Wouldn’t lower protein wheat be better for the gluten intolerant?
I once baked a loaf from feed wheat in the barn and although it was more solid it was perfectly edible. I think the millers have got too fussy. Everybody cracks on about reducing nitrate usage etc so why can’t they accept lower protein wheat instead of that which needs loads of N?
They used to mill local wheat here in the water mill and bake the bresd there. Nobody gave one about the protein level or hsgberg, They tipped the baking tins out onto the bakery floor and picked the loaves up. Job done. Nobody complained. What changed?
It really does make you think about the “corporate” model. They have got us all where they want us.
Bread is funny stuff, my wife makes bread all the time, and even the remnants of the same 16kg bag of flour behave differently to when first opened.
Industrial process baking needs consistency.
Manufactured bread doesn't have to be crap though, the Aldi sliced bread in the paper packs is actually quite good, not like the Fine Lady, Sunblest, etc erect water loaves at all.
And Fine Lady is Heygates, who should know better; but Tesco etc want the cheapest crap commodity loaf they can make. Presumably because the modern shopper demands it.
Would anybody notice the difference? Mine failed at 11.48%. But would you notice it under your beans on toast????