Hello,

With the help of folks on this forum, I've been perfecting a South-Beach-friendly whole-wheat bread recipe (ie., using no sugar or white flour). The ingredients and procedure I'm using now can be found at:

     http://bmbmisc.home.comcast.net/bread_2.html

The resulting loaves are tasty and have a nice, although heavy, texture.

I've read elsewhere that a couple of TABLEspoons of vital wheat gluten are recommended per cup of whole wheat flour. As the link above shows, the recipe I'm using calls for much less.

If I want a somewhat lighter loaf with more of a rise to it, would it make sense to experiment with more wheat gluten? What do you think?

Thanks,
Bill

It seems I was a bit hasty in posting a recipe from KA (King Arthur) without the full required acknowlegements to the original source. Merely posting with "KA" was not enough. With some guidance from our leader Floyd, I requested more info from KA, this was they're reply...

"Thank you for your email. Yes, you can post our recipes online. We do request that you list King Arthur Flour as the source of the recipe, and include our current copyright:

©2008 The King Arthur Flour Company, Inc. All Rights Reserved.

Please let us know if we can be of further assistance.

Sincerely,
MaryJane
Customer Care
King Arthur Flour

Baker's Catalogue, Inc
1-800-827-6836

100% Employee Owned~ 100% Committed to Quality

On Sat Jul 05 18:34:59 2008, wrote:

Hello,

Question concerning your recipes:

May I copy verbatim the recipes and photos you send in your e- newsletter in other bread forums if the source of the info is noted?
If so, EXACTLY what do I have to note concerning the source?

Thank you,
RF Monaco

-------------------
Who knew??? ;-)

I was excited to read that post about "Susan's loaf." I think it's difficult to find sourdough recipes that only call for 3 cups (or less) of flour.

Does anyone else have a recipe that makes a 1 pound or 1 1/2 pound loaf? Also, am I correct in thinking that 3 cups of flour is approximately 375 grams?

Thanks in advance for any and all advice!

Hey,

I'm looking for some good breadstick recipes. I have Peter Reinhart's American Pie book, I don't know if any of those doughs transfer well into bread sticks. Also any good tips for shaping the sticks? Much appreciated.

Doughboy

I'm from Germany and have always made my own bread. Since I moved to America 3 years ago I have always wondered what exactly Artisan Bread is? What makes bread Artisan?
It's just a question that's always foated through my mind. Maybe you can help me out.Martina

Hello Loafians-

anybody have any sources for what would have been the bread in Athens during the 5th century BCE?  It's mentioned in many, many ancient texts, Solon says that leavened bread was reserved for feast days, Aristophanes mentions barley bread in a context that suggests it's the everyday bread for poorer people--but apart from that, can't find much.  Any ideas?

Alan

I'm trying to locate the oldest recipe of bread known to exist. Anyone know of one that might be a candidate? I wouldn't be surprised if something exists from ancient Rome or Greece, but I'll settle for the Middle Ages.

Many thanks. 

I put together an Excel workbook for working with bread formulas. Although there are other similar tools on this site, this one has some nice additional features. Let's say you have a formula for a sourdough bread, but you want to make a couple changes. First, you want to add 10% spelt flour, you want to up the hydration from 65% to 68%, change the salt form 1.8 to 2%, reduce the dough yield from 3.5 pounds to 3.0 pounds, and increase the percent of pre-fermented flour from 15-20%.

http://peho.typepad.com/chili_und_ciabatta/brot/index.html