Try adding gluten powder at one teaspoon per cup of whole wheat flour. It is available on Amazon.

Three things I loved about living in Michigan: Fall, Sunday football, kneading bread by hand.

Always by hand. Granny said it was the best way to work out anger, sadness, kind of like a living stress ball. She found that arthritis in her hands, wasn’t as big a deal, as her sisters had.

I do have a super expensive bread machine that is still in the box, somewhere.

What will that do?

Adds protein, changes texture and sometimes does change the flavor. If your are adding nut to wheat like a wheat berry, will help stabilize the bread.

Does it help with dough rising?

I use my Kitchenaid with dough hook. My process is two days. Poolish starter 24 hr ferment in fridge, finish dough at 60% hydration, and another 16 hr in fridge, then form, rise, and bake.

Rising is technique, age of yeast, temp of room, and , patience as to when you punch down, and allow to proof again

Yes. The extra gluten traps more gas resulting in a higher rise.

"Because it’s almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves. Most baking sources recommend about one tablespoon for every 2-3 cups of flour."

From Access to this page has been denied.

We have learned to making bread as an all day affair. Will give gluten a try to see if we can make the bread lighter.

Thank you will give it a try

teach me!

It's mostly just a matter of following the recipes. If you make an egg bread (like the challah I make), I recommend large brown eggs, brought to room temperature on the counter before cracking open. Or eggs fresh from the farm, which were never refrigerated in the first place. Just make sure to wash them off before cracking them.

Also I use granulated yeast, some folks prefer yeast cakes, and some even like the quick-rise yeast.

Always cover the bowl with a MOIST dish towel before setting it out to rise. Just wet a quarter of the towel, fold it in half a few times and wring it well to get that small amount of water spread well over the whole thing, and not saturated.

Be patient when you let it rise. The recipes always say "doubles in size" but you won't really know if it's double or not without removing the towel. So just assume it's an hour. If it goes more than double the size it's fine, it won't hurt the dough.

Use all-purpose flour. You can use half white and half whole wheat, but a fully whole wheat challah requires different proportions of ingredients to bake properly. Baking is a science as much as it is an art.

For challah, you absolutely MUST coat the braided raw dough with an egg wash. If you don't, it won't bake properly AND it won't have that beautiful shiny outer crust that it should have. The eggwash helps seal in the moisture as it bakes. A good challah is dense, yeasty, yellow in color rather than white, and has a naturally sweet-ish aftertaste to it.

You are welcome to come over to weed. Be sure to bring some warm bread AND WE WON'T EVEN CHARGE YOU.

It's awful. Anything gluten-free is substandard.