leavening
Scone question
Hi!
I need to prepare scones a head of time (over night) and bake them in the morning.
I found some recipes allow it, some don't because of leavening.
The ones that allow it aslo have b. powder or soda so how can it be??? it's not the leavening makes all the difference?
Thanks!
Ma Baker
Culturing, Growing and Baking with a Range of Wild Yeasts
This Forum Topic will hopefully provide a location for those interested in all forms of Wild Yeast. While certainly most of us are well aware of the sourdough type of wild yeast, many may be unaware that there are countless other useful wild yeast. I was recently introduced to a impressively large group of other wild yeast - As Akiko explained "In Japanese, we call it " MIZU SHU" -水種 (水ーWater 種ーYeast)".
With the help, translations, and veteran comments of RobynNZ and Mini Oven I had captured, grown, and baked bread from an Apple Water Yeast in 4 (four) days.
Why Did This Banana Bread Fall?
I made this banana bread from my children's Sesame Street book. I liked that it started out with whole wheat flour and honey. I used pastry flour.
It had an impressive rise in the oven then collapsed to flat on the counter. In fact, it started falling at the 55 minute mark.
Can you suggest any improvements that would help it stay high? I thought of eggs and baking powder but I'm not sure.
3 ripe bananas
3/4 c. honey
1/4 c. melted butter
1/2 tsp. baking soda
1 1/2 c. whole wheat flour
Cook at 350 for one hour.
Sourdough Starter
I have a starter and it does not seem to leaven properly. It bubbles just fine when I feed it however whenever I try to bake anything out of it, it just doent leaven properly. Now whenever I try making sourdough bread I have to add small amounts of comercial yeast just to be sure that my bread will rise. Is there anyway to make my starter stronger? If so, how? If anyone has any suggestions I would be very grateful to hear them.
Organic Lemon Juice in lieu of Ascorbic Acid (Vitamin C)
Commercially produced sourdough contains vitamin C as an additive to improve leavening action. I've been thinking about using fresh organic lemon juice as an alternative and wondering whether anyone has tried this yet?
+Wild-Yeast
how does rise time work?
i have a general question to all those experienced bakers.
let's say a recipe says to let the dough rise until doubled, or about 2 hours. then punch it down/fold andd let rise again.
what if my schedule is such that i have to do the folding before the dough has doubled in size? can i compensate with a longer 2nd rise?
i'm making a ciabatta and i see that the ponsford recipe calls for folding at 20 minute intervals for an hour. how would this differ from doing all 4 folds at the same time and letting it rise for an hour thereafter?