Journaling Back to Joy

My family, my faith, knitting and my Journal Back to Joy

@asideofpain LOL If I thought he could 'get that' I would, but it would probably go over his head. http://www.twitter.com/knitnmom 14 hours ago
@EternalCow Not major..but it's been an ongoing issue. Very disappointing. http://www.twitter.com/knitnmom 14 hours ago
Son lied to me but doesn't think it warrants punishment. Excuse me?!?! Since when?! Nothing I hate more than being lied to! Grrr http://www.twitter.com/knitnmom 14 hours ago
AAAAAAHHHHHHH!!! Bummer - virtual screaming isn't really satisfying - but I should get credit for resisting the urge 2 scream in real-life! http://www.twitter.com/knitnmom 16 hours ago
Having a bad, bad, bad day with J2. I hate the damage done to him before he was born! It is so unfair!!!!! http://www.twitter.com/knitnmom 17 hours ago
oh.my.word. Trying to get airline tickets to the Midwest for next summer was an ordeal! But it's done!! http://www.twitter.com/knitnmom 2010/02/07

My first loaf of 100% Whole Wh…

My first loaf of 100% Whole Wheat was only about 1/2 size of normal & VERY heavy. What can I do to improve it next time? Any recipes? #fb

Carolyn Ritter

November 9th, 2009 at 6:12 am

When you make 100% whole wheat bread, add gluten to it. The gluten in whole wheat does not develop as well as the gluten in white flour and the gluten is what helps the bread to rise. I think it’s about 1/2 cup gluten, but I don’t remember. When I make my bread, I mix some gluten flour (white) with my whole wheat flour. That gives me the best of both worlds. Sorry I don’t have a recipe for 100% whole wheat but I’m willing to share my combo recipe if you are interested (it’s for a bread machine, though).