Posted - Oct 14 2023 : 05:44:32 AM
| Good morning Sandy. For me , 100% whole wheat Einka (Einkorn heirloom)
side by side with the same loaf made using 100% white flour doesn't raise as mightily, but it does taste mighty good. There is a flour I've been playing with that I think performs amazingly--robust mother, robust rise. It's One Degree sprouted organic whole wheat flour:
(I haven't tried their Khorasan heirloom yet, just their non-heirloom organic whole wheat.)
One Degree also sells sprouted brown rice flour that I want to try soon. I think I'll order some today.
For gluten-free, quinoa is my favorite for lofty performance and ease of success, but I recommend that you mill your own white quinoa so that you know it's fresh. I've sprouted quinoa that I dried in my dehydrator and then milled and thought it was awesome, but that takes a bit of a commitment.
Unless you're strictly gluten-free, don't be afraid to get a new mother started using a new flour by simply grabbing a cup of your established mother to give your new one a head start.
MaryJane Butters, author of Wild Bread ~ for we were all one family then ~