Today, I just learned another new one...there are
different brands & suppliers of vital wheat gluten of
course--but all are not equal. Bob's is around
75-80% (approx).--no wonder Gabi's bread says that her best results are using this brand. Another vital wheat gluten at the health food was store 50-55% (less expensive). And because the Amish store listed only Wheat Gluten on the bulk bag I thought I was safe... I bought some of Bob's today and plan to start again...
Also RE: some of my first yeast proofing problems-
it seems that I can mix dough in the bread machine
but not get much of a rise...
I can mix in the machine and let rise in the oven
and it more than doubles ( I guess I waited too
long) After baking it didn't hold the size though...
Anyway, finally with Bob's I expect better results
this next week. I'm not bragging nor nor am I complaining-but this next will be my 8th loaf and I hope I'm done with this experimenting stage on
Gabi's.
Regarding: bread machine rapid rise-highly activated yeast-
When you proof this as recommended-how much foam and how many bubbles do you get?
I was working with dry yeast and got many more
bubbles and less foam...
Thank you.