Date: Mon, 29 Jul 2013 06:47:25 GMT -------------- BEGIN bread-bakers.v113.n027 -------------- 001 - Theresa de Valence Subject: Yeast conversion for bread machine Date: Sat, 27 Jul 2013 10:14:37 -0500 I use a bread machine for all my bread and pizza dough (I don't get pleasure from kneading). I use SAF-instant dry yeast. This morning I realized that I needed bread for lunch and I was too late to start regular bread. My bread machine cookbook has a recipe, for example, that uses 5.6g Active Dry yeast OR 7.5g Rapid Dry yeast which uses the "Regular" and "Quick" cycles on the bread machine. Is there a substitution I could make using differing volumes of Instant Dry yeast which would get me the same results? --------------- MESSAGE bread-bakers.v113.n027.2 --------------- From: Trevor Jenkins Subject: Re: Sourdough sticking to banneton after proving stage Date: Sun, 28 Jul 2013 22:06:20 +0100 Thanks to Anita and Allen who replied back to the list and to the others who replied privately concerning my problem that my sourdough dough sticks to the proving basket. The concensus seems to be that, confirming my suspicions, my dough is too wet.The water in my sourdough culture and that added deliberately according to the recipe is making the (new formulated) flour saturated. Various suggestions were made as to how to resolve it. The most popular being to put even more flour (especially rice flour) in to the banneton before putting the knocked-back dough in. This might be the hardest one to take on board as I do already put considerable flour into the banneton at that stage. Another is to reduce the time the dough is in the basket proving. Some have questioned the maintenance of the sourdough culture. It being 50:50 water to flour. (25:25 immeditately after making a loaf and 25:25 half a day before mixing the dough.) Many expressed surprise at how wet this starter mix is. For the latest loaf, hence the delay in replying-I only make sourdough every fortnight-I used significantly less water in the mixing stage...some 80ml less in fact. The original recipe said 230ml; though the previous flour formulation needed 240ml. So today's loaf had only 150ml of water. The dough was proved, knocked back, and left to rise for the usual periods. The volumes were slightly less than before. However, when tipped from the banneton the dough did *not* stick. Objective achieved. The final loaf has a tight, even, and highly regular crumb. Now the next step is to increase the water until I find that balance between good proof and rise, not sticking and a nice open crumb. Again thanks to all those who offered advice and suggestions. Regards, Trevor. <>< Re: deemed! --------------- END bread-bakers.v113.n027 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved