I am asking for my Mother in law who doesn't use a computer. She has been grinding her own whole grain flour and baking her whole life using highly hybridized wheat. Recently she switched to a heritage marquis wheat but can't get her loaves to rise. She uses yeast, not sour dough, and uses pans for second rise and shape. (I do not bake). Is there a trick to using this heritage grain? Should it be ground a certain way, less/more kneading, a specific type of yeast works better, add more gluten? Any advise would be helpful.
Marquis. I have'lt had any to bake with but would assume since the hybrids that are grown in Canad today trace their roots to this grain that is a fine heritage grain that should make some fine bread, perhaps with a bit less water and handled more gently
http://www.thecanadianencyclopedia.ca/en/article/marquis-wheat/