Another big order of #flour came in from employee-owned King Arthur Flour so here I am baking away. I just love their climate blend #wholewheat flour. It makes such good bread. Especially the crust. The #wheat for the flour is grown regeneratively so its better for the soil. #baking #bakingmastodon #baker #bakersofmastodon
#wholewheat
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there we go
now maybe little nap time idk ^_^
gettin’ ready for #monsterdon by #baking my usual #bagels
too busy and sleepy today for two sets, just going with half bread flour/half whole wheat added protein two-thirds-of everything again
RIGHT I kept meaning to follow up about this. The half-whole-wheat half-bread-flour mix worked well. They're very good. A lot of "advantages of both" (flours) with no real disadvantages. And supposedly it's better for you!
I do still have to hear from one other person though but I think this is a good mix. It's a little closer to the Montréal-style texture than just bread flour and I like that. At this mix, the whole-wheaty texture doesn't make itself annoying (or really even noticeable to me) and there's a little extra complexity in the flavour that doesn't distract.
Plus, whole wheat is supposed to be better for you for fibre and such reasons so that's also good.
(Original thread: https://mastodon.murkworks.net/@moira/112747322949424900 )
MastodonSolarbird :flag_cascadia: (@moira@mastodon.murkworks.net)Attached: 1 image
half whole wheat, half bread flour
#baking #bagels #wholewheat
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Anna dives straight in while they're still hot
but that was a good noise she just made so that's hopeful
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And now to move to cooling racks to cool. Back to pretty normal size, even with half whole wheat.
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and predictably bigger. nice to see that bore out.
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wakey wakey dough half bakey? xD
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basically whole wheat is better for you in theory
i liked the whole wheat flavour in the rosemary bagels but not as much in the two-thirds-of-everything because it kind of got lost in that, and the texture was... interesting? in that way that means "I'm not at all sure I'm into this"
I mean it wasn't bad it just wasn't what I think of with "bagel" though in some ways it kind of _was_ more like what I think of as "bagel."
so I'm trying half and half with two-thirds-of-everything.
half whole wheat, half bread flour
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whelp it’s cooling time, let’s see how they do
the rock salt is much more visible than on regular which is kind of interesting visually
this week i’m trying rosemary wheat bagels
basically i want either the mostly everything or the rosemary as a wheat option to separate them further and i’m gonna go with whichever tastes better with wheat
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@annathepiper just grabbed one of the whole wheat and says it’s different but good, even chewier
which makes sense being whole wheat and all that
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FINAL PRODUCT
well, for today anyway
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hm much smaller and so will be very dense
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yep smaller
wondering if i should boil them longer or less
(going with normal for now, one variable at a time is the way)
My first try at making a partial #WholeWheat sandwich #KittyBread 
Crossing my fingers that it tastes as good as my usual white #SandwichLoaf 