tag:blogger.com,1999:blog-4916485057164205644.post8040855499786736032..comments2024-03-28T17:11:08.879-04:00Comments on Home Joys: Bread Baking - Dough EnhancersGinahttp://www.blogger.com/profile/05420137490490341730noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4916485057164205644.post-86196306703668938452022-04-28T01:56:15.212-04:002022-04-28T01:56:15.212-04:00Tonights loaf I added lecithin granules I had, a c...Tonights loaf I added lecithin granules I had, a couple capfuls of vinegar, and if course a little cumin, Italian seasoning 3.5 tablespoons of sugar, best loaf ever it was very tasty, soft, no holes etc and easy to slice just like store loaf. I read vinegar helps preserve it as well Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-91896530987371471552019-01-12T08:05:03.078-05:002019-01-12T08:05:03.078-05:00Excellent read, Wonderful Family picture!Excellent read, Wonderful Family picture!Pharmer Philhttps://www.blogger.com/profile/12106128005833002589noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-65764078056813668482013-12-17T05:50:10.759-05:002013-12-17T05:50:10.759-05:00I have been using real liquid whey in my bread rec...I have been using real liquid whey in my bread recipe. I buy natural yogurt and strain it to get the whey. I purchased powdered sweet dairy whey for the convenience. My question is do I substitute a small amount of the whey powder for flour by weight? And do I replace the now missing liquid with water? kwndershttps://www.blogger.com/profile/03340426295541853988noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-72556449851620118382012-04-02T08:08:53.247-04:002012-04-02T08:08:53.247-04:00I definitely need gluten in my whole wheat bread t...I definitely need gluten in my whole wheat bread to make it rise high. I use Hodgson Mill gluten which has the Vitamin C in it. I am not one of those who thinks gluten is evil if you are not intolerant to it. However, I do think GMO food is evil, so I won't use soy lecithin as 91% of the American crop is genetically modified (and 85% of the corn!) So I found a sunflower lecithin by a company called Love Raw Foods. It is liquid, while I prefer granules, but I have not been able to find granules. I have to buy it on the internet, have not seen it locally.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-62538160245370471482011-11-05T21:13:13.779-04:002011-11-05T21:13:13.779-04:00I was reading the comments about lecithin, and I t...I was reading the comments about lecithin, and I too did not want to use a soy lecithin. I use rice bran extract which I purchase from breadbeckers.com. It is located in Woodstock, GA. I have been milling my own wheat/making bread for about 2 years now. Just thought I would pass the information along.Kimnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-59985186804081778762011-03-07T21:42:36.097-05:002011-03-07T21:42:36.097-05:00I just tried your recipe for the first time. It...I just tried your recipe for the first time. It's really only a minor tweak from the recipe I always use, but the additional gluten seemed to help the rise and it's definitely not as crumbly as my old recipe. That must be the additional Vitamin C and gluten. I couldn't use the lecitin because of a soy allergy in our house and a wheat intolerance makes it impossible for me to test the flavour myself. Too bad - it definitly smelled great!Evelyn in Canadahttps://www.blogger.com/profile/16273654056979750579noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-14238963317139503502011-03-07T14:42:16.810-05:002011-03-07T14:42:16.810-05:00I've been using dough enhancers and I think it...I've been using dough enhancers and I think it makes for a softer loaf for me. I use premilled whole wheat flour... so it is most likely substandard to freshly ground.Anonymoushttps://www.blogger.com/profile/07684058670241470669noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-55998698016757105822011-03-05T16:27:02.525-05:002011-03-05T16:27:02.525-05:00Kris -
Good point on the importance of freshness....Kris - <br />Good point on the importance of freshness. I usually keep my lecithin in the freezer. Maybe it isn't necessary but I figure it doesn't hurt. Since I'm getting my yeast out of the freezer to, it works well.<br /><br />Simone -<br />I do freeze my extra loaves, which is why I love my large mixer. I don't have time to bake every day. Sometimes I slice the loaf before I freeze it. I did this all the time when it was just the two of us. We couldn't eat a whole loaf before it went stale. I liked only getting a few slices out. Now we can eat a loaf in a day so it isn't such a big deal so I often slice after it is thawed. I never thought it dried out faster - but I was only getting a few slices out at a time.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-42768200432453949592011-03-05T16:19:09.118-05:002011-03-05T16:19:09.118-05:00Hi there....Just want to say thank you for all the...Hi there....Just want to say thank you for all the tips and ideas. As of right now I am a 'bread machine' bread maker, but would like to learn how to do it the old fashioned way so I can get more loaves at a time.<br />One question for you...I am assuming that you freeze your extra loaves for freshness, do you find a problem with cutting before you freeze??(does it contribute to the loaf drying out faster?<br />Thanks<br />SimoneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-4184192481630233322011-03-05T15:26:25.550-05:002011-03-05T15:26:25.550-05:00I grind wheat berries to make our bread and rolls....I grind wheat berries to make our bread and rolls. For awhile I stopped using lecithin becasue of the soy. The bread was not soft and got hard after a few days. I use my eggs also. ANd gluten. Anyway, I was telling my friend who does the same thing. She asked about the lecithin. So I started using it again because it's only 2 tsp. per 3 loaves so not that much. ANd it is softer and stays soft now. I also got all new licithin and gluten. Makes a big difference to have all fresh ingredients.Krishttps://www.blogger.com/profile/01754379649711551718noreply@blogger.com