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Bread rising problems: Difference between revisions
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Don't waste the loaf. Even loaves that don't rise make perfectly good breadcrumbs. Cut the loaf into chunks, drop them into a [[food processor]] fitted with a metal blade and bland them into [[breadcrumbs]]. If the [[breadcrumbs]] are still a little moist, to dry them, spread them out on an oven tray and pop them into an oven for 15 minutes [150° C 300° F / Gas Mk 2 Slow/Low]. Stir them up halfway through. | Don't waste the loaf. Even loaves that don't rise make perfectly good breadcrumbs. Cut the loaf into chunks, drop them into a [[food processor]] fitted with a metal blade and bland them into [[breadcrumbs]]. If the [[breadcrumbs]] are still a little moist, to dry them, spread them out on an oven tray and pop them into an oven for 15 minutes [150° C 300° F / Gas Mk 2 Slow/Low]. Stir them up halfway through. | ||
I've found that with all [[Brown flour|brown]] or [[wholemeal flour]] bread recipes, half a [[vitamin C]] tablet (ascorbic acid) crushed between two tablespoons (about 100 mg) and added to the flour, seems to prevent a heavy, poorly risen loaf. It has an effect on [http://en.wikipedia.org/wiki/Glutathione Glutathione (WIkipedia)] which has an affect on the the elasticity of the dough. | I've found that with all [[Brown flour|brown]] or [[wholemeal flour]] bread recipes, half a [[vitamin C]] tablet (ascorbic acid) crushed between two tablespoons (about 100 mg) and added to the flour, seems to prevent a heavy, poorly risen loaf. It has an effect on [http://en.wikipedia.org/wiki/Glutathione Glutathione (WIkipedia)] which has an affect on the the elasticity of the dough. | ||
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