More about wheat germ
Posted: 09 September 2013 12:21 PM   [ Ignore ]
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I want to bake the Heart of Wheat Bread (TBB), but there is no
way to find here “fresh wheat germ”, just plain “wheat germ”,
which I suppose is toasted.
What would be the effect of using toasted wheat germ,
instead of the fresh one?
Thanks in advance,
Silvia

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Posted: 09 September 2013 10:04 PM   [ Ignore ]   [ # 1 ]
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It looks like small light brown or yellow little bits or flakes.
One brand says it is toasted, the other say nothing.

Anyway, what would be the difference if I use the toasted?

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Posted: 13 September 2013 12:17 AM   [ Ignore ]   [ # 2 ]
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Julie, that’s very interesting. 
As I understood from the recipe, the wheat germ helps with the fermentation.
That’s why I asked if the kind of wheat germ mattered.
Still, what´s the point in using high extraction flour?

(I am going now to google “high extraction flour”)

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Posted: 13 September 2013 07:13 PM   [ Ignore ]   [ # 3 ]
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Charles, the germ looks like flakes in one brand,
in the others it appears as granular, irregular bits.
It is similar to Flour Girl’s photos, but it doesn´t say
neither raw, nor toasted.

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