100% wheat toast

“Now, some very good baking books are focusing on 100% of all wheat bread. Such bread has very loyal and growing numbers of fanatical followers.” When making this bread, the baker faces two challenges: first, to extract the best taste of grain and to remove the smell of grass and bitterness from wheat and embryos; and secondly, to find ways to make bread that tastes and tastes right.” “We have learned in the recipe the best way to awaken the taste — to give enzymes enough time to release the little molecular sugar trapped in starch. This can be achieved through the use of large amounts of yeast when dealing with whole wheat bread. For example, using Polish yeast or leachate. In this formulation, we use both of these. The effect of the leachate is particularly evident when the formulation contains crude grains. We can replace it with other grains, such as maize and oats, to change the taste of the finished product. The use of Polish yeast increases the fermentation time and improves the taste by producing sour flavors, thereby offsetting the flavour and bitterness of the ravine and embryos.” The leachate uses “heavy whole wheat flour or other grains” and does not know how hard it should be. But there is also a small amount of whole wheat powder with coarse particles. Sifting the thin ends with a thin web, leaving the thick particles, just to come up with the amount needed — one and a half. And the "high protein whole wheat flour" used in yeast and the main noodle is hard to figure out, and it's like, "The higher the protein content in the flour, the bigger the air hole in the bread." The toughest flour is made of hard spring wheat, “You can also replace it with ordinary wheat flour purchased from the supermarket”. High proteins are about to be floury. However, God knows what kind of stretching the whole wheat powder is in hand, but it's the only thing to use. “We can choose to use edible oil or eggs, all of which can be used to soften bread.” It looks like a second choice, but in the production process, it's “joined.” Vegetable oil and eggs”. Something that doesn't use any liquid in the main noodle, or maybe both? Polish yeast is a wet yeast that looks like a dense paste. However, as soon as water was poured into the whole wheat powder, it was absorbed. There are no dense, non-flowing noodles, but softer ones. The leachate also looks dry and doesn't feel like a liquid. Almost wanted to add a little bit of moisture to make them more watery. But let's see what happens when we get to the main noodle. Fortunately, no extra water. It's just two or three grams more when you add oil and eggs. The result is that there is enough dry yeast to look like water, and the last pasta is a bit too wet and should be increased by flour instead of water. Finally, fearing that flour will be too strong and barely sticky. Maybe that's what's going on. Can't flour grow too high? Look at the short one. I don't know if it's supposed to be, or if it's too wet. And there is but some desolation, and the only consolation is the coarse taste, and the smell of sesame。