Wheat & Gluten

Edible Exercises

• Your first exercise can be completed the next time you go to the store. Examine the various types of flours sold. Specifically, look at the nutritional information and calculate the percentage of protein. To do so, you will need to divide the ‘protein’ amount by the ‘per serving’ amount. For example, 3 grams of protein per 30 gram serving size is 10%. Look at the labels on pastry flour, bread flour and all-purpose flour and compare. You can also search online for reputable flour producer sites, such as King Arthur, and compare.
• Make the following recipe for Mile-High Pancakes and use all-purpose flour. Mix the batter as indicated in the recipe until the flour is just incorporated (don’t over mix). Take out one-quarter of the batter and then vigorously mix this smaller amount for about 2 minutes. Heat a griddle, cook and compare the results.
• For this next assignment, you’ll need a pizza stone, a few friends, a bunch of toppings and enough time on hand to make the dough in advance. Here, gluten is our friend so we do want to develop it. Just after you start the kneading stage (about 30 seconds in), cut off a small dough ball about half the size of your fist and reserve for a ‘crust’ comparison. Finish kneading the rest of the dough properly and let both rest and rise before shaping. Bake both samples side-by-side and taste the difference. Pay attention to the texture of both crusts. With the rest of the good dough, have a pizza-making competition with your friends.
• Make some fresh pasta. Knead the dough well to develop the gluten.

Supporting Recipes