Ingredients

Osmotolerant yeast question

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I made a highly enriched dough today, and I thought about opening my new package of osmotolerant yeast (SAF Gold) but used regular instant yeast, as prescribed in the recipe. Even though the kitchen was quite warm, the dough rose very slowly. I know osmotolerant yeast is supposed to speed up fermentation in doughs with high sugar content and low water (hydration from eggs, milk, butter, etc.)

My question is: Do you adjust the yeast quantity in a recipe that calls for instant yeast when you use osmotolerant yeast?

David

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AP vs. bread flour

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I usually bake with a mixture of KA White Whole Wheat and General Mills Better for Bread. The local Safeway stopped carrying the BfB. I baked a few times using some General Mills AP rather than BfB. I was disappointed in the results. My loaves seemed dry, flat, and blah. I found another local supermarket that carries the BfB, so I was able to bake with that again. Big difference! Loaves rose higher, seemed moister and more flavorful.

It's a bother having to shop at two stores to get the flour I need, but that's better than flat, dry bread.

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What sort of malt?

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I am trying to follow a bagel recipe and it asks for 1 tbs of "Diastic malt, either liquid or dry" and "Malt syrup, honey or sugar for boiling.

So I've scoured my local shops and I've managed to find a product called spraymalt in a brewing supplies store and malt extract from a health food shop (more detail below).

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Newbie Q on Hydration and Additions: Flax, oat, wheat germ, wheat bran, polenta

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I am a newbie who loves to experiment. From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid. And that dough can tolerate a certain amount of "additions" such as nuts, raisins, sundried tomatoes, etc. Most recipes that call for additions have 1 to 2 Tbs. per cup of flour. So, my question is. which of these things function as flour (have to be counted towards the hydration) and which ones are additions?

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Ghee, what if

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I've been following the discussions about croissants and butter content and moisture levels in butter. And then I saw a container of ghee at the supermarket and said "Hmmm."

Ghee is something that I have never used. Since it is clarified butter, I suspect it's moisture content would be much lower than ordinary butter but have no clue what the analysis might be. Nor do I know how the melting, followed by separation of the solids, would affect flavor or handling characteristics.

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Organic flour supplier in San Diego?

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My local supplier, Lakeside Bakery Supply has just dropped all organic flours from their lineup. Ack! I go through 50-lb bags every month or so, and can't stomach buying 5lb bags of organic flour at the grocery, when I was getting organic bread flour for around 60 cents/pound. I'm trying to find Sperry Organic Bread Flour and Sperry Organic Hygluten, or any other high gluten organic, and soon! Anyone found a supplier, even in the LA area? Thanks,

-Peter

http://psoutowood.wordpress.com

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What is cassis in Lepard's Cassis and Currant loaf?

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Hello everyone,

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Organic Yeast

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I'm new to baking bread and eveything I have made has turned out spectacular so far. However, I have one problem. While the taste is amazine, as is the smell, when I try making things like Italian bread that is nice fluffy on the inside and crusty golden crust, I end up with soft pretzel texture--extremely tender and delicious, but not what im looking for.

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bread dough enhancer

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Hi,

I have just made a white loaf using a bread dough enhancer (lecithin granules, vit c and ginger) and noticed that the bread was softer, rose higher and had a more tender crust. However I also noticed that its taste became more bland. In other words, with the incorporation of these ingredients, the bread seems to have lost some taste.

Does anyone have similar experience? I wonder whether I should add more sugar when I use dough enhancer. Any advice would be greatly appreciated!

CW

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Flour prices and availability

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Ingredients

Hi Everyone,

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ingredients

Osmotolerant yeast question

AP vs. bread flour

What sort of malt?

Newbie Q on Hydration and Additions: Flax, oat, wheat germ, wheat bran, polenta

Ghee, what if

Organic flour supplier in San Diego?

What is cassis in Lepard's Cassis and Currant loaf?

Organic Yeast

bread dough enhancer

Flour prices and availability

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