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Making bread, again.

This time I tried modifying my recipe a little.

The recipe I've been using called for 1 1/4 tsp salt, and salt helps moderate the yeast. I cut that back to 1/2 tsp to see what would happen. This time, the same yeast as before gave a giant rise and a beautiful loaf. I think from this point forward I'll use less salt in the mix as that seems to have given me a good result.

It's cooled and I sliced into it. Wonderful, airy crumb, the crust is so tender it's got just a barest crunch to it. Lower salt does seem to have modified the taste a little, it's a bit sweeter and just a slight hint of yeasty.

This time I tried modifying my recipe a little. The recipe I've been using called for 1 1/4 tsp salt, and salt helps moderate the yeast. I cut that back to 1/2 tsp to see what would happen. This time, the same yeast as before gave a giant rise and a beautiful loaf. I think from this point forward I'll use less salt in the mix as that seems to have given me a good result. It's cooled and I sliced into it. Wonderful, airy crumb, the crust is so tender it's got just a barest crunch to it. Lower salt does seem to have modified the taste a little, it's a bit sweeter and just a slight hint of yeasty.

(post is archived)

[–] • 3 pts

Baking is an art, not a science. If it works for you, it's the right way to do it. I use a bread machine myself. Loaf comes out pretty good, and no egg is needed, or milk. I tried baking bread from scratch, and it yielded a beautiful loaf. But it took four hours, so I use a bread machine set on "fastbake."

[–] • 2 pts

It is. The recipe I'm using has no egg, but does use milk powder. It generally worked, but something changed a couple of years ago and I've had variable luck.

I suspect the yeast, even though it proofs ok, is probably older than the label lets on.

[–] • 1 pt

I want to try milling my own wheat and baking bread from it.

[+] [deleted] • 1 pt