Is 9 hours enough time for my sourdough bread to rise before I seperate it?
I just asked my son, he’s a baker he said 24 hours to ferment and another 4 hours to rise
what kind of extra junk do I need to make wonder bread?
I’m a fairly good baker, but my wife just won’t eat my bread. Whether sourdough loaf or Brioche or whatever, she always gravitates back to the honkey white “wonder” bread varieties. What other “dough conditioners” do you have to add to replicate this, other than normal fats? Is it best in a pullman pan etc etc…..or if you just have a recipe
Dont replicate it at all. Although wonder bread does taste great (depending on who you ask), it is loaded with a ton of extra chemicals and conditioned to the likes you would never believe. Wonder bread is not real bread at all. You would be sickened to know that there are over 75,000 chemicals that a manufacturer can put in a food without having it listed on the label. Can you imagine how many of those chemicals are in that bread. Furthermore, theres a good possiblity that she really likes the wonder bread because she is literally addicted to it. Alot of those 75,000 chemicals that lobbyists paid to be omitted from labels have very addictive properties which cause people to want more and more of that product, thus ensuring more sales and a rise in stock prices. Make the bread the same way you do and enjoy the better health you will have in the long run.
Can dough really ferment in a refrigerator?
Okay I’ve been baking some bread recently, and I don’t know if it’s my yeast’s fault because I DID have to replace my yeast, but my dough didn’t rise in the fridge. My fridge is like 5 degrees celsius which i think is around 40 farenheit. I didn’t think yeast could expand in under 10 degrees celsius?
Refrigerating the dough retards the rising process, but you are correct that it does continue to ferment. Fermentation it integral to a good sourdough, and also an important factor in many other flavorful breads.
There’s also two different kinds of rising to consider. The normal visual kind, but another kind often referred to as “oven spring”. Some breads you don’t want a big pillowy rise. For some a rise of only a third to a half increase in volume is fine. Every bread is different. You can achieve a good oven spring with a cold rise without seeing much of a difference in the dough volume. That’s not a guaranteed result, but with practice you can gauge where your dough is at.
Here’s an interesting experiment on the flavor and texture of pizza dough (a bread like any other), given various lengths of cold fermentation:
Here’s another site with great recipes and advice:
Where can I buy fresh yeast in New Zealand?
Edmonds dry yeast is driving me crazy, it seems tailored for bread makers and I don’t like breadmakers.
Do anyone know where I can get a hold of some fresh yeast?
All my trusted swedish recipies fail to rise properly with the dry yeast from the supermarket.
(I am based in the Palmerston North area but any tips would be most appreachiated)
I’ve been able to get a “we’ll give it a go” out of the proprietor of a shop called “Taste Nature” here in Dunedin whom I asked if he’d be able to get me some.
It’s been a few weeks, and I don’t know if he’s been successful yet. Now that you mention it, I’ll touch base with him again, and if he has found a source, I’ll let you know.
We’ve got the same problem, by the way, when we make Bavarian and Hungarian things, they need fresh yeast.
But we’ve found a compromise:
We use sourdough and dry yeast together. Works really well!
Och man kan ju i alla fall goera tunnbroed… 😉
Dough making – How many hours should the 1st rise be?
The “famous” New York Times recipe on “no knead bread” says that the flour/yeast/water mixture should be left alone for at least 18 hours for the first rise. On the other hand, I see one home baker online says that she generally let the first rise be 1 hour, then punch down, with another hour of shaping/sitting before baking.
It varies on the yeast, temperature, and recipe in simplest terms. My sourdough breads take anywhere from 8 to 30 hours to rise depending on the recipe and temperature that day. Most recipes using commercial dry yeast say let double in volume and averages in a 70 degree home about 1 1/2 to 2 hours. It can take more or less time though. No knead bread does need about 18 hours for the yeast to work and the gluten to build. Almost every recipe is different.
Powered by Yahoo! Answers