Toasting/Browning Flour and Gluten
I am relatively new to the baking scene - been doing it for a little over 2 years now, using sourdough and my beloved starter as a spring board into other adventures. Those adventures have lead me to toying with flavors and ways to treat the wheat etc which brings me to the question.
I have been toying with the idea of browning my bread flour in a pan - no oils or butter or anything, just dry heat to toast the wheat before using it in my sourdough loaf. My question is this - will browning the wheat denature the gluten to the point where it will not rise and give me the fluffy crumb that I love so much?
I am interested to see if others have tried this and what were the results?