tag:blogger.com,1999:blog-3128682648587654542.post3327771137280407029..comments2022-03-25T11:38:35.439-07:00Comments on RHome410: New Batch of Wheat - Protein Content Affects BreadbakingRHome410http://www.blogger.com/profile/06622522477498428322noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3128682648587654542.post-20055527755654576312011-03-01T12:49:33.716-08:002011-03-01T12:49:33.716-08:00Fresh milling and using hard white wheat instead o...Fresh milling and using hard white wheat instead of red made all the difference for me in baking whole grain bread. Before I had to mix in a good amount of all-purpose or bread flour, but that loaf you're looking at is 100% whole grain except for a 1/2 cup or so of vital wheat gluten.RHome410https://www.blogger.com/profile/06622522477498428322noreply@blogger.comtag:blogger.com,1999:blog-3128682648587654542.post-36223103966388172242011-03-01T12:40:16.714-08:002011-03-01T12:40:16.714-08:00That last one's a gorgeous loaf. I've not ...That last one's a gorgeous loaf. I've not had huge success with whole grain breads looking and tasting great so I'll be interested to see how this develops.Atticmaghttps://www.blogger.com/profile/17564678805878671105noreply@blogger.comtag:blogger.com,1999:blog-3128682648587654542.post-5695457001522031842011-02-27T12:18:27.094-08:002011-02-27T12:18:27.094-08:00Still very much a novice...Learning more every day...Still very much a novice...Learning more every day and so much farther to go!RHome410https://www.blogger.com/profile/06622522477498428322noreply@blogger.comtag:blogger.com,1999:blog-3128682648587654542.post-2696457233934974522011-02-26T20:43:11.105-08:002011-02-26T20:43:11.105-08:00you are not a baker...you are a bread technician!you are not a baker...you are a bread technician!Devadeva Mirelhttps://www.blogger.com/profile/02872514743649524997noreply@blogger.comtag:blogger.com,1999:blog-3128682648587654542.post-11983435255085132732011-02-26T09:58:42.125-08:002011-02-26T09:58:42.125-08:00I always love to know the science behind cooking a...I always love to know the science behind cooking and baking. What I don't understand is why adding potato (not known for it's protein content!) helps with low protein flour.<br /><br />And thanks for the info about the other flours. I used to know some of that, as we, for a few years, thought Princess Bossy was allergic to wheat...But she actually wasn't.RHome410https://www.blogger.com/profile/06622522477498428322noreply@blogger.comtag:blogger.com,1999:blog-3128682648587654542.post-39807485031193553972011-02-26T06:29:00.383-08:002011-02-26T06:29:00.383-08:00Wow! What a difference! I love the science behin...Wow! What a difference! I love the science behind it, too. For gf eaters, garfava flour is the go to high protein flour, but a lot of people don't like the bean flavor, so I usually recommend substituting with sorghum or soy flour which are also high protein. I've never done a protein test like that, though. I'm thinking I could probably do a smaller test with my mini-chopper. Thanks for sharing this info.laxsupermomhttps://www.blogger.com/profile/10797787877548962742noreply@blogger.com