sweetTN Posted September 19, 2009 Share Posted September 19, 2009 Why does my whole wheat bread rise beautifully and then fall during baking? What gives? I am doing a new recipe that uses only whole wheat flour. It doesn't fall completely, just above level on the pan. Taste and consistency are fine. It just isn't the pretty loaves I'm used to. Quote Link to comment Share on other sites More sharing options...
MamaT Posted September 19, 2009 Share Posted September 19, 2009 When you are using whole wheat flour, most of the time you have to add wheat gluten back in. I also bake with whole wheat and always add gluten in to make sure my bread rises well. More info here: http://www.thefamilyhomestead.com/faqbreadbaking.htm Quote Link to comment Share on other sites More sharing options...
jeri Posted September 19, 2009 Share Posted September 19, 2009 Don't put it in when it *looks* like you want it to turn out. Put it in *before* it gets there. Jeri Quote Link to comment Share on other sites More sharing options...
sweetTN Posted September 20, 2009 Author Share Posted September 20, 2009 Tammy, Thanks for the link. A lot of great information. Do you grind your own wheat berries? Quote Link to comment Share on other sites More sharing options...
sweetTN Posted September 20, 2009 Author Share Posted September 20, 2009 Don't put it in when it *looks* like you want it to turn out. Put it in *before* it gets there. Jeri I'll have to give this a try. Thanks for the suggestion. Quote Link to comment Share on other sites More sharing options...
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