I am relatively new to bread baking and grinding my own flour. I have just started grinding from a new batch of "hard red spring wheat berries" and it feels like there is no gluten in there at all. My mother starter looks like cookie dough. After ten minutes of kneading, the dough just rips apart like the way playdoh does. So I am convinced these wheat berries are low in protein and no good for bread making. I have two doughs ready to go - how much wheat gluten should I add to revive the dough or is it a lost cause?
I came across this article on grains, glutens and the apparent increase of gluten intolerance in our society. It offers some interesting (although mostly anecdotal) ideas as to causes.
I have been baking bread my whole life, actually, so this is getting to be particularly frustrating for me. As a girl, my Grandma taught me to make simple yeast breads and Swedish sweet breads and rolls. Everyone in my family has their own twist, and we love baking my Grandma's bread roll recipes at the holidays. I am now all grown-up with a son and enough time on my hands to try to make our own perfect loaf of bread or French baguette at home. I want it to be healthy, yes, so I also play with different combinations of flours.
I love to use wheat germ when I'm cooking, but I haven't added it to any breads yet. Does anybody know how it reacts when added to bread dough (other than adding that wonderful flavor, that is)? Does it retard or accelerate the gluten development? Does it, in fact, have any effect at all?
Also, please share any breads you particularly like wheat germ in! It's super-healthy, and I love the taste of it.
To the best of my understanding, gluten is a protein composite found in foods processed from wheat. I am emphasizing 'wheat' because I have a question about this.
I was in the supermarket yesterday. While walking through the Meat Dept., I noticed in the refigerated shelves they had packaged sliced ham listed as "gluten-free". Yeah, last time I looked, pretty much all pork products didn't come from wheat.
So, I guess I'm wondering why any non-wheat product like pork, beef, etc, etc, that is obviously not a wheat product be listed as 'gluten-free'.
I'm trying to clarify my understanding of overproofing. Here's my definition: overproofing is when fermentation has strained gluten to its limit. In other words, when gas buildup has stretched gluten to its breaking point. Is this an accurate understanding? Are there are other adverse effects to the dough that I am not accounting for? According to this, 2 identical doughs, although one using high gluten flour and the other using AP, rising in identical environments will overproove at different times, due to the diference in their gluten contents?
I'm failing to find info on why whole wheat flour is said to contain little gluten, or less than other flours do. If gluten is a protein found in the wheat endosperm, and if WW flour means WHOLE wheat, endosperm included, how come WW flour isn't the champion in gluten content?