sugar (Page 2) ArkM: And yes, Irish Soda Bread totally rocks. Easy and delicious... especially with strawberry jam! ArkM: Well we have to eat it! ;-) Also very nice with honey in place of jam, but the butter is a must. Clotted cream would work too of course. I minimize my bread intake too because I follow a conscious carb diet: I eat carbs as a treat and then only the delicious ones. There's no point in depriving yourself of anything, just reduce the portion size or frequency.  Corwin: @ Chaach - I researched bread-making for some years... true Artisan style bread takes days to make from start to finish, and these bakeries have the bread in different stages kept in different rooms, and at different controlled temperatures... so that there's always a batch on the ready to put on the shelf. I personally don't have that kind of time... I use a little sugar instead. And incidentally, that's incorrect what you said about yeast dining on flour. The only thing yeast can feed on is sugar. In a bread recipe without sugar, the reason the yeast takes so long to feed and breed, is because the starches need to be broken down with enzymes that convert the four into the sugars that the yeast requires to feed on. ArkM: @Corvin... yes, the flour is converted to sugar before the yeast can use it. You are technically correct and I'm guilty of oversimplification (wow, that's a rarity... I'm usually the pedant). Corwin: @ Chaach - But it is also true what you said about some breads containing more sugar than is necessary. Overly processed brand-name bread like Wonder are loaded with sugar, like you said, for flavor and preservative qualities. But I do admit that I keep a loaf of Dempsters in the pantry... the stuff keeps for weeks... so just in case I run out of the real bread, or it goes moldy. Corwin: Actually I did... I didn't think you'd notice. No tongue for Chaach though... but as a fellow Canadian, a good ol' fashioned hug can't hurt.   Wonderbunny: I used to make bread the long way but only when I could find the time. Since getting a bread machine I have fresh homemade bread every day. White flour gives me constipation but I'm OK with wholemeal. I like to add sunflower seeds to the dough. Wholemeal bread dough also makes great pizza. In my opinion it has more flavour than white. But white is improved by adding olive oil for an Italian style bread. The sugar free bread sounds interesting as I try to avoid sugar, although I do allow myself it in very small quantities.  Monica98: idk much about this, but people say that if you hold a piece in your mouth for a while, you'll taste the sugar. I believe that's a type of sugar. =) Corwin: Starch will break down in your mouth and convert to sugar from the enzymes in your saliva, even if the bread contained no actual sugar to begin with.  lestheluscious: oh that was the original question - it makes the crust - 2 tspoons of sugar and also of salt to dough for 2 2lb loaves (a quarten in old terms) of bread - seems our ovens arent really hot enough for bread or pizza but industrial ones are but its not much in it and of course steam baked sliced loaves never see an oven or have a crunchy crust. oh a teaspoon is 5ml not more. | Food Chat Room Similar Conversations |
