THANK YOU for this video !! You presented a wealth of information EVEN for us oldsters that have been making bread (without reading recipes even), for almost 50 years and had no idea how to make it even better.
THANKS AGAIN !!
PS: (DARN it's a rip to learn great new tricks from a meer "baby".) LOL
One comment on starch: You want to use potato starch, rather than corn starch. These two starches have different textures, and potato starch is the gooey, sticky, more appropriate kind. When you make wholewheat bread, DEFINITELY add potato starch (2 tbsp of starch per 5-6 cups of flour): The bread will be more moist and chewey, and will last longer before it dries.
Normal bread-making flour should have plenty of gluten, so you shouldn't have to add any. Whole wheat flour contains even more. The only problem is with cake-making dough, which contains a lot less gluten. Just use ordinary flour, not cake flour, and you'll be fine.
Bread does not always contain yeast. Pita bread, tortillas, leffsa (potato tortillas), crackers, fry bread, corn bread and such are all bread and none contain yeast.
Crystal - I love you!! This video helped make my baguettes so much better! Awesome video and very helpful info.
Chaugar 2 months ago
Wow. I really like the info you shared - I loooove baking. Thanks for sharing.
anamneses28 3 months ago
To make a good bread you need a good flour, yeast, salt, water and TIME.
While the dough is proofing you have time to blow some bubbles.
If you like your bread with a bunch of chemicals in it, go to the store and buy one.
1950maico 6 months ago
THANK YOU for this video !! You presented a wealth of information EVEN for us oldsters that have been making bread (without reading recipes even), for almost 50 years and had no idea how to make it even better.
THANKS AGAIN !!
PS: (DARN it's a rip to learn great new tricks from a meer "baby".) LOL
MinnesotaFlash 1 year ago
One comment on starch: You want to use potato starch, rather than corn starch. These two starches have different textures, and potato starch is the gooey, sticky, more appropriate kind. When you make wholewheat bread, DEFINITELY add potato starch (2 tbsp of starch per 5-6 cups of flour): The bread will be more moist and chewey, and will last longer before it dries.
gmayer66 2 years ago
@MELMUR4564
Normal bread-making flour should have plenty of gluten, so you shouldn't have to add any. Whole wheat flour contains even more. The only problem is with cake-making dough, which contains a lot less gluten. Just use ordinary flour, not cake flour, and you'll be fine.
gmayer66 2 years ago
@1971emily Pita bread most certainly contains yeast. Chapatis & rottis do not.
gmayer66 2 years ago
Where do you buy gluten?
MELMUR4564 2 years ago
Bread does not always contain yeast. Pita bread, tortillas, leffsa (potato tortillas), crackers, fry bread, corn bread and such are all bread and none contain yeast.
1971emily 2 years ago
wow i wish i had a wife like this..hehe
EvolutionIXRR 2 years ago