687
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 16 Feb 2024
687 points (98.7% liked)
politics
19120 readers
2593 users here now
Welcome to the discussion of US Politics!
Rules:
- Post only links to articles, Title must fairly describe link contents. If your title differs from the site’s, it should only be to add context or be more descriptive. Do not post entire articles in the body or in the comments.
Links must be to the original source, not an aggregator like Google Amp, MSN, or Yahoo.
Example:
- Articles must be relevant to politics. Links must be to quality and original content. Articles should be worth reading. Clickbait, stub articles, and rehosted or stolen content are not allowed. Check your source for Reliability and Bias here.
- Be civil, No violations of TOS. It’s OK to say the subject of an article is behaving like a (pejorative, pejorative). It’s NOT OK to say another USER is (pejorative). Strong language is fine, just not directed at other members. Engage in good-faith and with respect! This includes accusing another user of being a bot or paid actor. Trolling is uncivil and is grounds for removal and/or a community ban.
- No memes, trolling, or low-effort comments. Reposts, misinformation, off-topic, trolling, or offensive. Similarly, if you see posts along these lines, do not engage. Report them, block them, and live a happier life than they do. We see too many slapfights that boil down to "Mom! He's bugging me!" and "I'm not touching you!" Going forward, slapfights will result in removed comments and temp bans to cool off.
- Vote based on comment quality, not agreement. This community aims to foster discussion; please reward people for putting effort into articulating their viewpoint, even if you disagree with it.
- No hate speech, slurs, celebrating death, advocating violence, or abusive language. This will result in a ban. Usernames containing racist, or inappropriate slurs will be banned without warning
We ask that the users report any comment or post that violate the rules, to use critical thinking when reading, posting or commenting. Users that post off-topic spam, advocate violence, have multiple comments or posts removed, weaponize reports or violate the code of conduct will be banned.
All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users.
That's all the rules!
Civic Links
• Congressional Awards Program
• Library of Congress Legislative Resources
• U.S. House of Representatives
Partnered Communities:
• News
founded 1 year ago
MODERATORS
By gluten free yeast strain I was referring to a bacterial culture that works in gluten free flour. As I explained before, the gluten free flour doesn't rise with yeast, because the bacteria cultures used in breadmaking are suited for turning wheat and similar grain starches into sugars and alcohol.
I could be totally wrong, maybe the lack of gluten to capture carbon dioxide put off by the yeast's processes is the problem, or maybe it's an issue with the ratio of binding agents to water, but I have a feeling we could make a more specialized strain for various flours if we tried.
I see what you mean, and sorry, I hadn't previously associated your two comments as being the same person.
I think that your second hypothesis is more or less correct. The long gluten chains give the dough the elasticity to stretch and contain the bubbles.
I've heard other people say that a sourdough works better, as well. You have a good point, maybe some combination of a yeast and a bacteria that act more symbiotically together could be beneficial.
I'm not sure how the bacterial action that creates sourdough improves a gluten-free bread, though. It seems intuitively unlikely to me that it would be by breaking anything down, as we want more elasticity that, in wheat based breads, comes from building up the long gluten chains by kneading.
Maybe it is the bacterial bodies themselves? Xanthan gum is very commonly used in gluten-free flour to help it hold together and have more elasticity. Xanthan gum, as I understand it, is derived from the mash made after fermenting sugar with a specific bacterial strain.