General Discussion > Food & Drink
Tuscan (Salt Free) Bread
Simon:
Let's be clear, when Rik says "we", he means Sue. ;D
Rik:
--- Quote from: GillE on November 16, 2009, 11:38 ---Do you make your bread in a machine, Rik? I would have thought the acid from the lemon would have impeded the yeast's activity. Clearly, it doesn't :) .
You use a lot more water than I do with my white flour. Interesting...
--- End quote ---
Yes, we use a Panny, Gill. Wholemeal flour takes a lot more water than white, but the loaves are delicious. The lemon juice works on the gluten in the same way the salt does, so it allows us to reduce salt content but maintain texture and flavour. The other variation used malt extract in addition to sugar and that works well for flavour, but probably would be helped by some added gluten, which should be with us in a couple of days.
Rik:
--- Quote from: Simon on November 16, 2009, 11:46 ---Let's be clear, when Rik says "we", he means Sue. ;D
--- End quote ---
I'm responsible for tasting. ;)
Simon:
The most important job! ;D
Clive:
I use the same amount of water as Rik but I have never managed to get a pure wholemeal mix to rise. I thought this was a well-known fact as it says so in my handbook! ;D
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