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bread baking: more info on wheatgerm, please

Gooseberry | Feb 6, 2008 07:30 AM

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.


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