Ingredients
1 pkg. active dry yeast
1 c. lukewarm water
1 c. whole wheat flour
2 - 2 1/4 c. bread flour
1 teaspoon salt
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Dissolve yeast in water. Combine whole wheat flour, 1 1/2 c. bread flour and the salt. Stir in yeast mix. Knead dough about 10 min, working in 1/2 to 3/4 c. more bread flour so which dough is still soft, but no longer sticky. Put dough in an oiled bowl. Cover with plastic wrap and let rise till doubled in bulk 45 to 60 min. Punch down and let stand 10 min before shaping.