But only because i'm asking you guys.... (this is what i eat so my liver doesn't explode!)
So, i've been trying to master mixing bean flour with vital wheat gluten, since 2011. i've had some success with a VERY fast rise, red bean cinamon rolls, navy pitas, lentil french loaves...
I actually might have asked this before, but i have trouble with the gluten breaking down, so i have to race to get it leavened in like 30 minutes, AND baked to set it. hit and miss success...
But i REALLY want a good lentil sandwhich loaf for vegie sandwhiches, well spinach anyway....
and to my question, would the fact bean flour would have a ph around 5, and wheat flour 6.5-7, cause the gluten to break down? and how would calculate how much food grade lye to baking soda to add, to get it to 7 or so? and would one of those cheap soil ph meters work if i shoved it into the dough to check the ph?
So, i've been trying to master mixing bean flour with vital wheat gluten, since 2011. i've had some success with a VERY fast rise, red bean cinamon rolls, navy pitas, lentil french loaves...
I actually might have asked this before, but i have trouble with the gluten breaking down, so i have to race to get it leavened in like 30 minutes, AND baked to set it. hit and miss success...
But i REALLY want a good lentil sandwhich loaf for vegie sandwhiches, well spinach anyway....
and to my question, would the fact bean flour would have a ph around 5, and wheat flour 6.5-7, cause the gluten to break down? and how would calculate how much food grade lye to baking soda to add, to get it to 7 or so? and would one of those cheap soil ph meters work if i shoved it into the dough to check the ph?