I make 9kg of bread every weekend (reasons). so when I wake up I start blooming the yeast: 3268gr of water, 109g of sugar, and about 20gr of yeast. I had to leave for something so I came back two hours later, it smelled amazing, next step is to mix in the salt (218gr) and flour (5440gr) , I usually put the flour first then salt. but this time I put the salt first.

What happened? it fizzled like a soda, like mixing baking soda and vinegar, so many bubbles appeared immediately. I noticed because of the sound it made (was looking at the scale numbers).

Obviously it cannot be a chemical reaction because salt does not really react with anything there, at most it kills some yeast cells before mixing because some parts would have high salt content. there has to be some cool biology involved. And I refuse to ask any AI for that

  • JohnnyEnzyme@piefed.socialEnglish
    0·
    6 months ago

    If you (or anyone reading) eats a lot of bread, then you might want to watch this video:

    “Why Medieval Bread Was A Superfood While Your Modern Bread…”
    https://www.youtube.com/watch?v=YtWokSMmC3Q

    For anyone making bread, I would guess there are some specific tools you can use to grind the wheat berries without losing all the fiber and nutrients.

    • 🍉 DrRedOctopus 🐙🍉@lemmy.worldOPEnglish
      01·
      6 months ago

      Started watching the video and I am calling bullshit whenever anyone talks about the past as having no diseases… no celiac, no diabetes no IBS… yhea total BS. they had those diseases, but most likely they died in infancy and never recorded the reason. also there are written records of diabetes throughout all human history.

      There are some nuggets of truth in that video, but so much if it is BS. Like comparing genome sizes (meaningless in plants), or there being raw unpredigested protein in supermaket bread… that is protein, same as any other. stopped watching after 6 minutes.

      Would I want good quality bread in store? yhea, but that guy is insane if we follow his rules bread would be incredibly expensive (using low yielding heirloom varieties and more expensive grinding/preparation methods).

      There is a reasonable point between whatever american bread is, and that woowoo bs. like no added sugars (or high fructose corn syrup) to make it sweeter, no need for 20 preservatives so the bread lasts for weeks. real bread should last 1 day (fresh amazing) 2 days if you dont mind using it for toast or other stuff, and after 3 to four days it can be turned into breadcrumbs.

      If it lasts 2 weeks unrefrigerated? that is not bread