Calling all breadmaker pro's!

squeaky

That's odd 'cos all of the recipes in my Hinari book which most certainly has a good UK presence have 2 tablespoons of sugar per recipe. This for 1.5lb loaves.

In the book it says the sugar is there to feed the yeast so... if the yeast is utilising it all properly the bread shouldn't taste sweet at all.

Granted I have a sweet tooth, though much less so in recent years, but I can't detect "sweetness" in any of the loaves I make. That's not to say that someone else might find them sweet, but I definitely don't. Guess it's all down to personal taste.

frugalfairy_3

MATH wrote:

Who has the oldest breadmaker? Bread machines I mean. Please don't nominate wives, husbands, co-habiters:p Mine is a five year old Mellerware.

ha! I think mine must be at least 15 years old! OH bought it for me too long ago for me to remember, but the kiddies were very small and they're now 21 and 19.....

paul_h

squeaky wrote:

That's odd 'cos all of the recipes in my Hinari book which most certainly has a good UK presence have 2 tablespoons of sugar per recipe. This for 1.5lb loaves.

In the book it says the sugar is there to feed the yeast so... if the yeast is utilising it all properly the bread shouldn't taste sweet at all.

You don't need much sugar at all, it's only put in to get the yeast started initially - the yeast then gets to work converting the complex carbohydrates in the bread flour into simple sugars that it feeds on. This is the process of fermentation.

You can make a loaf with no sugar at all, but it takes ages to get going - once it starts proving, it goes as normal.

Savvy_Sue

Curry_Queen wrote:

Will get a round tuit one day I s'pose

Hey, I got one of those, coaster sized, in the Hawkin shop the other day! Gave it to my son, who is off to Uni on Saturday with a lot of its to get round tu!

squeaky

paul_h wrote:

You don't need much sugar at all, it's only put in to get the yeast started initially - the yeast then gets to work converting the complex carbohydrates in the bread flour into simple sugars that it feeds on. This is the process of fermentation.

You can make a loaf with no sugar at all, but it takes ages to get going - once it starts proving, it goes as normal.

Then I must have a serious problem with a sweet tooth 'cos, honest guv, my bread doeasn't taste sweet to me.

Ho hum

paul_h

squeaky wrote:

Then I must have a serious problem with a sweet tooth 'cos, honest guv, my bread doeasn't taste sweet to me.

Ho hum

At the end of the day, it's all down to taste - and a good part of the sugar you put in is used up by the yeast anyway...

foreverskint

Just a little hint, if you are using Lidl breadfour do not add any Vit C as it already has this added. Check on the ingredients. Ascorbic acid = Vitamin C.
I have to reduce the Quantity of yeast when I use LIdls flour As it hits the top of the BM.:eek:

squeaky

paul_h wrote:

At the end of the day, it's all down to taste - and a good part of the sugar you put in is used up by the yeast anyway...

Well blow me I thought I'd said that already

Anyway - I like my bread and that's what counts. Luckily, everybody else I've given loaves to like them too

MATH

Why do bread maker mauals make such a big hoo-haa about measuring the ingredients accurately Some of us a using enough sugar to rot the teeth off a donkey and others and barely tossing in a few grains yet we are all tucking into wonderful, light, scrummy bread. Since I realized my bread book recipe is widely different to my manual recipe I've become a bit gung-ho chucking in the ingredients. Sometimes just to prove what a bohemian, unpredictable rebel I can be I throw off the recipe shackles and put the ingredients in in the wrong order:eek: It makes no difference as far as I can see.

paul_h

squeaky wrote:

Well blow me I thought I'd said that already

So you did squeaky, I missed that post! :doh: