Timeline for How to make a more apple-y apple cider yeast bread
Current License: CC BY-SA 4.0
9 events
| when toggle format | what | by | license | comment | |
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| Jan 15, 2020 at 5:22 | comment | added | fyrepenguin | @Athanasius That's a good thing to note, thank you. I'll make sure to add a little more butter. I've actually been using 1% milk since that's what I have on hand, so there's actually less fat that I'll need to replace. Thanks for mentioning the fats/proteins, I'll keep them in mind. | |
| Jan 14, 2020 at 17:32 | comment | added | Athanasius | @fyrepenguin: Milk also contains protein and fat, in addition to the sugars. If you use whole milk, you might want to add an extra tablespoon of butter or so if you replace a couple cups of whole milk with cider, to provide an equivalent amount of fat. The lower protein probably isn't much of a concern, but if you feel like you're missing something else from the milk, you could also try using dry milk powder too. | |
| Jan 14, 2020 at 15:18 | comment | added | fyrepenguin | @GdD interesting. Since the cider when concentrated is so potent, I hadn't considered that I would be losing some of the flavor. I'll try it again, but with no milk, cider + cider reduction. I'm going to wait a day or so to see if there are any other answers, but this was informative, so thank you for your time. | |
| Jan 14, 2020 at 15:14 | comment | added | GdD | I wouldn't worry about acidity, apple cider isn't that sour and yeast has tolerance to acid @fyrepenguin. If you don't want to use extract then add more cider. Cut out any extra sugar, and see how you get on. Cooking the cider down may concentrate the liquid but you might be destroying a lot of the volatile flavor compounds you want, so I'd try avoiding that. | |
| Jan 14, 2020 at 15:11 | comment | added | fyrepenguin | @GdD Aside from concerns about sugar content, do you think there would be any other effects from substituting cider for milk? I did check, and the cider has about 2x the sugar as milk, so certainly sweeter, but not as bad as I feared. I was concerned about acidity, or any other potential factors that might make it bad to activate the yeast in cider. | |
| Jan 14, 2020 at 15:06 | comment | added | fyrepenguin | @GdD I am not quite so worried about inhibiting yeast growth; my bread rose a lot more than I was expecting when I made it recently. I was hoping to find a method without apple extract, or the like. | |
| Jan 14, 2020 at 15:04 | comment | added | fyrepenguin | @Tinuviel but wouldn't that reduce the amount of added apple flavor? Either way, I would add 4 cups of cider to the recipe. | |
| Jan 14, 2020 at 9:58 | comment | added | Tinuviel | You could take into account the sugar in the cider and add correspondingly less of the cider reduction, so that in total you don't add more sugar than in the original recipe, i. e. only use the syrup made from 2 cups of cider. | |
| Jan 14, 2020 at 9:23 | history | answered | GdD | CC BY-SA 4.0 |