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10

I don't know much of the science behind the super-soft bread on supermarket shelves, but I can give some insight into the history that led to it becoming so ubiquitous in the US. The idea that whiter breads are classier than darker breads goes all the way back to the 5th century BC. The belief that white bread was superior to dark bread, a common theme ...


4

It sounds like you may be missing a very important piece. this belongs here:


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Active dry yeast and instant yeast are pretty much interchangeable in recipes (although instant may have somewhat more activity that an equal amount of active dry) However, your recipe calls for fresh yeast. The general rule of thumb (referenced here) is to divide the amount of fresh yeast by 3 to convert to active dry or instant yeast. Your recipe would ...


2

Have you tried using gram or chickpea flour? You can get it at an Indian grocer. For pita, you could sub 50% or more of the regular flour and get a similar result. Its easy to work. For leavened doughs I would start with a 25% substitution and see how much more you could stretch it in future attempts. I've made chapati, tortillas and bread with chickpea ...


2

No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is. You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots. Leave it out overnight or longer, or, in ...


2

As a home baker of "artisan" bread, I'm constantly looking for ways to improve crust and crumb. Which has lead me to research quite a few things. In addition, my son was a supermarket bread baker, so I gave him a call. Here's his feedback...(he does not think very highly of the product) The dough comes frozen to the store. It is thawed and then the bread ...


2

Vinegar is acetic acid. It is made when yeast eat starch and produce alcohol which is then consumed by acetobacter bacteria to make acetic acid. I have a hard time imagining a bread smelling strongly of vinegar but all the ingredients are there. The bread was fermented by yeast and did contain alcohol before it was baked. If the bread was a little ...


1

Kneading dough has a few functions. First, it distributes the ingredients together evenly and allows the flour to become hydrated. As the flour starts to absorb water, enzymatic reactions occur and some proteins begin to mesh together. The two most important in this process are glutenin and gliadin. When these proteins start to get tangled up together, they ...


1

Personally, I always use whole eggs combined with a small amount of water and salt. You should tailor your wash to what you are doing though. Generally dairy will dull your shine (and the richer the dairy, the darker the color), whole eggs give a golden color, whites give a clear shine, and yolks will give a deep reddish brown. A bit of salt will help to ...


1

I have always used egg and milk. Two thirds egg to one third milk. Use a spray bottle to ensure that you get a nice, even coverage. Also make sure that you have a full proof on your goods, because (obviously) anything that gets exposed to the heat due to oven spring will not have color. Just the way I have always done things (and I used to work in some ...


1

I've have now done it, and it's lovely. It gives a very slight tang to the bread, almost like a little nod to sourdough. I definitely like that it's full-fat, it's just richer. I used this: Powdered Goat's Milk which is available in most grocery stores here (at drastically different prices, one store's normal price is three times another store's normal ...


1

I use this pizza dough yeast all the time and everyone loves it. The trick I use is I let the dough rise for about 30 mins then I punch it down and shape it into a ball again and let it rise for another 30 mins. And then it becomes soft and sketchy. And the recipe says on their website that if you are going to use whole wheat flour only use a 1/2 cup or so. ...



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