Comments on: Whole Grain Master Recipe from “Healthy Bread in Five Minutes a Day” using Vital Wheat Gluten!

By: zoe

zoe — Wed, 01 Sep 2010 19:46:39 +0000

Hi Lexi,

Thank you for trying the bread, your loaf is gorgeous! The first thing that comes to mind is that your flour may be rancid? Whole grain flour has lots of oils from the wheat germ and is more susceptible to spoiling. That is the only time I have perceived that bitter taste you described. I have never heard this happening with VWG, but I suppose if you are buying it in bulk it may not turn over fast enough, but I would check your flour first. The flour in the bag should have a sweet, mellow, almost nutty aroma, no sour notes.

Thanks, Zoë

By: Lexi

Lexi — Wed, 01 Sep 2010 19:25:24 +0000

Hi Zoe and Jeff,

I baked my very first 5-minute bread today, the master recipe from Healthy Bread in 5 Minutes A Day.

While my kids and I enjoyed the bread very much — the texture was good — I detected a slight bitter taste. It was even worse when we dipped the bread in olive oil and balsamic vinegar, which we normally enjoy very much.

What could have caused this bitter taste?

Could it be the VWG (which, by the way, is known in this part of Canada as gluten flour)? I got a generic one that you scoop from big tubs in Bulk Barn. I couldn’t find any of the branded ones in the groceries around here.

Should I reduce the amount of VWG next time?

Thanks in advance!

PS: Here’s a picture of my very first bread:
http://twitpic.com/2kayg6

By: zoe

zoe — Mon, 26 Jul 2010 04:22:34 +0000

Hi Lilly,

So glad you will be trying out our recipes. It does seem that most people have better results with the recipes from HBin5 when they increase the amount of vital wheat gluten when using freshly ground wheat. The courser flour tends not to absorb as much water or develop the same elasticity, so adding a tablespoon or two more VWG seems to help.

Here is a post and discussion about high altitude baking. I suggest you read the comments from others baking in the same environment. http://www.artisanbreadinfive.com/?p=144

Thanks and enjoy! Zoë

By: Lilly

Lilly — Sun, 25 Jul 2010 23:36:43 +0000

I am so very excited to purchase the book and get started. We have a wheat grinder and I just started baking bread at home, but I am looking forward to these recipes and methods. Maybe this question was already asked, but do you have high altitude suggestions/directions in the book?

Thanks!

By: zoe

zoe — Thu, 24 Jun 2010 07:55:21 +0000

Hi Xan,

That is absolutely correct. It is in the tips and technique chapter of the book. I am traveling in Europe and didn’t bring a copy of the book, so I can’t give you the exact page number.

Enjoy, Zoe

By: Xan

Xan — Wed, 23 Jun 2010 20:39:29 +0000

Hi! I’m enjoying my HB5 even though I’ve only tried one loaf so far.
I’m sure I read somewhere in there that you could shape the loaf, and return it to the ‘fridge for 8 hours, then just take it out to rest while the oven heats, and bake as normal. Did I make that up? I can’t find it now.
Thanks!
Xan

By: jeff

jeff — Wed, 02 Jun 2010 19:41:11 +0000

Andy: I’m a big believer in weights, but most U.S. users still use volumes. I posted on weights a while ago: http://www.artisanbreadinfive.com/?p=392

Honestly, I’m thinking that you should just use more flour until the dough looks like what we get in our videos (click on the tab above). No accounting for why flours are different, but I think you’ll be happy if you adjust the quantity.

Jeff

By: Andy

Andy — Wed, 02 Jun 2010 17:31:45 +0000

I am weighing all of the ingredients, which I thought was the most accurate way to do it. I have a done it several times and confirmed that my measurements are accurate and the same as the metric ones given in the book.

By: zoe

zoe — Thu, 13 May 2010 06:45:42 +0000

Hi Andy,

Are you measuring your flour with the scoop and sweep method? If you are spooning the flour into the measuring cup you will end up with a very wet dough.

Thanks, Zoë

By: Andy

Andy — Wed, 12 May 2010 19:24:43 +0000

I posted about my problems with very wet dough back in December, and finally found time to get back here for an update. Unfortunately, I still haven’t had much luck with the master recipe. I tried adding 2 more TBSP of vital wheat gluten to my next batch, but it was only mildly better. I also tried the banana bread and it was pretty wet too. The loaf was very dense and felt like a brick. I scanned through the postings here since December and it looks like I’m the only one having these problems. It must the WW flour up here in Canada or something. I’ve looked at a few other brands, but they all have the same protein content, and I honestly can’t afford premium or organic flours.

Have you heard of any other people with the same problems?

Thanks,

Andy