Hi all, 

I am wondering why so many people erroneously assume that (a) fat inhibits fermentation, and (b) sugar increases fermentation. 

When I tell people that sugar (in concentrations above 10-12%) inhibits fermentation because of its hygroscopic properties, they look at me funny and dismiss it (although perhaps the word "hygroscopic" is the cause for that funny look). Their logic is always: "yeast loves sugar. More sugar = happier yeast. Happier yeast = faster fermentation". 

With fat, the opposite happens. People automatically assume that doughs with high proportions of fat are "heavy" and ferment slowly. This, again, is wrong. Fat has no effect on fermentation. "Try making a brioche" I say, to no avail. I think that often doughs with large amounts of fat also have a lot of sugar in them, which is the yeast inhibitor. People, however, are sure that sugar can't be the yeast inhibitor -- so fat must be the culprit. 

What are your thoughts on the matter?

I saw a lots of questions about the pearl sugar from Belgium. It was hard to find online within the US. So we use to buy the Lars one, which is the only alternative we have, even if it's not the right one for the Liege waffles.

Well, not anymore. I found real beet pearl sugar from Belgium at www.belgianpearlsugar.com

Unlike the Lars, it won't melt AND will become soft instead of rocky.

Also, the trick is to get a pro waffles maker getting high temperature to cook the waffles fast with getting the sugar into caramel...

Hi

Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.

So far its lasted a week and it seems fine (made pizza bases with it yesterday and they were lovely), but he didn't mention ammounts or anything else, just pretty much what i've written here. I am fascinated by this idea and want my dough to live as long as possible. So any advise or tips would be grateful. Also advise on what to look for if it dies?

Many thanks

Sam

I got to playing with pepper jelly. 

Ingredients:  gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml.   Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours.  Amazing how they do that!  Bring to a light boil until passing the gel test on a cold plate.  (about 10-15 minutes)  Pour into hot sterilized jar and cap, let cool. 

The color of the jelly is not as dark as this picture, it barely has color at all, a light clear hint of orange with red, green, yellow and orange squiggles.

Photo:

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.

I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".

This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.

Enjoy the pictures,

Nick

I am totally new to this forum but have been baking white bread for a few years. Now I am keen to try whole wheat and other varieties. However, on checking out some recipes I am stunned to see the large amount of sugar, syrup, honey and other sweeteners they call for. Is there a good technical reason for this or is it just that the American palate has become accustomed to sweetness in bread? My favorite white flour breas recipes only use enough sugar to get the yeast going. Usually very small amounts. After reading "In Defense of Food" we are attempting to reduce by large proportions the amount of refined and processed products we eat.

I make a sweet bread for Christmas that is stuffed and shaped into a candy cane.  My husband would like to increase the sugar in the dough, currently it calls for 1/3 cup.

There is approximately 6 1/2 cups four.  If I double the sugar, does anyone thinks I must add anything more to the recipe?

Thanks,

Tanya

Hi all,

I'm a long-time lurker, long-time bread baker.  I live in Ottawa Canada and really enjoy reading/devouring all the posts.  I guess you could say I am passionate/obsessed with bread and bake frequently, at least 2-3 times a week.  Mostly straight doughs, but do indulge in the occasional sourdough - only problem is my family doesn't like sourdough so I end up eating it all (not a good thing for the waist).

 So, my question, out of all the Challah recipes I've tried, including Glezer's and Berenbaum's, I like Hamelman's the best.  But the problem is that he uses sugar and I really like the traditional honey taste better.  So, how do I substitute honey for the sugar.  In case this helps, the recipe calls for 1.8 oz (5.5%) sugar and 10.2 oz (32%) water.  There is additional liquid in the eggs, but I don't see how I could swap that out.

 Thanks!!!!

Janice

I have a vague recollection of reading (somewhere) that for baker's precentage purposes, sugar is considered a liquid. Is that true?

If I have a formula that calls for 1% oil, and I want to add eggs do they count as an oil? I'm sure either is counted as a liquid but

what about honey - liquid or solid?

Larry

Last week I was in a hurry to get my regular brioche prep out of the way so I could get on with my other loaves, and forgot to put the sugar in. There isn't much in there, but boy does it make a difference!