What are you baking now?

[farmerChef]

Yeast feeds off sugar, there is a type of yeast better suited for high sugar recpes, like sweet dough, so the yeast doesnt go overboard and ferment too fast. I dont think its too noticable in smalll scale home type baking, but some of my school books said to use a the different yeast for sweet dough, of course, those formulas where for 20-50+ lbs batches of dough.

ETA:
Its called osmotolerate yeast. (Def in book) strain of yeast that is tolerant of high osmotic pressure conditons, a situation that arises in dough that has a high sugar or acidity content. The yeast is forced to compete with the sugar for moisture, increasing the pressure on the yeast cell wall.

 

[ronott1]

Yeast feeds off sugar, there is a type of yeast better suited for high sugar recpes, like sweet dough, so the yeast doesnt go overboard and ferment too fast. I dont think its too noticable in smalll scale home type baking, but some of my school books said to use a the different yeast for sweet dough, of course, those formulas where for 20-50+ lbs batches of dough.

ETA:
Its called osmotolerate yeast. (Def in book) strain of yeast that is tolerant of high osmotic pressure conditons, a situation that arises in dough that has a high sugar or acidity content. The yeast is forced to compete with the sugar for moisture, increasing the pressure on the yeast cell wall.

Thank you so much

I will check into this new SAF Gold I am getting to see if it has that type of yeast in it.

I have been baking since I was 12 and am now 52 and it still amazes me how much there is to learn. Kind of like chickens.

Ron

 

[artmamasays]

Zucchini Peach Bread is the new favorite at our house. I make it with a bit of oatmeal, which gives it a unique and hearty texture. The recipe (and a pic) is here if anyone wants to give it a try: http://artmamasays.blogspot.com/2012/08/zucchini-peach-bread.html

 

[ronott1]

Zucchini Peach Bread is the new favorite at our house. I make it with a bit of oatmeal, which gives it a unique and hearty texture. The recipe (and a pic) is here if anyone wants to give it a try: http://artmamasays.blogspot.com/2012/08/zucchini-peach-bread.html

Thank you for the recipe!

My oldest daughter is working at a Farmers Market in San Francisco and keeps coming home with free goodies from there. Sunday it was peaches that are already going bad. Time to make Peach Mush!

Ron

 

[Happy Chooks]

Zucchini Peach Bread is the new favorite at our house. I make it with a bit of oatmeal, which gives it a unique and hearty texture. The recipe (and a pic) is here if anyone wants to give it a try: http://artmamasays.blogspot.com/2012/08/zucchini-peach-bread.html

I have both peaches and zucchini right now - I'm all over this. I have a wonderful zucchini bread recipe that we love, but it has soooooo much oil in it. This looks like a healthier alternative.

 

[donrae]

I have both peaches and zucchini right now - I'm all over this. I have a wonderful zucchini bread recipe that we love, but it has soooooo much oil in it. This looks like a healthier alternative.

You can replace most of that oil with applesauce and the bread comes out great.

 

[Happy Chooks]

Quote:
I haven't tried replacing the oil yet - I should try it and see.

 

[ronott1]

Quote:
I haven't tried replacing the oil yet - I should try it and see.

Did you see the Julia Childs remix? She says: you have to have fat in your diet or you can't process your vitamins.

A mathematician for the National Institute for health analyzed American's weight gain over the last 50 year, and it is the direct result of decreasing our calories from fat and replacing them with carbs.

Ron

 

[donrae]

Did you see the Julia Childs remix? She says: you have to have fat in your diet or you can't process your vitamins.

A mathematician for the National Institute for health analyzed American's weight gain over the last 50 year, and it is the direct result of decreasing our calories from fat and replacing them with carbs.

Ron

And I'm really a low carber and totally agree with you. But then you get deeper.......is the liquid vegetable/corn oil we usually use for recipes really anything but poison? The best thing to do is ditch the flour, sugar, oil. Eat the peach and cook the zucchini in butter.

But that's far off this topic, so I just went with the more conventional advice. And the applesauce is all good.

 

[ronott1]

Quote:
Yes, applesauce is a great substitute for oil in a recipe!

I use coconut, canola and peanut oil along with butter for cooking and baking.

I wonder what the zucchini Peach bread would taste like made with Coconut oil....Time to get baking!

Ron