1/4 cup sesame seeds -- plus
2 tablespoons sesame seeds -- (3/8 cup total)
1/4 cup sunflower seeds, roasted -- plus
2 tablespoons sunflower seeds, roasted -- (3/8 cup total)
1 teaspoon salt
1 1/2 cups rolled oats -- prepared ahead of time with 3/4 cup boiling water poured over the oats--use warm
1 1/2 cups whole wheat flour -- (hard) (1 1/2 to 2 cup) as needed
Proof the yeast with the potato water and 1/4 cup of honey for 10 minutes.
Sir in the whole wheat flour and lt rest for 15 to 20 minutes.
Add the remainder of the ingredients and slowly add enough additional flour to make a workable dough. Knead for 10 to 15 minutes. (If using a food processor do not let it process very long after it forms because the roughness of the seeds will cut the gluten strands.)
Let rise till doubled in a covered, oiled bowl and then shape into 2 loaves. Let rise again, covered, in 2 9 x 5-inch loaf pans.
Bake at 350 degrees for 45 to 50 minutes.
Source:
"Uprisings Cookbook"
- - - - - - -NOTES : Potato Water: Pour 9 cups boiling water over 1-pound finely grated potato. Let sit 5 to 10 minutes. Strain and use.
3 Seed Bread
Recipe By :On The Rise Bakery/Syracuse NY
1 tablespoon yeast
2 1/4 cups warm potato water -- (See Note)
1/4 cup honey
3 cups whole wheat flour -- (hard wheat)
1/4 cup safflower oil -- plus
2 tablespoons safflower oil -- (3/8 cup total)
1/4 cup honey
1/4 cup poppy seeds -- plus
2 tablespoons poppy seeds -- (3/8 cup total)
1/4 cup sesame seeds -- plus
2 tablespoons sesame seeds -- (3/8 cup total)
1/4 cup sunflower seeds, roasted -- plus
2 tablespoons sunflower seeds, roasted -- (3/8 cup total)
1 teaspoon salt
1 1/2 cups rolled oats -- prepared ahead of time with 3/4 cup boiling water poured over the oats--use warm
1 1/2 cups whole wheat flour -- (hard) (1 1/2 to 2 cup) as needed
Proof the yeast with the potato water and 1/4 cup of honey for 10 minutes.
Sir in the whole wheat flour and lt rest for 15 to 20 minutes.
Add the remainder of the ingredients and slowly add enough additional flour to make a workable dough. Knead for 10 to 15 minutes. (If using a food processor do not let it process very long after it forms because the roughness of the seeds will cut the gluten strands.)
Let rise till doubled in a covered, oiled bowl and then shape into 2 loaves. Let rise again, covered, in 2 9 x 5-inch loaf pans.
Bake at 350 degrees for 45 to 50 minutes.
Source:
"Uprisings Cookbook"
- - - - - - -NOTES : Potato Water: Pour 9 cups boiling water over 1-pound finely grated potato. Let sit 5 to 10 minutes. Strain and use.
Here's a good one from Dan Leader at "Bread Alone" REC: Organic Multigrain Loaf...
ORGANIC MULTIGRAIN LOAF
Recipe By
an Leader
3/4 cups grain mix -- (4.4 ounces) equal parts cracked wheat, rye, oats, millet, & flax seeds
Water -- to cover
2 cups Unbleached Flour -- organic (8.9 ounces)
2 cups Whole Wheat Flour -- organic (8.9 ounces)
1 tablespoon malt
1 1/4 cups water -- (9.2 ounces)
1/2 Cup Levain Starter -- (1.8-ounces) (See Recipe)
1/3 Yeast Cake
1 tablespoon sea salt
Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.
Levain Starter
1 1/4 cups 20 percent bran wheat flour
1 Batch CHEF -- (See Recipe)
Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain.
ORGANIC MULTIGRAIN LOAF
Recipe By
an Leader3/4 cups grain mix -- (4.4 ounces) equal parts cracked wheat, rye, oats, millet, & flax seeds
Water -- to cover
2 cups Unbleached Flour -- organic (8.9 ounces)
2 cups Whole Wheat Flour -- organic (8.9 ounces)
1 tablespoon malt
1 1/4 cups water -- (9.2 ounces)
1/2 Cup Levain Starter -- (1.8-ounces) (See Recipe)
1/3 Yeast Cake
1 tablespoon sea salt
Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.
Levain Starter
1 1/4 cups 20 percent bran wheat flour
1 Batch CHEF -- (See Recipe)
Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain.
michael-in-phoenix
Well-known member
Something I wonder is what was in the recipe for whole wheat bread? Most of them I encounter...
...have a lot of sugar. Molasses, brown sugar, white sugar is often added to commercial whole wheat breads to get them to taste better. It's usually a lot more than in white breads.
Interesting study.
Michael
...have a lot of sugar. Molasses, brown sugar, white sugar is often added to commercial whole wheat breads to get them to taste better. It's usually a lot more than in white breads.
Interesting study.
Michael
marsha-tbay
Well-known member
I love sourdough. I knew sourdough was very acceptable for those blood sugar issues, however,
I thought the same thing about whole wheat...amazing!!!
Thanks for drawing my attention to this, I'm going to forward the article to the guy who used to be my nutritionist.
Now I must get that sourdough starter started!!!
You'll laugh at this. Several years ago a lady gave me some of her sourdough with recipes. I don't recall anymore what I was trying to make, probably her pancakes...the dough was running all over the place, it was quite laughable. She lived a long distance; I called her and she laughed. In writing up her recipes for me, she ended up, in her confusion, mis-combining the recipes....
Finally, when we got that straightened out, the pancakes were wonderful; I miss them, haven't had them for a very a long time.
I thought the same thing about whole wheat...amazing!!!
Thanks for drawing my attention to this, I'm going to forward the article to the guy who used to be my nutritionist.
Now I must get that sourdough starter started!!!
You'll laugh at this. Several years ago a lady gave me some of her sourdough with recipes. I don't recall anymore what I was trying to make, probably her pancakes...the dough was running all over the place, it was quite laughable. She lived a long distance; I called her and she laughed. In writing up her recipes for me, she ended up, in her confusion, mis-combining the recipes....
Finally, when we got that straightened out, the pancakes were wonderful; I miss them, haven't had them for a very a long time.
chatlie, I made this last night. extraordinary indeed! I made the dough in my bread machine, but I
had to keep adding more flour, much more than the 1.5 cups. I added some bread flour instead of all whole wheat and I used 1/4 c molasses for the second addition. I baked one loaf and the rest of the dough is in the fridge. thanks!
had to keep adding more flour, much more than the 1.5 cups. I added some bread flour instead of all whole wheat and I used 1/4 c molasses for the second addition. I baked one loaf and the rest of the dough is in the fridge. thanks!