After nearly two decades of cooking with whole grains, after studying the works of master bread makers, most especially Peter Reinhart, and after multiple less than wonderful products, WHAM-O, it finally hit me! We are using enriched white bread techniques to work with whole grains. When the outcome is less than desirable we add white flour, dough enhancers and vital wheat gluten, or just stop using whole grians altogether, as if the wholegrain is the problem. Um hello? We are the problem.
When I express to some who are making whole grain breads that there are better techniques which produce better products without all of the enhancers, they look at me doubtfully. They have become satisfied with inferior bread because they don't know any better.
I was one who "knew too much" to accept that there was a better way. I had been baking bread for years and the new techniques I was learning were contrary to what I knew to be true. I never submit without a fight, and it was a fight to make me realize the value of pre-doughs. I fought it every step of the way, inserting my own inexperience into the knowledge and formulas of masters. It didn't work. One day out of sheer frustration I gave in totally, complete submission, and did exactly what I was told to do.
I hate being wrong, but I had been. Don't tell my husband.
For decades we as a society have looked for any and every shortcut to "fine living". In return we have traded away our knowledge, our experience and our health. Some shortcut! Have you noticed that the easy road is usually not the right road.
When you are doing something as important and special as cooking with whole grains, it is improtant to use equally special techinques. That does not mean harder techniques, that means the right technique for the right medium.
On this web site you will be introduced to a variety of pre-doughs. They provide a multitude of vital services to your finished bread loaf and once you experience the difference you will never go back to your old way of baking bread. So put away the unnecessary white flour, the dough enhancer, and the vital wheat gluten, you are about to make a flavorful, light weight, delicious loaf of bread that is finally worth the effort.
Please take the time to read the Terms to Know section on this web site. It is full of information that you will need to know before diving into the recipes found here.
If you have been using whole grains for a long time I hope you will find many useful tidbits here. If you are just starting out with whole grains then welcome. I am sure you will find your journey frustrating, confusing, infuriating and ultimately exciting, refreshing and satisfying.
Best wishes.