Gelatin

ACK on topic -

I'd been thinking for a while about experimenting with gelatin as a source of protein structure. Then Jen came across a recipe that appears to do just that. It's time to do some systematic tinkering. I'm thinking of starting out with a plain white bread recipe (most-purpose flour, water, yeast, sugar, and salt), and dividing it into several groups:

- control (as is)

- gelatin added

- soy protein added

- gelatin and soy protein added

I probably can't do this right, though, until I have a real kitchen scale. The cheap grocery store model was leaving me with growing doubts, until finally I tested it by weighing 2 cups of water (which should be just about exactly 16 ounces at this altitude). The needle barely broke the 11-ounce mark. Needless to say, this is not the standard of accuracy to which I ordinarily aspire. So it is now guessing wildly at the weight of the contents above it in the trashcan.

Boo.