For aspiring bread bakers
malabacat
7 years ago
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Bread bakers ... who makes pumpernickel?
Comments (8)I haven't made it in quite a while but the Pumpernickel we like best is the one that was on the old Fleishman yeast packets...it is identical to the one in Bernard Clayton's book also. It is very dark and rich and lovely to work with. It has cocoa in it and caraway seeds . I used to make it all the time and use it for ham sandwiches. It was also great toasted with orange marmalade...yum !! You are making me hungry natal !! If you like I will go and pull it out and write it out for you here....See MoreBread bakers - Have you heard of Japanese milk bread?
Comments (10)jasdip: You can leave the milk powder out. According to my research the milk powder is for "fragrance" and most of the recipe translated from Japanese and Chinese say "optional". I buy small tin of whole milk powder from Wallyworld for about $1.50 (brand NIDO) - I keep in freezer. We use the NIDO to make DIY evaporated milk because we can not use carageenan (sp??) which is in canned evap milk. I've become addicted to using this water roux/tang zhong method. I think the folks who make the Challah at our local grocer must use this method because the bread has about the same texture. Cheers, DL...See MoreFor the bread bakers....
Comments (21)LOL!! Annie, I admire your determination. i like using grams because it says it on the scale, and it's a smaller unit than an ounce. Makes the math easier. :) And you're absolutely right that a recipe is an approximation. I do find that weights are more accurate to that approximation than volume, so if I'm going to do a recipe I've never made before, I'd rather one that uses weight. Both are variable, but volume is more so, unless you sift, and then it's still a little more accurate. Perhaps that's less true if you live somewhere with wildly swinging humidity, though... These last few months, I've been learning how to make breads that are very different than the ones I'm used to, with different flour and different yeast. It was probably something I should have eased into, but I just leapt into the deep end and had some "interesting" results. It's very hard to judge if the dough is off if you don't know what it's supposed to be like to begin with. That's why I advocated looking for the adjectives. They help more than anything. Right this moment, I have a loaf from a new recipe in the oven. I started off trying to follow a recipe, which meant starting a very wet rye starter. The wheels came off halfway through, when the starter started dying and I just fixed it rather than worrying about the requirements of the recipe. Then I fixed the preferment to try to get back on track, and that worked. But then I sort of went my own way with the flour choice, and started adjusting back to the recipe, but kneaded and folded in the same bowl as it rose in to cut down on wash water, which worked, but I think it was meant to absorb more flour from the bench so I sprinkled flour, but it didn't cloak well, and I needed a second pan, and then it sank, so I changed it again to a sided pan and gave it some extra rise time. And it has the best oven spring of any of these new recipes I've tried! We'll see what happens when it comes out. So, yes, listen to your instincts and do what you think you need to to get it to come out, even if what you end up with isn't the recipe you thought you were starting with!...See MoreBread bakers - how can I adapt this to a non-bread machine method
Comments (11)The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products. To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ. Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it. The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt. -Grainlady...See Moreplllog
7 years agomalabacat
7 years agoplllog
7 years agomustangs81
7 years agolast modified: 7 years agoannie1992
7 years ago
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