Local Breads

Bob, I do the make hot water, remove it and put the dough in the microwave method. This has been especially helpful in NM!

In such a dry climate, that makes lots of sense, Cynthia. If we find a house, I'll remember that tip for sure.

Thanks.

You mean you live outside? Wow. You must have some long extension cords.

There's an old German bakers' saying that a pinch of ginger makes yeast work better.

It turns out that small amounts of ginger, ground caraway, cardamom, cinnamon, mace, nutmeg, and thyme improve yeast activity.

Ah, Larry, you've missed my second house hunting sagas -- we spend hours every weekend reading through the Santa Fe real estate ads.

Thanks for the hints on enhancing yeast growth -- an impressive list of kick starters, that's for sure.

What do winemakers do to improve yeast growth?

Thanks, David. What does the ascorbic acid do?

Yeast food.

Really?

It seems more likely to me that the ascorbate is doing double duty as a natural preservative and a moderator of the gluten strength to prevent an excessively tough chew.

Stuart is partially right. Ascorbic acid (Vit C) helps gluten development and makes lighter breads.

Regarding the spice additives mentioned above, the amounts used should be just a pinch because at high levels they work against rising. Amts should be under 1/4 tsp per cup of flour.

BTW, I failed to mention another reason that the sourdough bread is coming out dense. Wetter doughs will rise better than drier, flour-filled ones. So be judicious adding flour when kneading. If you knead long enough, a slightly sticky dough will suddenly turn beautifully elastic.

A general rule of thumb for breads, after kneading, to see if they have to much water or not is to shape the dough into a ball and slap your palm on it. Let it there for 10 seconds. If you then pull your hand off and dough sticks to it, it's too wet; conversely, if dough doesn't quite stick, it's just right.

Great hints, Larry -- I've got a great deal to learn. Luckily, the bread tastes awfully good and although too dense made excellent paninis again yesterday.