Experimenting with Vital Wheat Gluten ... Because Wholemeal Bread feels too crumbly πŸ€”

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Floofiest loaf yet ... 1️⃣ Add Vital Wheat Gluten 2️⃣ Double the yeast 3️⃣ Cover with warm towel when rising

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@lupyuen If this is your first time trying bread... wait till you try cheese ;)

@freemo I'm doing great! Still porting NuttX RTOS to PinePhone. How about you?

@lupyuen i have a feeling thag will be an ongoing process for a while for you. Must be fun though, i widh i did more EE stuff.

Me im exhausted, been working too long and too hard to get this company merged and onto the stock market, its draining. I just arrived in thailand for 5 weeks though so hopefully the food and change of scene here will be a refresher.

Glad to hear you are doing well.

@freemo Wow Thailand! Wished I could be there. I miss the food :-)

@lupyuen - That type of machine would be really nice to have, imho, if it did more than just make bread.

@lupyuen nothing like fresh bread. Welcome to the club my friend πŸ‘πŸ˜

@lupyuen just a little tip, swap the sugar for honey, and add a teaspoon of white vinegar. The bread will stay fresher for longer, the honey is not only less likely to dry out the bread, but it, and the vinegar are natural preservatives. Mine went from about 2 days of usefulness, to 3 or 4 days.

@lupyuen Use sourdough, that tames the wholemeal crumblyness πŸ™‚


If you find that you always need to add gluten, you can also get flour that has a high protein content naturally built into it called hard wheat flour. Then you wouldn't need to add the extra gluten.

It's often used for pizza dough but can also be used for bread.

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