Timeline for How to make a more apple-y apple cider yeast bread
Current License: CC BY-SA 4.0
14 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 1, 2020 at 4:53 | answer | added | csk | timeline score: 1 | |
| Feb 3, 2020 at 2:29 | answer | added | TdeV | timeline score: 0 | |
| Jan 15, 2020 at 11:25 | comment | added | Borgh | I don't have a recipe nor experience but this sounds like a job for a nice scoop of en.wikipedia.org/wiki/Apple_butter | |
| Jan 15, 2020 at 2:00 | comment | added | Wayfaring Stranger | You'll want pie Apples, the sourish variety, rather than the sickeningly sweet things they pass off as "eating apples" these days. Malic acid rather than sugar is your friend in terms of getting an appley tasting dough. Sweet Apple's will also make your dough rise too fast and too high. If not careful, your dough will actually collapse, leaving you with a disastrous flattish bread-like catastrophe. As Chris suggests, some actual apple chunks would be good. | |
| Jan 15, 2020 at 0:45 | comment | added | fyrepenguin | @Joe I can always find a different apple-based recipe if I want (I've got an apple pie recipe that I really like) but I had a bunch of apple cider on hand, and I've been meaning to get more comfortable with making yeast breads, the combination of which was the driving force behind this experiment. | |
| Jan 14, 2020 at 23:25 | comment | added | Joe | If you're not wedded to yeast bread, you might want to look at apple muffin recipes, and modify it to be more bread-y and less cake-like. (many of them call for putting diced apples on top ... some apple quickbread recipes call for placing sliced apples in a pattern on top.) | |
| Jan 14, 2020 at 21:43 | answer | added | rumtscho♦ | timeline score: 2 | |
| Jan 14, 2020 at 21:00 | history | tweeted | twitter.com/StackCooking/status/1217189804590403584 | ||
| Jan 14, 2020 at 20:50 | comment | added | dlb | If the milk-fats are needed for the bread, an option would be to use powdered milk and re-hydrate it with cider as an experiment and see if you like the results. There may however be other effect such as too much total sugar or the increased acidity due to the cider. It would be worth a try though. | |
| Jan 14, 2020 at 15:24 | answer | added | Chris H | timeline score: 5 | |
| Jan 14, 2020 at 15:08 | comment | added | fyrepenguin | @ChrisH I have not tried with bits of apple, that's an interesting idea. One reason I hadn't tried it yet was because I had a side-by-side comparison of a very small amount of the reduction and a decent size lump of cooked apples on top of a crepe, and the reduction was far, far more potently apple. I will look into that as an option; you might even be able to expand the comment into an answer, if you like. | |
| Jan 14, 2020 at 9:23 | answer | added | GdD | timeline score: 1 | |
| Jan 14, 2020 at 9:05 | comment | added | Chris H | Would you be open to including bits of actual apple in there (perhaps dried and finely grated)? There's only so far you can go with adding liquid, but that's all you say you've tried. | |
| Jan 14, 2020 at 6:20 | history | asked | fyrepenguin | CC BY-SA 4.0 |