LindaLou Posted October 18, 2009 Share Posted October 18, 2009 I am looking for a breadmaker recipe using homeground hard red wheat (also known as hard red spring wheat, I think). I don't know if I need to use glutin or not. Of course the breadmaker book (I just got the breadmaker) is of no help. Link to comment
Ambergris Posted October 18, 2009 Share Posted October 18, 2009 Isn't a high level of gluten what makes it "hard"? Link to comment
Stephanie Posted October 18, 2009 Share Posted October 18, 2009 No, gluten is what can help the wheat bread rise. Gluten is the protein of the wheat which, when properly developed by kneading, will trap and hold the yeast gas in the bread dough causing the bread to rise. http://breadbeckers.cerb4.com/support/kb/article/000036 Link to comment
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