All whole wheat

I attempted to make bread using just my freshly ground whole wheat. Actually, it wasn’t one hundred percent whole wheat because I did have to use some of my white starter. But I only used six ounces of the starter, to which I added three ounces of whole wheat and three ounces of water the night prior to making the bread.


The resulting bread tasted like, well, like wheat. It was earthy and dark and kind of strong tasting, almost like molasses. It was heavy, too, though it did rise, it didn’t get very high. Mr. Handsome and I don’t care for it, and while the kids will eat it when I serve it to them, they don’t usually ask for seconds.

I will not be making this bread again, but now I’m left to wonder about those people who say they make their bread with only freshly ground wheat. Does it actually taste good? Am I doing something wrong?

2 Comments

  • Anonymous

    I think it’s a matter of preference, and a taste that can be acquired. I like the flavor of whole grains, so much that I rarely buy or make any baked good that contains less than half whole grains, with the exception of some sweets. But even cakes, cookies and brownies I like better with just a bit of whole grain included, and not necessarily wheat. I appreciate the added nutrition and depth of flavor of whole grains, and especially freshly ground grains. You have acquired other tastes, so why not this one?

    K

  • CeAnne @ Sanctus Simplicitus

    We just started making sour dough but previously we made all whole wheat yeasted bread that was wonderful, light and fluffy! I'm still working on the sour dough but I've only tried a few times. Keep researching and trying! I think it just takes more expertise to make a sour dough whole wheat 🙂

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