lisik60


Yeast-free bread


Hello. I am mastering the baking of yeast-free bread on soda and kefir (with pancriatitis, yeast is not allowed), but in the photo of the recipes it is spongy, straight airy, but in our country it seems to be baked, but the crumb is not so perforated, somehow dense, although the bread is delicious. small oven for 40 liters. I do it only according to the recipe, I don't allow gag until I learn. how to be so that the crumb is correct.
Chef
lisik60, I often make bread dough according to this recipe:

Why does yeast-free bread with soda and kefir get dense?Whey dough with soda (a la yeast)
(Tumanchik)


It turns out very tasty and quite lush. True, it is difficult to call it large pore
win-tat
Quote: lisik60
I am mastering baking of yeast-free bread on soda and kefir
lisik60, try this bread
Why does yeast-free bread with soda and kefir get dense?Pure rye soda bread
(Alycha)

It turns out really porous, here you can see my photos
Pure rye soda bread # 39
I would also add this moment when baking on soda
Quote: win-tat
Honey when baking, it gives an excellent reaction with soda, greatly loosening the dough, and if you consider that there is only rye flour, then this is exactly what you need
lisik60
Thank you very much for the recipes, advice, dear bakers. I took it to the bookmarks, I will try until it works.




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