Last week we spoke about what wholemeal flour actually is in it's simplest form. Using that knowledge we can work out what changes we need to make to a recipe and/or our bread making method to be ables to substitue SOME or ALL of the flour for wholemeal.
Bread Tip 136 - What IS Wholemeal / Wholegrain / Wholewheat Flour?
Wholemeal flour can mean many things and in this weeks video I attempt to tell you exactly what it is in it's simplest form, then with a good understanding of what it is you can learn to adapt to it, and we’ll talk about that in next weeks video…
Bread Tip 135 - How to "PROVE" Your Yeast and WHY you might want to...
I never feel like I NEED do this, but you might WANT to every once in a while. Just to make sure your yeast is ok before investing yourself fully into that 4-or-so hour loaf making journey!
Bread Tip 134 - SIX Reasons why your bread dough DIDN'T PUFF UP Properly
Isn't it frustrating when your Bread Dough doesn't puff up and you don't know WHY!? I feel your pain, here are six things it could be.
Bread Tip 133 - THREE Variations on your Simple Loaf Recipe (Yeasted)
When you've cracked the simple loaf there is SO MUCH MORE you can do with the exact same recipe and a little know how... Here are three examples for you to try next :-)