I'm desperately trying not to sound dumb here.....I'm following a recipe for a rye/white sourdough mix that calls for 20% (of total flour) whole wheat flour. Now here in the UK I cant find this, or I'm not looking in the right place? Is it the same as our wholemeal, or what should I be looking for?
Secondly, if I cant find this flour, and for my current experiment, I will need to substitute white bread flour in, I am assuming that I would need to reduce the hydration a little?
Thanks
The recipe probably originated in the US or Canada.
Paul
it did, its an American one.
My loaf has just come out of the oven, looks great but will be waiting a wee while to see the inside and taste it.
cheers