Bread-Bakers v098.n007.18

Here are some answers to recently asked questions:

1 FLOUR.  All purpose flour is what we in Australia call plain flour. 
It's used for cake making etc with the addition of baking powder etc. 
For bread making you should really use bread flour (higher gluten
content) and if this is not available add gluten to plain flour,
otherwise the bread will be very soft.  You should be able to get bread
flour at Safeways, Woolworths, Coles or any other large supermarket.  If
not try health food shops or contact Goodman Fielder (they have flour
under Defiance Mills brand) and ask about your nearest supplier.

2 PROOFING BREAD IN WATER.  Jazzbel wanted to know how to do this.
There is no need to put the whole loaf into water, this could get
messy.  Just put a golf ball size piece of dough into a jug of ROOM
temperature water and place it next to the proofing bread. As the yeast
generates gases the dough rises in the water.  When the dough rises to
the surface the bread should be ready for the oven.

3 MOULD ON SOURDOUGH STARTER.  Nancy Silverton's Breads from the La Brea
Bakery says that when mould appears on a young stater to remove it and
add more flour and water (ie. feed it again).  "If it's removed fairly
promptly, the mould won't hurt the culture, but it may be a sign that
the yeasts and bacteria are out of balance.  If everything goes well,
the unpleasant smell of a young culture will eventually be replaced by
the yeasty aroma you might have noticed" earlier.  Has it been humid
where you are?  This may be causing part of the problem.


I hope this has been some help

Rita
Australia