Search results
33 results found.
The importance of dough strength
There is a lot of talk about dough strength and how important it is.
And make no mistake.
It is important.
Without enough strength, your dough will flatten out and lose all shape.
Most of us have experienced that, and it certainly is frustrating.
So we want to build up as much strength as possible, don’t we?
Well, not really.
You can get too much dough strength, and that will create problems.
I will explain that, but first, we have to sort one thing out.
SOURDOUGH POTATO BREAD
There is something special about potatoes here in Sweden. Or was, perhaps you should say because the younger generation does not see the potato as irreplaceable in most meals. Not unless it has been deep fried, of course.
But for many older Swedes, a dinner without potatoes is almost unthinkable.
But if we go back to the 18th century, it was a little different. Olof Rudbeck had admittedly brought home and planted some potatoes as early as 1658, but then only as an ornamental plant.
Sourdough Bagels
Bagels are special.
I mean, the fact that they are boiled before baking separates them from most other bread.
It’s said that they originated in the area around Krakow in Poland during the 17th century.
I’ve read somewhere that bagels are originally sourdough bread.
It doesn’t surprise me.
There was hardly any baker’s yeast in the 17th century.
So we are going back to the roots here.