Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 For those of use with the time, a good way to is to not use the commercial yeast and only raise your bread with the natural sourdough starter, like old time bakers. It lowers the glycemic index of the bread by growing lactobacillus culture for a much prolonged period in the dough and so lets you have a tastier product, though this typically lengthens the rise times to six or seven hours rather than three or four. Good for Saturday baking or other times you're going to be around the house. Also requires that you know your starter better and take more care with its preparation; but once you start doing this, you won't want to go back. (Anyone who is interested, check out breadtopia " the fresh loaf " sourdoughs international or the sourdough group.) Slim , " AJ " <coolcook wrote: > > Sourdough Wheat Bread > > 1 package dry yeast .... > 3 cups whole wheat flour Quote Link to comment Share on other sites More sharing options...
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