Tag Info

New answers tagged

1

Mathri dough should be made with proper proportions. In olden days Transfat was used but nowadays we make it with oil. The proper proportion is: 4:1 for refined flour to oil. For example: 1 Kg refined flour 250 mils of cooking oil eg; groundnut, canola etc. Do not use flavoured oils. First mix dry ingredients well and taste a bit for salt etc. Then ...


2

Baking soda can be added to bread that uses a starter in order to get a faster rise, and it will slightly offset the sourness. Usually this is done by mixing a fairly wet sponge with the starter, water, and flour, then adding the soda and salt to the final flour and mixing it in. The soda will begin to react pretty quickly, frequently allowing you to bake ...


1

I added baking soda to the final rise of my slightly-overmatured-starter baguettes today. The flavour was fine, not sure if that's because the starter wasn't that sour or because of the baking soda. It didn't seem to have many adverse effects on the flavour anyway, so I would encourage anyone considering this method to try it. One thing: Adding during ...


2

Just remove 1/2 to 3/4 of the starter and feed the remaining starter as usual. The process of feeding should reduce the sour and normalize the ph level. You don't need a lot of starter to keep it going. Sometimes I'll just keep a tablespoon and feed it 2 oz. water and 2 oz. of flour (100% hydration). If I know I won't tend to it for a while (e.g. 3 to 4 ...



Top 50 recent answers are included