Has any one used this flour to make sourdough bread and if so, what was the outcome?
2038026
Mixed with nothing but an equal weight of water (120g of each), a vibrant starter quickly sprang to life from this flour. After just 24 hours it doubled or tripled in volume! At that point, it had kind of a "sulphuric grapefruit" smell, but after a week of daily dumping and feedings, it mellowed into a deliciously fragrant starter. Yesterday, I made my best loaf of sourdough bread ever! I think the fact that the sourdough culture started so quickly, is an indication of how fresh and healthy this flour is; loaded with the natural yeasts and enzymes to work perfectly with this blend of grains. I'm really impressed!
19488
I use this flour in my bread machine and the bread always turns out great. I never used red wheat so I can't compare them both, sorry.
1722903
It's light, it looks like whole wheat. I've tried it in sourdough, but it has never worked for me. I use 1/2 whole wheat and 1/2 rye and it comes out like a rock. 100% whole wheat turns out fine, so I think I need to work on the ratio.
849863
No, this was created using the traditional flour and water, then dehydrated. It can still be rehydrated and grown with gluten-free flours and used to rise gluten-free breads, though, and the amount of gluten in the finished loaf would be miniscule - unless someone with severe celiac was going to eat it, any lighter gluten sensititivity would be fine. If you want a sourdough starter that is 100% gf, there is a good formula for the mix to "catch" yeast and maintain the starter in the book "The Vintage Remedies Guide to Bread" by Jessie Hawkins. Her gf blend uses quinoa, chickpea, and gf oat flour. Highly recommend the book if gf sourdough baking is your goal. No, this was created using the traditional flour and water, then dehydrated. It can still be rehydrated and grown with gluten-free flours and used to rise gluten-free breads, though, and the amount of gluten in the finished loaf would be miniscule - unless someone with severe celiac was going to eat it, any lighter gluten sensititivity would be fine. If you want a sourdough starter that is 100% gf, there is a good formula for the mix to "catch" yeast and maintain the starter in the book "The Vintage Remedies Guide to Bread" by Jessie Hawkins. Her gf blend uses quinoa,... » Read More No, this was created using the traditional flour and water, then dehydrated. It can still be rehydrated and grown with gluten-free flours and used to rise gluten-free breads, though, and the amount of gluten in the finished loaf would be miniscule - unless someone with severe celiac was going to eat it, any lighter gluten sensititivity would be fine. If you want a sourdough starter that is 100% gf, there is a good formula for the mix to "catch" yeast and maintain the starter in the book "The Vintage Remedies Guide to Bread" by Jessie Hawkins. Her gf blend uses quinoa, chickpea, and gf oat flour. Highly recommend the book if gf sourdough baking is your goal. « Show Less
550645
I'm very sorry that I am unable to answer your question. I purchased this flour for a person who bakes bread for the needy. We live several hundred miles apart from each other, so I really don't know any specifics about this kind of flour.
431656
Hi, it's a very good whole wheat flour. Use it in bread recipes calling for whole wheat or substitute about 1/3 to 1/2 cup of this flour for the white flour called for in your recipe. Sorry. I don't use a bread machine.
992135
Since Great River Organic Pastry Flour is ALL I use for baking, I have to say it is great. I made 2 loaves of Irish soda bread last month using this flour and it was great. The texture of the outer crust was a bit chewier than white flour, but other than that, it turned out great.
1928995
Actually I use the Hard White Wheat berries to make my flour and it has worked great for making bread. I will have to try the soft white wheat berries for biscuits and such.
980406
I use this flour as bread flour. It has a higher protein content than all purpose flour and produced a wonderful texture in my breads. You do not need to add wheat gluten.
554625
I haven't tried this but I am reluctant to suggest it. I use a limited amount of oat fiber in my recipes and mix it with other flours.
1317260
I use this in my bread maker all the time. Sometimes it's used with other flours but often I use it in place of bread flour.
1111151
I use it for cakes, muffins, pancakes, cookies, brownies, quick breads, etc. with great success. I do not like the results for yeasted breads or for pastry doughs (pie crust, etc.) very much though - I would stick to bread flour or all purpose flour for those.
771692
No I haven't tried. I tried cornbread. It came out okay. Just remember to use 3/4 c of Multi blend per 1 c of flour.
1330999
I use it and nothing else as I am allergic to all cereal grains. I have had a lot of success with it as a solo flour actually and see ZERO reason to mix it with anything else. It is not a mathematically straight swap but cooking with it is a lot easier than these other comments suggest. Just hit some allergy websites for usable recipes.
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
1109648
I'm not sure. I ordered this from Amazon and as yet I have not use it. I was looking for a sourdough starter from an old friend. She has a starter for her bake shop that is 80 years old. I hope to use the pan very soon with other bread recipes. I have and it seems to be the right fit for my breads.
1858481
I really don't know. I didn't delve into it that deeply. I had a lot of bubbles during the first few weeks. Then when I had to take 1 1/2 C out, that only left me about 1/2 C of sourdough. As I fed it, it just didn't seem to come back. It still smelled like it was OK but just not many bubbles and I didn't want to waste the day if it wasn't going to turn out. Good luck because I think that the starter is good. It was worth the process.