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BREAD500.TXT
"
If your sourdough begins to mold or develop a peculiar color or odor
instead of a "clean, sour aroma," give a sigh, throw it out and, if you're
patient, start again. Along with the vital yeasts, you may have
inadvertently nurtured a strain of bacteria that will not be wonderful in
food. This happens very infrequently so don't let this possibility
dissuade you from a sourdough adventure."
Starter Variations:
"
Here are some variations on the basic flour/liquid/yeast combination that
will produce sourdough starters with different personalities.
*
*
Substitute 1 cup of stone ground whole wheat flour for 1
of the unbleached all-purpose flour.
For tap water, substitute water from cooking potatoes.
It contains nutrients which any kind of yeast loves and
along with making the yeast happy, it creates great
flavor in bread.
*
Substitute buttermilk for tap water.
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--------- Recipe via Meal-Master (tm) v7.05
Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS
Categories: Information, Breads
Servings: 1
-
DEBBIE CARLSON (PHHW01A)
-KING ARTHUR FLOUR HINTS
"
One of the most frequently asked questions of us here at King Arthur Flour
is, 'What is gluten?' Gluten is an element of the wheat berry that
contains two special proteins, gluten in and gliadin. When you are making
bread, and you add liquid to the flour, you get these two proteins in
business. They start to interact and form a web which traps the carbon
dioxide that the yeast is giving off. This web is developed during the
kneading process. Wheat is the only grain which contains gluten."
"
To use gluten, we have found that adding a tablespoon for each cup of
flour called for in the recipe will increase the rise in the bread from 25%
to 30%. The proper way to measure the gluten is to put 1 tablespoon of the
gluten in your measuring cup and then spoon the flour into the cup on top
of the gluten. Level off the flour with the back of a knife."
-
-
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--------- Recipe via Meal-Master (tm) v7.05
Title: KING ARTHUR FLOUR - BAKING TIPS
Categories: Information, Breads
Servings: 1
-
DEBBIE CARLSON (PHHW01A)
-KING ARTHUR FLOUR HINTS
1
. Yeast Proofing: To "proof" yeast, first dissolve the
sugar (about 1 Tbsp. for each 2 cups liquid) or other
sweetener in warm water (about 95 degrees) and then add
your yeast. Wait several minutes for it to dissolve
and begin to "work", or develop tiny bubbles. If it
doesn't show signs of life, discard it and try another
batch. Because yeast doesn't like salt, add it after
the yeast is "proofed".
2
. A Better Measure: Because flour settles and compacts
in storage, fluff it up before you measure. Then,
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