TIPS FOR BAKING BREADS

It is important to note that breads seldom turn out exactly the same every time you make them. Many factors come into play, such as humidity, altitude, temperature, freshness of ingredients, water conditions, the position of the planets (Just kidding, but …..maybe??) For these reasons, bread baking is an art based on science, and one that you will find satisfactory after a few trials and many errors. If you get a botched bread, don’t throw it out! Your work is too valuable, no matter how badly the result. Dry out, then puree in a food processor and freeze those bread crumbs for later use.

1. Make sure yeast is fresh. Proof your yeast by putting 1 T into ½ C water with 1 tsp sugar. If it doesn’t get foamy and double in volume within 10 minutes, throw it out. Keep yeast in the refrigerator to extend shelf life, but be sure to warm to room temp when using.

2. Water pH has a lot of effect on bread baking. A pH of 5.5 to 5.6 is best. Avoid using softened water for baking. When in doubt, bottled water is usually acceptable.

3. Try to stick with flours that work. Once you have developed a good recipe using a particular brand of flour, keep in mind that not all fours are created equal. The grind of a flour has an effect on the amount of water needed for baking.

6. Silken style tofu can replace the cheeses called for in some breads, simply reduce the amount of water in the recipe.

7. Gelatin can be used to add protein and improve the structure of breads.

8. Change only one ingredient at a time when altering recipes.

9. For higher elevations, add 1 to 2 T of water.

10. If breads rise, then fall, reduce the amount of water by 1-2 T.

11. When using non-dairy milk powder, add 1-2 T of sugar.