Please help me with some basic bread questions.
Thanks in advance,
Why does dough have to be risen twice?
What happens if risen only once or if risen 3 (or more) times?
How many times will dough rise before the yeast becomes "exhausted"?
How come my machine never makes bread like Wonder (super soft air/pillow) bread?
Is it possible to over knead dough? What happens?
Can I (should I?) add preservatives to keep my bread longer like store bought?
Any ideas about a "rest" period in bread kneading, what's that all about?
All other things being equal, do different yeasts make the bread taste
different?
Wow, what a handful,
thanks for any help,
Tim