Comments on: Our Bread and Butter https://www.saltshaker.net/20071102/our-bread-and-butter Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 17 Jun 2016 15:23:15 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Olive Oil Bread Rolls : The Cooking Adventures of Chef Paz https://www.saltshaker.net/20071102/our-bread-and-butter#comment-79898 Tue, 11 Dec 2007 23:11:52 +0000 https://www.saltshaker.net/20071102/our-bread-and-butter#comment-79898 […] Saltshaker […]

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

Paz

]]> By: dan https://www.saltshaker.net/20071102/our-bread-and-butter#comment-70542 Sun, 04 Nov 2007 03:15:24 +0000 https://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.

]]> By: Paz https://www.saltshaker.net/20071102/our-bread-and-butter#comment-70500 Sat, 03 Nov 2007 20:50:30 +0000 https://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

]]> By: Saratica https://www.saltshaker.net/20071102/our-bread-and-butter#comment-70448 Sat, 03 Nov 2007 12:37:53 +0000 https://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!

]]> By: dan https://www.saltshaker.net/20071102/our-bread-and-butter#comment-70447 Sat, 03 Nov 2007 11:44:56 +0000 https://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!?

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