Timeline for What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 7, 2013 at 6:04 | comment | added | Pat Sommer | How about not softening yeast first, rather, adding it into flour? Ought to slow things down | |
| Mar 5, 2013 at 17:29 | comment | added | Antony Hutchison | There's an article on the BakingMad Website that suggests less water cures collapsed loaves (for bread maker machines, I know it's not quite the same). Do you think less water might help? | |
| Mar 5, 2013 at 17:21 | comment | added | SAJ14SAJ | I think the general consensus is correct--less yeast. Prechilling the container won't hurt, but it probably won't make that much difference. | |
| Mar 5, 2013 at 16:52 | comment | added | Antony Hutchison | Would pre-chilling the container have a good effect? How far should I go with this? I don't really want to increase salt. The general consensus seems to be less yeast. What might happen if I used cold water instead of warm? | |
| Mar 4, 2013 at 23:14 | history | answered | SAJ14SAJ | CC BY-SA 3.0 |