Hey all,
I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.
Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.
I plan on making Zolablue's cinnamon rolls this weekend and had a question about mixing technique. When I attended SFBI, they had taught us to hold back sugar and butter when mixing rich doughs until the gluten is fully developed. When the gluten is developed, you can start to mix in the sugar and butter until it is fully absorbed into the dough. The theory behind this is that the high ratios of butter and sugar inhibit gluten development causing longer mixing times = greater oxidation.
Can I convert a mature starter my friend gave me (3 tbs. potato flakes, 1.5 c. sugar, 1 c. hot tap water) to a regular flour and water starter? I really just want to use ap flour and not use potato and sugar. Is this possible and what would be approx amounts of flour and water? There is about 1.5 c. of starter total. Thanks!
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".
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
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!
