SC - barley bread

[Christi Rigby]

Gluten is a terrific thing for bread baking.  I use it in all my bread
recipes and they seem to raise so much better. But I don't cook period
breads, yet ( I know bad Murkial).  But in all my regular and bread machine
recipes I add it for that extra lift.

Murkial

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Bluwlf17 at cs.com
Sent: Thursday, February 10, 2000 6:09 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - barley bread


In a message dated 2/10/00 4:59:05 PM Central Standard Time,
TerryD at Health.State.OK.US writes:

<< To work properly, leavening needs gluten.  Barley has essentially no
gluten,
 so it doesn't rise much.  Leavened barley breads are made from a mixture of
 wheat and barley flour where the wheat provides the gluten.

 Bear >>
How about adding Gluten?  I work in a bakery where we add gluten to just
about every thing, cause my boss says, too much of it is lost in the
prosessing of flour.  I'm only an apprentice, and haven't studied up on it
much.  What do you think?

AdN



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