Liquids for Bread Making
Milk-- is the best liquid to use because of its contribution to the food value as well as to the flavour and appearance of the loaf. It gives a creamy crumb and a rich golden-brown crust. The loaf retains its moisture better than when no milk is used.
Water-- is cheap but has no food value. It is used in making the crusty types of bread such as French and Italian breads.
Potato Water-- hastens the action of the yeast and produces a characteristic crust excellent in flavour. It yields a loaf which retains its moisture and does not get stale as quickly as when water alone is used
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