Don't Give Up On Homemade Bread Mess by: Eryn - Editor HealthBanquet.com
Thanks for letting me know your homemade bread turned out gooey. You know, I have never had anyone post that their bread turned out to be a gooey, mess.
That is not to say that others have not experienced this though. I just have not gotten the word - maybe too shy to post. I am sure determination drove those bakers to an eventual awesome outcome.
I know one time a reader used yeast that had expired and lost its "potency." So, there was trouble with the bread not rising properly.
If I were you, I would attempt the recipe again. Make sure you have a good whole wheat grain that successfully creates homemade bread.
Many beginning bakers have had success with this recipe. Just make sure you follow the recipe exactly, step by step, and you will have a beautiful loaf of bread awaiting you - just like all of the pictures that have been shared here at HealthBanquet.com
There really is no secret to this bread turning out well. I share all of the instructions that will bring you achievement in this bread making arena.
So please try the recipe again, and let me know if you find greater success the next time.
All the best,
Eryn
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Make Sure To Add Enough Additional Unsoaked Flour To Recipe by: Tricia
Perhaps you didn't add enough of the dry unsoaked flour after soaking? In the soaked flour bread recipe, she said she added about 5 more cups, but so far (I've made this recipe twice now) I've found I need to add a bit more. I don't remember how much I added the first time, but this last time I added six more cups. (It seems to me that I had to add even more the first time).
The important thing to watch for is that the bowl comes clean. If it isn't coming clean, then it needs more flour. Who knows why it is always different. It could depend on how long it soaked, how coarse or fine the flour is, how dense it is, barometric pressure, etc.
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Adding Extra Unsoaked Flour Could Overcome Gooey Factor by: Eryn - Editor HealthBanquet.com
Thank you for your reminder to add in that extra unsoaked flour to absorb that additional moisture from the soaking flour process. That is a very good point. I also added your reminder and experience as a side note in the soaked flour bread recipe.
