Tips
A collection of bread-making tips and useful links from a Bulgarian bread-machine forum.
Ingredients
Instructions
http://forumbabgmama.blogspot.com/
For normal bread your flour is 60%, i.e. 600 g of flour per recipe means 1 kg of product; and the ratio of dry yeast to fresh yeast is 1:3, i.e. 10 grams of dry yeast corresponds to 30 grams of fresh.
- HOW TO REDUCE (INCREASE OR DECREASE) THE QUANTITY OF INGREDIENTS FOR A LARGER OR SMALLER LOAF SIZE: https://www.facebook.com/groups/2319331888337227/permalink/2322852767985139/
- IF WE DON'T GET THE EXPECTED RESULT FOR OUR BREAD, WHERE ARE WE GOING WRONG: https://www.facebook.com/groups/2319331888337227/permalink/2319521661651583/
- HOW SUGAR AFFECTS YEAST DOUGH AND HOW TO ACHIEVE STRINGY (FIBROUS) KOZUNAK: https://www.facebook.com/groups/2319331888337227/permalink/2351835088420240/
- HOW TO CHOOSE A BREAD MACHINE? WHAT CRITERIA SHOULD THE MACHINE WE EQUIP OUR KITCHEN WITH MEET?: https://www.facebook.com/groups/2319331888337227/permalink/2327501247520291/
- MORE USEFUL TIPS:
- how to more easily remove the baked bread from the machine,
- how to keep our machine clean during kneading and baking,
- how to easily and quickly remove the paddles stuck during baking,
- how to keep the bread soft and fluffy to the last crumb: https://www.facebook.com/groups/2319331888337227/permalink/2335535520050197/
ARTICLES FROM ELECTRONIC MEDIA ABOUT FLOUR AND BREAD:
- CHARACTERISTICS AND PROPERTIES OF THE DIFFERENT TYPES OF FLOUR: https://www.facebook.com/groups/2319331888337227/permalink/2351038428499906/
- THE UGLY TRUTH ABOUT WHITE FLOUR https://www.facebook.com/groups/2319331888337227/permalink/2338681873068895/
- HOW TO TELL REAL BREAD FROM THE FAKE https://www.facebook.com/groups/2319331888337227/permalink/2338719706398445/
- SEVEN UNSUSPECTED HEALTH BENEFITS OF RYE BREAD: https://www.naturalniprodukti.com/7-%D0%BD%D0%B5%D0%BF%D0%BE…