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Old 09-05-2010, 06:39 AM
 
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There is a woman who sells pies at the downtown farmers' market. mmmm.... delicious. She sells by the piece if you want a sample.
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Old 09-05-2010, 04:17 PM
 
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Has anyone been successful with whole wheat bread? I tried making some today and it didn't seem to rise that well (at all actually haha). I don't have this problem making other types of breads.
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Old 09-05-2010, 08:00 PM
 
Location: Morristown, TN
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Fresh Market's pies ARE really good. I haven't had a Perkins pie in a long time. My fave was their Heath Bar Crunch.
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Old 09-05-2010, 08:01 PM
 
Location: Morristown, TN
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May want to add some extra gluten to the bread, or else do a second rise.
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Old 09-05-2010, 08:41 PM
 
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My husband is so happy about this thread. He got a homemade coconut cream pie today (with Ina Garten pie crust!). Haha.
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Old 09-05-2010, 09:53 PM
 
Location: The Conterminous United States
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Beretta: There is nothing like a happy, baking thread. Yum.

RRR: I think you are correct. I recently read something about wheat flour not having as much gluten.

Found it: FAQs on Whole Wheat Bread Baking
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Old 09-06-2010, 07:24 AM
 
Location: Morristown, TN
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Particularly when we're havin' a wee bit cooler temps...makes ya wanna bake even more!

Bob's Red Mill makes a gluten available at most major groceries. It'll be in the baking aisle, with the other Bob's things.
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Old 09-06-2010, 08:02 AM
 
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Quote:
Originally Posted by RamblinRoseRanch View Post
Particularly when we're havin' a wee bit cooler temps...makes ya wanna bake even more!

Bob's Red Mill makes a gluten available at most major groceries. It'll be in the baking aisle, with the other Bob's things.
I just saw a ton of Bob's things yesterday at Ingle's.
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Old 09-07-2010, 04:17 AM
 
Location: Morristown, TN
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Ingles was my go-to for not very common things as well. Of course, now that our youngest is gluten intolerant, i'm not baking homemade bread (or serving bread with dinner) any longer.
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Old 09-09-2010, 04:58 PM
 
Location: East TN
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Most whole wheat bread needs additional gluten or to use 1/2 WW and 1/2 white flour. Also make sure you are using fresh yeast. It should be stored in the fridge or freezer if you're not going to use it in a couple of weeks. I keep my yeast jar in the fridge. When rising, it often says a warm place, warm is around 80 to 90 degrees. A good place is the oven (turned off). Also helps to place a bowl of warm water on the bottom of the oven to raise the humidity and cover your bowl with plastic wrap or a damp clean towel so the top of the dough does not dry out.
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