The following picture shows baking results for two loaves of bread. The preparation procedure was identical, and the ingredients were almost identical.
The ingredient difference between the left and right-hand loaves amounted to a couple of tablespoons more water, 1/4 tsp. more yeast, and 1/4 tsp. less salt. Flour and yeast were both from the same batch.
So you can see why people who prefer to just throw everything in a pot and let it boil would be turned off by baking.
2 comments:
Not sure what you ingrediant changes amount to in percentage, but I would speculate that perhaps the original salinity was too high and interfered with grwoth of the yeast.
Alternatively, maybe just a bit more water would have worked fine or maybe the batch of yeast was different.
There may have also been a differen in ambient temperature while the loaves rose.
Those are both bread machine loaves, so a lot of the environmental stuff is pretty well controlled! It is often easier to get a better rise in the summer when the house is so much warmer, but these were made within a few hours of each other.
The yeast was from the same jar.
But, I think you are right about both the salinity and the water. Because the larger loaf was made with slightly less salt, slightly more water, and a bit more yeast.
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