Hi Ben,

Somehow a bunch of Fido from 2023 came thru today. I'm answering the "to
me" ones, don't recall if I did then or not (too much has happened in
the last couple of years for me to remember).

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white flour. They may be made (and have been made many times) with 100% whole wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip. I bet i would like the 100% whole wheat version better. This sourdough biscuit recipe came from a 1970's magazine clipping. Not sure why they "diluted" their WW flour like that.

It was (and still is) a common practice. I've been using whole wheat
flour for probably close to 50 years, started with unbleached white with
some whole wheat, then totally switched over. I've seen too many to
count recipies from the late 60s on, that call for a bit of whole wheat
flour, the rest white and then call it whole wheat.

Back in the day when i made pizza more regularly, i would do a

50/50 BC> blend to get the amount of gluten i needed for the dough to
stretch BC> without BC> breaking. Even then, i had to stretch the dough
very carefully. WW BC> pastry flour would probably have worked better.

No, pastry flour has no gluten. You need to add maybe a tablespoon or so
of gluten per cup of flour for the extra "stretch". Over the years tho,
I've decreased the the amount of extra gluten added for most things and
just made sure yeast doughs got a good kneading (helps develop the
gluten structure).

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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Hi Ben,

years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived (froze it before travel), I'll do a sourdough crust--have done so before with whole wheat flour and it is good.

Welcome back from Alaska. Great that you are doing better. I did not know about freezing starter to put it on pause. I will experiment
with that.

We've frozen/successfully thawed sourdough I don't know how many times.
It's a good way to store a back up in case something happens to your
working starter or, in our case, a move.

While reading an outdoors book, i read a reference to old Forest
Service Lookout cookbooks. Below is a link to online versions. They mention
that a regular diet of quick bread (such as biscuits, pancakes, etc.)
is not wholesome, and that sourdough is healthier.

<https://foresthistory.org/research-explore/us-forest-service-history/ u-s-forest-service-publications/general-publications/post-6930/>

I've seen (don't remember if Steve bought me a copy) one of the books,
maybe an anniversary edition? We're away from home now so I can't walk
over to the shelves to check. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu Jun 05 2025 12:35:44

Somehow a bunch of Fido from 2023 came thru today. I'm answering the "to me" ones, don't recall if I did then or not (too much has happened in
the last couple of years for me to remember).

Whoo you went on a spree! Thanks for the Ruth Haffly Digest. :)
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