Im lost without the PW thread!!!!

[philwsailz]

Homemade sandwich post on homemade bread.

Built some sandwich size French Boule's Monday night. These are white whole grain eurpoean flour with some whole grains thrown in for texture.
A little artisan mustard, some roast beef, provolone, and red leaf lettuce... yummy!

I may have to fire up some soup or chili tonight and serve in these too...

[dingleberry]

Those look great, Phil!

Question - how can flour be both "white" and "whole grain"? I thought they are mutually exclusive.

[Jeffe]

Post for bikinis & beer bongs.

[dingleberry]

Those look great, Phil!

Question - how can flour be both "white" and "whole grain"? I thought they are mutually exclusive.

Nevermind, I guess they can just bleach the whole grain flour, right?

Yes, I am an idiot.

[dingleberry]

Post for bikinis & beer bongs.

Normally, I would start furiously posting pics to support your post. However, in the effort to keep this thread open, everyone will just have to use their own imagination. Thank you for your understanding.

[Jeffe]

Normally, I would start furiously posting pics to support your post. However, in the effort to keep this thread open, everyone will just have to use their own imagination. Thank you for your understanding.

LOL...I'm have a good imagination

[philwsailz]

Those look great, Phil!

Question - how can flour be both "white" and "whole grain"? I thought they are mutually exclusive.

Well, they call it whole grain, and for the most part it is. The milling proccess takes off the tiny outer layer of the grain; the husk if you will. That is where the bitter tannins live that give many whole-grain / whole wheat breads their bitter taste...

The rest of the wheat kernel is retained. You lose the bitter flavor, but you retain almost all of the healthful benefit of the vitamins, minerals, and fiber. Here is a blog post that explains further what I am talking about:
http://www.kingarthurflour.com/blog/...in/#more-13386

Bleaching is bad... I use all unbleached flours.... I think!

[philwsailz]

I just went back and re-read my post. I should have said that the bread was made from a european flour and white whole wheat blend...

Whole wheat flours, even the one where the bran is removed are notoriously lacking in gluten as a percentage of the total flour makeup. Bread flour has more gluten, as it uses only a part of the wheat grain that has higher gluten content, the rest of the wheat grain being pitched out.

The blog talks about using vital gluten to restore a whole wheat bread dough to a type that will rise with good chewiness and crumb. I do not have any vital gluten lying around, (need to get some) so I often use blended flours when baking with whole wheat flours... I cut in the european flour to provide SOME gluten to the overall mix on this batch. King arthur also makes a flour they call Sir Lancelot that will deliver a bread that is basically bagel-like in chewiness and toughness... OR it can be used to make bagels... it has TONS of gluten in it!!!!

[dingleberry]

good to know - thanks!

[AdaminMN]

You can learn more here by accident then by design.

[da.bell]

That is so true Adamin!!!!!

[chpthril]

Post on the road from Knoxville TN!

[Jeffe]

Bored office post!!!

[thtrog]

meeting post at 3, wish it was a BOARD meeting.

[thtrog]

Post on the road from Knoxville TN!

Are you look'in where you're going or going where you're look'in? Borrowed that from the 3 stooges