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WHOLE WHEAT SOURDOUGH

Category:    Bread, Bread
Yield:8 servings
 
           -JUDY GARNETT PJXG05A               2 ts Wheat germ
      2 ts Yeast                             1/2 ts Ginger
      2 c  Whole wheat bread flour             2 tb Olive oil
  1 1/3 c  Unbleached bread flour              1 tb Honey
      2 tb Buttermilk powder                 1/2 c  Whole wheat s/d starter (you
      2 tb Vital wheat gluten                  1 c  Water ; (i use bottled h20)
      2 tb Lecithin                          1/2    Margarine, room temp.
      2 ts Salt ;  lite                   
 
  I used the whole wheat starter and experimented with your whole wheat bread
  recipe in the DAK today. It turned out great. Basically, I just halved your
  recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
  I'm using whole wheat or rye flour, I can add more flour because it doesn't
  rise as much.  Also, whenever I use whole wheat, etc. I add vital wheat
  gluten and lecithin to aid elasticity and to help it rise. This is what I
  put in the DAK and the order I used: Turn the light/dark setting to 12
  o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)
  Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I
  usually add large pieces since they are kind of cut up by the B/M while
  knead ing. We can keep experimenting with this....let me know if you try it
  and what you add or subtract. Have you ever added raisins, oatmeal or any
  kind of seeds? The B/M gives me the lazy way out, and I wanted to see what
  it would do in it.  Thanks so much for taking precious time to post the
  recipe. P.S. I have some of the beer s/d starter to give you when we get
  together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.
  JUDY/NC PJXG05A
 

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