Hello,
I'm going to try making an olive bread recipe and it calls for a "salt starter". I have no idea what this is. I'm not sure if this is just regular salt, sea salt, or something I'm supposed to create. I tried googling it but that wasn't any help. Could anyone offer some assistance.
Thank you!
Darren
Hello,
I'm going to try a recipe I found on this site for Kaiser Rolls. I have a couple of questions and know that someone out there would know the answers.
What is the importance of the Malt Powder and is there a difference between this and the Malt powder you would put in Malt (ice cream)?
The recipes calls for 1 tablespoon malt powder. I'm wondering if this is a significant step in the process and what would happen if I left it out..
I've read that sugar will "feed the yeast"... I'm not exactly sure what that means. How does sugar affect the rise process, density of the bread, etc.. If I add honey to a recipe that calls for sugar, should I reduce the amount of sugar? Also, does milk and butter cause bread to be more dense? What's the benefits to adding milk and butter? I've made bread with and without and I don't notice too much of a flavor difference. The biggest difference I find is in the texture.
Thank you!
Darren
I'm new to baking bread and have a question about density. I have baked the bread from the recipe provided in lesson 2. This has turned our great several times, but, I'm wondering what the trick is to making it less dense. I'm looking for a good bread to use for Sub's.
Thanks,
Darren
