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Dense Bread
I grind flour and Yecora , Einkorn , Spelt, Rye make a nutritious bread but not much rise or gluten . I thought Yecora will take the place of bread flour but not really.
Maybe I should get soft wheat but also maybe my grind is not fine enough .
too soon to tell
made the loaf drier than the one i have been making with store bought whole wheat and flavorwise? meh!
Fun, informative and yummy
My friend and I so enjoyed our class—it was well organized, super informative and the staff were so helpful and engaging. Definitely will return for other classes
Tarragon?
I used whole berries fresh milled and baked into whole wheat yeast loaves. I have been baking with different flours and grains. I love spelt bread and decided to try this boutique whole grain. It had a unique scent that I couldn't quite put my finger on, somewhat sweet. The structure of the bread was fantastic, soft and airy. I didn't even add vital wheat gluten or sunflower lecithin. After tasting it, I have decided I think it has a hint of tarragon flavor/scent. I see others saying cinnamon, but it seems a bit earthier to me. I will probably not use it again in bread as it was not my favorite flavor profile (I think I'm just too used to king Arthur! Hah!) I thought I would share my experience.