information on baking bread
it;is said that moistenin, fluffing, and heating mature ground grass seeds makes them "more palatable" but i think it's more about food preservation and storage, although they do get sweeter. individual grass seeds are a very small meal. oh! i see -- raw flour would likely fill your gullet with dust, dry your mouth out, and make you gag and choke and cough.
so, we make use of plant eggs ("seeds") because it is yummy and filling for our big mouths and bodies.
these seeds do lots of things that come together to make bread -- there is gluten, for example. Anyway!
there are 2 categories of bread -- trashy bread and designer bread. at a baking section of a good food store or in a cookbook you can find designer bread. we'll be making trashy bread.
bread needs some things but they are not ordering well in my mind right now; here they are out of order - water - time - kneading - gas bubbles
don't forget - heat!
also - flour that binds together wheat has gluten to bind it, if your bread doesn't stick you can add something sticky to make it be bread, like wheat or egg (
bread is basically a way to take dry powdery flour and turn it back into a biteable, holdeable object.
so, bread existence theory. flour lets you preserve and store stuff by drying and grinding. bread lets you turn flour back into an object. to do this you need to: - moisten it so it can be chewed - distance the particles from each other so they are soft enough to bite (gas bubbles, yeast) - stick the flour together so it holds form (gluten, alternatives) - dry it enough that it holds shape and doesn't have an icky texture to eat - cook it to make it sweeter or chemically process the seeds, humans kinda do this to everything as a rule of thumb, it eases digestion so we can live longet and eat things outside our evolutionary history. cooking dries stuff
there are also flatbreads and cakes and crackers and chips that worry less about having bubbles ot even holding shape. these may bd flat because they do not rise. designer breads also have risen flatbreads.
... kneading to mix dough and form gluten ... basically the longer you knead the more glutenous it gets, after like half an hour you kinda max out and it's all gluten, that's how they make wheat gluten and seitan but it also makes a rubbery bread with a nice texture too. or you can not knead and have a flat bread like a pancake.