I'm experimenting with baking rye sourdough bread, and most recipes I see
call for gluten.

I contrived my own recipe, and it worked out reasonably well without gluten.

What's the purpose of gluten?

Ray wrote:
> I'm experimenting with baking rye sourdough bread, and most recipes I see
> call for gluten.
>
> I contrived my own recipe, and it worked out reasonably well without gluten.
>
> What's the purpose of gluten?

Gluten is the protein that traps the gasses so making the bread
lighter. Rye contains a little I'm told.

TG

On Mon, 20 Mar 2006 16:13:04 +0000, Ray wrote:

> I'm experimenting with baking rye sourdough bread, and most recipes I see
> call for gluten.
>
> I contrived my own recipe, and it worked out reasonably well without
> gluten.
>
> What's the purpose of gluten?

It makes the bread springy and allows it to rise in the oven (or before)
by trapping the gas bubbles. I get good results with rye when I let the
dough prove overnight in the fridge.

JB

G'day, Ray;

....
> I'm experimenting with baking rye sourdough bread, and most
> recipes I see call for gluten.
>
> I contrived my own recipe, and it worked out reasonably well
> without gluten.
One of the fun things about baking SD is being able to "contrive"
your own recipes. It's so easy--not to mention fun! Trying
different things is an incredible learning tool. Doing that will
teach you more about baking SD than all of the words ever written
about it (either here or on dead trees). By experimenting like
that, you'll find that much of what folks tell you that you simply
*must* do/have/get/use is just so much eye-wash and/or ego stroking.
Have fun experimenting and enjoy the process!

> What's the purpose of gluten?
The purpose of adding "gluten" is to provide material for the
protein strands that will capture the CO2 gases and allow the bread
to rise higher.

I've been making the Rye bread at:
http://www.innerlodge.com/Recipes/Br...h/RyeBread.htm but
with nary a thought about adding additional gluten or any other kind
of stuff. I use regular, OTS unbleached AP, I don't even bother
with bread flour. I don't use a mixer, banneton, stone, tile,
digital scale, instant thermometer, steam, or any of the toys so
often bandied about here. And at least in my kitchen, it's making
excellent rye bread...although, as with all things that depend upon
the sourdough faeries, YMMV...(:-o)!


Later all,
Dusty