tag:blogger.com,1999:blog-3272761941682835961.post7971540208278635862..comments2024-03-11T13:53:20.564-07:00Comments on Frieda Loves Bread: 12 Tips for Great BreadsFrieda Loves Breadhttp://www.blogger.com/profile/00265482581165683185noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3272761941682835961.post-84882911387586877592012-10-24T13:50:49.988-07:002012-10-24T13:50:49.988-07:00Alison, if you click on the green highlighted word...Alison, if you click on the green highlighted word "sponge" in the text above, it will give you an explanation. The French call it "autolyse." All it means is to mix 1/2 your total flour and all of your wet ingredients and allow it to sit for anywhere from 10 minutes to 45 (longer periods for wheat breads). This will allow your flour to act like a "sponge," soaking all the wet ingredients and prevent you from adding too much flour in the end. I also like to add my yeast at this time to give it a kick start in rising my bread.Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-14159980500730376472012-10-24T10:06:05.569-07:002012-10-24T10:06:05.569-07:00What is the "Sponge" stage you mentioned...What is the "Sponge" stage you mentioned? I haven't heard that term before.Allisonhttps://www.blogger.com/profile/09458341169251653916noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-21004002783399648832012-02-17T15:55:40.016-07:002012-02-17T15:55:40.016-07:00You can purchase vital wheat gluten in the grocery...You can purchase vital wheat gluten in the grocery store, usually in the baking goods aisle. Bob's Red Mill has it labeled as "Gluten Flour." You can also find it at specialty stores (Bosch Kitchen Centers, Whole Foods), and yes, all purpose flour has gluten, but this adds more structure, strength and your bread lasts longer. If you put TOO much gluten in your breads, it will be dense and chewy ~ ie: bagels and pizza dough. Think of the gel that is put into a helium balloon to give it strength and last longer ~ that is what VWG will do to your breads. Not a necessary ingredient to have, but a helpful one!<br /><br />Happy Baking!Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-25870266921317249962012-02-17T15:46:41.604-07:002012-02-17T15:46:41.604-07:00Where do you get the gluten from? I always thought...Where do you get the gluten from? I always thought white flour had it in it.<br /><br />Page is bookmarked, thanks for the tips, will be checking it out more. Thank you<br />PennyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-52402074527755503502011-04-19T08:21:51.266-07:002011-04-19T08:21:51.266-07:00Very nice tips. I came from tastykitchen. I have t...Very nice tips. I came from tastykitchen. I have tons of bread recipes on my blog too. Good to see that there are so many with the same passion as I am.Champahttps://www.blogger.com/profile/14389840348787422502noreply@blogger.com