Solar Oven Recipes
Bread should be light golden brown
Flour 101: how gluten works
What’s the big deal with the amount of gluten in flour? In general, higher gluten levels create stronger baked goods, like crusty breads and bagels, and lower gluten levels make softer baked goods, like tender cakes and biscuits. Knowing flours by their gluten levels, and not just their names, is helpful when you need to substitute one for another. You wouldn’t want to use cake flour to make bread, but you can get away with all-purpose if you’re in a jam.
*For a more in depth article on gluten and its vital role in bread making click on: foodeditorials.com
Here is a news link from a TV station in Salt Lake City showing the Global Sun Oven cooking bread, along with some other bits of information.
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