The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

darren1126's blog

darren1126's picture
darren1126

Hello,

 

I'm going to try making an olive bread recipe and it calls for a "salt starter". I have no idea what this is. I'm not sure if this is just regular salt, sea salt, or something I'm supposed to create. I tried googling it but that wasn't any help. Could anyone offer some assistance.

 

Thank you!

 

Darren

darren1126's picture
darren1126

Hello,

 

I'm going to try a recipe I found on this site for Kaiser Rolls. I have a couple of questions and know that someone out there would know the answers.

What is the importance of the Malt Powder and is there a difference between this and the Malt powder you would put in Malt (ice cream)?

The recipes calls for 1 tablespoon malt powder. I'm wondering if this is a significant step in the process and what would happen if I left it out..

I asked my wife to pick up malt powder at the store and she came back with the powder that's used to make malts. I've looked at a couple of stores myself and cannot find it.

Thanks,


Darren

darren1126's picture
darren1126

Does anyone have a good receipe for Sub Sandwich Bread. My family loves home made subs but I'm never satisfied using the traditional white bread recipe. I love it with meals, or,  a great snack with butter, but, not with subs....

Thank you!

darren1126's picture
darren1126

I've read that sugar will "feed the yeast"... I'm not exactly sure what that means. How does sugar affect the rise process, density of the bread, etc.. If I add honey to a recipe that calls for sugar, should I reduce the amount of sugar? Also, does milk and butter cause bread to be more dense? What's the benefits to adding milk and butter? I've made bread with and without and I don't notice too much of a flavor difference. The biggest difference I find is in the texture.

 

Thank you!

 

Darren

darren1126's picture
darren1126

I'm new to baking bread and have a question about density. I have baked the bread from the recipe provided in lesson 2. This has turned our great several times, but, I'm wondering what the trick is to making it less dense. I'm looking for a good bread to use for Sub's.

 

Thanks,

Darren

Subscribe to RSS - darren1126's blog