The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dolcebaker's picture

Inclusion of various 'gum' in products, fillings...

April 5, 2011 - 3:16pm -- dolcebaker

When making a cream cheese (or other) filling for danish, and such variations it is used for; I read one recipe including 'guar or xanthum gum'.  I never see it other wise in recipes and would like guidance on a ratio, amount for it's use.  What exactly it does... I now have looked for it and see it listed in bread and many items.  Are there any articles about this? Why, when it is used??

bagellover86's picture

Sourdough like gum

April 12, 2010 - 11:35pm -- bagellover86


I used to be able to make good sourdough bread, recently though whenever I make the dough I will develop the gluten, I can make a windowpane, in a mater of hours the dough turnes into the consistancy of gum it is like the gluten has dissolved. I try baking th bread and it turnes out heavy and dense. this is a regular white flour and water starter. Can anyone give me an idea as to what am I doing wrong?

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