Bread ingredients–Fats and oils
Well, DUH! look what I found in Drafts. Fats aren’t all that important in a raised bread. While it can improve the flavor, it does act to inhibit yeast action and the fermentation needed to raise the bread. This includes whole milk and finely ground nuts, which are also sources of fat. Fats can be […]
Gluten free impressions
Yesterday, I made my first foray into gluten free baking. Someone brought brown rice flour, Old Mill gluten free flour, and xanthan gum. Making gluten free bread is kind of like making a light, delicate angel cake with winter wheat bread flour. It can be done after a fashion, but might not really be recommended. […]
Posted at 3:19 am on January 23, 2013 | 2 comments | Filed Under: Self-sufficiency, Uncategorized | read on
