Comments on: Our Bread and Butter http://www.saltshaker.net/20071102/our-bread-and-butter Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 07 Jul 2008 02:48:08 +0000 http://wordpress.org/?v=2.5.1 By: Olive Oil Bread Rolls : The Cooking Adventures of Chef Paz http://www.saltshaker.net/20071102/our-bread-and-butter#comment-79898 Olive Oil Bread Rolls : The Cooking Adventures of Chef Paz Tue, 11 Dec 2007 23:11:52 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-79898 [...] Saltshaker [...] [...] Saltshaker [...]

]]> By: Paz http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70617 Paz Sun, 04 Nov 2007 11:08:50 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70617 Ahhh! I'm beginning to understand now. Thanks, Dan. Paz Ahhh! I’m beginning to understand now. Thanks, Dan.

Paz

]]> By: dan http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70542 dan Sun, 04 Nov 2007 03:15:24 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70542 "Proving the yeast" is merely making sure that it activates and begins to grow. Once it's bubbling away and clearly growing, leaving it for longer is unnecessary - the key is really the length of time that you let the dough rise - because that's the action of the yeast in conjunction with the flour. I guess if you let the yeast colony grow a bit more, then when it's mixed into the flour, there's already more of it to start working - on the other hand, if you leave it too long, it runs out of food - after all, there's only two teaspoonfuls of sugar in the water, and it starts to die. That's also one of the reasons behind the types of breads made with a "sponge" or a "mother" - you add some flour in too, and then let it sit in a cooler spot so the yeast doesn't grow as fast, but it has plenty of food to keep going until you're ready to use it - and you can always "feed" it by adding a little more flour. “Proving the yeast” is merely making sure that it activates and begins to grow. Once it’s bubbling away and clearly growing, leaving it for longer is unnecessary - the key is really the length of time that you let the dough rise - because that’s the action of the yeast in conjunction with the flour. I guess if you let the yeast colony grow a bit more, then when it’s mixed into the flour, there’s already more of it to start working - on the other hand, if you leave it too long, it runs out of food - after all, there’s only two teaspoonfuls of sugar in the water, and it starts to die. That’s also one of the reasons behind the types of breads made with a “sponge” or a “mother” - you add some flour in too, and then let it sit in a cooler spot so the yeast doesn’t grow as fast, but it has plenty of food to keep going until you’re ready to use it - and you can always “feed” it by adding a little more flour.

]]> By: Paz http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70500 Paz Sat, 03 Nov 2007 20:50:30 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70500 Yay! I'm glad I can just use the All Purpose white flour alone. I'm not to crazy about the whole wheat. LOL! A 'Yeast Thursdays'? I like the idea alot. Now I have to find the time. Oh, btw, proofing for only 5 minutes? How come for so little time, when I've seen other recipes for their breads to proof longer. Just curious. I learned about proofing, for the first time, only a few weeks ago when I made cinnamon rolls... Interesting term. Paz Yay! I’m glad I can just use the All Purpose white flour alone. I’m not to crazy about the whole wheat.

LOL! A ‘Yeast Thursdays’? I like the idea alot. Now I have to find the time.

Oh, btw, proofing for only 5 minutes? How come for so little time, when I’ve seen other recipes for their breads to proof longer. Just curious. I learned about proofing, for the first time, only a few weeks ago when I made cinnamon rolls… Interesting term.

Paz

]]> By: Saratica http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70448 Saratica Sat, 03 Nov 2007 12:37:53 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70448 You've inspired me to (make Hal) make some bread! He used to make it all the time in Key West but he's slacked off here. Time to get out the whip - NOTHING is as good as homemade bread. Except maybe the soup that goes with it! You’ve inspired me to (make Hal) make some bread! He used to make it all the time in Key West but he’s slacked off here. Time to get out the whip - NOTHING is as good as homemade bread. Except maybe the soup that goes with it!

]]> By: dan http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70447 dan Sat, 03 Nov 2007 11:44:56 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70447 Yes, absolutely. In fact, the olive oil flavor comes through really clear if you use all white flour. I just like them with a little bit of that whole wheat nuttiness. I can see an upcoming series of new posts on your site - in addition to photo Mondays, perhaps Yeast Thursdays!? Yes, absolutely. In fact, the olive oil flavor comes through really clear if you use all white flour. I just like them with a little bit of that whole wheat nuttiness.

I can see an upcoming series of new posts on your site - in addition to photo Mondays, perhaps Yeast Thursdays!?

]]> By: Paz http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70438 Paz Sat, 03 Nov 2007 10:37:50 +0000 http://www.saltshaker.net/20071102/our-bread-and-butter#comment-70438 I think it's wonderful you're making your own bread. It only adds to the dining experience at Casa SaltShaker. How interesting that the flour and water make a difference. I just started learning to bake bread. I made my first challah the other day. I used yeast for the first time. ;-) Turned out pretty well. I can't wait to try your Olive Oil Bread Rolls. Paz P.S. Oh! Can I use 5 cups of white flour instead of the 1 cup of Whole wheat? I think it’s wonderful you’re making your own bread. It only adds to the dining experience at Casa SaltShaker. How interesting that the flour and water make a difference. I just started learning to bake bread. I made my first challah the other day. I used yeast for the first time. ;-) Turned out pretty well. I can’t wait to try your Olive Oil Bread Rolls.

Paz

P.S. Oh! Can I use 5 cups of white flour instead of the 1 cup of Whole wheat?

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