Quote Originally Posted by Muirenn View Post
I even make my own. AND, I add gluten.

Yum.
I was thinking about this as I was making bread last weekend (yum, indeed!). I'm fairly happy with my sandwich bread recipe if I keep the flours fairly basic (whole wheat/all purpose/bread, in a roughly 1:1:2 ratio by weight), but I like other things (bran/germ/oat flower/flax meal/etc) in my sandwich bread and I have trouble getting the gluten to develop if I add too many of the weird/non-wheat components. I've always baked bread with my grandma/mom/dad, but tended to stick to all wheat flour recipes and I've never actually seen a recipe that calls for added gluten-- I wasn't even sure there was such a thing until I saw your post.

So, two questions, if I may:
1. Why do you add gluten/what kinds of recipes are you adding it to?
2. Does my situation sound like one that would benefit from added gluten? (if you know?) I know my dough is lacking gluten so it makes sense, but not sure if there are other things to consider....

This is all why I love baking, it's science (my generally enjoyable job) plus cooking (enjoyable). And the results are way tastier than anything in the lab :)

(oh, and sorry for the thread drift.... I put salt in my bread though :)