Quote:
|
Originally Posted by !@#$%!
less sugar will slow up the yeast so adjust your times. recipe called for bread flour if i recall-- no? if you don't have you can add some gluten to regular flour, but yeah the gluten holds the pockets of CO2 from the yeast farts making the bubbles. whole wheat will require added gluten, usually, or the bread will turn out flat. it's an art not a science so you'll figure out the best combo.
funny i should write here, cuz i've giving up eating grains and i feel awesome without them-- do i miss bread and butter? of course-- but with a nice slice of grilled wild coho salmon all nostalgia vanishes away. i just had an awesome breakfast by the way.
|
Yeah, I'll keep experimenting
