So I've done some research online trying to find a good ratio for flour, water/milk, yeast, and sugar. Basically what I found was that the flour:water/milk and sugar:yeast ratio should be 3:1. So I'm theorizing, after looking at many recipes online, that a good recipe for 1 9x5 inch loaf bread should be about 3 cups of flour, 1 cup of water/milk, 2 1/4 teaspoons of yeast, and 6 3/4 teaspoons of sugar. I'm also wondering how much salt and oil would be good for this recipe? Any suggestions and words of advice would be very much appreciated. Thank you!
Would it be possible to make a sourdough starter ("biga") for bread or something sweet with milk instead of water? Wouldn't milk (pasteurised or ultra-heated) go bad overnight? And how about bear, grain coffee, whey etc.?
Any ideas or experience?
When I make bread buns and loaves, the crust always comes out hard and cracky. I like simple basic recipes, using just flour, water and yeast. But I've always read that adding fats to the dough makes the bread softer. I don't like fat though. But I wonder, if I can get away with just one of those fats in my dough, which ingredient gives the most soft crust? and should I add that ingrient to the dough itself, or only use as coating just before baking?
Sourdoughs starters methods vary. Here is one from a Julia Child program featuring Joe Ortiz
Always good to know if you can't get a starter started, try a different method (but please don't think you are capturing yeast from the "air," they come from the flour)
I haven't tried this myself but if you do, come back and comment, Please!
I've been using instant nonfat dried milk on occasion in bread since the seventies. I keep coming across recipes that state the milk has to be non-instant. Why? Certainly my milk-included breads have all be delicious and successful. Ignorance is bliss?
I've got a sandwich loaf recipe here that calls for a preferment that uses all of the water and a final dough that includes powdered milk, which I never have on hand.
The preferment is supposed to be very slack, batter like and fermented for up to 24 hours at room temp before use.
I know that the higher the hydration the faster a sponge develops, but would there be any obvious problem (enzyme action, black magic, bad juju?) using whole milk in the sponge instead of water and omitting the final dough's dry milk?
I have not had time to run any tests, but thought I would throw out the question.
Is reconstituted dry milk any better than milk?
Is it better to use dry milk powder mixed straight into the flour?
Should I scald the reconstituted dry milk to break down the yeast inhibiting enzymes (I forget the name at the moment) before baking?
Has anyone used King Arthur's Baking Dry Milk? How is it?
So many of the wonderful bread recipes we use call for milk, buttermilk, butter, etc. Have you found any good substitutes for any of these ingredients? Specifically, would soymilk be a good substitute for milk or would some other food be a substitute for sour cream, for example? Could cocounut or rice milk be used? Any suggestions for butter substitute? This all concerns those of our "customers" (aka family guinea pigs) who are allergic to dairy).