Tuesday, May 27, 2008

The Good, the Bad, and the Ugly

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I've been making our bread for almost a year and half now (yes, from scratch). Our family loves it, but lately it's been in a funk of sorts. I ran out of dough enhancer (fyi: Kitchen Resource Dough Enhancer is the BEST!!) and had to switch to a different type and it has definitely made a difference. The bread has been more crumbly. Texture is weird. I thought that I had lost my "touch" if you will and was starting to get a little frustrated with it all.
So today I did an experiment of sorts. Trying to figure out if I could make it work well without the enhancer. More kneading? Less kneading? I think I've figured out something in the interim, but some of the loaves were just to funny not to take pictures of and post. It still isn't right, but I my dad just got me a bag of different enhancer to try, so we'll see if that works any better. But...

This is what way too much kneading can do to a loaf of bread.
The UGLY.


Still too much kneading.
The BAD.


Much better!
The GOOD.


4 comments:

  1. Those are great pictures!
    (Oh, and hi, I'm Anna, I've been reading for a bit now, but I think this is my first comment.)

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  2. yeah, well, my family would be impressed with the bad and ugly! trust me.

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  3. Hey, nice bread. It all eats the same. But really, Jo, get yourself a Zo, and forgettaboutit!
    (my kids even make it really well)
    Look ma! No additives! love you!

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  4. Hi there, I came here from the Apron Queen's blog, congrats on winning the contest :-)

    ReplyDelete

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