SC - Flours was:[Dstlg] beer bread, OOP

[Lillian Johnston]

Thanks, Lillian

Arabella said:
     I have had the same problem with my bread maker.  I have found that
wheat flour takes longer to cook, and the very best flour for a bread
machine is the type ground specially for the machine.  Gold Medal makes
one, it comes in a yellow package. There's is something about how it's
ground that makes it different from regular bleached flour.

To which Kiriel replied:
Most of the flour you buy in the local supermarket is too low in
gluten to make really good bread.  Gluten is the protein in
wheat, and helps to give doughs resilience, stretch and
good rising abilities.  Most shop-bought flours have been
bleached within an inch of their lives (so to speak) and have
very little protein left.

Having lived in USA most of my life and moved to Australia, I never had
the problem with low gluten flours til I moved here. While I agree that
most shop bought flours have less gluten in them, I found the problem
worse in Australia. My mother, living in the US still makes lots of
bread, I do not believe she normally adds gluten. Times do change
however and I could be wrong.

Nicolette
Barony of Stormhold
Principality of Lochac, Kingdom of the West
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