Hi Ben,

Title: Whole-Wheat Biscuits
Categories: Biscuits
Yield: 1 Batch

1 1/2 c Flour
1/2 c Whole wheat flour

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white
flour. They may be made (and have been made many times) with 100% whole
wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead of
bread type flour; the pastry flour is lower in gluten. Either one will
work for the biscuits. I don't keep white flour in the house, just whole
wheat, rye and a couple of gluten free flours.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white flour. They may be made (and have been made many times) with 100% whole wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip. I bet i would like the 100% whole wheat version
better. This sourdough biscuit recipe came from a 1970's magazine
clipping. Not sure why they "diluted" their WW flour like that.

Back in the day when i made pizza more regularly, i would do a 50/50 blend
to get the amount of gluten i needed for the dough to stretch without
breaking. Even then, i had to stretch the dough very carefully. WW pastry flour would probably have worked better.
--- SBBSecho 3.20-Linux
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Ben Collver wrote to Ruth Haffly <=-

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white flour. They may be made (and have been made many times) with 100% whole wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip. I bet i would like the 100% whole wheat version better. This sourdough biscuit recipe came from a 1970's magazine clipping. Not sure why they "diluted" their WW flour like that.

Back in the day when i made pizza more regularly, i would do a 50/50
blend to get the amount of gluten i needed for the dough to stretch without breaking. Even then, i had to stretch the dough very carefully.
WW pastry flour would probably have worked better.

Welcome back to the friendly confines of the Cooking Echo.

White flour is sometimes added to whole wheat bread to improve the
texture and rise of the bread. White flour has a higher protein content
than white whole wheat flour, which is made from a lighter wheat.

Here's a pizza recipe using 100% whole wheat flour.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Wheat Pizza
Categories: Pizza, Vegetables, Cheese
Yield: 8 Servings

1 c Warm water (110ºF/43ºC
- 115ºF/46ºC)
1 tb Active dry yeast
1 tb Honey
1 c Whole wheat flour
1/2 ts Salt
1 tb Oil
4 oz Cheddar cheese; grated
1/2 ts Black pepper
1/2 ts Caraway seeds
1/4 ts Garlic powder
1 1/4 c (to 1 1/2 c) whole wheat
- flour
1/2 c Tomato sauce
+=OR=+
1/2 c Jarred, pre-made pizza or
- marinara sauce
1/2 tb (to 1 tb) dried oregano
1 c Raw broccoli pieces
1 c Raw mushroom slices
8 oz Mozzarella cheese; shredded

Combine the water, yeast, honey and the 1 cup of whole
wheat flour in a large bowl. Beat 100 times until
mixture is smooth. Let rise in a warm place for 15
minutes. Add the salt, oil, Cheddar cheese, pepper,
caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups
whole wheat flour. Mix well and let the dough rest for
5 minutes.

Pat out the dough onto a baking sheet for 1 large
pizza or divide the dough in half and make two
medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and
mozzarella. Bake in a 400ºF/205ºC oven for 15 to 20
minutes.

Serves 8

Source: Holiday Cookbook, American Diabetes Assn.
by Betty Wedman, M.S.,R.D.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Vegetables seldom get the treatment they deserve there.

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Re: Re: Sourdough Whole-Wheat Biscuits
By: Dave Drum to Ben Collver on Thu Jun 01 2023 06:06:04

Welcome back to the friendly confines of the Cooking Echo.

Thanks for the friendly welcome. :-)

I was offline to go on a three week walkabout. I was exposed to many
culinary delights, the most novel of which was the idea of topping
vanilla icecream with basalmic vinegar.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white flour. They may be made (and have been made many times) with 100% whole wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip. I bet i would like the 100% whole wheat version better. This sourdough biscuit recipe came from a 1970's magazine clipping. Not sure why they "diluted" their WW flour like that.

Some people think that whole wheat flour doesn't have enough gluten
(oopmh) in it to make things rise properly. I disagree; I've been using
it for so long that when I have to use white flour for something (very
rarely), I can't get it to rise properly. Of course you can use a bit of
gluten powder to kick start it, maybe about a rounded tablespoon per cup
of flour.

We just got back from a trip to Alaska (and a bit of Canada). The last
full day we arrainged for a riverboat excursion, lunch and then a trip
to a gold dredge. Lunch was beef stew (a bit on the salty side), salad, couscous with vegetables, sourdough rolls (I think they were about 1/4
whole wheat) and dessert. I skipped the couscous, ate very light on the
rest of it. Thought about having a second roll but decided not to. The
next day while waiting for the bus to Fairbanks, Steve got me a small
sourdough cook book. I've not looked it over yet but I may post some
recipies from it on the echo. I've also got a sourdough herb roll recipe
that I'll dig out and post; they're really good.

Back in the day when i made pizza more regularly, i would do a

50/50 BC> blend to get the amount of gluten i needed for the dough to
stretch BC> without BC> breaking. Even then, i had to stretch the dough
very carefully. WW BC> pastry flour would probably have worked better.

I don't stretch my pizza crust very thin; we like one somewhere in
between the really thick and really thin crusts. Had a good take out
pizza up at Denali earlier this week; as with anything up there it was
pricy but we made it go for 2 meals. I wish I could have enjoyed it more
but I was fighting bronchitis (never even tried smoking, just asthma &
years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived
(froze it before travel), I'll do a sourdough crust--have done so before
with whole wheat flour and it is good.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Can I blame my spelling on jet lag?

--- PPoint 3.01
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Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Fri Jun 02 2023 14:30:18

years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived (froze it before travel), I'll do a sourdough crust--have done so before with whole wheat flour and it is good.

Welcome back from Alaska. Great that you are doing better. I did not
know about freezing starter to put it on pause. I will experiment with
that.

While reading an outdoors book, i read a reference to old Forest Service Lookout cookbooks. Below is a link to online versions. They mention
that a regular diet of quick bread (such as biscuits, pancakes, etc.) is
not wholesome, and that sourdough is healthier.

<https://foresthistory.org/research-explore/us-forest-service-history/ u-s-forest-service-publications/general-publications/post-6930/>
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Hi Ben,

years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived (froze it before travel), I'll do a sourdough crust--have done so before with whole wheat flour and it is good.

Welcome back from Alaska. Great that you are doing better. I did not know about freezing starter to put it on pause. I will experiment
with that.

We've also dehydrated it to pause it when in the midst of a military
move. Steve actually revived it yesterday, made some pancakes for
himself. Neither of us are eating a lot right now, basically subsistance
foods (canned soup, eggs) but getting a bit better every day.

While reading an outdoors book, i read a reference to old Forest
Service Lookout cookbooks. Below is a link to online versions. They mention
that a regular diet of quick bread (such as biscuits, pancakes, etc.)
is not wholesome, and that sourdough is healthier.

<https://foresthistory.org/research-explore/us-forest-service-history/ u-s-forest-service-publications/general-publications/post-6930/>

Interesting idea, might look into that a bit more. Somewhere around in
this house we've got a Forest Service Lookout cookbook--put out for
their 50th anniversary. I'll find it (eventually) and see what it says
about sourdough. Right now we've got to get rid of this crud and get
ready for the mission trip to VT, with a stop in western NY beforehand.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
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