Have you ever looked at a list of whole grains and wondered how to use them in baking as opposed to cooking them? We get questioned about whole grain baking often. Our pastry chef got together with our world-renowned food scientist and they put together these basic tips to help guide you on your journey toward using more grain. We hope it helps!
Doughs made with whole grains have:
Higher liquid/absorption requirements
Reduced mixing requirements
Lower tolerance to over-mixing
The inclusion of whole grains may influence the ‘sheetability’ and cohesiveness of the dough.
May need to adjust baking time and temperature to ensure the target moisture conten