Cooking For Engineers

[Guest]

I figure if anyone can answer this question, it'll be those on this forum.
I like to make bread, mostly because it costs a lot less than buying it and I'm on a real lean budget. The only problem I have is that all the bread I make, whatever recipe (except for pizza dough, mostly) crumbles into pieces at a touch. I want bread I can walk around with without looking like a reenactment of Hansel and Gretel - bread that I can eat without losing a third of the mass to crumbs. So, what makes bread stay together? How can I enhance that aspect of my bread?

[anxiousmofo]

working too much flour into the bread can cause this. Look at the king arthur flour website and also sign up at bakingcircle.com. Lots of very experienced bakers willing ot share info.


Des