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Results tagged with Search options user 3303

Questions about kneading, baking, storing, and culinary use of any kind of bread.

32
votes
Making bread without sugar is nothing strange - I do so several times a week! The wheat flour (or whatever you're using) contains enzymes which, when you blend it with water, breaks down starch to …
answered Jul 15 '14 by gustafc
10
votes
mean by "work", but yes, you can cook dough or batter enough to turn it into something that isn't just dough or batter; proteins coagulate at simmering temperatures. Here's a recipe for bread rolls …
answered Jun 27 by gustafc