Page 1318 - Bread News Today

1. Depends what you are using the refrigerated dough for. 2. Depends on how long you store the dough in the fridge. What is an "extended time"? 3. Depends on fridge temp. --- Concepts: 1. The fridge does not stop the biological processes of the yeast and whatever other naturly ocurring bacteria are in there.  Those processes merely slow down.  Your dough is, literally, continuing to proof in the fridge, just at a slower speed than at room temp.  The yeasties are still producing CO2, even if ...

April 15, 2021 - 8:21am DanAyo A simple way to evaluate the percentage of rise in a clear vessel The following is used to setup a vessel with 100ml increments Put the vessel on the scale and tare, then place 100g water in the vessel and mark the level  Put another 100g water in with the other water and mark that level Continue until the capacity of the vessel is reached. There is a total capacity of 800g (or 800ml) in the image below all the way up to the very rim of the glass. NOTE - Anything...

Welcome! Can you share a picture, or explain what you mean by that? Whole wheat absorbs much more water and consistency must be very different, so that will affect the way it looks. Postal Grunt Whole wheat use in a starter isnt a bad idea but youll find that it wont behave the same way as AP flour. It does absorb more water but its advantageous to use since it has more nutrient value that is stripped away from the AP during milling. The bran that remains in your WW flour can also diminish th...

April 15, 2021 - 7:04am gracemuinamo Would You use self made Self Raising Flour? I am a huge fun of baking and all that it entails. Stretching from the cooking, to the different cutlery and the food. With the pandemic here with us, there is a new crop of users who use plain flour to bake cakes and cookies among others. I find this to be different from what I am used to. They use plain flour but just add baking powder instead of self-raising baking flour. I dont know what you think of this? Wou...

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