The past week's crop of (mostly) science-related blog carnival goodness...

I'v been baking bread for years, just plain old wholemeal, and am ready to try some new ideas. There seem to be plenty on here and I will enjoy searching.

I'm also wanting to know more about different types of wheat flour and their gluten content, and the effects this has on the bread made from them.  French flour is very low in gluten and bread made from it dries out quickly.

Looking forward to meeting you all and reading about the bread you make. Pat.

I bought a Breadman TR555 bread machine and, in the instruction manual, there is no mention to the different cycles for each program (how many cycles of kneading/rising, how long is each step, etc). I sent 2 emails to the company (Salton), but I had no response after 6 months (I received a confirmation email each time, saying they would get back to me in 2-3 business days...). The reviews for this bread machine were mixed and a lot of them were warning about the poor customer service, but read more »
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