[Sca-cooks] question about breads

[rbbtslyr]

When I bake regular bread I use either honey or Molassas, in it and I increase the amount over regular sugar about 25 to 30% and I get a good rise, even enough to use a bread machine, if I take and set the pan covered and let it rest over night I can get by without sugar but the crumb isn't as fine, if I chill it and give it a bit longer to work say about 12 hrs I get the crumb without sugar by using half the flour, all the water, yeast and oil. Your mileage my vary, but it does work  To me bread, beer, wine and mead seem to be half science and half art as you are dealing with a chemical formula and living critters work, so seldom does what work perfect in my setup move without a bit of tuning for perfection, by my standards ie Light crust and a perfectly dry loaf.  Then again humid SC is not a perfect spot to keep your flour unaffected by the humidity.

Kirk
 
Meddle not in the Affairs of Dragons, for thou art Crunchy and Taste Good with Catsup or BBQ Sauce

Liberty Hill, SC Elevation 571 ft  

Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94 
  ----- Original Message ----- 
  From: Carol Eskesen Smith 
  To: Cooks within the SCA 
  Sent: Saturday, June 04, 2005 9:28 PM
  Subject: Re: [Sca-cooks] question about breads


  When I make a mundane bread, I use both honey and sugar, 1 Tbsp each per standard loaf, to get the yeast started.  But I'm also not having it sit overnight to rise, just a couple of hours per rising at most (unless I have bad yeast, in which case the first rising will take longer).  Others could use either; I have, with good results.

  Regards,
  Brekke
    ----- Original Message ----- 
    From: Stefan li Rous<mailto:StefanliRous at austin.rr.com> 
    To: SCA-Cooks maillist SCA-Cooks<mailto:SCA-Cooks at ansteorra.org> 
    Sent: Saturday, June 04, 2005 12:41 AM
    Subject: Re: [Sca-cooks] question about breads


    Bear commented:
    > Period breads don't use sugar.

    I'm curious why you are so sure of this. I realize that sugar probably 
    wasn't cheap enough until at least the 16th century to be used this 
    way. There seem to awfully few recipes though to make this statement 
    from. Or do you have some other information that indicates this?

    In a regular, modern bread how much sugar is used? I assume this is a 
    small quantity used for something other than sweetening the bread. Is 
    this for the yeast? Or is this similar to what we discussed here 
    before, where just a touch of sugar doesn't really sweeten the taste of 
    item, but brings out other flavors?

    Does honey have this same effect?

    Stefan
    --------
    THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
        Mark S. Harris           Austin, Texas          
    StefanliRous at austin.rr.com<mailto:StefanliRous at austin.rr.com>
    **** See Stefan's Florilegium files at:  http://www.florilegium.org<http://www.florilegium.org/> ****

    _______________________________________________
    Sca-cooks mailing list
    Sca-cooks at ansteorra.org<mailto:Sca-cooks at ansteorra.org>
    http://www.ansteorra.org/mailman/listinfo/sca-cooks<http://www.ansteorra.org/mailman/listinfo/sca-cooks>
  _______________________________________________
  Sca-cooks mailing list
  Sca-cooks at ansteorra.org
  http://www.ansteorra.org/mailman/listinfo/sca-cooks


  -- 
  No virus found in this incoming message.
  Checked by AVG Anti-Virus.
  Version: 7.0.322 / Virus Database: 267.6.2 - Release Date: 6/4/2005
-------------- next part --------------
No virus found in this outgoing message.
Checked by AVG Anti-Virus.
Version: 7.0.322 / Virus Database: 267.6.2 - Release Date: 6/4/2005