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17 hours ago, Pequod said:

Next week I’ll begin experimenting with a higher proportion of spelt and rye, and also replace about half of the bread flour with high extraction hard red wheat.

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Some people have trouble with reduced rise, using freshly ground flour. This problem is poorly understood by most writers, but understood by professionals. The issue is "green flour"; flour needs to age, but we want to grind fresh and not have the germ go rancid. Michel Suas has the most complete answer: Add 30 to 40 parts per million ascorbic acid. How? Mix AA 1:20 with white flour, sieve multiple times to mix completely, then mix some of that mixture 1:20 with white flour. One now has a 1:440 blend one can measure with a gram scale. This solved all sorts of problems for me.

I also found rather noticeable variation in different sources of whole grains. Keep notes, and be sure to experiment. The flavor of adding a "guest grain" in moderation can also be a remarkable change. We don't drink the same wine all the time? Variation in bread grain is also good.

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@Syzygies - thanks for your tips in this and other posts. Thus far I've managed up to about 60% whole grains (the rest being Giusto's Artisan) without need for add-ins to compensate. I have a bottle of ascorbic acid on hand just in case my luck changes. Have been pretty successful with flavor and dough "management" (for lack of a better term) whilst using combos of hard red wheat, spelt, and rye. These form the basis of my "go-to" breads so far. I also have a bag of Einkorn that came with my Mockmill. Haven't quite figured out what to do with that yet...

Anyone have a good Einkorn recipe hanging around? Maybe I'll check at Wegman's...

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4 minutes ago, Pequod said:

Maybe I'll check at Wegman's...

Now your talking.......................:smt023

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1 hour ago, Pequod said:

@SyzygiesAnyone have a good Einkorn recipe hanging around? Maybe I'll check at Wegman's...

I love Einkorn. It fits into my "guest" regime: 10% nicely enhances flavor with no downside. 20% starts to make a noticeable change in handling. Not necessarily adverse, but something to learn by experience to correct.

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I love Einkorn too.  Happily, the nice lady at our farmer's market appears with it once a month and I get to eat it without having to do any work, other than that required to get the money to pay her.  Loving these posts even though I am a long way from finding the time to get into bread again.

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