karel has left a new comment on the post "Why climate change is bad for bread":
hi pholks good bread is made with flour from so called hard grain grown in a lad or dry climate such as hungary and can have a gluten content of 15procent or so. canadian grown wheat is ok too. wheat grown in a sea or moist air climate, a so called soft wheat whith a low gluten content of perhaps 5 to 7 procent is ok for cakes or bisquits.to make a tasty loaf with the latter or weak flour,add 100 grams of glutenflour per kilo of flour an x baker
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Posted by karel to New Scientist Environment Blog at September 01, 2008 12:35 PM