Can You Add More Flour In Soaking Flour, So Less Unsoaked Flour Is Needed Later?
by Tami
(U.S.A)
I'm trying your whole wheat soaked flour method of bread baking today, and I am wondering why you don't start out with more flour initially in your soaking mixture, instead of adding as much unsoaked flour later on?
Comments for
Can You Add More Flour In Soaking Flour, So Less Unsoaked Flour Is Needed Later?
Keep Soaking Flour Mixture Submerged In The Soaking Fluid by: Eryn
You can try adding more whole wheat flour or less liquid to your soaking flour mixture to see if it later requires adding less unsoaked flour to get the dough just right.
With more whole wheat flour or less liquid in your soaking mixture, maybe your soaking mixture might dry out too much - you know, not be well covered in the soaking fluid for the entire soaking time frame.
To soak properly, you want your soaking flour mixture to stay completely submerged in the acidic soaking fluid for the entire length of the soaking period.
Also remember, after your soaked flour mixture is done soaking, you can certainly pour off any excess liquid. That liquid is not needed for your recipe. Pouring off that excess liquid, will decrease the amount of extra unsoaked flour that you will have to add to your mixture to get the dough consistency just right.
What I shared, is just what has worked for me. You can certainly experiment to see what works best for you.
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