Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Yeasty bread

 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Thu Dec 09, 04 5:25 pm    Post subject: Yeasty bread  Reply with quote    

The missus has finally started making bread, the rewsults are a nice dense loaf, but it smells and tastes very yeasty, she's reduced the amount she uses but it's still the same, what's the problem?

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Thu Dec 09, 04 7:07 pm    Post subject: Reply with quote    

What is the problem, that is what homemade bread is like. I have tried with instant yeast, dried yeast and yeast and the bread is always yeasty. We like it. You will get used to it.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Thu Dec 09, 04 7:13 pm    Post subject: Reply with quote    

I like it too, just thought it seemed overtly yeasty so maybe we were doing something wrong

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Thu Dec 09, 04 9:53 pm    Post subject: Reply with quote    

I've never really noticed, but then I have eaten home made bread for most of my life. Someone at work yesterday notices it was homemade in my sandwiches as he could smell it was yeasty.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Dec 10, 04 10:49 am    Post subject: Reply with quote    

Heavy and too-yeasty can be the result of not enough gluten in the flour (in which case I usually put a spoonfull of gluten or bread improver in it), not enough time proving, or a dough being a bit too wet. If it was well risen before baking, my guess is that the bread flour isn't 'strong' enough; it'll vary between batches of flour.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Dec 10, 04 10:51 am    Post subject: Reply with quote    

It was a mix of 2/3 white 1/3 wholemeal Doves strong flour

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Dec 10, 04 12:58 pm    Post subject: Reply with quote    

Hmmm... Doves Farm is the flour we use, and in the last month we've been finding that the malted wholegrain flour has been sinking (never used to, it's the new batch of flour).

We've taken to adding flour conditioner stuff (the dough improver stuff with some vitamin c and some extra gluten) and that's sorted it nicely for us.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Dec 10, 04 1:00 pm    Post subject: Reply with quote    

It's been the missus doing it, so I'd have to talk to her about it. Tastes good though, especially toasted, can't see us going back to shop bought had some last night with home made garlic butter

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com