![]() ![]() Once baked, allow it to cool for 30 minutes. Put into a loaf tin and bake for 75-80 minutes. You can put it back in the machine or finish in the oven. Add 1/2 cup of water, chia gel, olive oil, salt, and baking powder and mix thoroughly for 3-4 minutes. Easier to do if you turn eat dough out for a final shaping. =On my machine, that might require manually programming an additional and short mixing phase into a custom cycle. If this was my bread, I'd be adding toasted garlic to the dough at the very end of the rise, just before the bake phase begins. ![]() It could all be nonsense from folks who think they know what they're talking about: LIKE ME. As with all of the more interesting stuff found on the web, you cross-reference, find authoritative citations, and attempt to verify before trusting anything. Again - APPARENTLY - many dried garlic products are made with low-temperature processes to preserve flavor and are not taken to the correct temperature to take care of the enzymes. Sautéd garlic is going to add tremendous flavor. YOu should be able to use fresh garlic that has been thinly sliced or minced coarsely, to rupture as many cells as possible, that has been fried in butter or oil. According to my research, the chemicals or enzymes in garlic that affect yeast growth and activity are reduced or destroyed when heated past a certain point. For instance, raw garlic is touted as a natural treatment for vaginal yeast infections. The inter webs are full of congflicit advice about garlic and yeast. ![]()
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