Geekzone: technology news, blogs, forums
Guest
Welcome Guest.
You haven't logged in yet. If you don't have an account you can register now.


Forums › Off topic › Instant dried yeast not working well in bread maker
View this topic in a long page with up to 500 replies per page Create new topic
1 | 2 
TwoSeven
1712 posts

Uber Geek
+1 received by user: 304

Subscriber

  #987409 14-Feb-2014 18:01
Send private message

I'm very fussy when I buy flour - I find the grading system here a bit odd, but the main thing is to check the side of the packet for the protein content. Generally, I just use plain flour with a high protein content.

If I use fresh ground flour, I sometimes let it age just a little. Going to start shifting towards spelt flour at some stage so I can use something with a little less gluten.




Software Engineer
   (the practice of real science, engineering and management)
A.I.  (Automation rebranded)
Gender Neutral
   (a person who believes in equality and who does not believe in/use stereotypes. Examples such as gender, binary, nonbinary, male/female etc.)

 

 ...they/their/them...



robjg63
4161 posts

Uber Geek
+1 received by user: 1427

Subscriber

  #987651 15-Feb-2014 10:09
Send private message

Theoretically you can drop the gluten by going the sourdough path and having your own sourdough bug.

ie make up a jar of flour water - either add some yeast or catch some wild yeasts - each day you discard some of the sourdough starter and top up with a little more flour water (ie feed the yeast and keep it alive).

Some familyies/businesses have a bug that is 100+ years old. They regard them as so important that they always keep some of it offsite.

Use some of this yeast starter in your bread - making proper sourdough is a very slow process - I think you have somewhere around 24 hours from start to end - from a few studies that have been made it seems that long slow fermenting actually breaks the gluten down to extremely low levels.

I have read a few studies that suggest the 'modern' fast mass produced loaf (techniques invented in the 1920s-1930s) have such a quick process the gluten is still pretty intact when the loaf is finished. Maybe one of the reasons that reported gluten consumption issues have risen in the last few generations - that and the fact manufactured food has a host of things added to 'improve' it.




Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler

1 | 2 
View this topic in a long page with up to 500 replies per page Create new topic








Geekzone Live »

Try automatic live updates from Geekzone directly in your browser, without refreshing the page, with Geekzone Live now.


Updates »

Are you subscribed to our RSS feed? You can download the latest headlines and summaries from our stories directly to your computer or smartphone by using a feed reader.








RSS feeds
Main feed
Forums feed
Copyright
©2002-2026 Geekzone®
Site features
Geekzone BI dashboard
Geekzone Badges
Geekzone Status Page

 

Site Information
Subscribe to Geekzone
Privacy Statement
Forum Usage Guidelines (FUG)
Advertising
Trademark and copyright