It's pretty incredible how much of our foods have sugar added and how hard it can be to find simple nutritious foods like yogurt without it.
What qualities of Bob's bread flour make it better than other bread flour? I don't use their flour, although am a fan of other products like the cornbread mix, but make plenty of naturally leavened bread with many flour mixes. If you like the results of your bread with Bob's bread flour then keep it in, I usually make a basic sourdough loaf with a 50:50 ratio of bread flour and whole wheat, sometimes mixing whole wheat and white whole wheat. The higher protein in the bread flour gives the rise and chew while the whole wheat adds flavor and nutrition. Maybe your experiences with other flours are just a result of their age? Like most foods flour is best when fresh. Milling your own or getting access to fresh locally milled flour could be what you're looking for in your bread. There's no reason to add vital wheat gluten to bread (there's plenty developed thru kneading) but you could add wheat germ if you're looking for the added nutritional value On Saturday, April 9, 2016 at 3:20:05 PM UTC-4, Patrick Moore wrote: > > > http://www.theguardian.com/society/2016/apr/07/the-sugar-conspiracy-robert-lustig-john-yudkin > > I am by no means an anti-carb fiend, but this seems to be a good summary > marshaling at least historical evidence against low fat, high-*refined-*carb > diets. > > That said, once again, the Japanese (among many others) have not been > noted historically for their obesity, heart problems, and brevity of life. > > And that said: does anyone know of a *whole wheat *equivalent of Bob's > Red Mill bread flour? I mean by this question: has anyone personally used, > or have second hand information from someone who has personally used, a > whole wheat bread flour that is to ordinary whole wheat flour as Bob's Red > Mill while bread flour is to ordinary unbleached white flour? I don't see > any Bob's whole meal *bread* flour available online. (Bob's makes good > bread always; regular flour doesn't produce as good results. I've taken to > mixing white whole wheat flour into my Bob's at about a 1:3 or 4 ratio.) > > Thanks. > > -- > Resumes, LinkedIn profiles, bios, and letters that get interviews. > By-the-hour resume and LinkedIn coaching. > Other professional writing services. > http://www.resumespecialties.com/ > www.linkedin.com/in/patrickmooreresumespec/ > Patrick Moore > Alburquerque, Nouvelle Mexique, Vereinigte Staaten > ************************************************************************** > ************** > *The point which is the pivot of the norm is the motionless center of a > circumference on the contours of which all conditions, distinctions, and > individualities revolve. *Chuang Tzu > > *Stat crux dum volvitur orbis.* *(The cross stands motionless while the > world revolves.) *Carthusian motto > > *It is *we *who change; *He* remains the same.* Eckhart > > *Kinei hos eromenon.* (*It moves [all things] as the beloved.) *Aristotle > > > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
