Post by drystyx on Sept 22, 2020 21:51:53 GMT
There just aren't enough people on other forums, and I don't need an "expert" who will speak in technical terms. I need laymen who speak in laymen terms, cause I'm laying down when I read the responses.
Any way, just got my bread maker home and began the first recipe. I used Sonoma Williams recipe for basic wheat bread. It called for no eggs, no baking powder, no baking soda, no olive oil, so I didn't use any of those.
I don't get common all purpose flour, so I substituted for it with mostly white rice flour, a teaspoon of tapioca flour, a teaspoon of sunflower lechitin, and a teaspoon of dry milk powder. I had read that those last two help to make fluffier bread, and I want fluffy bread. I also used fast rising yeast for the same reason. I had used a friend's bread maker before, and the bread always came out "dense", instead of fluffy. That's good for some things, but I prefer bread to be soft.
So, anyone have any tips? I'd like to make cinnamon bread, too. And other breads.
Any way, just got my bread maker home and began the first recipe. I used Sonoma Williams recipe for basic wheat bread. It called for no eggs, no baking powder, no baking soda, no olive oil, so I didn't use any of those.
I don't get common all purpose flour, so I substituted for it with mostly white rice flour, a teaspoon of tapioca flour, a teaspoon of sunflower lechitin, and a teaspoon of dry milk powder. I had read that those last two help to make fluffier bread, and I want fluffy bread. I also used fast rising yeast for the same reason. I had used a friend's bread maker before, and the bread always came out "dense", instead of fluffy. That's good for some things, but I prefer bread to be soft.
So, anyone have any tips? I'd like to make cinnamon bread, too. And other breads.
