Hello. Hobby Baker here. Recently me and my mother managed to perfect a Bread recipe with regular flour. Now we want to try to make the Whole Wheat variety. Subbing the flour in our bread gives us Bread that tastes fine, but barely rises. At all.

Any tips on how to make it rise would greatly appreciated.

  • Qandahbear@leminal.spaceEnglish
    3·
    2 days ago

    I agree with this! Also whole wheat is a little strange compared to normal flour. First of all it can handle more water, bumping up your hydration can help give you a less dense bread. I also like to doing a 100% hydration on my whole wheat flour and let it sit for at least an hour than mix that with my normal “white” flour mixture

    • GriffinClaw@lemmy.zipOPEnglish
      2·
      2 days ago

      Ye. We definitely had to put in alot more water in our trials.

      Thanks for the tips!