Join Date: Dec 2006
Location: Up to my eyeballs in it...
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I've been baking sourdough for the past two years but now have been asked if we can have non-sourdough. Sourdough doesn't seem to crumble like regular yeast bread. Anyway, in my quest for the pertfect sandwich bread I have found that egg and oil/fat help. Another big thing that helps is soaking the flour in buttermilk for several hours. Buttermilk (or thinned out yoghurt) is a conditioner. To soak I just mix the flour and liquid required in the recipe to just wet the flour, no kneading, and the cover and wait for atleast 7 hours (I don't use sprouted flour). When ready I add the rest of the ingredients and procede as usual. This I think makes a big difference in texture and crumblessness for me. Just IMHO.
Ruth, mum to B (9), P (8) and T (5)
|47 members and 16,272 guests|
|alada , Amberline , Arduinna , beedub , BirthFree , Bow , CricketVS , cto891s , Dakotacakes , david220 , DayDreamer7 , easydoesit , emmy526 , happy-mama , hillymum , IsaFrench , judybean , jul511riv , justlizzy , kathymuggle , Kelleybug , mama24-7 , manyhatsmom , Markons92 , MeanVeggie , micromammausa , momys1 , moominmamma , NaturallyKait , quantumleap , redsally , RollerCoasterMama , samaxtics , SchoolmarmDE , shantimama , Shmootzi , sniffmommy , Socks , sren , TealCandy , Turner58800 , worthy , zebra15|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|