Budget101 Discussion List Archives Pantry Chat Breadmaker flour/yeast

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    • #236228
      Avatar for LissLiss
      Keymaster

      Alice,

      Here’s how “The Bread Machine Cookbook” by Donna Rathmell German defines the
      flours.

      “All Purpose Flour: A blend of hard and soft weats that may be used for a
      variety of baking needs including breads and cakes. All purpose loses many
      of its natural vitamins and nutrients during the milling process. Hence, it
      is usually “enriched” by replacing 4 of those nutrients: iron, thiamine,
      riboflavin and niacin.

      Bleached all purpose flour is chemically whitened
      while unbleached flour is allowed to whiten naturally.

      Bread Flour: The recommended flour for most of the recipes in this book.
      It is derived from hard wheat, meaning it is higher both in protein and
      gluten. You will find that bread flour will give you a finer grain bread.
      You may also hear this bread referred to as bromated, which is a dough
      conditioner used to enchance the gluten’s development.”

      Here’s what it said about gluten. “While making yeast breads, you normally
      use a wheat flour base which, when kneaded, develops gluten. The gluten
      forms an elastic substance which traps the carbon dioxide released from the
      yeast. This is the key ingredient in the wheat which makes the dough rise.
      Other flours with less gluten must be mixed with wheat flour to a maximum
      ratio of 1 to 1.

      The higher the non- or low-gluten flour amount, the
      smaller and denser in texture your bread will be.”

      OK, so there’s the “science” behind it. Very simply, I was taught that
      bread flour has gluten in it, which makes your dough rise better and gives
      you a better texture. Some recipes I have call for gluten specifically,
      never more than 2 tablespoons.

      If you don’t want to buy bread flour, I
      would think (again, I’m no expert) that you could just add some gluten to
      your machine with regular flour and get the same results. I’d add 1
      tablespoon at first and increase it or decrease it the next time as
      necessary.

      You can buy gluten at any health food store. I found it a couple of years
      ago at Wal Mart, and I still have the same box. (I use bread flour, so I
      don’t need gluten often.) It’s less than $3 a box, but I can’t remember
      exactly how much.

      Hope this helps.

      Karla

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Budget101 Discussion List Archives Pantry Chat Breadmaker flour/yeast