September 24, 2010 - 11:30am
flour type
hello,
Can anyone tell me what all purpose enriched unbleached flour is? Most of this is self explainatory i know, but what is the enriched part? Im a nebie trying to learn, using the lessons here. Have previously made some loaves, but want to learn more! I think because i am from england there may be some slight terminology differences that i probably have not heard before, so any help is gratley recieved.
Thankyou Phil.
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the process of milling wheat into (spoecifically) white flour results in some of the nutrients being 'lost' in the final product. add these nutirents back, it's "enriched"
for USA /FDA definitions: http://en.wikipedia.org/wiki/Enriched_flour
Thankyou for a fast response, will try and make the loaf from lesson 2 tommorow.
Thanks again Phil,
Bread matters by A. Whitley (UK) will have flour type explanations. It may tell you more than you want to know, actually. Sometime ignorance is a bliss.
Thanks again. Just a quick question, can you you use honey in a bread dough instead of sugar? Thank you Phil.
Honey is 12% - 22% water. You need to adjust the total amount of liquid you use.
hello,
Ok, i understand ,but does it act as a substitute for sugar, something for yeast to work with instead of sugar?
Cheers Phil.
Simply, yes.
Thank you very much for your help.
Cheers Phil.