Learn more about food with this collection
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Forget me not: Salt
When you put salt in the dough that has yeast in it, it absorbs moisture that aids in controlling the fermentation process.
The reason why salt does that is that salt is hygroscopic so it attracts water.
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Use strong flour
If you don't want heavy and dense bread, make sure to use strong flour. Strong flour has high amounts of protein in which contains glutenin and glian that makes gluten when water is added into the mix.
The gluten gives it its elasticity and enables the dough to rise with a good structure.
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Crusty top bread
The Maillard Reaction is the name of the chemical reaction that happens between amino acids and sugars. This chemical reaction also requires moisture and heat in order to happen.
The brown crusty top is the result of the chemical reaction stated above. If you want your bread to have it you ...
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Proving cupboards
Proving activates the yeast in the dough. You don't need proving cupboards in order to perfect making bread.
Although cupboards provide constant temperature and humidity, they can be done just by covering your dough with a tea towel. It is also possible to cold prove the dough at room tempe...
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Our relationship with bread
Archeological artifacts that are discovered many years ago prove to us that bread has and always will be comfort food to most of us.
Natufian hunter-gatherers were making flatbreads from wild cereals from over 12,000 years ago but it's possible that baking could have started even earlier.
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Know your yeast!
Bakers use one species of yeast called Saccharomyces cerevisiae that means "sugar-eating fungi."
Yeasts are single-celled organisms that help make the bread light and bubbly.
Bread connoisseurs prefer live yeast but dry yeast has a longer shelf life. If you're open to a yeast...
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Keeping bread fresh
The best way to keep homemade bread fresh is to bake it, let it cool, then place it in the freezer.
The reason why we need to put it in the freezer is that the moment we take the bread out of the oven it starts to lose its moisture.
Starch retrogradation is the chemical react...
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Knead, knead, knead
Kneading your dough lines up the messy strands of gluten and makes your bread stronger.
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Baking bread: Yeast-free and gluten-free alternatives
Yeast-free alternatives:
- Chapatis
- Rye bread from sprouted wheat
- Tortilla bread from corn
Gluten-free flour alternatives:
- Rice
- Chickpea
- Soy
- Bean
- Corn
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Finger test your dough
Once your dough has doubled its size, press the dough with your finger -- if it bounces back then that means it is ready to be baked. Anything otherwise means that it needs more time to be proved.
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All About Salt
Salt is harvested from ocean water, and now increasingly from salt mines, like the Himalayan Pink Salt mine called Khewra in Pakistan. Salt is mined much like coal, with explosives and excavations.
All salt is essentially sodium chloride, and it originates from the oceans ...
Sourdough
Sourdough is a vegan bread, however it is not gluten-free. It's a naturally leavend bread that uses a 'starter' instead of commercial yeast.
For sourdough you need the three basic ingredients: strong white bread flour, water, and salt.
Why honey doesn’t spoil
- Acidity. Most bacteria prefer neutral growing conditions. The enzymes bees use to break down the sugar in nectar make it more acidic and less appealing for bacterial growth.
- Sugar content. Honey has a lot of sugar, but only 18% water, which is not ...
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