- What flour is best for bread machines?
- What does adding vinegar to bread dough do?
- Can I add vinegar to my sourdough starter?
- Can I add a little yeast to my sourdough starter?
- How long can sourdough starter sit at room temp?
- How much vinegar do you put in bread dough?
- Why is my homemade bread so heavy?
- Does flour react with vinegar?
- What happens when you mix vinegar and salt?
- Does sugar react with vinegar?
- What experiments can you do with vinegar?
- Why do you discard half the sourdough starter?
What flour is best for bread machines?
Just be sure to use a flour with a high protein content.
King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines.
Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn’t work with other all-purpose flours..
What does adding vinegar to bread dough do?
Adding vinegar to the dough makes it acidic, breaks down the polysaccharates and makes the bread softer and tastier. The vinegar also promotes gluten formation, forms a smaller crumb and makes the bread extremely soft. Sourdough bread prepared with vinegar dough is very common.
Can I add vinegar to my sourdough starter?
Some add vinegar or lemon juice, some add beer, and some use different kinds of flour, all searching for that distinctive flavour that is present in a good sourdough bread. … Unlike the basic sourdough starter, this recipe produces a starter that is ready to use in 5 days.
Can I add a little yeast to my sourdough starter?
There’s no reason why you can’t add a small amount of yeast to a sourdough bread, but it shouldn’t be necessary if you understand your starter. … If you are going to add commercial yeast along with your sourdough starter, don’t add more than 1/4 teaspoon to a recipe that makes two or three pounds of bread.
How long can sourdough starter sit at room temp?
2 to 4 hoursAllow the starter to rest at room temperature (preferably about 70°F) for 2 to 4 hours, until it shows signs of life; this gives the yeast a chance to warm up and get feeding. Once it’s started to bubble, refrigerate it.
How much vinegar do you put in bread dough?
To boost homemade bread dough rising, add 1 tablespoon of vinegar for every 2 1/2 cups flour in a recipe. If you have soft water, which can weaken gluten in dough, a little vinegar will also improve bread quality.
Why is my homemade bread so heavy?
My bread is like a brick – it has a dense, heavy texture The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.
Does flour react with vinegar?
If you put a few drops of vinegar to flour there will be no visible reaction other than the vinegar just rolling off and the flour getting wet. … If you try the heat test to flour it will start to turn brown, then black as you burn it.
What happens when you mix vinegar and salt?
The combination of salt and vinegar creates sodium acetate and hydrogen chloride. This chemical reaction will take an old penny and shine it like new. … If water is introduced to the mix or the penny is left soaking in the salt/vinegar solution, it will corrode quickly and turn green.
Does sugar react with vinegar?
When the vinegar is dropped on the powdered sugar, a reaction does not occur. Vinegar and baking soda create a chemical reaction, and it will fizz and bubble as carbon dioxide gas is formed.
What experiments can you do with vinegar?
10 Fun and Easy Baking Soda and Vinegar ExperimentsChemistry for Kids – Sodium Bicarbonate and Vinegar Reactions. What you will discover in this article! … Bottle Rockets. … Hatching Dino Eggs. … Erupting Rainbow Rocks. … Magic Colour Changing Oobleck. … Baking Soda vs Baking Powder. … Ground Hog Day Balloon STEM Activity. … Volcano Slime.More items…•
Why do you discard half the sourdough starter?
Most recipes for sourdough starter instruct bakers to throw out half of the starter mixture at least once during the initial process. … Using some of the starter to bake bread with is the same as “discarding” it, for the purposes of keeping a starter alive and well.