Too many items in this thread to respond to at one time:

Thank you SRS - you beat me by 50% on the production of bread.

Talking BREAD - Gluton (a wheat protein) is the primary portion for making "Western Style" (anything guests will eat...and me too....and the birds also given the three burnt loaves left under a light pole three weeks ago.)

Dear friends in the Netherlands have difficulty with home-baked-bread. Difficulty solved, the peat bog (virtually all of Holland is bog) changes the acid/base for gluton.

On YouTube - look up the noodle demonstrations from China - it is the Gluton that allows the strands to develop.

Folks and Profesors and Bakers have devoted their lives to flour/bread.

For myself....I soak 1 cup seven grain overnight to add to 50/50 whole/bread flour and add 28 grams (one ounce) soy powder with dry milk equal to one quart....brewer's yeast/wheat germ is left out....but otherwise it is the Cornell University Staff of Life.

Sincerely,
Gargoyle