I've been baking bread for a while now and I've had some extremely succesful loaves and some not so succesful ones. I make plain French bread and it has three rises at about 70 F.
I have never made bread with baking powder. Sitting here thinking about it though, wouldn't bread made with BP instead of yeast taste better? My thinking is that the yeast are feeding on sugars from the flour, the same sugars the give flavors to the final bread. The less sugar the yeasts eat, the more of it there is for you. Right? Perhaps you can get more flavorful bread if you make it with baking powder?
So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.
I am trying to buy yeast here in Spain where I live, and the only translation I have found online is "levadura". Unfortunately, when I ask for that at the shops, they try to sell me baking powder, not yeast.
It would also be great to get translations for:
Active dry yeast
No issues with my sourdough starter (I have two, one with plain bread flour, one with rye only), but I do want some yeast to make biga and poolish for ciabatta for example and so far, I am coming up dry!
Thanks in advance for any and all assistance.
I'm a new baker working on the Tartine basic loaf. I was going to bake yesterday, so followed the instructions "the night before you plan to mix the dough...". The next morning, about ten hours after feeding the starter, the leaven sank when I put it in a bowl of water. The kitchen temperature was about 72F. I let it stand another couple hours; same result. I let it stand another couple hours; same result. I let it stand another couple hours; same result. You get the idea... I re-fed last night, with the same results this morning.
Occasionally I like to make soft rolls, which is what many Southerners prefer. The problem I'm having is there is no yeastiness to the rolls when they're done. I like to be able to smell and taste a mild, residual yeastiness in warm homemade rolls. The best bread I ever made was years ago and required hours to make. It was a small French loaf baked on a terra cotta mold. It went thorugh three risings before going into the oven. I didn't know yeast could last that long, but it did.
How does one impart that mild yeastiness to bread?
I posted this on another thread earlier but not sure if anyone would see my question there. I'm also trying out this recipe
I have the following rusk recipe:
10ml dry active yeast or 1 compressed yeast cake
750ml warm water
250g margarine, melted
The recipe calls for the yeast to be proofed and then mixed with the flour, sugar and salt mix as well as the margarine and just enough water to be able to knead the dough.
Then it has to rise overnight, be lightly kneaded and put into the baking tin and rise to double volume.