By Dr. E. KIRESTEN PETERS
Contributor 

WSU professors, graduates work to revolutionize crop production

New wheat breed engineered for better baking

 

Last updated 11/6/2014 at 4:59pm



Earlier this year I went to a fundraiser where I bought a bag of Glee flour. Glee is a variety of hard red spring wheat that was developed at Washington State University. I used the flour in my favorite bread recipe, one I have modified a bit from a Mennonite cookbook I treasure.

There’s a bit of soy flour and powered milk in my bread, which ups the protein content. The recipe calls for 50 percent white flour, 40 percent whole wheat, and 10 percent rye. I used the Glee flour as the white flour. When I set the dough in a slightly warm oven, I was amazed at how fast it rose.

“That’s pe...



For access to this article please sign in or subscribe.

 

Reader Comments(0)

 
 

Our Family of Publications Includes:

Cheney Free Press
Ritzville Adams County Journal
Whitman County Gazette
Odessa Record
Franklin Connection
Davenport Times
Spokane Valley News Herald
Colfax Daily Bulletin

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024