BREAD BAKERS!! I need your help! I am making sourdough from starter and my risen dough is not as risen?
as i would like it to be.. please help with simple ideas to remedy… easy dinner roll ideas needed too.. don’t have to be sourdough. thanks
Are you just using the starter or are you using additional yeast? Did you recently refresh your starter and not give it time to grow? Was your starter active when you used it? Is your starter dead?
These are all reasons it may not work.
Also the whole temperature thing. Yeast is most active between 90 and 105 degrees. You should proof at this temperature.
Your initial rise can be done at room temperature
how exactly dose brewers yeast differ from bakers yeast?
is there a difference in taste , dose brewers yeast produce more alcohol
Baking yeast is designed to produce more carbon dioxide than alcohol, in order to make dough rise. Brewer’s yeast has gone through selective breeding to have higher alcohol yields and produce less gas (which minimizes foam in during fermentation).
But, using baking yeast to make wine or beer when nothing else is available will work if that’s the only thing you have. It will produce a decent yield (I am assuming that if you are reduced to using baking yeast you’re not too concerned about how the flavors are going to interplay). Lambic beers are made from wild yeasts which are more or less the same yeasts in sourdough bread. If you end up having to do this, keep in mind that there will be a lot more gas/foam bubbling out of the mash/juice you use (especially in the first 12 hours, and there will be a bit of a noticeable smell as it happens.
Sourdough starter won’t rise, whats wrong?
I on the fourth day of creating a sourdough starter. I have foamy bubbles on top of the starter, and it looks like a lot bubbles throughout the starter (its in a glass jar). But its not actually rising. Is this normal or is there a problem? How can I help it to rise?
Bubbles are good. Make sure you are feeding it. I cover (not tightly) mine with a damp towel for extra moisture and to protect the starter from dust.
Describe a retarder and why it is used in bakeries ?
A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors.
In sourdough bread-making, cold decreases the activity of wild yeast relative to the lactobacilli, which produce flavoring products such as lactic acid and acetic acid. Dough that is retarded before baking results in a more sour loaf.
To prevent the dough from drying out, the air flow in the dough retarder is kept to a minimum. Home bakers may use cloth to cover dough that is kept for a longer period in the refrigerator
Does anyone out there know how to make bread. I’ve got a bread maker but I don’t want to use those premix bread packet, I want to make the bread from scratch
The one time I tried to make bread I made Adobe bricks instead. My dad is a baker and makes the BEST sourdough bread, but now that he is pretty old, even he uses a bread maker. I think bread is difficult to make. My dad says it’s easy. All I know is that more is not better with baking. It is all about chemistry and everything has to be pretty exact. I did learn that you cannot use water that is too hot to activate the yeast, you’ll kill it and get Adobe bricks. I like this easiest-bread-recipe-in-the-world recipe.
Recipe for beer bread:
3 cups self-rising flour
1 can beer of your choice
1 stick real butter
Put flour in a mixing bowl
Slowly pour in beer
Stir until blended
Grease a bread pan with some of the butter, melt the rest and set aside
Put dough into bread pan then drizzle melted butter over dough
Bake in a 350 degree oven until golden brown
Remove from oven and let set for about 5 minutes
Cut into 1″ thick slices, slather with butter, eat.
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