I take it you've made this one yourself. Did you get a good rise?
DS> 1 1/4 c Buttermilk
DS> 1/4 ts Baking soda
DS> 3 ts Red Star active dry yeast
I've always been advised that baking soda inhibits yeast growth, so
even though the acid in the buttermilk reacts with the alkaline
soda I always skip the soda when I make similar breads. I do know
that yeast thrives in acidic environments so I often add a
tablespoon of the whey that rises to the top of sour cream or yogurt
containers to my water based doughs.
If I raised the amount of bread flour and decreased the amount of
whole wheat flour by half a cup I wouldn't need to add any gluten.
Having said that Canadian wheat has a higher gluten content
naturally than American grain, about 2% on average. My all purpose
flour runs 10% gluten protein and is good for breadmaking, while
yours is 8% and better suited for biscuits, quickbreads, and pancakes.
Extra soft 6% cake and pastry flour is ideal for pie pastry,
delicate cookies and cakes
There are six classes of wheat based on the growing season (winter
or spring), hardness i.e. gluten content (hard or soft) and colour
(red or white). Softer wheats have lower protein and less gluten
strength.
Red wheat has a slightly higher amount of protein which makes it
better for more rustic, artisan, and generally harder bread loaves.
In contrast, hard white wheat's more moderate level of protein makes
for softer loaves such as your typical pan loaves and dinner rolls.
Hard Red Spring wheat is the preferred crop for northern plains
farmers as it matures quicker than soft white strains. Selective
breeding programs at Guelph University and the University of
Saskatchewan in Saskatoon over the decades has resulted in very fast
ripening varieties that have allowed farmers to grow wheat hundreds
of miles farther north than they used to. The Peace River Red
variety in particular made the northern part of Alberta and
Saskatchewan what it is today.
Hard Red Spring Wheat is not grown in the US.
Durum is the hardest of all wheats classes, amber in colour and has
very high gluten content. It is used primarily for pasta and
couscous.
Another apple thing:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apple Mint Couscous
Categories: Chicken, Moroccan, Fruit, Pasta
Yield: 2 servings
1 tb Butter; plus 1 teaspoon
1 c Peeled and finely chopped
Sweet apples
1 tb Minced shallots
1 ts Minced garlic
3 tb Chopped fresh mint; plus
Extra for garnish
Garnish
Salt and pepper
1 c Couscous
1 tb Olive oil
1 c Chicken stock
2 oz Crumbled feta cheese
Fresh rosemary
In a saute pan, heat 1 tablespoon of butter. When the butter is
melted, add the apples, shallots,garlic and mint. Saute for 2
minutes. Add the couscous and olive oil and saute for 1 minute.
Stir in t he stock and bring to a boil, stirring for 2 minutes.
Reduce the heat and cook for 1 minute. Stir in the remaining
butter and remove from the heat. Cover and allow to sit for 2
minutes. Uncover and f luff with a fork. Fold in the feta cheese.
Season with salt and pepper. Mound the couscous in the center of
the platter. Lay the carved lamb over the couscous. Garnish with
fresh rosemary and mint.
Recipe by: Emeril Lagasse
MMMMM
Cheers
Jim
... The geometry is too complicated to explain to lay people
... but cutting a sandwich diagonally gives you more sandwich
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