Hi, fellow bread-baking hounds,
Can anyone tell me more about adding wheatgerm to bread recipes?
I see Nancy Silverton adds it to retarded breads as additional fuel for the yeast, and that Jeffrey Hamelman adds it, toasted, for flavour to a ciabatta variation. Both add about 5%, measured using baker's percentages (i.e. all ingredients measured as a ratio of flour by weight, flour equalling 100%).
Now, I'm not sure I can taste (or see) a difference. Anyone tried adding more than 5%, or have any other advice about it? I really like how it tastes raw (nutty, sweet, wheaty), but I'm not sure if baking denatures its health-giving properties, and whether it's possible to add too much to bread.