How to make bread improver by yourself at home?!
How to make bread improver by yourself at home?
As asking. THX
Answers:
See my links below. Great info, but take it all with a grain of salt (wink wink nudge nudge). Just remember, anything other than water, flour, and yeast is an "improver" -- yes, even salt, which is 1) a flavor enhancer, 2) yeast retarder, and 3) gluten strengthener. Fats and sugars tenderize and brown, egg whites can strengthen, while yolks can tenderize and slow staling. Most flours are milled with acsorbic acid and/or non-diastatic malt, so not much point in searching for those. Lecithin goes bad easily, and can often be spoiled before even sold, so be watchful (the effect of egg yolk is primarily from the lecithin, and so I forgo refined lecithin altogether). Most of the others are kind of pointless, as their effects are small compared to the "artificial" additives and preservatives available to commercial bakeries.
My opinion: learn to master basic bread first (flour, water, yeast, salt), then you can start adding "enhancers" and "improvers" so you can really gauge what they do for you. My primary dough "improvers" (after salt) are eggs, other grains, and fats (especially butter, though I must admit to liking real lard and butter flavored "shortening," too). I really see no need for keeping a witches' brew of hard-to-find ingredients.
But that is just my 2￠ opinion.
Source(s):
http://www.breadmachinedigest.com/recipe...
http://www.breadmachinedigest.com/librar...
http://groups.yahoo.com/group/bread-mach...
Maybe this will help you...
Amish Friendship Bread Starter
Don't use metal utensils or bowls for best results
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Or maybe you just want to add gluten..They sell it in the health food store and many grocery stores..
Okay, are you asking about hopw to make a proofer??? A proofer is a warm moist place for your bread dough to do a final rise. you want to make a mini greenhouse of sorts.
You can make a dough off your choice, and place that in its bowl in a pan that has warm water in it. (water to come an inch or two up the side of the bowl) them cover this with plactic wrap or a towel.
You could also oil the top of you dough, cover it loosely with plastic wrap and then place it in the sun.