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Updated: June 14, 2025
The element in the cereal that forms the rubbery sponge in risen bread so it doesn't crumble and rises high without collapsing, is gluten. The word glue derives from gluten. The gluten content of various wheats varies. Bread bakers use "hard wheat" because of its high gluten content.
"We've got our best results with that, and European millers like it to mix with the Eastern wheats that have more gluten than ours. That is, if we have any wheat at all next year." A feeling of discouragement for the moment bore down heavily upon him. At intervals this came to him and for the moment it was overpowering. The idea of "what's-the-use" was upon occasion a veritable oppression.
This external tegument of the berry is closer than the preceding ones; it contains in the very small cells two coloring matters, the one of a palish yellow, the other of an orange yellow, and according as the one or the other matter predominates, the wheat is of a more or less intense yellow color; hence come all the varieties of wheat known in commerce as white, reddish, or red wheats.
It commanded attention as an event of the very greatest importance, from the fact that it was justly felt that if a mill grinding spring wheat exclusively was capable of producing a flour infinitely superior in every way to the best that could be made from the finest varieties of winter wheats, the new North Western territory, with its peculiar adaptation to the growing of spring grain, and its boundless capacity for production, must at once become one of the most important sections of the country.
To these causes they added "the famine resulting from the severity of the season in 1811, and the damage to which the over-rich wheats of those countries are subject. But why not make an appeal to the provinces of the south? In that quarter there were men, horses, and provisions of all kinds. They had nothing to do but to drive away Tormasof and his army from them.
Please understand here that I am not saying that high protein wheats can't be grown organically. They certainly can. The founder of Great Harvest Bakery performs a valuable service locating and securing high-protein lots of organically grown wheats for his outlets. But often as not Organic products are no more nourishing than those grown with chemicals.
It was introduced into commerce about 1830, and is still one of the most generally cultivated French wheats. It was highly prized in the magnificent collection of drawings and descriptions of wheats, published by Vilmorin under the title "Les meilleurs bles" and is said to have quite a number of valuable qualities, branching freely and producing an abundance of good grain and straw.
Three of the lots were judged of high excellence, and they alone were propagated, and proving to be constant new varieties from the outset were given to the trade under the names of "Shirreff's bearded white," "Shirreff's bearded red," and "Pringle's wheat." They have found wide acceptance, and the first two of them are still considered by Vilmorin as belonging to the best wheats of France.
There are great differences between hard bread wheats; being organically grown is no cure all for making good or nutritious bread. Great Harvest understands this and uses top quality grain that is also Organic. When I first stated making my own bread from my own at-home-ground flour I was puzzled by variations in the dough.
"'Medium for me, she rattles out, 'with the Juliennes, and three, straight up. Draw one, and brown the wheats, double order to come. Oh, Jeff, wouldn't it be glorious! And then I'd like to have a half fry, and a little chicken curried with rice, and a cup custard with ice cream, and
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