« Results of bread-soaking experiment #2. | Main | Results of bread-soaking/machine experiment #3, the low-yeast slow rise. And... how would this method fit into my day? »

04 April 2009


Feed You can follow this conversation by subscribing to the comment feed for this post.

Christy P

bearing blog epidemiologist rates this as ok food safety!


You might like to know, salt in the recipe also helps slow down the action of the yeast. So since you want to avoid over-risen dough, don't hesitate to put the salt in and leave the sugar out. Sugar is partially flavoring (depending on the recipe) and partially just something to feed the yeast. Since it looks like you are just doing standard sandwich bread, you don't have to have the sugar. The yeast will feed off the carbohydrates in the flour. Lengthy rising times will lead to greater flavor.


It turned out pretty well with the sugar in. I can try it with the sugar out and see if the yeast still rises well. When I settle on a technique I will start tweaking the recipe for an "every-day" sandwich bread.


The comments to this entry are closed.

Screen Shot 2015-07-19 at 6.07.09 PM
My Photo

I think I read something somewhere about this

  • Google

    bearing blog


Become a Fan