The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


MNBäcker's picture

Thicker Yogurt?

May 10, 2012 - 7:14am -- MNBäcker

Hi, all.

I am hoping there are some people on the list who maybe make their own yougurt along with baked goods.

I have been making my own for a while - pretty straightforward. In the past, I have added a couple of packets of gelatin (boiled shortly in a little water and then stirred into the hot milk) to my half-gallon of milk, and it really did the trick to thicken the yogurt. HOWEVER, I am now looking to see if a plant-based thickening agent, such as Agar, might be able to do the same job.

zandor's picture

Rye and cheating with Xanthan gum, Guar gum, Gelatin, etc.

January 8, 2011 - 3:53pm -- zandor

I've been experimenting with whole rye flour a bit lately, and I'm wondering if some of the assorted thickening agents the gluten free crowd uses might help pure rye rise more.  I don't have any objection to using wheat (or additives that don't cause known problems -- I'm just in this for the flavor and texture), but making a fluffy 100% whole rye loaf would be a nice acheivement.  Actually, I'm really more interested in pulling off an open crumb pure rye than a light, fluffy one.  I'm quite a fan of dense, chewy bread.

mikeofaustin's picture

Troubleshoot my bread (newbie). Gelatin crumb vs. cooking times vs. inside temps = 'untasty loafs'.

November 19, 2007 - 10:08am -- mikeofaustin

So, last night, I tried another french loaf, but this time, incorporating some thoughts of how to fix my bread [proof longer, bake longer]. Here's the storyline...

-Bread flour (~500 grams)

-Water @ ~65%

-Salt @ 2% (table)

-Yeast @ 1% (active dry)

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