QUOTE(yourinfohere @ May 26 2020, 09:35 PM)
Im not expert or professional baker. I just love baking. I bake things every few days, mostly bread. I do cakes and pastries sometimes but nowhere as often as bread.
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-->I think you think want choice "unbleached" because without chemical, not risk of health, so now you'll cause chemical, always choice "unbleached"?
Personally I never care about health aspect of bleaching agent. The chemicals sounds menacing but I trust the food safety expert. If KKM/FDA allows it, there is very little to concern because these guys are very respected in their job.
Whats important is the final product you desire. Is it cake? or bread? and if bread do you want your bread very white?
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-->The "bleached" or "unbleached" wheat flour, you can taste the different in between?
No difference in taste I'm aware of. It do affect texture because of that protein stuff, but not directly affect taste.
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This is mean no matter the packaging remove the "bleached" and not wrote the word "unbleached", you look the "wheat flour" protein is 9% or low than 9%, you can guess this product of wheat flour are "bleached"?
Protein level is not directly noticeable, but with enough experience can tell if the protein in flour is less or more than expected just by looking at crumb and have few bites.
Bleaching otherwise is very easy to detect. Unbleached flour would produce bread with unmistakable yellowish tinge, its nowhere like commercial bread you find in stores. Bleached flour would produce whiter bread, almost like gardenia bread, but not as white (you need whitening agent to get that gardenia-like white).
But then again its a very serious offense to mislabel your product. No big name manufacturer in their right mind wold dare to purposely cheat ingredients or nutrient analysis. If you could catch one you can get rich suing them because u can't lose case like this.
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-->If you choice "unbleached ap flour" or "bleached ap flour", you'll mixed "corn flour", cause you require very high taste, so may I know if ap flour + corn flour = cake flour taste? The taste mixed or not mixed big different? You like above mixed or not? Why?
-->The purpose mixed "corn flour" just for low the protein of "ap flour", then match the concept: "low protein the taste more smooth"?
-->The purpose mixed "corn flour" just for low the protein of "ap flour", then match the concept: "low protein the taste more smooth"?
Mixing AP flour and corn flour is legitimate way to create 'cake flour'. And yes, this is because corn flour is very inert and has no gluten thus reducing overall protein level in the mix.
I never tried this so Im not very sure about the taste. If Im making a cake that really choosy about flour, I would just use proper cake four.
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-->If you know Chinese, you before heard this or not? 这蛋糕不会吃到啃喉咙?
啃喉咙 maybe mean this cake too dry? If future what I make also 啃喉咙, you know where mistake?
Sorry Im not Chinese speaker so i can't answer this 啃喉咙 maybe mean this cake too dry? If future what I make also 啃喉咙, you know where mistake?
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-->Many kind baking powder in market, compared low and high price, if not wrong same ingredients, all is aluminium free, so I think not need worry risk of health, also same like baking soda and yeast, all look like same ingredients, but in your opinion, you'll buy cheap or high price? The low and high price will impact the taste? or what reason of want choice which?
Im not so sure about this (the baking powder/soda). I just stick to same brand (Kings) for consistency. Whats important is buy in small packaging, and buy often. This thing degrades and wont produce consistent result if you keep it for years.
For yeast, it really doesn't matter at all. Sometimes I use Mauri Pan, sometimes I use SAF, depending on whats available in store. Its the exact same Saccharomyces cerevisiae at the end. In addition, unlike cakes, bread is very forgiving and have lot of tolerances for inconsistency.
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-->I remember try the formula 1.8% to 2.2% to wheat flour, This is mean 500g flour add 9g salt, maybe finally I steamed it, so I recall the taste is very salty.
If you baking bread, you also follow above formula? If you use oven way the result not very salty?
-->The oven or fry method will reduce the salty taste?
Yes, Depends on bread. For rustic or any other light crust bread I use 2.2%, that is about 11g for 500g flour. For denser bread like naan, pizza crust or bagels I would use 9.8%.If you baking bread, you also follow above formula? If you use oven way the result not very salty?
-->The oven or fry method will reduce the salty taste?
If you do everything right, and the bread rise and bake properly, the salt will taste just right. Your bread will start tasting outlandishly salty if you made mistake somewhere and your bread didn't rise and turn out dense or doughy.
Oven baked bread supposedly wouldn't taste salty because the bread can rise better.
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-->The bread want wait long time, so the timing can reduce the salty taste?
Timing can indirectly affect salty taste. If you didn't ferment your dough long enough, the yeast may not have adequate time to inflate your bread. You will ended with dense bread, a baking misshapen that produce salty bread.
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-->If you worry high sodium, do you think make dough of bread add low salt also ok taste?
Sure but it may tastes bland. Also you may want to adjust other parameters like time or temperature, because less salt makes your yeast more active. If left unchecked your bread may tastes yeasty and smells like booze.If you remove too much salt, your crumb wouldn't come out nice because salt strengthen gluten which in turn improves bread texture.
Also your dough will be much more stickier and harder to work with.
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-->The yeast you use is "Saccharomyces cerevisiae"? then you use this yeast make the 面种? The 面种 normally use to baking bread only? Good taste or not, not rely what kind of yeast, also not rely dry or fresh yeast, but the important is the brand of "wheat flour"?
Yes. Saccharomyces cerevisiae is the universal bakers yeast.
Sourdough supposedly does not contain any of that commercial yeast. Its made of entirely wild yeast and bacteria. Dozens of different species of yeasts and bacteria. You just leave it for few days while feeding it often. It will develop its own unique microbes ecosystem. The taste and smell is slightly affected by place you live in and type of flour, but the final taste is definitely that recognizable sourdough taste. My sourdough smells like very fragrant apples.
Its tasty, but its very tedious to maintain. You have to feed it every day, just like a pet. Other than bread, I like to make pancakes from my daily discarded sourdough.
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-->If you test many brand of flour, different brand have different taste?
No noticeable taste difference other than noticeable texture due to milling and protein content.
For example high hydration pizza I made using Faiza flour is noticeably more springy and gives satisfying bites compared to one made with Baker's Choice which is on more fluffy and weak side. Either way is good on its on way.
Also, this is just anecdote, but lately I feel recent batch of Baker's Choice has this peculiar 'old' smell. Im not sure what happening at their processing plant but this otherwise don't have any noticeable effect on final baked goods.
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-->Important is do a 面种 can result a good taste? so choice the "high protein" for baking bread, because no matter what brand still approx. taste?
This one is up to personal preference. I like sourdough, but after while I get tired and just wanted to eat regular yeast bread haha. As long you can get highest protein available its fine. 9% also perfectly fine, just not the best.
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-->Cake want use so much sugar, so when you worry diabetic, you just not eat too much, but possible reduce the sugar or use others ??? more health to replace it?
No. please don't.
Unlike bread, cake recipes are non-negiotable and holds much more authority. If recipe ask you to put 150g of castor sugar, do exactly as it say. Don't put 140g, or replace it with honey or maltose or icing sugar. If you change something in cake ingredients as is without any compensation the entire recipe will fall apart and you will ended failing in may ways.
Im not very versed in cakes, but I know that sugar for example, is very important in moisture retention. If you reduce sugar content as is without any compensation on other ingredients your cake will almost guaranteed be drier then it is supposed to be.
Yes, compared to bread, cakes is hard. You have to measure everything precisely.
For bread you can just use gut feeling for everything. About half bag of flour, and some little leftover from previous bag, about 2 teaspoon salt, about quarter teaspoon of yeast ..or maybe more because I want to get it done quick, some water until the dough 'feels right', slow proof until I have some free time to bake, then bake until its brown enough,.. just like that and you will still come up with perfect boule. If you do like this when making cakes, you will ended up with inedible mass of batter glob.
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-->You attend the cake bread class?
-->Normally want how many years, then the cake bread can assumed ok.
-->Normally want how many years, then the cake bread can assumed ok.
I never attend any formal classes. I just do literature study from from internet, try it out, identify and record any problem, improve and adjust, and do the same thing until I master it (I personally call the whole process of repeating the same recipe over and over as "campaign" ). Pretty much the good ol scientific method.
Learning baking basics wouldn't take long if you have the the fundamentals.
You need deep chemistry knowledge to be good at bread making. Cakes on other hand, demands precision and discipline.
Bread dough would be happy if you beat the shit out of it and makes it wait. Cakes batter wanted to be treated like a snowflake, but swiftly without wasting any time. Keep this in mind and you'll find its lot easier to understand every aspect of baking.
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Still not go to oven, but others try and try still unsteady. I just hope can take your real experiences then avoid waste the money and foods, maybe above for future or don't have future or not. Thank you.
just get cheap oven will do. Rm200 30L oven is perfectly good. as long it has top and bottom heater and ventilator fan. You don't need RM10k commercial steam injection oven to learn baking (To be honest, at some point of your bread making life you will drool over these deck ovens, but for now lets just settle for something that can bake).
This post has been edited by failed.hashcheck: May 27 2020, 04:50 AM