I'm new here, so forgive me if I've missed something. I baked my first loaf a month or two ago and have gotten crazy into it. But there is so much to read it makes my head hurt. Certainly, the information I'm looking for exists out here, but i'm wondering if anyone has ever built a chart.
I'm looking for a chart that compares protein, ash, gluten, etc for various grains such has hard white and red wheat, soft white, Durham, barley, oats, potatoes, etc. All the basic things one might put into their flour to make bread, or mix when making bread.
I've been experimenting with different flours and different recopies trying to gain an understanding of how adding or taking away something changes things--but I feel like i'm working blind. The basic grains i'm focusing on are hard white and red wheat, spelt, and barely. I'm also tinkering with rye and adding some of the other ingredients.
Is there such a chart out here somewhere? Or have I just volunteered for an ugly assignment?