OK, I give up! I've been using some freshly ground flour that a friend did
for me, and with less than satisfying results in my ABM. I have an Oster,
and faithfully add dough conditioner (same amout as the yeast) to every
recipe. I have been also adding 1 T. gluten to every recipe since I've
been using the fresh ground flour. But all my loaves, no matter the
recipe, are turning out like small rocks. They taste good, but tend to be
a little crumbly. What am I doing wrong?
Here are some of my thoughts -- possibly not enough liquid to compensate
for the wheat flour, possibly not enough yeast (I use this flour for EVERY
recipe, whole-wheat or not), possibly not enough gluten. I value the
opinions of you experts very highly. Any suggestions?
Thanks!
Jenny Wesner
mwnjw@iei.net
"Passionate people change the world."