I recently acquired a bucket of white hard spring wheat.
So far, it seems that the gluten is of low quality and the bread has very little taste. I was wondering if anyone else had tried to grind white hard spring wheat to make flour and what your experiences were.
Thanks, Mike
Mike:
I use home-ground hard white wheat all the time with excellent results. In yeast breads, try adding a tablespoon or so of vital wheat gluten, or use a dough enhancer (gluten, diastatic malt, ascorbic acid) such as Laura Brody's. Your quick breads may be a bit heavier than those made with all-purpose flour, but in some applications, such as banana bread, that can be a plus.
Best, Fitz
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