Those of us who make our own bread—and that’s going to be all of us sometime in the future—face not only the challenge of making a nice, light loaf, but also just as a great a challenge in preventing that loaf from molding before we finish eating it. According to the Taste of Home Test Kitchen, most homemade bread will start to mold or stale within 3-5 days.[1] Yipes! I think I’d go crazy if I had to make bread more than once a week. I don’t think I’ve ever had bread start to mold in five days or less, but that’s because I use some preservatives. Actually, most people use at least one or two when making their loaves without even realizing it. Let’s take a look at some of the natural preservatives that will help your loaves last longer.
Dough enhancer or conditioner. These are generally touted for improving the rise and texture of homemade bread. Making the bread last longer is a side benefit.[2] Of course, there are numerous commercial dough enhancer products on the market, but you can make your own so easily and economically. Links are provided below for a couple of different dough enhancer recipes that have appeared on the blog.
Individual Ingredients
Add an acid to your recipe. You’ve got several options:
- Ascorbic acid, also known as vitamin C, promotes the growth of yeast in the dough, making the bread texture finer and fluffier. You can crush a vitamin C tablet or use Fruit Fresh. (You might find it in the canning aisle—never know with current supply chain issues.) Add 1/8 teaspoon per loaf of bread.[3] [4]
- Buttermilk is quite acidic. To use buttermilk, replace ½ cup of the liquid in the recipe with buttermilk.[5]
- Citric acid is a popular choice for sour dough breads—better for sour doughs, but again, it all depends on the amount you are adding[6]. Ascorbic acid and citric acid are both found in citrus fruits, but they are not the same and they are definitely not interchangeable.[7]
- Lemon juice or vinegar will also work. Add 1 tablespoon for every 4-5 cups of water.
- Whey that you have drained from making yogurt or cheese is an excellent choice for acidifying bread. Simply substitute it measure for measure for the water. [8]
- Use honey instead of sugar as the sweetening agent.
- Use whole grains like whole wheat and oats instead of white flour.
- Ginger, powdered, add ¼ teaspoon per loaf. Don’t worry, you this small amount won’t affect the flavor of the bread.[9]
- Lecithin, made from soy or egg yolks, add 1 tablespoon per cup of flour.[10]
- Whey, dry powder, add 1 teaspoon per cup of flour.[11]
- Longer rise. Try using less yeast, about ¼ of what the recipe calls for, and allowing for a much longer first rise period.
- Sourdough. You can also use a sourdough starter instead of commercial yeast.
- Thorough baking. Finally, make sure the loaves are completely baked before removing them from the oven. Underbaked bread has excess moisture in it and is an ideal medium for growing mold. Use an instant-read thermometer to gauge when your bread is baked. Most loaves are fully baked when the internal temperature reaches 190°F. Breads with a lot of butter, eggs, or milk may need to reach 200°F before they are done. Keep in mind that it is far better to overbake bread than to underbake it. If in doubt, leave it in the oven an additional five minutes.
I regularly use my own dough enhancer in my homemade whole wheat sandwich bread, so I’ve got several of the natural additives there, plus I use whole wheat, oats, and honey. My bread will generally last about seven days—a little longer in winter, a little less in summer.
Links to related posts:
More Dough Enhancers for Lighter, Softer Bread
[1]https://www.tasteofhome.com/article/how-to-store-bread-so-it-stays-fresh/
[2] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[3] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[4] https://blog.thenibble.com/2011/10/14/food-101-the-difference-between-ascorbic-acid-citric-acid/
[5] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[6] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[7] https://blog.thenibble.com/2011/10/14/food-101-the-difference-between-ascorbic-acid-citric-acid/
[8] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[9] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[10] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
[11] http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
No comments:
Post a Comment