I've been playing around with the Sonoran wheat. I don't find it that tasty, to be frank. It tastes like any other white whole wheat, i.e. worse than red whole wheat and worse than white flour. But some of that may be that I'm not manipulating it right. My next experiment is going to be scalding it with malt, in Russian style. Have you had any successes?
is best for flour tortillas, cakes, cookies, cinnamon rolls and such in my book since it is low gluten and flavor. Like Ramona Pima Club, another white wheat variety It is a white whole wheat, tastes and bakes likes one. Probably not best for bread. I have been using it it 9-15 grain breads with success but when you get a multigrain over 50% whole grain the flavors just get earthy and too complex to pick anything out.
Tang zhong .with red malt would be perfect for bread I would think.
Very, very cool. I love that more and more of these mills seem to be popping up. I need to get my hands on some of that White Sonora.
I can't afford $2.95 a pound - ouch!
I've been playing around with the Sonoran wheat. I don't find it that tasty, to be frank. It tastes like any other white whole wheat, i.e. worse than red whole wheat and worse than white flour. But some of that may be that I'm not manipulating it right. My next experiment is going to be scalding it with malt, in Russian style. Have you had any successes?
is best for flour tortillas, cakes, cookies, cinnamon rolls and such in my book since it is low gluten and flavor. Like Ramona Pima Club, another white wheat variety It is a white whole wheat, tastes and bakes likes one. Probably not best for bread. I have been using it it 9-15 grain breads with success but when you get a multigrain over 50% whole grain the flavors just get earthy and too complex to pick anything out.
Tang zhong .with red malt would be perfect for bread I would think.