Sentences with phrase «why bread dough»

Not exact matches

I suspect you can use it for the mixing / kneading / dough prep part (though you'll still need to proof the yeast outside the machine because it's active dry and not instant or bread machine yeast, which does not need pre-proofing, hm, yes, I believe this is why I never use bread machines: by the time you've done all that, you could have had two doughs made and kneaded!).

When gluten - free dough is beaten and pounded and over-kneaded, it actually falls, which would be why your bread didn't rise at all.

The first few times I baked homemade bread, I'd peek every so often at the dough under the kitchen towel, wondering why it still hadn't risen.

Halfway through the recipe, I realized why my gym - averse mother always had such chiseled arms: Kneading cooked wheat berries into 100 % whole - wheat bread dough is not for the weak of bicep.

It contains a mixture of proteins (more than 100) that gives dough made with gluten - containing grains its elastic texture, which is why it is so valuable in foods such as bread and pasta.

The dough seemed wetter than it should have been, which might be why mine looks more like soda bread than your beautiful boule.

-- Traditional ways of preparing those foods need to be observed and re-learned — there is great wisdom and knowledge there — soaking, sprouting, fermenting reduce phytic acid to a tolerable level and increase the phytase content (enzyme which «breaks down» phytic acid)-- that's why sour dough bread is health wise far superior to yeast leavened bread!