Fun discussion! I love baking bread and kind of gave up last year with my T1 diagnosis. The local bakery makes a nice multi-grain but I thought why not try to make my own. Sounds like a good idea to try the King Arthur whole grain bread improver and some fresh vital wheat gluten (found some in the cupboard during a clean-out–eek). Haven’t tried using dry milk in anything but a recipe I have for English muffin bread calls for buttermilk and the loaves have a very tender crumb. I weigh out all my ingredients, too, and I do think my baked goods come out better in texture by weighing them. Hmm, maybe I’ll start by tweaking a recipe I like for a light-wheat sandwich bread…and I’ll let you all know how It comes out.
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