Searching for the Fine Crumb

[ms fiidorumper]

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.

 

[Chopstix]

Hi ms fiido! Welcome to DC! Hope you stick around with us!

 

[Gretchen]

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.

 

[jkath]

Hello and welcome to DC, Ms Fiidorumper!

 

[MJ]

Welcome to DC!

 

[skilletlicker]

... 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.

 

[JoAnn L.]

Welcome. So glad you have joined us.

 

[Andy M.]

Welcome aboard!

 

[shpj4]

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