Monday, October 22, 2007
Little Red Hen
Today it was cold (50s) and gray and windy and even though I made bread yesterday it just felt like a bread day. I have been wanting to try my recipe using hard red winter wheat in place of the soft white wheat I usually use, just to see how it would turn out. So I followed my (Rebecca's) recipe exactly for the dough and watched to see what happened. I'm happy to report that it turned out fine, just required a bit less flour and more rising time than usual -- which is as expected. It has a stronger whole wheat flavor but is still good.
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2 comments:
Funny that we were talking about bread today.... I am still working on polishing the white wheat, then I will move onto the hard red. You are my hero (oh! and not just because you are the best bread maker I know!)
One caveat to the red wheat -- the bread tastes fine the first day, but eat it fast because even by day two it is noticeably dry tasting and on the third day even the toast isn't very tasty.
Sharon
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