In this case, you need to add 1 or 2 tablespoons of water to your recipe.
FAQ Category: BAKING INFORMATION
In this case, you need to reduce the water in your recipe by 1 or 2 tablespoons.
When making bread by hand you can use either a traditional or an instant yeast. If using an instant yeast you can skip the presoak step and save time. Be sure to include the extra 1/2 cup of warm water that gets used in the presoak into your recipe.
When using a bread machine you must measure your ingredients accurately. The most common problem is measuring the water portion accurately in a wet measure, measuring cup. To be more consistent use more accurate dry measure cups. An error of a few tablespoons can have negative affect on your bread.
Yes, when a recipe calls for lemon juice you can use fresh or bottled.
Bread machine yeast or also known as instant yeast is designed to be added dry to your recipe. It starts to work as soon as your ingredients get blended into a dough. A traditional yeast requires a presoak in additional water and sugar. The extra time and additions are not accounted for in bread machine...
Lemon juice is a natural dough enhancer, creating more elasticity to the dough which in return makes it easier for the bread to stretch and rise. If baking with ROGERS No Additive ALL Purpose flours, using lemon juice is helpful. If using ROGERS Bread Flours it is not necessary as bread flour contains ascorbic acid.
White flour is added in whole wheat bread recipes to increase the gluten in your dough and produce a lighter loaf. A 100% whole wheat loaf would be heavy and dense. If using ROGERS Whole Wheat Bread flour, no white flour is required as bread flour is higher in gluten.
If you are in need of support from our Commercial Technical baker, please feel free to reach out to him. He cannot, unfortunately, respond to consumer questions. Detlef Werner, Technical Sales ManagernEmail: firstname.lastname@example.org Mobile: 1-250-306-2316
No, wheat bran and oat bran are very different types of bran and are not interchangeable.