Wordless Wednesday: English Muffin Love
posted by kitchenmage at
8:16 AM
The Bakers
-
Note: In recipes "oz" = ounces by weight, not fluid ounces.
If you'd like to add the photo-link above to your blog, use this code.
<a href= "http://AYearInBread.com"> <img src= "http://earthandhearth.com/a-year-link.jpg" /> </a>
Archives
- January 2007
- March 2007
- April 2007
- May 2007
- June 2007
- July 2007
- August 2007
- September 2007
- October 2007
- November 2007
- December 2007
- January 2008
- February 2008
- April 2008
- May 2008
- August 2008
- January 2009
- February 2009
- April 2009
- June 2009
- July 2009
- August 2009
- September 2009
- October 2009
- November 2009
- December 2009
- January 2010
- February 2010
- March 2010
- April 2010
- June 2010
- July 2010
- January 2018
Saturday, January 06, 2018
Search A Year in Bread:
Click here to see A Year of Bread in pictures."
2 Comments:
Susan - I am loving your blog that I have just discovered! I have a question for you about your Farmhouse white and I wasn't sure where to email you to ask....Okay - I am new to "bread baking" so sorry if these are silly questions....
1. you call for instant yeast- but all i see is active yeast and highly active (or rapid rise) - are one of those the correct kind?
2. next, your measurements are given in weight as well- do you recommend using the weight or the us volume for measuring? thanks susan! heidi
hscovill2000@yahoo.com
Hi Heidi,
My apologies for the delay getting back to you. It's always great to hear from a new bread baker - and no question is ever silly!
Yeast can be very confusing at times, especially since there is so much conflicting information out there regarding it. For example, this site says that instant yeast and rapid rise yeast are the same thing, but they really aren't. This post on The Kitchn gives a good explanation of the different types of yeast and their various uses. And this other post on The Kitchn about yeast is informative, too.
The main difference between active dry yeast and any of the 'instant' types is that the active dry yeast needs to be dissolved in liquid first, and the instant types can be added right to the dry ingredients.
Rapid rise yeast lets you shape the loaves after only one rise, but by skipping the second rise you will lose flavor and texture. I use instant yeast and always let the dough rise twice.
As for using weight or volume for your ingredients when baking bread, opinions about that differ, too, though commercial bakers always go by weight. A digital kitchen scale is a wonderful thing to have, and I use mine every day - yet when baking bread at home I almost always still go by volume measurements.
So many things affect how your dough will turn out - everything from the weather to the batch of flour you're using - that I find I never use the exact same amount of flour for a recipe. So what I do when I bake, say, Farmhouse White, is use the same amount of milk each time, then vary the flour accordingly. So in this case, weighing out an exact amount of flour doesn't really help me.
I suggest trying both methods and seeing which works better for you. Hope this helps. Happy baking!ay
Post a Comment
<< Home