I'm currrently experimenting with various things in terms of breadmaking. I got a breadmaker machine from LIDL a couple of weeks ago and have been making loaves since then, did a couple of bread mixes taht I bought from LIDl to progressive degrees of success as ingredients were more accurately measured. Have now progressed to trying to make loaves to a basic recipe adapted from one taht came with the breadmaker. So I successfully made one loaf substituting apple&mango juice not from concentrate for the water and molasses for sugar and using malthouse flour. Came out pretty well, didn't seem to have a great deal of flavour the night it was made but did the day after and is pretty tasty today. Not sure how long a loaf will last sans preseratives. Then yesterday i tried something else. I shredded several vegetables garlic, ginger, a bit of chili pepper, red pepper, carrots, aubergine, courgette, cabbage, a bit of butternut squash basically what I make a stir fry out of. Bunged into this veg shredder I bought last year, came out as about a bowlful when shredded. Then put that in with some mixed liquids which came to about 200 ml, a spoonful of molasses and 25 g of yeast. Worked just about but bread is a bit denser like a ginger cake or a fruit/nut loaf so wondering if that is the inevitable result.Bread is interesting, edible but I'm not 100% sure how recognisable the flavour is and there is an after-flavour presumably from the ginger/garlic/chilli.So it worked to some extent but may need some honing. Not sure if it might have been better if I remembered to add salt. Or if soy sauce would make a possible substitute which was another idea.
Was told last night that salt is there to feed yeast or at least to some extent and I know I need to look further into reactions like that. Salt and sugar both there at least partially to feed yeast. Sugar helps make the crust the way it works out. Not sure if any of that would be done by other ingredients if you're adding fruit or veg or whatever. Need to read further and not really sure where to look.
― Stevolende, Monday, 11 November 2013 14:36 (six years ago) link
ooh - interesting. I thought salt retarded yeast, but maybe I misread that somewhere...
― Vic Arpeggio, Private Investigator (stevie), Monday, 11 November 2013 15:08 (six years ago) link
I'm making Jim Lahey's duper famous no-knead recipe right now; it took about 5 minutes to stir and now it's sitting on the counter for 12 or 18 more hours. I'll resume it in the morning
― queen bey backers (Stevie D(eux)), Saturday, 28 December 2013 00:58 (six years ago) link
I can't remember where in orbit was talking about yeast not working. Reading this book about fermentation - residual chlorine in treated water can kill it, so maybe that's what's going on? Leave tap water sitting out for a day or two, stirring occasionally or pouring from container to container to aerated.
― Jaq, Sunday, 11 January 2015 16:43 (five years ago) link