Tag: Breadmaking

Natural yeast, or wild yeast, exists all around us in the air, on fruits, and in flour. When it comes to baking, what is another name for natural yeast? The answer often lies in the sourdough starter or levain, a complex microbial culture used to leaven bread and other baked goods.

While a true yeast allergy is rare, affecting only a small portion of the population, a less severe yeast intolerance or sensitivity can cause unpleasant symptoms. These effects, combined with baking issues from using too much dry yeast, can significantly impact your bread and your well-being.

Over 50% of whole wheat breads sold in supermarkets today contain added oil, an ingredient often overlooked by consumers. The answer to "does whole wheat bread have oil?" depends on whether it's store-bought or homemade, and the specific recipe used.

One cup of average sourdough discard contains approximately 14 grams of protein, a figure that is highly dependent on the type of flour used to create it. This often leads home bakers to wonder: is sourdough discard high in protein?

While true, rustic country bread is traditionally made with just flour, water, yeast, and salt, many commercial and store-bought versions of country white bread surprisingly include dairy ingredients like milk, butter, or whey for a softer texture and richer flavor. This variation makes checking labels crucial for those with dietary restrictions or allergies.

According to the Academy of Nutrition and Dietetics, vital wheat gluten is simply the isolated protein from wheat, offering a concentrated source of high-quality protein. It is a beige, flour-like powder that transforms when mixed with liquid, forming the elastic, cohesive network responsible for the chewiness in baked goods and the meaty texture of seitan. This unique ingredient has a long history, with a similar wheat-based protein used by Buddhist monks for vegetarian cuisine as early as the 6th century.

Recent market analysis indicates that high-quality, artisanal bread can cost up to $10 per loaf, making homemade versions a significantly more affordable option over time. Beyond just financial savings, are there benefits to homemade bread that truly impact your well-being? The answer lies in ingredient control, superior freshness, and the rewarding experience of creating something from scratch.

A single cup of bread flour can vary in weight by as much as 30% depending on how it's measured. This significant variability makes answering precisely how many cups of bread flour is 350 grams challenging without clarifying measurement techniques. For consistent baking, it's essential to understand the difference between volume and weight measurements.

According to baking science, a finished loaf of bread feels noticeably lighter than the dough it was made from. The answer to "Does bread weigh more when cooked?" is a resounding no, and the weight reduction is a direct result of key chemical and physical transformations during baking.

Over 70% of the bread consumed in the US is made with enriched flour, but the term 'enriched' can apply to many different bread types. This means that a wide variety of breads, from sweet, buttery brioche to soft white sandwich loaves, can be classified as enriched.