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Friday, April 15, 2011

Tips for Successful Bread Making - from Honeyville Grain handout

- Always use quality ingredients.

- Proof your yeast, even slightly.

- Yeast develop;s best in a dark moist, slightly warm environment.

Vital Wheat Gluten + Potato Flake + White Vinegar

Yeast eats sugar and creates air bubbles and gluten strengthens the bubbles. Use 1 - 2 tbsp of gluten for every cup of flour in your recipe.

Potato Flakes add starch to protect the air bubbles fro popping. It's like adding "Goo" to the gluten bubbles. Use 1/4 c. for every loaf of bread your recipe will make.

White Vinegar is an acid and strengthens the gluten bubbles. Some bakers crush a vitamin C tablet or acidic products for this reason Use the same amount of vinegar as you use yeast.

Gluten is like the muscles of the bread holding together those air bubbles. Kneading the bread is like flexing or exercising the muscles to make them strong to be able to hold those bubbles without breaking. So kneading doesn't create gluten, it just strengthens it. Because whole wheat is heavier than all-purpose flour and has bran and fiber which have jagged edges that can break the gluten we need to add more muscle into the bread.
Posted by Karin at 1:00 AM
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