Subj : Sourdough Whole-Wheat Biscuits
To   : Ben Collver
From : Ruth Haffly
Date : Fri Jun 02 2023 14:30:18

Hi Ben,

 BC>   Re: Sourdough Whole-Wheat Biscuits
 BC>   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...

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

Some people think that whole wheat flour doesn't have enough gluten
(oopmh) in it to make things rise properly. I disagree; I've been using
it for so long that when I have to use white flour for something (very
rarely), I can't get it to rise properly. Of course you can use a bit of
gluten powder to kick start it, maybe about a rounded tablespoon per cup
of flour.

We just got back from a trip to Alaska (and a bit of Canada). The last
full day we arrainged for a riverboat excursion, lunch and then a trip
to a gold dredge. Lunch was beef stew (a bit on the salty side), salad,
couscous with vegetables, sourdough rolls (I think they were about 1/4
whole wheat) and dessert. I skipped the couscous, ate very light on the
rest of it. Thought about having a second roll but decided not to. The
next day while waiting for the bus to Fairbanks, Steve got me a small
sourdough cook book. I've not looked it over yet but I may post some
recipies from it on the echo. I've also got a sourdough herb roll recipe
that I'll dig out and post; they're really good.

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

I don't stretch my pizza crust very thin; we like one somewhere in
between the really thick and really thin crusts. Had a good take out
pizza up at Denali earlier this week; as with anything up there it was
pricy but we made it go for 2 meals. I wish I could have enjoyed it more
but I was fighting bronchitis (never even tried smoking, just asthma &
years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived
(froze it before travel), I'll do a sourdough crust--have done so before
with whole wheat flour and it is good.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Can I blame my spelling on jet lag?

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