It just takes longer, and needs more hydration.
That's what spurred this thread.
I can get nice, soft open crumb with 100% whole wheat. It just takes more time and care.
It's super common wtf are you on about? I feel in the minority with my major psychotic fucking hated for whole wheat brain. I'll put some grains of freekeh or burghul in my white loaf but making the loaf out of whole wheat flour yields a bread that tastes like poopshits.
>I can't even buy bread flour at a grocery store. It's all-purpose or miniature bags.
I'm a citycuck and there's like one supermarket that has a decent flour section, with vital wheat gluten, rye, and sprouted wheat flours
The bran interferes with gluten development. The germ reduces the shelf life considerably. I love it, but I have spoken to many who find it more difficult to chew. It's the same with those who find sourdough too 'sharp' in the mouth. You can only lead a horse to water anon.
why does it seem like that?
It's very common actually
White bread is better for health
I do wish rye flour were cheaper.
I'll mix it with white flour, it adds a nice flavor in 30/70 or even 50/50 but 100% whole wheat and it's just too much
People hate things that taste good. The masses want slop.
I’m pretty sure it wouldn’t rise well
You don't get the same level of rise or gluten development with whole wheat as white flour.
it doesnt rise as well, if you didnt know this you're a bakelet
It just takes longer, and needs more hydration.
That's what spurred this thread.
I can get nice, soft open crumb with 100% whole wheat. It just takes more time and care.
It's super common wtf are you on about? I feel in the minority with my major psychotic fucking hated for whole wheat brain. I'll put some grains of freekeh or burghul in my white loaf but making the loaf out of whole wheat flour yields a bread that tastes like poopshits.
I can't even buy bread flour at a grocery store. It's all-purpose or miniature bags.
>I can't even buy bread flour at a grocery store. It's all-purpose or miniature bags.
I'm a citycuck and there's like one supermarket that has a decent flour section, with vital wheat gluten, rye, and sprouted wheat flours
Daily reminder that king Arthur is owned and operated by trannies now. It is tranny flour.
>Why isn't 100% whole wheat bread baking more common?
A lot of people don't like the taste and making whole wheat bread is more challenging.
>king Arthur is owned and operated by trannies now.
???
King arthur was a tranny. He cut his dick off and crammed it up his b hole
type moon pls go
The bran interferes with gluten development. The germ reduces the shelf life considerably. I love it, but I have spoken to many who find it more difficult to chew. It's the same with those who find sourdough too 'sharp' in the mouth. You can only lead a horse to water anon.
IME whole wheat bread goes stale much slower, though I usually make high gluten, high hydration breads, so that may be why.