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Something I found while searching for recipes using fresh ground flour Empty Something I found while searching for recipes using fresh ground flour

Post by Sonshine on Fri Apr 22, 2011 1:15 am

One of the things I've seen at a couple of sites says that in order to get a better rise from the flour you need to let it soak for a little while before making your bread. It says to mix your flour and whatever liquid you're using and let it set for awhile before adding the sourdough starter. Something about doing it this way helps the gluten. Anyone else ever hear of this or try it?

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Post by PATRICE IN IL on Fri Apr 22, 2011 6:38 am

I've not done it before with wheat, but it sounds sort of like a biaga(sp). It will hydrate the flour and let the natural yeast get a head start once it is mixed in. Basically it will allow the gluten to form more easily because all the liquid has softened the structure of the wheat cells. I have done this when making rye bread because of the density of the grain, which is hard to work with, it doesn't rise very easily.
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Post by Sonshine on Fri Apr 22, 2011 10:28 am

When you've done it with the wheat, does it rise better for you?

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Post by PATRICE IN IL on Fri Apr 22, 2011 12:21 pm

I've only done it with rye.
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