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Bread Making
Former Member
Posts: 1,876,323 The Mix Honorary Guru
Getting back in to bread making and want your thoughts on a few things.
1. Dried yeast vs fresh yeast. Had a look round the net and it seems that a good rate of conversion is 50g of fresh yeast = 25g of dried yeast. Anyone got an experience of this ?
2. When i make things like nutty bread, or olive bread, sundried tomato etc if i use granary/wholemeal the bread doesn't seem to rise very well. Is this because there's less gluten in wholemeal/granary than white ? I bought some 'super strong' white flour today, see if that helps.
3. Any more ideas for things to put in 'savoury' breads ? Got the usual suspects, various nuts and seeds, sun dried tomatos (should i soak them or put them in dry) onion/garlic granules and herbs. Anything else i could try ?
1. Dried yeast vs fresh yeast. Had a look round the net and it seems that a good rate of conversion is 50g of fresh yeast = 25g of dried yeast. Anyone got an experience of this ?
2. When i make things like nutty bread, or olive bread, sundried tomato etc if i use granary/wholemeal the bread doesn't seem to rise very well. Is this because there's less gluten in wholemeal/granary than white ? I bought some 'super strong' white flour today, see if that helps.
3. Any more ideas for things to put in 'savoury' breads ? Got the usual suspects, various nuts and seeds, sun dried tomatos (should i soak them or put them in dry) onion/garlic granules and herbs. Anything else i could try ?
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They had all sorts in there, dried apricots, figs, herbs (but fresh, or at least whole rather than dried powder). Twas super super yummy. And more than one thing in the bread, so there wasn't one with fig and another with apricot and one with herb and one with nuts, but all in one.
I learnt to make bread in year 8. But forgot :-/ so meh :')
Some people like to do things the traditional or old way. I always make cakes by the creaming method, not the all in one, but thats because i really enjoy cooking and my way takes longer
Ta for the info Fossy
Hee hee.
RS said creaming.
Well i made a sundried tomato flatbread with this super strong white flour. Flat, yeah right. After is was proved it looked like the baking tin had thrown up Was fucking everywhere.
Wasn't too bad though, except i got the bread maker to do the hard work and that chopped up the tomatoes too much, so next time i think i'll get it to make the dough, then knead the tomatoes in my hand afterwards.