tag:blogger.com,1999:blog-23011314.post5165734140562098711..comments2023-06-28T10:46:08.327-05:00Comments on Bumbling Bees: A stab at breadLanahttp://www.blogger.com/profile/13709526243795376963noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-23011314.post-54396925818315709872007-12-13T07:54:00.000-05:002007-12-13T07:54:00.000-05:00I think Lana's right, at least that's what I read ...I think Lana's right, at least that's what I read on the internet. One of these days I might splurge on it, to see how much of a difference it makes. The bread I made was a little dense and bagel-like, but still very nice.Keahttps://www.blogger.com/profile/11632994722360570700noreply@blogger.comtag:blogger.com,1999:blog-23011314.post-4792691720119996692007-12-13T00:50:00.000-05:002007-12-13T00:50:00.000-05:00We've got some serious bread and microbe experts h...We've got some serious bread and microbe experts here! All's I gotta say is that looks yummy for your first stabs at bread.greeeenwithenvhttps://www.blogger.com/profile/15046930845114860853noreply@blogger.comtag:blogger.com,1999:blog-23011314.post-37386689285050963122007-12-12T14:04:00.000-05:002007-12-12T14:04:00.000-05:00Moocow would know better than I, but doesn't bread...Moocow would know better than I, but doesn't bread flour contain more gluten, which is what the carbon dioxide your yeast produces pushes against in order to make the bread rise? That is, I suspect the bread might rise better with bread flour, as opposed to regular flour.<BR/><BR/>It looks like your bread turned out fine, though!Lanahttps://www.blogger.com/profile/13709526243795376963noreply@blogger.comtag:blogger.com,1999:blog-23011314.post-29630912232505424112007-12-11T19:45:00.000-05:002007-12-11T19:45:00.000-05:00Yay, another convert to the wonderful world of bre...Yay, another convert to the wonderful world of bread!! Next time, Kea, you can figure out how to make any sized recipe by using the Baker's Percentage to calculate the ratios of every ingredient in the recipe relative to the flour. Look it up on the internet, and if you need help, shoot me an email!<BR/><BR/>As for scalding the milk, "raw" milk contains enzymes that kill yeast, so by scalding it, you denature those enzymes and allow your yeast to do its job. I've heard people tell me that they can make bread without scalding, but that may have something to do with how pasteurized their milk is, so to be on the safe side, just scald it. An easier alternative is to use nonfat dry milk. It may even be cheaper. Good bread reference for basic, inexpensive and easy-to-understand recipes is the Tassajara Bread Book.MooCowhttps://www.blogger.com/profile/02217747768740733305noreply@blogger.com