Bread Failure

Avatar for CMEvelyn
iVillage Member
Registered: 05-29-2012
Bread Failure
15
Wed, 02-06-2013 - 4:24pm

So, I tried to make bread. It didn't seem to rise a whole lot, and it was inedible. It looked nice but the crust was so hard I could barely cut through it and the bread was way too heavy and dense. What causes that?

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iVillage Member
Registered: 12-16-2004
Wed, 02-13-2013 - 4:33pm

Salt doesnt kill, unless you have a lot of salt, it just stunts its growth. Sourdoughs are more sensative to salt then commercial yeast  who  dont mind a little salt, it keeps it in check and gives  a even rise.  Salt also makes the bread less crumbly and it stay fresh longer. 

This is according to a  breadbook I have.

I make all the bread at home,  this week we have had  a carrot loaf and a rye and apple loaf , next laof after this will either be pumpkin or  potato.

Community Leader
Registered: 10-01-2002
Tue, 02-19-2013 - 10:52am
I myself add the salt with the starter flour mixture... * I thought it was the hot water that killed the yeast more so than the salt...
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iVillage Member
Registered: 12-16-2004
Tue, 02-26-2013 - 6:50am

You are right, the water  shouldnt be more then hand hot, any hotter and the yeast bloom to early and the bread goes flatt.

Community Leader
Registered: 01-25-2000
Thu, 02-28-2013 - 10:20pm

oooh, pumpkin.....Yummy.did you make it yet mysstrygg?

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iVillage Member
Registered: 12-16-2004
Sun, 03-03-2013 - 6:14am

Yes I did and it was lovely, bright orange but lovely.

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