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CZWILLIAMS
10/8/07 9:43 P
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Yes they are both leavening agents but using two differnt processes yeast raises by turning the sugars into Cabon dioxcide and soda uses heat and water to create expantion but no where near the levels of yeast but there are doughs that use soda like pita, English muffins, blister bread and flat breads are all non yeast breads. now before I get in over my head I will need to check my books there may be some I don't know about. rustics for instance use far less yeast than whole wheat bread but the proofing process is mush longer I owened a french bakery and we produced our french dough proofed and baked on the same night but the rustic sourdoughs and spent grain bread we produced the dough on one night and baked three nights later to produce the thick hard crust but used 1/3 the amount of yeast in the rustics and started with a sponge or starter and starters are easy to make they are just water, flour, vinegar and we used a small amount of old dough and this creates a sponge.
If you have access to eather one of these book you can find this info if not I wil be going home 10-12 and I will lok it up for you because I do not want to mislead you and I will get back to you by 10-13.
Tha bakers Manual by Joseph Amandola or profesinal Baking By Wayne Gissler we used both of these books in the bakery and in them you will find the answers you seek.
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TRILLIANTOO
10/8/07 8:00 P
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Do you have any idea how to do any kind of conversions? I understand they're both leavening (rising) agents, so it seems like there's got to be able to switch one for another.
I really want to keep making our bread from scratch - without yeast, if we can.
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CZWILLIAMS
10/7/07 2:40 P
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| Baking powder is not a substitute for yeast although there are some breads made without yeast I don't think there is a straite accross conversion
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TRILLIANTOO
10/1/07 1:30 P
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I'm going to make more pita bread today. Whoo hoo!!!
I'm still curious if anyone knows how to translate yeast & sugar recipes to baking powder &/or sugar.
Anyone know?
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FOODFROMAFAR
9/30/07 2:43 P
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| When using a bread machine to make whole wheat bread, you can let the machine do the mixing and first rising, but then the completed dough out of the machine, shape the loaf and put it in a regular loaf pan for the last rise. Then bake it in the oven. That takes away from the convenience of the bread machine, but it's a great way to make rolls or pizza dough!
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TRILLIANTOO
9/30/07 11:19 A
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Does anyone know how to translate my recipes from yeast-based to using baking soda &/or baking powder?
We're going to be doing a Candida/yeast cleanse and can have whole wheat bread - as long as it's not made with sugar or yeast.
I was hoping to make our own bread during that time to help us through the cleanse.
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TRILLIANTOO
9/30/07 11:17 A
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So far I've made pita bread and pizza crust with 100% whole sprouted wheat flour and it's AWESOME!!!! I have a recipe for a regular loaf of bread, but haven't made it yet, planning to today or tomorrow.
I can give you those recipes if you want.
It's all come out great ... but I have found that the bread that comes out of bread machines doesn't taste as good to me as fully made-by-hand bread.
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WHEEZERMUC
9/29/07 10:07 A
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| It sounds wonderful. Let me know if you have a good recipe for whole wheat bread. The ones I have tried are very "heavy" and dry. I have a bread maker so I have no excuse for not making bread other than laziness - oh yeah - when it's homemade I want to eat a LOT more of it too. Tends to mess up the weight loss. lol
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TRILLIANTOO
9/28/07 4:22 P
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Thanks!! I really appreciate it!
I can't get over how WONDERUL, I mean ASTOUNDINGLY WONDERFUL fresh baked home-made bread tastes. Better than anything I've had ANYWHERE. WOW!
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WHEEZERMUC
9/28/07 4:08 P
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| You make your bread doe as usual but before the second rising take the bread doe in the palm of your hand and squeeze the doe so that a buble of doe comes out of your hand (between your index finger and thumb-think playdoe)make a smaller bun than you think you will need because it will rise again. Place the "doe blobs" on a greesed cookie sheet leaving room b/w them for expansion and cover for the final rise. Your baking time will be shorter because the buns are smaller. Try 20 minutes. Good luck.
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TRILLIANTOO
9/28/07 11:49 A
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Wow, thanks for the help and great advice!!
For another bread-making question ... my boyfriend likes to use hamburger-style buns with his veggie burgers ... how can I make those?
It doesn't seem like it would be too hard, but I've not found any directions for that. I'm assuming I'd use the same directions as for the loaves of bread, but they'd need to be shaped differently.
So how would I shape them and cook them?
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FOODFROMAFAR
9/28/07 5:33 A
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| Once you are done kneading and the dough is in a nice ball, you can put about a tsp of oil on the counter and roll the ball of dough in the oil coating it evenly. Place dough in a bowl and cover bowl with a tea towel or a plate while dough rises. You want to keep the dough from drying out and forming a crust on the surface as it rises. If you live a humid environment, a towel will be enough. If you live in a dry environment, you may want to dampen the towel to help the dough stay moist. The bowl should be big enough for the dough to double in size without touching the towel or plate resting on top.
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WHEEZERMUC
9/27/07 8:06 P
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| use a dish towel and put in a "warm" spot. i've used my oven to keep the doe away from drafts and the pilot adds warmth. yeah for you going green!!! there are so many small things we could all do that would make our planet and our lives so much better if we would only do them.
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TRILLIANTOO
9/27/07 7:27 P
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I'm starting to make my own bread (way fun! And sooooo good!), but I've noticed that all the recipes say to cover the bowl of dough with plastic wrap.
What can I use instead? I mean, plastic wrap didn't exist 100 or 500 years ago, and people were baking bread, so I figure there's got to be an alternative.
We're trying to be "green" so going through that much plastic wrap to cover all the bread, rolls, and pizza crust I'm making is a little disconcerting.
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