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Submitted by afjagsp123 on March 11, 2009 - 9:03am

Would the type of oil in bread make this huge of a difference?


Yesterday, I made a loaf of 100% whole wheat per the Bread Becker's slightly sweet 100% whole wheat recipe. It was perfect...soft, beautiful rise, the real deal.

Today I made the bread and it took almost another 50% flour to get it to even come off of the sides of the bowl of my KA. Yesterday the pre-bake weight was a little over 2#. Today it was 3# on the dot.

Weather isn't really an issue here: it is dry, there is no storming going on. The only difference was yesterday I used canola oil, and today I used olive oil. Same liquid amount. Could this account for the difference?

I am also noticing that today it is rising about twice as quickly as it did yesterday.

Insight?

‹ Whole Wheat Sourdough didn't rise 3rd time Flat whole wheat miche - ideas anyone? ›
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Submitted by flournwater on March 11, 2009 - 9:17am.

Saturated Fat

 

The saturated fat contents (poly, mono, etc.) differ between Canola and Olive oil.

http://www.spinalhealth.net/fats.html

 

 

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Submitted by xaipete on March 11, 2009 - 12:56pm.

I doubt it was the oil

Sounds like you messed up on the ingredients. --Pamela

Submitted by LindyD on March 11, 2009 - 6:33pm.

How are you measuring?

Are you scaling the ingredients (including the yeast) or using volume measurements?

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