Using bread machine whole wheat in starter
Hi all,
It just occurred to me that the last time I purchased whole wheat flour, I had accidentally bought WW flour intended for use in bread machines. I have been using up to 10% in loaves, and 50% for starter refreshes. I noticed that the gas bubbles in my starter will hold their shape long after it has gone hungry, where as with normal flours, the bubbles would collapse after peaking. In bread, there is a significant reduction in sourness. I'd say, it is completely eliminated. I have also noticed a considerable uptick in oven-spring and dough strength. It almost works like magic. (This is also the flour that I was using when I suddenly saw success from super flat loaves to big tall ones. I made the realization when I switched back to regular whole wheat and saw a decrease in shape retention and spring.)
Fearing that I had permanently inoculated my starter with commercial yeast, I looked up the composition and it appears there are a few added ingredients, none of which are yeast. From what I can gather, there is nothing harmful to a traditional sourdough contained in this flour.
This is the flour I am referring to, from Bulk Barn: https://www.bulkbarn.ca/en/products/all/whole-wheat-bread-machine-flour-347
In addition to the whole wheat flour, the following is added:
Ascorbic acid - Dough strengthener, improves gluten strength (explains why the loaf keeps its shape better?)
L-cysteine (hydrochloride) - Dough "relaxer", improves elasticity apparently? Do they mean extensibility?
Azodicarbonamide - Acts as a dough conditioner, better gas retention etc...
Amylase - I remember amylase from beer brewing, I'm guessing this is responsible for the increased activity in the starter.
My observations: I like how the dough is easier to work with and more predictable, but I find my loaves less flavourful, with respect to acid balance. I'm thinking this shift in flavour is the result of the yeast having more to work with (amylase converting starch to sugar) causing the LAB and AAB to lag behind? Does this sound plausible? This flour could be helpful for those of us working in colder climate.
Does anyone have any thoughts on using this flour in sourdough baking?
WW flour intended for use in bread machines sounds like a marketing gimmick. Should be perfectly fine in a starter.
Hi Mark The additives that are in bread machine flours are there to facilitate no bulk fermentation period the dough mixed in the machine it rises and then its baked all in the same receptacle. they are also usually fast courtesy of the ascorbic acid. I would view them as having the opposite characteristics i would want for a dough that was using a sour dough culture for its levening and slow rise and bulk fermentation and even extended retarded final proof prior to baking. Cold climate baking should really be more about attention to temperatures within our control.that is room, flour and ingredients and the most easily managed the water. thereafter the bulk proving environment and the final proof.
regards Derek
Great answer. Thank you for your input. I appreciate it.