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You don't need to add sugar to bread dough to make it rise. It just takes a little longer without it since the yeast will have to process starch instead of just fermenting pure sugars.
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Apr 19, 2015 21:02
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axolotl farmer posted:You don't need to add sugar to bread dough to make it rise. It just takes a little longer without it since the yeast will have to process starch instead of just fermenting pure sugars. On the other hand if you want to make that bread TODAY...
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Apr 19, 2015 21:12
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axolotl farmer posted:You don't need to add sugar to bread dough to make it rise. It just takes a little longer without it since the yeast will have to process starch instead of just fermenting pure sugars. Correct. I made a loaf of Pane Rustico morning from dough I made at about 9pm last night with only 1/4 teaspoon of yeast, and 1/4 teaspoon of sugar to 5 cups of flour. So, you don't need gobs of either ingredient, it'll just take it 12 hours to rise.  Yeah, those are some home made soft pretzels too (I started with 2 dozen, and they only lasted about 6 hours).
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Apr 19, 2015 22:01
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if you think about it cake is just sugar bread, and butter cream frosting is the lipid layer in the sandwich that is a tiered cake.
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Apr 19, 2015 22:15
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Bread chat! Steakhouse rye rolls made today.
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Apr 19, 2015 22:51
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It's burgin' time! 
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I heart bacon posted:And why can't anybody ever say jalapeño right?
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Apr 19, 2015 23:00
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Aside from riling the yeast up so the dough rises faster/higher, proofing the yeast with a little bit of sugar also lets you know right away if your yeast is dead rather than waiting futilely for dough that's not going to rise.
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Apr 19, 2015 23:12
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Hirayuki posted:While out grocery shopping one day, I swear to Christ I passed by a maybe-early-20s kid who consulted his list and announced to his friend, "Okay! Now we just need some juh-LAP-uh-nose." I'd just assume they were intentionally mispronouncing it for half-assed comedic effect unless I had a reason to believe otherwise.
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Apr 20, 2015 00:55
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I'm American and it's really loving annoying when Americans in this and other threads get super defensive about what people think we eat. It's true that America is huge and has super diverse types of pretty much any food you can think of but getting upset about it on this of all forums is pretty ridiculous. Why are goons so weird about food
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Apr 20, 2015 01:28
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The Moon Monster posted:I'd just assume they were intentionally mispronouncing it for half-assed comedic effect unless I had a reason to believe otherwise.
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Apr 20, 2015 01:59
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Aesop Poprock posted:I'm American and it's really loving annoying when Americans in this and other threads get super defensive about what people think we eat. It's true that America is huge and has super diverse types of pretty much any food you can think of but getting upset about it on this of all forums is pretty ridiculous. Why are goons so weird about food My brother would eat mayo, cream cheese, and sour cream on white bread.
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Apr 20, 2015 02:03
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Picnic Princess posted:My sincerest apologies that I don't have proper goon taste and couldn't eat a quarter stick of cold butter smeared on bread with some other stuff that tasted like crap when all mixed together. Not only are you bad at eating picnic food you are also thin-skinned. How the lineage has fallen. If this were a Crusader Kings 2 campaign you would have been assassinated and replaced with an infant cousin at this point, so no need for your self-justified suicidal rage.
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Apr 20, 2015 02:23
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FlyinPingu posted:I hear that in america they make bread with mayonnaise Everything edible in America is actually a 50/50 mix of lard and corn syrup. Pasta, bread, fruit, cheese, steak, candy, etc.
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Apr 20, 2015 02:29
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Senior Scarybagels posted:My brother would eat mayo, cream cheese, and sour cream on white bread. I teach cooking lessons for a living and sometimes I ball up pieces of bread and eat them with soda
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Apr 20, 2015 02:35
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blunt for century posted:Everything edible in America is actually a 50/50 mix of lard and corn syrup. Pasta, bread, fruit, cheese, steak, candy, etc. Even the vitamins, granola, chemtrail vapors, and bottled water. NOTHING IS SAFE! 
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Apr 20, 2015 02:59
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blunt for century posted:Everything edible in America is actually a 50/50 mix of lard and corn syrup. Pasta, bread, fruit, cheese, steak, candy, etc. I wish we actually used lard these days.
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Apr 20, 2015 03:06
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I mostly eat a hamburger sandwich (n.b. that a hamburger is a subclass of sandwich) made of compressed eagles and with funnel cakes for buns.
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Apr 20, 2015 03:13
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 The first comment on this photo is: "They're looking right at me!" Plan Z posted:I wish we actually used lard these days. I agree. It's probably got a better omega balance than whatever it's replaced with to avoid using it. ErIog has a new favorite as of 03:48 on Apr 20, 2015 |
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Apr 20, 2015 03:21
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Sakurazuka posted:When you 'butter' bread you use a thin scraping, not slather it like you do mayo. Unless you're my mum. Who ever said anything about "slathering" anything with mayo? That's almost as stupid as somebody thinking you put cubes of butter on the bread People have some weird misconceptions about the way others eat food in this thread.
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Apr 20, 2015 03:29
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yeah in america we put everything in a blender and then pour it up our rear end
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Apr 20, 2015 03:40
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im pooping! posted:yeah in america we put everything in a blender and then pour it up our rear end just corn syrup and lard. that is our everything
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Apr 20, 2015 03:43
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Tree Goat posted:I mostly eat a hamburger sandwich (n.b. that a hamburger is a subclass of sandwich) made of compressed eagles and with funnel cakes for buns. My hamburgers are made with a grilled cheese sandwich (cheese toasty for you dirty furners) for each bun. It goes (bottom to top) grilled cheese sandwich, 2 pound hamburger patty, bacon, onion rings and then topped with another grilled cheese sandwich. Then the whole thing is wrapped in bacon and battered and deep fried in pure unfiltered corn oil and bald eagle tears. 
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Apr 20, 2015 04:44
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You forgot, you're supposed to have it with a glass of sweet tea and also a glass of pure Texas crude.
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Apr 20, 2015 05:08
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I heart bacon posted:My hamburgers are made with a grilled cheese sandwich (cheese toasty for you dirty furners) for each bun. It goes (bottom to top) grilled cheese sandwich, 2 pound hamburger patty, bacon, onion rings and then topped with another grilled cheese sandwich. Then the whole thing is wrapped in bacon and battered and deep fried in pure unfiltered corn oil and bald eagle tears. This is a place I have eaten at: http://www.brunchboxpdx.com/cart.html
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Apr 20, 2015 05:11
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Hirayuki posted:Trust me, he wasn't. He was being very earnest about what he needed for his seven-layer dip. Well I've said it before as a joke. Yeah I know it's not that funny. It still happened and the rest of my day carried on without further incident. Sorry I couldn't be more dramatic on the internet.
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Apr 20, 2015 06:33
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I thought the proper way to keep jam from sogging up your wonderbread was to put peanut butter on both sides  But for content, have some bacon wrapped sardines: 
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Apr 20, 2015 08:43
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Asian bread is about 400000000% percent sweeter than American mass-produced bread.
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Apr 20, 2015 13:45
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Crow Jane posted:Or egg. The saddest Pad Thai If your boyfriend has a sister who's name starts with "J" then we know the same crazy mom. Kimchi is a weird food for me, I love the taste, love the smell, love the weird texture, love everything about it except how it looks.  Something about it just looks so gross and alien to me, I will eat it out of the jar with chopsticks, not looking down the entire time.
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Apr 20, 2015 13:57
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GenericOverusedName posted:You forgot, you're supposed to have it with a glass of sweet tea and also a glass of pure Texas crude.
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Apr 20, 2015 14:27
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BlankIsBeautiful posted:Correct. I made a loaf of Pane Rustico morning from dough I made at about 9pm last night with only 1/4 teaspoon of yeast, and 1/4 teaspoon of sugar to 5 cups of flour. So, you don't need gobs of either ingredient, it'll just take it 12 hours to rise. Just chiming in as a home brewer I can confirm this is true. But if you want a real dank sourdough obtain brettanomyces and make a sourdough starter with that, god drat that's a tasty bread
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Apr 20, 2015 14:50
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Acne Rain posted:Edible Growthp is an ongoing project by Eindhoven-based food designer Chloé Rutzerveld that blends food, gardening, and 3d printing. This is awesome.
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Apr 20, 2015 15:17
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bringmyfishback posted:Asian bread is about 400000000% percent sweeter than American mass-produced bread. Asian countries have their own bread-like staple foods which are not sweet at all. They also have a specific genre of food called "what people in Asia think Americans eat". If you only shop/eat at places that cater to expats/sex tourists guess which one you are going to encounter?
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Apr 20, 2015 15:21
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Throatwarbler posted:Asian countries have their own bread-like staple foods which are not sweet at all. They also have a specific genre of food called "what people in Asia think Americans eat". If you only shop/eat at places that cater to expats/sex tourists guess which one you are going to encounter? Yeah but seriously bread in Japan is loving awful. They have this whole type of bread called pan that's everywhere and really sweet, usually deep fried. I'd almost say it's more along the lines of a pastry than a bread but people there treat it like bread.
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Apr 20, 2015 15:59
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My dinner last night was pretty anti-food porn: That's a pile of tofu with a few fried eggs on top. The Imgur url is pretty appropriate imo.
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Apr 20, 2015 15:59
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El Estrago Bonito posted:Yeah but seriously bread in Japan is loving awful. They have this whole type of bread called pan that's everywhere and really sweet, usually deep fried. I'd almost say it's more along the lines of a pastry than a bread but people there treat it like bread. "Pan" just means "bread" (from the Portuguese) and is the catch-all word for any bread product you can get from a bakery, the majority of which is what we'd probably call "buns" or "rolls," sweet or otherwise. It's not always sweet and certainly not always deep fried. Curry pan is, though; that's kind of a curry piroshki breaded in panko and fried. (Delicious, when fresh.)  "Shokupan" ("eating bread") is the stuff that comes in loaves and is usually a sweeter variation on a white Pullman loaf, often sliced super thick. Upon eating a slice of Japanese toast, my son commented that the Japanese must have really huge mouths.  It also is loving fantastic toasted with butter or corn mayo, though I realize this last variation probably belongs in this thread:  Toasted, it's crispy on the outside and pull-apart soft on the inside. Even an unabashed fan of shokupan (and garlic) like me draws the line at some of the things they do to it, though.  This is a five-inch-tall hunk of white bread diced into chunks and done up with garlic butter. Then there's the sweet variation, of which this (the top Japanese GIS for "karaoke dessert") is an extremely tame example:  See much worse here.
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Apr 20, 2015 16:45
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IS that a Bunny Chow dessert.
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Apr 20, 2015 17:21
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It's basically diy ghetto garlic bread and is not bad.
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Apr 20, 2015 17:23
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Its basically just Texas Toast
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Apr 20, 2015 18:20
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a quarter loaf of white bread with ice cream scooped on it 
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Apr 20, 2015 18:21
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McSpergin posted:Just chiming in as a home brewer I can confirm this is true. But if you want a real dank sourdough obtain brettanomyces and make a sourdough starter with that, god drat that's a tasty bread Holy hell I homebrew and bake and yet never thought of doing this, what have I been doing with my life.
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Apr 20, 2015 18:42
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