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Old 09-16-2006, 08:53 AM   #1
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Searching for the Fine Crumb

I am recently retired form the work force. I have a dietetics degree from OSU. I have never worked a a dietetician, rather have worked in the dental field for 30 years. I live in Columbus with my husband, have 3 children and 7 grandchildren, all of whom I love to bake for,when I am not being a soccer grandma. My main interest is baking breads. I also enjoy gardening, and craft woodworking.
I entertain quite often and find it a challenge to come up with new recipes for desserts and breads for my guests. Recently I have been testing various bread flours and using wheat gluten to rying to achieve a soft consistency in plain white or Italian bread.

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Old 09-16-2006, 10:20 AM   #2
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Hi ms fiido! Welcome to DC! Hope you stick around with us!
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Old 09-16-2006, 10:26 AM   #3
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That is interesting because I do not associate "fine crumb" with homemade bread, and especially in Italian bread. Probably the addition of shortening might make for a finer texture. Wheat gluten will increase the amount of air the dough will hold so will negate a fine crumb. Bread flours already contain vital gluten--higher protein. Try semolina flour.
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Old 09-16-2006, 11:45 AM   #4
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Hello and welcome to DC, Ms Fiidorumper!
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Old 09-16-2006, 02:09 PM   #5
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Welcome to DC!
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Old 09-16-2006, 03:49 PM   #6
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Quote:
Originally Posted by ms fiidorumper
... Recently I have been testing various bread flours and using wheat gluten to rying to achieve a soft consistency in plain white or Italian bread.
Welcome aboard. I'd be interesting in hearing about the results of your testing.
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Old 09-16-2006, 06:05 PM   #7
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Welcome. So glad you have joined us.
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Old 09-16-2006, 11:07 PM   #8
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Welcome aboard!
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Old 09-19-2006, 03:55 PM   #9
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Greetings Ms. Fliidorumper - welcome to DC - I am sure you will like our great cooking site and find all the receipes by our wonderful cooks and chefs delightful.

Jill and Jolie
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