tag:blogger.com,1999:blog-4916485057164205644.post7363979448540748801..comments2024-03-28T17:11:08.879-04:00Comments on Home Joys: Bread Baking - RestGinahttp://www.blogger.com/profile/05420137490490341730noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4916485057164205644.post-85881272562028809572014-10-01T16:10:13.614-04:002014-10-01T16:10:13.614-04:00I read somewhere that salt slows the forming of th...I read somewhere that salt slows the forming of the gluten strands, adding the salt after 15 minutes allows the gluten strands to form quicker =less kneading. Roxannnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-91489255032497362742012-07-11T12:42:03.483-04:002012-07-11T12:42:03.483-04:00I agree with the idea on monitoring the amount of ...I agree with the idea on monitoring the amount of flour needed. I recently moved to St George Utah from South Dakota. The elevation change (from 1800ft to 3100ft) required some tweaking of my bread recipes.Dr. Andrew Whitehttp://www.innova-pain.comnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-81565128181470921912011-01-28T15:22:25.171-05:002011-01-28T15:22:25.171-05:00Katie -
It doesn't matter if your dough start...Katie - <br />It doesn't matter if your dough starts to rise. In fact, I would expect it to! And I love your questions! <br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-13638345808891171022011-01-28T14:12:36.946-05:002011-01-28T14:12:36.946-05:00Does it matter if the dough starts to rise while i...Does it matter if the dough starts to rise while it is resting? Sorry if the answer to this question is obvious, but I'm still pretty new with working with yeast breads :) I just recently stumbled across your blog and have really been enjoying it! Thanks!Katiehttps://www.blogger.com/profile/06711497815745313480noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-36387209814691579992011-01-25T14:34:00.233-05:002011-01-25T14:34:00.233-05:00Anita-
You are right. It is harder to mix the sal...Anita-<br /> You are right. It is harder to mix the salt in - another reason why I usually mix the salt in at the beginning. I only mentioned it because you will see the salt with held until later in other recipes. <br /><br />Nadine - I always use instant yeast and have always had good success with it. Keep on trying. You'll get it! <br /><br />Thanks, Vickie!<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-59957649259035524672011-01-25T12:40:45.466-05:002011-01-25T12:40:45.466-05:00I do allow my dough to rest even when a recipe doe...I do allow my dough to rest even when a recipe doesn't specifically say too. Mainly, because that is what I was taught but I thank you for explaining WHY it is important to do so. I even let my biscuits, not a yeast bread, but I let it rest for a little bit before rolling out and making biscuits. I have found that by doing so, they are lighter and fluffier.<br /><br />I've awarded you the Stylish Blogger award. You have some great information here. Head over to my blog and grab your award.<br /><br />God's Blessings continue to be with you as you educate those of us around you.<br /><br />VickieVickiehttps://www.blogger.com/profile/11808437059057372095noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-16142262507346880562011-01-25T11:07:03.232-05:002011-01-25T11:07:03.232-05:00We just started making bead just two weeks ago...s...We just started making bead just two weeks ago...so we are just in the baby stages of learning...our first batch was good but over cooked the bread...the second batch was oh so so yummy and yesterday I made another batch...not sure if this was the problem...but for the first two batches we used regular yeast...yesterday hubby bought fast acting yeast...the granules are so much smaller of this yeast...I gave it resting times just like I had done with the other bread batches...but the bread did not rise up as much...??yeast?? not sure yet...we are making our bread 100% whole wheat...we are thinking of trying making some out of spelt flour...its all an adventure...Nadinehttps://www.blogger.com/profile/17247631267803247410noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-49652816939931992412011-01-25T10:22:51.516-05:002011-01-25T10:22:51.516-05:00Thanks for adding this to your blog. I have never...Thanks for adding this to your blog. I have never heard of this before. It's great info for me since I am a major newbee at making bread. When you add the salt later after it sits is it not harder to mix in? I ask because I don't have a mixer mine is by hand. I will be making your bread this weekend. Saturday to be exact. I will be trying the one with the egg in it. I still really like the miricle bread but would like somthing a little softer I think. And yes I will let it rise for the second rise and add the full amount of yeast required this time. Thanks for your blog it's been such a blessing to me. Your little one is just to cute for words. Hugs AnitaAnonymousnoreply@blogger.com