Getting used to WAP eating (was Re: Kefir and Kombucha tea)

[Guest guest]

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If your homemade bread is breaking as you describe, then you are most likely not

developing the gluten strength well enough when you are making the dough or you

may be overkneading and breaking the gluten down.

I think most of us go through this phase when we start making bread at home. I

used to think that the breaking and crumblyness was just the way it was with

" natual bread " . I've since learned how to troubleshoot my bread and eliminate

that.

Do you use the windowpane test to check for gluten development? Are you

kneading by hand or with a dough hook? Have you tried the stretch and fold

technique?

If none of that makes any sense to you, let me know and I'll post some links to

illustrate.

Suzanna

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> You mentioned making bread.. I've made whole wheat bread.. I've started

adding sour raw milk and Sugar in the Raw (instead of brown sugar).. my husband

likes my bread.. but he doesn't have the energy or patience to eat it.. lol the

reason is that homemade bread isn't as elastic as the store bread.. it can break

in half when you're not careful how you hold it.. or use it.. this is even after

it's over a day old !! Did you find out how to make homemade bread more

durable?

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