I was looking for some general information on baking bread using a sponge or preferment and I found a old public domain book series on "Cookery".
Here are the sections on yeast bread making. From The Project Gutenberg eBook of LIBRARY OF COOKERY, VOLUME ONE.:
Sponge and straight dough basics:
http://www.gutenberg.org/files/9935/9935-h/9935-h.htm#BREAD-MAKING_PROCESSES
Generally, make a sponge with all the ingredients holding back half the flour. Let rise till doubled. Then kneed in remaining flour and let rise again. Then shape, let rise and bake.
Some basic recipes:
http://www.gutenberg.org/files/9935/9935-h/9935-h.htm#BREAD_RECIPES
These recipes use yeast cakes.
From Red Star, 1 yeast cake = 1.5 yeast packets. 1 yeast packet = 2.25 teaspoons. 1 yeast cake would be 3.375 teaspoons or 1 tablespoon + 3/8 teaspoon. I'd use from 1 tablespoon as a rough equivalent.
http://www.redstaryeast.com/lessons-yeast-baking/yeast-conversion-table
For all of the books in the series in formats for e-readers and browsers see this post.
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