Muse
Lifer
- Jul 11, 2001
- 41,009
- 10,273
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Originally posted by: Minerva
MMMMM nothing beats the smell of bread baking in the oven!
My silly brother teases me about the yeast! He said I need to be careful or I can get a yeast infection! ACCK! :|
There are many kinds of yeast. The one in active dry yeast is Saccharomyces cerevisiae (Wikipedia). It's the same one they use to make beer, ale, wine, etc. It's very common, and floating around in the air everywhere.
I use less of it when I have time to proof the loaf adequately. This is letting it ferment and rise a time or two or three. Ideally, you want your bread to proof well in order to bring up the flavors. This also allows the yeast to grow and propagate, the net effect being that you need less yeast to start with. If I'm going to let a loaf proof for a full 24 hours, I only put 1/4 to 1/2 teaspoon of yeast in the recipe. I don't believe this is the kind of yeast that will give you a yeast infection.
I've also made a lot of sour dough bread, and other sour dough baking. Once you have your culture (you can buy starter or work up your own, and I've done both), you don't have to add yeast - you just keep your culture going.
Originally posted by: Muse
Originally posted by: Minerva
MMMMM nothing beats the smell of bread baking in the oven!
My silly brother teases me about the yeast! He said I need to be careful or I can get a yeast infection! ACCK! :|
There are many kinds of yeast. The one in active dry yeast is Saccharomyces cerevisiae (Wikipedia). It's the same one they use to make beer, ale, wine, etc. It's very common, and floating around in the air everywhere.
I use less of it when I have time to proof the loaf adequately. This is letting it ferment and rise a time or two or three. Ideally, you want your bread to proof well in order to bring up the flavors. This also allows the yeast to grow and propagate, the net effect being that you need less yeast to start with. If I'm going to let a loaf proof for a full 24 hours, I only put 1/4 to 1/2 teaspoon of yeast in the recipe. I don't believe this is the kind of yeast that will give you a yeast infection.
I've also made a lot of sour dough bread, and other sour dough baking. Once you have your culture (you can buy starter or work up your own, and I've done both), you don't have to add yeast - you just keep your culture going.
i can never keep a starter going, and its only with many attempts am i able to ever get one started in the first place
any directions, recipes, or tips you can share? ive had a few that went really, really well and i got some great sourdough out of them, but i had so much trouble i havent tried in a while.
Gluten-Free bread.
The stuff you buy in the store is generally insipid so I make my own in my breadmaker using bean flours and sometimes teff.
The stuff you buy in the store is generally insipid so I make my own in my breadmaker using bean flours and sometimes teff.
Muse
Lifer
- Jul 11, 2001
- 41,009
- 10,273
- 136
I have a book, but it's not too complicated. The basic technique, once you have your starter, is to save some from your batch and keep it going by adding some water and flour and letting it sit in a warm place for a day or so. Warm means 80-90 degrees. Warmer than that encourages organisms that will tend to ruin the culture (make it taste bad), and cooler than that will slow down the growth of the starter so much that it will take more than a day or two to regenerate. You get a sense of how it's doing by looking at it and smelling it. You want to see that it is frothy, not too thick, not too thin, expanding and smelling good. If you aren't going to use it right away, you have to refrigerate it. I've kept starter refrigerated for months. You regenerate it a day before you use it.
I don't do it now because it's more work than just using yeast. However, you can get decent results with yeast, good flavor, if you are patient with it and let it proof. As I said, you can use a relatively tiny amount of yeast and still get good leavening and really superior flavor if you let it proof a day, or at least over night.
ill just have to play around with it some more, what i usually do is just create a sponge starter and give it a few hours before i add the remainder of my flour and a little salt, then give another rise or two
oh well
I make my own 100% whole wheat in a bread machine about twice a week. Once a week when I go grocery shopping I buy one of those nice, expensive loaves of bread that came from a specialty bakery.
There's some Shepherd Loaf at Costco I really like, as well as some Sourdough (I think might be Sara Lee).
mb
Lifer
- Jun 27, 2004
- 10,233
- 2
- 71
Oh, I'm not a fan of honey wheat so I didn't check the label for that. I buy their "wheat 'n fiber" bread that has no sugar at all.
I guess it depends on how much of it you eat and how much the bread has. The Nature's Own Honey Wheat only has 1g per slice. I can't find a nutrition label online, but I believe the Sara Lee whole wheat bread has 4g of it per slice. It is the second ingredient on the list!
I usually have at least one sandwich a day, so going from 8-16g of HFCS a day to 0 has made a big difference. HFCS really is bad for you.
Not quite a brand, but Swiss Chalet roles, I've never been able to find fresh roles at super markets or bakeries that were that as good.
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