Non-white flour bread recipes

[cwcdesign]

BA, as I recall the purpose of the KAF Whole Grain Baking Book was to introduce bakers to adding whole grains into their baking. That was why I asked for it for a Christmas present when it was new. It was also where I learned about weighing flour and other ingredients.

[BakerAunt]

Cwcdesign--I should have been more specific in my comments. I was not referring to the recipe developers for the KAF Whole Grain Baking book. I was referring to the current KAF staff developing whole grain recipes on their site. For example, I cannot figure out why they would add vanilla to those barley muffins I made on Monday.

Skeptic7: Baking soda often is used to offset some of the flavor of the buttermilk in quick breads and muffins, in addition to its use to offset the acidity. When I switch to buttermilk, I usually substitute 1/4 tsp. baking soda for a teaspoon of baking powder. As Cass told us, from Bakewise, baking soda has 4x the rising power of baking powder.

[skeptic7]

BakerAunt;
On quickbreads I use 1/2 tsp baking soda to 1 cup of buttermilk -- thats the amount I found in a northern cornbread recipe when I first started using whole wheat flour for quickbreads.
Do you every use baking soda with yeast breads to counteract the acidity? I've added sugar or honey when I think the bread is going to taste too sour.

[BakerAunt]

Skeptic7--At the moment, the only yeast bread with baking soda recipe that I can recall is the English Muffin Bread in Bernard Clayton's bread book. In that case, it is kneaded in by hand after the first rise--and oh is that messy and hard to get evenly distributed--but that is what helps to give it the requisite holes.

I may be overdoing the buttermilk in some of my bread recipes. I may experiment by doing just half buttermilk and half water, as you said Laurel's Bread Book recommends.

[RiversideLen]

If I'm using buttermilk in a bread recipe, I will add 1/4 tsp baking soda, provided I'm using at least a cup of buttermilk. Otherwise I don't bother.

[aaronatthedoublef]

Bernard Clayton also had a whole wheat bread in his Bread book that used either baking soda or baking powder. I cannot remember which and my copy has disappeared. I think it was taken out in the Great Cookbook Purge of 2014...

Baking soda is an acid tamer. Think baking soda and vinegar volcanoes.

[BakerAunt]

I'll have to check my copies. There are two editions, and I have both. However, it may be a while until I can get to them.

[aaronatthedoublef]

I made pizza dough this morning. It's currently rising on the kitchen counter and will go into the refrigerator this even. Our kitchen is about 67 degrees.

Ingredients and amounts:

3 cups cool tap water
3 cups white whole wheat flour
3.5 cups cake flour
.5 cup flax meal
.5 cup garbanzo flour
2 tsp instant yeast
1 tsp salt
1 tsp sugar

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