Hello. Hobby Baker here. Recently me and my mother managed to perfect a Bread recipe with regular flour. Now we want to try to make the Whole Wheat variety. Subbing the flour in our bread gives us Bread that tastes fine, but barely rises. At all.
Any tips on how to make it rise would greatly appreciated.
what kind of yeast do you use? instant or live?
i make whole wheat/rye/pumpernickel/seed loaves all the time but have only found success with sourdough. i got my starter from a friend but you can get from any local bakery if you ask.
the dark flours and whole wheat need alot of time to rise. usually on the dark flours i do a very long second rise (18-24 hr) in the fridge and that’s the only way i’ve gotten it to rise the same amount as a white bread flour loaf