| T O P I C R E V I E W |
| knittingmom |
Posted - Jan 14 2015 : 08:58:10 AM
Hi gals, for those master bread makers out there. Do I need to add Vital Gluten to flour I've freshly ground? I usually add some to whole wheat flour I've purchased from the store to make my loaves more loaflike. We have the grinder for our kitchen aid, it's ok for small amounts but a higher volume grinder is on my wish list.
Farmgirl Sister #3759
"There is no foot so small that it cannot leave an imprint on this world"
"The things that matter most are not really things after all" |
| 4 L A T E S T R E P L I E S (Newest First) |
| knittingmom |
Posted - Jan 15 2015 : 2:29:34 PM
thanks for the tips I will try with gluten and without and let you know results.
Farmgirl Sister #3759
"There is no foot so small that it cannot leave an imprint on this world"
"The things that matter most are not really things after all" |
| Red Tractor Girl |
Posted - Jan 15 2015 : 11:23:43 AM
AnneMarie, I have a Retsel hand crank grain grinder and my flour is a bit dense even after sifting it 3 times. So, I always add one tablespoon of gluten to lighten the bread even if I am using other finer flours in the recipe. For some reason, with no gluten, the bread is just too dense and heavy.
Winnie #3109
Red Tractor Girl
Farm Sister of the Year 2014 |
| MaryJane |
Posted - Jan 15 2015 : 07:12:02 AM
I've been playing around with sprouted flour breads. There's definitely a learning curve.
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
 |
| SandraM |
Posted - Jan 14 2015 : 1:13:31 PM
I have a couple of grain mills, including the Kitchen Aid attachment one. The flour doesn't get as fine. I just add a cup or two of white flour. With the regular grain mills, I do 100 percent and do not add gluten. Personal preference.
Sandra
www.mittenstatesheepandwool.com |
