> Greg wrote: > I'm pretty sure that 1 lb. of grain yields 1 lb. of flour.
Yup. But I think Dan is asking for a volume measure. Cups or liters or other such measure. I don't have a scale, but from what I understand, mass measure is SO much more accurate and repeatable than volume measure - especially for flour. > Because whole grains have less gluten, I add gluten to my > recipe. Whole grains can have just as much. But the source has to be a high gluten wheat berry! Hard white wheat is my preference for bread. > It's worth it for me because I can't find real whole grain bread > with a significant portion of rye commercially, and certainly > none that are as fresh and as good as what I make. Rye has almost no gluten. So if the rye is a significant portion of your flour even a really high gluten wheat may not be enough. So then adding gluten makes sense. _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
