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.
I made it. I’m joined.
I’m a cook, not a baker despite how much the people over at c/cooking might see me bake.
I have tried whole wheat and failed to get that rise. But at the same time whole wheat hasn’t been a priority. Rye is higher on my list. But until I can find a source of rye locally in my food desert I can’t even work on that