Since you are all about cooking. Great gift for a bread baker?
7 years ago
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Bread 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 MoreHey Bread Bakers
Comments (5)Thank you Ruthie! You must have read my mind. That's exactly the next kitchen "tool" that I was going to purchase and the Amazon price is much better than BB&B (even using the coupon that I have). I also like that it's the USA brand. I'm so glad that they've introduced a product line for home cooks....See Moreleathered granite-bakers and experienced cooks opinion please!!!!
Comments (13)Hello and thanks to all that have replied back!! Wanted to post back yesterday but teething twins and VERY active 4 year old boy(all boys by the way) can sometimes be crazy..Cannot imagine when I start teaching again in a month.. jsweenc: Thanks so much for your info and most of all the pics. your kitchen is actually one of my inspiration pics. Yes we did get crossed. I started to reply back before you had written your post and then got sidetracked by two screaming babies:-) and only got back to my post like 30 minutes later and then noticed you had replied. I am happy to hear some info from someone who does use this granite and does cook like a normal everyday person and is not obsessive about cleaning. I have a friend who has a honed finish on her granite but she is almost ocd about cleaning that I know that is not for me. The pics actually look like soapstone from far away and I like the close ups as they convey the texture. They dont look like anything would get stuck in them. How do they hold up to heat? I know that the crockpot did something to yours( i believe it was your post) and I do use the crockpot in the winters. Does it hold up to heat well. Can I put a hot pan on the counter or will it affect the top? Again any help appreciated as it is great to hear from people who have this granite and not just someone trying to sell it to me at the granite yard. melissastar; I do love soapstone but am afaid of it also. I know that sounds stupid but I am just afraid that I will end up with the soapstone that always has rings and will need to be oiled all the time. Is one soapstone less of a headache than another? rookie_2010; I also love your kitchen progress. Thanks for the info. It seems like you do not regret your choice of this over soapstone. Hubby also wants shiny granite but is leaving up to me as I do all the cooking. jrueter: Your post was helpful in that your granite seems to have taken some use with cooking. Especially good to knwo that pie crust was easy to clean up. It seems like this granite would be a good choice for me but especially for my boys. My husband is actually not that bad at cleaning up. When you scrub off dried on messes does it affect the surface at all? YOU LADIES ROCK with informatin. Thanks so much. As mentioned most of my decisions and purchases have been made through the internet. I am going to attempt to bring the twins and 4 year old to Home Depot now to look at tiles and lights...Should be interesting.. Thanks...See MoreCounter dilemma - need advice - Bread Bakers!
Comments (23)I love my marble for pastry and biscuits, but I have the feeling it's too cold for bread dough, unless I'm planning to let the dough rise all day. I'm not usually that far ahead of the game, so I end up proofing in the oven, and I don't want the marble slowing down my rise. I have a noodle board that I use for bread and pizza dough. (Someone recently said that if you aren't from Ohio, you might not know about noodle boards.) Mine doesn't have sides. I made bread for sub sandwiches recently, and tried Paul Hollywood's method for kneading with oil instead of flour, so I used the marble--I didn't want the oil soaking into the board. I didn't really care for the results, but YMMV. My island is 34" tall, which I find comfortable....See More- 7 years ago
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