Subj : Sourdough Whole-Wheat Biscuits
To : Ben Collver
From : Ruth Haffly
Date : Thu Jun 05 2025 12:35 pm
Hi Ben,
Somehow a bunch of Fido from 2023 came thru today. I'm answering the "to
me" ones, don't recall if I did then or not (too much has happened in
the last couple of years for me to remember).
BC> Re: Sourdough Whole-Wheat Biscuits
BC> By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13
RH> These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white
RH> flour. They may be made (and have been made many times) with 100% whole
RH> wheat flour. Try them using all whole wheat flour; you'll like them a
RH> lot better. (G) You may want to try whole wheat pastry flour instead...
BC> Thanks for the tip. I bet i would like the 100% whole wheat version
BC> better. This sourdough biscuit recipe came from a 1970's magazine
BC> clipping. Not sure why they "diluted" their WW flour like that.
It was (and still is) a common practice. I've been using whole wheat
flour for probably close to 50 years, started with unbleached white with
some whole wheat, then totally switched over. I've seen too many to
count recipies from the late 60s on, that call for a bit of whole wheat
flour, the rest white and then call it whole wheat.
BC> Back in the day when i made pizza more regularly, i would do a
50/50 BC> blend to get the amount of gluten i needed for the dough to
stretch BC> without BC> breaking. Even then, i had to stretch the dough
very carefully. WW BC> pastry flour would probably have worked better.
No, pastry flour has no gluten. You need to add maybe a tablespoon or so
of gluten per cup of flour for the extra "stretch". Over the years tho,
I've decreased the the amount of extra gluten added for most things and
just made sure yeast doughs got a good kneading (helps develop the
gluten structure).
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Some are so educated they can bore you on almost any subject
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
