In a message dated 97-06-22 00:14:41 EDT, you write:
> From: "Jazzbel" <jazzbel@grouper.batelnet.bs>
> Subject: Height of Rising Loaves
> Date: Sun, 15 Jun 1997 10:04:11 -0400
>
> A friend insisted he did not need his bread machine book. He gave it to
me
> it was The Electric Bread.
> I have a four other bread machine books, but this is the only one that
> rates the loaves according to theri ability to rise. The rating ranges
> from 1 to 5. They also have a picture comparing a short
loaf(pumpernickel)
> and a tall loaf(saffron-white flour). they say, many times, there's
> nothing wrong with the loaves, and people complain that the loaf does not
> rise.
> I made a short loaf yesterday. It was from a butter milk recipe, and I
> substituted the buttermilk for yougurt w/ 1 teaspoon vinegar. The loaf is
> not crumbly, has a nice shape, no air bubbles, just not very high.
>
> I am here wondering whether it is this way, or whether I should change the
> flour. I have been using Canadian Robin Hood(all purpose). However,
> previously, this flour performed better than many strong or bread flours,
> so perhaps I should just enjoy my short loaf. Any suggestions?
Perhaps it was the substitution that was the culprit. I would think that
the yogurt would be acidic enough to equal the buttermilk's. The addition of
vinegar would make the dough a little too acidic to be a hospitable
environment for the yeast.
I would try the yogurt as an equal substitution for the buttermilk.
MHarris269@aol.com