www.sausagemaking.org

The wonder toy of many improvers is the enzyme amylase (often the secret ingredient). It converts starch to sugar, so theoretically keeps feeding the yeast sugar for the extra boost, and I played with that too.

Imagine my horror when I found wheels recipe didn't even have sugar in it...

I'm a convert

I hate to say it......but.....

Another home run for Wheels.

Have a look at this baby from Wheels...uses the same blend..
http://www.localfoodheroes.co.uk/weblog ... =my_weblog


Dave, did you cook those in muffin tins???
What weight did you give each dough ball before putting them into the tins.
It looks like a good idea and one I will try out.

John

I'm not sure but from my brewing exploits doesn't amylase occur naturally in the flour as diastase ?

It converts the startches to maltose and then the maltose to glucose ready for the yeast to 'eat' producing carbon dioxide and alcohol in equal weights. The process is much the same for beer and bread, I suppose bread is just realy thick cloudy beer

John, it's a large (american style) muffin tin. It's Wheels's 600g flour recipe divided into six balls of dough to drop into the tin.

Gordon wrote:I'm not sure but from my brewing exploits doesn't amylase occur naturally in the flour as diastase ?

It converts the startches to maltose and then the maltose to glucose ready for the yeast to 'eat' producing carbon dioxide and alcohol in equal weights. The process is much the same for beer and bread, I suppose bread is just realy thick cloudy beer

I think it resides largely in the wheatgerm, so there is very little in commercially produced white flour, but presumably is there in wholemeal flours.

"The Village Baker" states that, contrary to common assumption, soya flour is a permitted additive in normal (i.e., baguette style) French bread. (See a few posts back.)