bread
The key for bread rising is the amount of gluten in the flour. Flour verities vary dramatically in the amount of gluten. Some flour will have <10% gluten and some more than 15% gluten. If you have flour with low gluten, it will not rise as well as one with higher gluten. Modern wheat has been engineered to have higher gluten content. Heritage wheat, i.e., wheat that has not been selectively breed or genetically modified to higher gluten content, has a lower gluten percentage and the gluten is different than the gluten in modern wheat. Another factor in bread rising is the amount of time since the wheat berries were ground into flour. If you grind wheat berries yourself, you'll find that the bread will rise significantly more.
|