So... searching for Whole Wheat Flour nets about 100 topics. I feel awkward doing this. I didn't find the answer to my question in any of the ones I checked, so, I'm hoping this is not necessarily heavily tread material.
I tried to integrate King Arthur's Whole Wheat into my biscotti recipe this morning. The dough felt good, first baking went well but when I went to cut it it turned into breadcrumbs. Not fun. I used a 50/50 blend of wheat and white flour by weight.
I just tried an Irish Soda Bread, again 50/50. While it held together much better, it was on the fairly 'crumbly' side.
Two quick breads, similar results. Frankly I've never had this happen to me before, I'm not much of a baker, so I don't know how to diagnose the problem. Using Google hasn't really helped much so...
Is it an under-kneading issue? I prepared them both like I normally do, which isn't with a lot of kneading.
Might it be a liquid issue?
Any thoughts are welcome. Sorry if I'm beating the nutrient rich dirt where a horse died and was beaten to fertilizer years ago.
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