Purposely Oxidized my Bread
Hello all,I grind my own whole wheat, and have had problems with directly making breads with fresh-ground WW flour. That is, too slack, a poor rise, and absolutely NO oven spring. I had checked out Functional Additives in Baked Goods (Stauffer 1990) from my school's library for a little reading material and read about oxidation agents. Most flour is purposely oxidized to a