"graham" > wrote in message
...
> On 15/10/2014 1:29 PM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>> On 15/10/2014 1:08 PM, Ophelia wrote:
>>>> The loaf I made today is a great colour and dh *loves* the flavour)
>>>>
>>>> It didn't rise much and is fairly dense, but I didn't really hope for a
>>>> good
>>>> rise since it was half corn and half bread flour . BUT he says the
>>>> flavour
>>>> is even better than the one we bought from the baker which started me
>>>> off on
>>>> this experiment! Needless to say, I am very pleased)
>>>>
>>>> I have gluten on order and when it arrives, I will try it out in the
>>>> same
>>>> recipe. If anyone can tell me the quantity of gluten to use with x
>>>> grams
>>>> of *** I would be very grateful!
>>>>
>>>> Many thanks to EVERYONE who joined this thread with suggestions and
>>>> advice,
>>>> I am very grateful and have saved the recipes which I hope to work
>>>> through
>>>> in the future)
>>>>
>>>> Thank you all once again)
>>>>
>>>> Best
>>>>
>>>> O
>>>>
>>>>
>>> I don't think I would add any more than to take the bread flour up to
>>> extra-strong bread flour. So that would be about 2g gluten per 100g of
>>> bread flour.
>>
>> What about the corn? That is what I am trying to cover.
>>
> I'm not sure if adding gluten to the corn meal would help. However, it
> might be worth adding 12grams per hundred as a trial.

Thanks, Graham It will be worth trying

--
http://www.helpforheroes.org.uk/shop/