Post a random thought

[Mogley]

Originally Posted by BonnyW

Not really, sorry...I wasn't clear
Yeasties have the ability to digest complex and simple carbs just like we can . They have enzymes that help break down the simple sugars to CO2 and alcohol-EtOH and enzymes that can break down the starch into simpler sugars. In the fermentation phase (making CO2 and EtOH) the yeast can only use simple sugars (glucose, fructose, sucrose).

In the last paragraph I was talking about gluten formation, which is a protein that is make from water, stirring (manipulation) glutenin (a protein in wheat flour) and gliadin (another protein in flour). It stretches when the yeast makes the CO2, much like a balloon expands when we blow into it. Baking the protein firms it (coagulates it) and that is why it stays risen in place. If the proteins are not long and stretchy, the bread doesn't rise very well...much like that other analogy with the balloon that sometimes you have to pull on the balloon (stretch it first) so that you can blow more air into it.

Ok???
But won't the yeast also bloom quicker in a more refined flour ( less bran) easier to get to the sugar?

[Rissask]

I threw the rye one straight in the garbage ...I called my aunt and she says in this 'no knead' recipe using quick rise yeast, you must use a mix of 50/50 rye flour to white, or it won't turn out.

Luckily I still have the white one, it is baking now, mmmmm nothing smells as good as fresh baked bread!

House is clean, we took down all the xmas decorations and the tree, laundry is all done, we just went for a walk and it's warm and sunny outside.....and it's a short work week....life is good.

[Rissask]

Originally Posted by Mogley

Ok???
But won't the yeast also bloom quicker in a more refined flour ( less bran) easier to get to the sugar?

there is no sugar in this recipe (eureka! that might be the problem )- or do you mean natural sugars?

[Rissask]

BTW if anyone is interested here is the recipe:

No Knead Bread Baking Method


My mom gave me an old vintage Le Creuset dutch oven recently and that is what it is baking in.

[Mogley]

Originally Posted by Rissask

there is no sugar in this recipe (eureka! that might be the problem )- or do you mean natural sugars?

Yeah the natural stuff?? or refined carbs??

One for the guys.....or girls if u can??

Next time you are at a public urinal, pull your pants all the way down to your knees like you use to when you were little (kid)

Its lots of fun

[Rissask]

Originally Posted by Mogley

Yeah the natural stuff?? or refined carbs??

One for the guys.....or girls if u can??

Next time you are at a public urinal, pull your pants all the way down to your knees like you use to when you were little (kid)

Its lots of fun

Ya lost me. I don't care how it works really, so long as it comes out as bread in the end. (read recipe above) And the white loaf turned out great! Don is scarfing some down right now, smothered in butter. Lucky naturally skinny lil bastard.


Hmm, think I will skip lowering the pants that far. No one would be able to see anyway.

That does remind me of when I was looking after my friend's son one time, he was 3 or 4 and I took him to a restaurant and when I took him to go pee he proceeded to strip buck naked....I was like, WTF?? Kids!?!


That kid just got his DL a couple weeks ago....how time flies!

[Mogley]

Originally Posted by Rissask

Ya lost me. I don't care how it works really, so long as it comes out as bread in the end. (read recipe above) And the white loaf turned out great! Don is scarfing some down right now, smothered in butter. Lucky naturally skinny lil bastard.


!

WTF do you mean "you don't care"!!!

We have been making all kinds of crap up just to make you happy!!


Some people!!

.....and yeah, just like a kid

[Babaloo]

Originally Posted by Rissask

I threw the rye one straight in the garbage ...I called my aunt and she says in this 'no knead' recipe using quick rise yeast, you must use a mix of 50/50 rye flour to white, or it won't turn out.

You used only rye flour??
I assume it would make a good door stop, right?

[TAPPY]

Originally Posted by Rissask

BTW if anyone is interested here is the recipe:

No Knead Bread Baking Method


My mom gave me an old vintage Le Creuset dutch oven recently and that is what it is baking in.

I make that recipe all the time...I love it.
I also sprinkle it with wheat bran or toasted sesame seeds,

And score on the Le Creueset ! I would love one !

[TJordan]

This healthy eating is pretty freaking hard...but man do I feel a lot better lately

[BonnyW]

Originally Posted by Mogley

Ok???
But won't the yeast also bloom quicker in a more refined flour ( less bran) easier to get to the sugar?

Only if the refined flour has more sugar in it

[BonnyW]

Originally Posted by Babaloo

You used only rye flour??
I assume it would make a good door stop, right?

Yep it does....I learned this the hard way...the most you can add of rye flour for rye bread is 70% rye flour, 30% wheat flour.

[Skiptown]

Ok, my appliances are giving me fits.
First around a month ago my microwave went boom and smoke started coming out--- new microwave.
Then about a week later our second fridge started not cooling, it was very old--- new used garage fridge.
Two days later, half the toaster quit working--- new toaster.
Yesterday our washer tranny went out--- just finished installing a new washer.
Enough already!!!

[melliedee]

[Rissask]

Originally Posted by Mogley

WTF do you mean "you don't care"!!!

We have been making all kinds of crap up just to make you happy!!


Some people!!

.....and yeah, just like a kid

Well, sorrrr...ee!

Originally Posted by Babaloo

You used only rye flour??
I assume it would make a good door stop, right?

Yup, hard as a rock. It went in the garbage! I will try again next weekend with 50/50 mix.

Originally Posted by TAPPY

I make that recipe all the time...I love it.
I also sprinkle it with wheat bran or toasted sesame seeds,

And score on the Le Creueset ! I would love one !

My aunt does the bran and sesame seeds too. I think I might try one with onions and garlic as well.

I know, score, right!? It's about 30 years old. Yellow. I love it. I think I will get a lot of use out of it. It has pork chops in it for dinner right now.