New answers tagged bread
Keep the oven temperature the same, as a good hot oven is necessary for the loaf to 'spring' (ie inflate somewhat). Just reduce the cooking time accordingly.
That very same source says: The following yeasts are all gluten-free: active dry autolyzed (not autolyzed yeast extract – see below) baker’s nutritional That includes just about any type of yeast that you'd use for baking. "Brewer's yeast" is unique because it's typically harvested from previous batches of beer. Specific yeast ...
Just buy baker's yeast. Only brewers yeast might contain gluten because its a byproduct of beer. The quinoa product you mention is simply quinoa flour with yeast added.
I don't measure flour by the cup anymore - too many cooking shows and online forums have changed that method. I weigh my flour on a reasonably priced dial kitchen scale, because measuring by the cup is so dependent on how packed the flour is in the cup. A cup of flour is generally 125 grams (500 grams, or 4 cups of flour is an almost standard recipe ...
When bread is fresh it may still be saturated with carbon dioxide which will give it a somewhat sour-ish smell.
It could be an issue with how long you let it rise or maybe how warm you rested it at. I was making a deep dish pizza at home once and the recipe called for resting the dough in the fridge (mixed with the yeast and other ingredients), for 4hrs minimum. Due to my getting home a little after 5pm from work and some of my family leaving for work at 6:30pm, ...
The secret to a nice chewy crust on a bagel is to dip them in lye. Lye is sodium hydroxide, and quite caustic, so gloves and glasses are recommended when using it. There are plenty of instructions online of safely using lye with bagels and pretzels.
2T instant yeast is ~17g, 2T of sugar and oil are both around 25g, 1t salt ~6g. ½t bread improver is going to be a gram or two. So you've added together 300g flour + 100g water + ≈75g other stuff. By a pretty fundamental law of physics, mixed together that weighs 475g. Since you got 600g instead, there are two possibilities: You've measured wrong (e.g., ...
I am not an expert, either -- I'm still learning -- but what you need to read up on is called "baker's percentages." The Serious Eats blog has a great explanation here: http://slice.seriouseats.com/archives/2010/10/pizza-protips-bakers-percentages-how-to-make-pizza-dough.html. This will help you figure out the recipe you're looking for to achieve a 400g ...
Swap the two hooks over. you have them the wrong way around. No joke, I can't believe nobody here has mentioned this. 😂
King Arthur sells a Pumpernickel Flour which is made with whole grain rye.
I've had soggy and I've had stale. A french baker once recommended to me that her baked goods should be wrapped in two paper bags and at best that should keep them for one additional day after they were baked. Since the majority of the time spent making pretzels is waiting for the dough to rise, for my next pretzel batch, I'm going to make the dough the ...
In addition to @Jay's answer I would like to add that using yeast as a slow leavener allows a gluten network to develop. Gluten makes the dough chewier and retains more moisture than equivalent baked goods with little or without gluten. Gluten doesn't develop because of the addition of yeast but rather the time for hydration of the dough with a ...
The mold is growing and producing that smell. Mold spores form on ALL bread when it is exposed to air. That's why it takes a few days for the mold to actually be visible. The mold doesn't just instantly grow, it "forms" over a few days and when enough of it accumulates, you see it. Bread with preservatives, have a longer shelf life because they contain a ...
Multiple factors give cake and bread its distinct attributes: Fat/sugar content: a bread is generally very lean. Most traditional breads do not have any fat or sugar in it at all. Cake will generally have a high fat content from either butter, oil, or milk. Breads will taste "drier" than cake because it lacks this fat content. Cake will also have a large ...
If I need a quick sourdough style bread I would normally add a 3-4 tablespoons of my sourdough starter into normal yeast bread. Sourdough should be at least 24 hours since last feed.
Shorten the intervals for feeding, prove in a warm environment, use a high LA starter to begin with, (mine started life as a mix of live yoghurt, wheat flour& an apple from my garden). Highly acidic stable leavenings can be faster... Mine doubles in size in 2hrs.
I only use 2 bananas but add 1/2 cup plain applesauce and 1/4th cup half and half. Comes out very moist and yummy.
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