Join Date: Dec 2006
Location: Up to my eyeballs in it...
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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)
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