today's baking hint

[firehorse]

Brought to you by my elderly neighbor

Comments

[lachupacabra]

oh how awesome!
:D

[firehorse]

I've never tried, but I don't know why it wouldn't. I'd be worried about biting into a grated ginger piece though-it would clash with my peanut butter. :)

[heinous_bitca]

This may inspire me to try my own bread instead of bread machine bread (which is still yummy).

[v_airmed]

So cool. I'm glad I held off on my bread baking this week. I'm going to try this. I like mostly whole wheat bread with just enough white for rising so I don't get the height you do with all white. Thanks so much for sharing. How lucky you are to have a neighbor like this who can pass on tips!

[sapphorlando]

This is awesome advice, and I can't wait to try it. I did a tiny bit of research after reading this, and so far also found reports of garlic and ascorbic acid (Vitamin C). Adding about 1/4 teaspoon per loaf boosts yeast activity, which can be especially valuable in recipes with heavier flour or added salt (which retards yeast activity). These add-ins also have some preservative properties, helping to ward of moulding longer. If you double the ginger to a half teaspoon per loaf, it will still be difficult to taste in heavy bread recipes such as honey wheat, but is said to improve digestion. I might suggest, then, a pinch of ginger for white bread, a quarter to a half teaspoon for wheat, and a quarter to half teaspoon of garlic for Italian bread.

I really wish I had your neighbour!

[janewilliams20]

Yes, I usually use a crushed Vit C tablet in a heavy bread. Doesn't add any flavour. I'll think abour ginger and garlic next time, though!

[firehorse]

The ginger doesn't add flavor either, at least none that I've noticed. I'll have to remember the just plain Vit C though. Thanks!

[firehorse]

Interesting! The garlic would be good in the Italian, if it were enough to taste-you can't taste the ginger at all. I wonder if you could add it to pizza dough? Definitely something to keep in mind!