Subj : Sourdough Whole-Wheat Biscuits
To   : Ruth Haffly
From : Ben Collver
Date : Wed May 31 2023 10:41:06

  Re: Sourdough Whole-Wheat Biscuits
  By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13

 RH> These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white
 RH> flour. They may be made (and have been made many times) with 100% whole
 RH> wheat flour. Try them using all whole wheat flour; you'll like them a
 RH> lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip.  I bet i would like the 100% whole wheat version
better.  This sourdough biscuit recipe came from a 1970's magazine
clipping.  Not sure why they "diluted" their WW flour like that.

Back in the day when i made pizza more regularly, i would do a 50/50 blend
to get the amount of gluten i needed for the dough to stretch without
breaking. Even then, i had to stretch the dough very carefully.  WW pastry
flour would probably have worked better.

.