I boiled a big pot of potatoes last night, then measured out 3 jars full of potato water - 3 cups each! My sponge is almost through with its first rise now. Can't wait to try this potato-water bread!
post #41 of 89
2/15/05 at 12:48pm
Originally Posted by Thmom
If I have a recipe I can follow to the T it turns out great, but I have a hard time with improvising (and I'm and improvisational type of cook)
but my biggest problem is that I'll make several loaves worth in my stand mixer (I can usually get 4 loaves at a time) and I want to freeze the dough so we can always have fresh baked kwim.... but when I freeze it I can't get it to rise again!!! HELP! This is what is keeping me from making all of our bread.
We go through about a loaf a day and I'd like to be able to make the bread for the whole week on one day and bake a loaf each morning...
I'd also like to know more about soaking ww flour... I haven't a clue as to how or why you would do this please fill me in...
I also want to know how to use different flours to acheive different flavors and textures.
And can those who are in the know please have more discussion on the use of white sugar vs honey/sucant/mollasses etc...
I currently use a really basic recipe
11 oz. very warm water
3 T Honey
2 T Oil
1 t Salt
2 1/2 C Flour
2 C Whole wheat flour
1 1/2 t yeast
Put into bread machine in order, and let her rip! It makes a large loaf.
I generally double the recipe and use my stand mixer and bake in the oven...
Originally Posted by lisap
Yesterday I made my first two loaves of bread! They came out wonderfully ! I have decided to make bread every week instead of buying. I saw something at the store today: whole wheat whit flour. What is this and is as good for you as whole wheat brown flour?
|King Arthur 100% White WHOLE WHEAT Flour
Milled from hard white winter wheat, a new variety of wheat lacking the bitter compounds (phenolic acid) of red wheat.
Includes 100% of the bran and germ of the wheat berry.
Lighter color and sweeter flavor than that of traditional whole wheat.
Substitute for all-purpose flour in any cookie, brownie, muffin or quickbread recipe to add nutrition to desserts and snacks.
Coarsely ground, containing visible flecks of bran and germ.