Chemicals In Our Bread? | How to Make Everything
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- Опубликовано: 30 дек 2017
- Have you ever wondered what all those complicated ingredients are in your white bread? Are they dangerous and what are they actually doing to the bread? Is it true that some breads are made using drywall and human hair?
Andy visits a Baker and a Food Scientist to learn the pros and cons of using additives in your bread. He takes that knowledge and makes two batches of his own.
Thank you to Baker's Field Flour and Bread and Dr. Ted Labuza for helping us with this video
bakersfieldflour.com/
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Today, getting what you need is as easy as a trip to the store. From food to clothing, energy, medicine, and so much more, Andy George will discover what it takes to make everything from scratch. His mission is to understand the complex processes of manufacturing that is often taken for granted and do it all himself. Each week he’s traveling the world to bypass the modern supply chain in order to harvest raw materials straight from the source. Along the way, he’s answering the questions you never thought to ask.
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er.... aren't you supposed to proof the bread before baking it? Like let it rise first? So that just destroys the whole experiment.
I know thats whats vital to baking bread, but why is it vital?
doesn't it make it less dense?
Yes, so basically the yeast feeds on the sugar and metabolizes it releasing CO2 which causes bread dough to rise and that's why you get lovely soft and airy bread. If you bake the bread without letting it rise you get a dense loaf and in terms of taste and texture it will not be proper. That's one of the fundamentals of baking bread.
Thanks, i am an aspiring chef so any help i can get is great, Thanks!
My pleasure, baking bread is an art in itself. Good luck to you on your journey :)
I did actually, I just ended up cutting it from the video because it was a timelapse where nothing visible ended up happening. Probably should have mentioned it still though, as you’re right it is an important step.
Thank you for taking the time and money into your videos! I hope in 2018 you reach all your goals.
New year to a great channel! Happy new year!
Happy new year
Can you try making a pizza (with toppings of your choice) from scratch? Like if you want him to see!
EpicMinerNK that would be cool, especially if he made cured meat for the topping
It would be a similar process to things he's done in the past. Bread is easier than what he's doing, same with cheese and pepperoni is too similar to salami.
He's probably not going to do it.
Logan you’re probably right but I still think that it would be cool to see a number of things that he had done in the last be put together to make one big project.
EpicMinerNK Oi that would be nice.
i hope he collected some pineapple and froze it while in south america
My man, get your kneading game on... also that bread needed a lot more time to rise
Kyle Dunstan shhhhhhh.... no one needs to know. 😉
Kyle Dunstan he cut that out of the video because it was boring to watch
Ninja Cat no it looks like he just put it in the oven
don't you have to let the dough rise before just popping it in the oven??? Isn't that why the bread was so flat?
yeah you do for the yeast to have time to convert sugars into gases and make bubbles in it
it usually doesnt matter if you bake it at a low enough temp because the yeast will get more active before it dies. another important part for the bread to rise is gluten development so that the air pockets formed by the yeast will not pop and leave bigger/more pockets of air in the final baked good
Depends on the type of bread actually so an Irish loaf that uses bicarbonate soda and buttermilk doesn't need to rise but the loaf he made also seemed not to have yeast in it but leavening agents which causes rising when exposed to low temperatures so needs less time to rise than a sourdough or yeast bread. I hope this explains why he may not have let it rise but also remember he is recording so not everything will be shown on screen.
Yeah i think he forgot to let it rise
Juan Cena: He did . He replied to some other comments that the rising got edited out because it's boring to watch.
Dude you are a seriously underrated youtuber you deserve so much for for the money, work, and time you put into these videos
Happy new year to the best channel!
Happy 2018 everyone!
Zach Spiegel Hat Pea Ewe Ear! 🎊
happy new year to u too :)
Zach Spiegel It’s 11:35 for me, I live in Canada.
Henry Jiang it’s 11:26 in California right now. How funny.
Henry Jiang It’s 11:36 right now and I live in Canada lol
Everyone should make bread at home! It's so easy to make a simple sandwich loaf. Kneading, folding, and shaping do take a few tries to perfect but are nothing to worry about. It costs about $0.70 to make a 1000g loaf at home, and costs $2 for a 700g loaf of the cheapest white bread at the store. Quality difference is amazing. Even cheaper if you keep a levain culture since you don't need to buy yeast.
From a commercial standpoint, the food chemist is correct, but taste- wise the end products are night and day. I do have a few gripes with his information.
- Consuming preservatives (antifungals) affects gut flora; it is just bad for you if done every day (as he said, the poison is in the dose).
- The bioavailability of artificially added micronutrients is known to be very low, as opposed to when they are present in a whole food, such as wheat.
- Bread is best one to two days after baking and can be used for up to a week if stored properly. It goes from fresh, to toast, to bread pudding, to croutons/breadscrumb before you toss it. It can also be frozen just fine.
The best breads are made naturally leavened (like the baker in the video) and contain only flour, water, salt, and levain (yeast). This seems very limiting even considering the variety of flours available, but the technique can be varied widely.
OP, if you want to make better bread, study a little technique! Your gluten was under developed and the loaves was poorly shaped. It's quite simple to do, but takes a little practice to get right. Can be done very well within a few loaves and some light reading. Check out the book "Flour, Water, Salt, Yeast" by Ken Forkish. The world of baking is interesting and quite delicious. =)
time to go down the grow your own yeast rabbit hole 😄
you should make youtube videos on it!
I like the price breakdown and looking to make my own bread too
You are supposed to let bread rise Before baking.
He commented on another comment that he did let it rise, but it was cut out of the video since it was boring to watch.
Hmmm... then I would have to guess that the recipe was off. Probably not enough gluten or too many additives for the given amount of flour to hold the appropriate structure.
uaEquals42 obviously
@@uaEquals42 he didnt knead it enough at all
you didn't let the dough rise first. Also the dough was to dry. Still great video Though.
^^ agreed. I think the problem with the preservative dough didn't have enough time to rise. Your yeast needs time to feast on all those enzymes!
Michael Pezzano was thinking the same
*too
Or you can add an egg to each of those bread. It'll definitely speeds up the rising process.
totally agree. one more thing is the right stretching technique for a good dough texture.
As usual, Very High Quality Content !
I've always loved bread. Even went to school to become a baker. Interned at a in-store bakery at a supermarket, they had a couple amazing machines to help cut down time spent per dough since they made large batches every day (freezing a lot of it to bake off during the week). 2 Hughes dough mixers, a flour silo that was controlled digitally (punch in how much you want and that's exactly what you get). And a fancy ass roller, you put the dough in the top, it pumped out dough balls for bread rolls. Another made loafs and another made baguettes. It was awesome... I got to spend a lot of time dipping the dough balls in seed mixes after misting them with water to make them stick. Not much in preservatives, yesterdays bread was either bagged and sold cheap or given to a lady that used to work there.
when people who scream the benefits of "all natural" goods tell us that an ingredient comes from a certain source, without also telling us that it can be obtained easier and cheaper from chemistry, I tend to trust them a lot less. Overall, I think this video just states the obvious in that if you plan on eating it right away, natural sources are great, but if you plan on keeping it for any period of time, preservatives are a must
"all natural" means nothing anyway, all those "evil" chemical preservatives came from natural sources. both loaves were man made and neither were plucked from the bread tree.
To me, homemade or more natural/simpler ingredients make for a better tasting and texture bread. I grew up on homemade bread made by my mom, and really dislike the melting texture that commercially-made has. As an adult I do a lot of baking and cooking, but most of the time I buy organic bread with 3 or 4 ingredients in it, when it goes on sale 50% off at the end of the day. I slice it, bag it and freeze it to use it through out the week. No natural or man-made preservatives needed.
There are legitimate reasons for wanting to buy organic but anyone who thinks buying all natural is good just has no idea what they're talking about all natural as a legal term means nothing. Mcdonalds is all natural as an example.
+Danny M I agree, most of the chemistry-obtained ingredients are harmless. The only exception, though, is the emulsifier mono- and diglycerides. Do not buy anything that contains this ingredient, I'm serious. This is trans-fats by a different name. Most breads seems to contain it, unfortunately. So now I eat only sprouted bread. It's the only thing I can find that doesn't contain trans-fats.
I always love pointing out to such people that salt was the original preservative/chemical additive. Just try cutting salt out of everything you eat, you'll die from starvation.
This actually brings up a good point. Irradiation is used in many other processes (even involving food), and is typically considered very safe since it doesn't really make the product itself radioactive. It just kills any bacteria living on it, and then is usually safe.
Really, irradiation could probably make many preservatives obsolete; it's pretty easy to do, often cheaper, and so long as the product isn't exposed to impure, outside air, it would stay perfectly safe for as long as you need it to be!
That said, it's awkward, especially to the common public, to whom Chernobyl and others spring to mind when radioactivity is brought up. In reality, nuclear power is the most powerful, efficient, and clean energy source for its output by far, and in usage such as this, is, as mentioned, almost always perfectly safe and effective.
Micah Philson the main problem is that it's very difficult to teach mass amounts of people on proper handling and care of radioactive equipment/materials, and the waste products, so it's easier to just not to have radioactive equipment.
I remember the time some robbers stole glowing blue stuff out of an abandoned lab which the owners hadn't finished moving out of yet, and then sold it and spread it around as "magic lucky powder". Lots of people died because they didn't know any better. The glowing blue light was due to the ionization of atmospheric air by the intense radiation.
People used to have irradiated tooth paste.
Pixl Rainbow those are robbers though. We're talking about people actually trained to handle a product. And for radiation in mass production, it will be relatively simple to hire that one radiation engineer for a large machine. You don't have to hire the common people to manage it
Radi Bear that's not the problem
The problem is that when accidents happen, the public will freak out about it because they don't know better. They will declare irradiation to be "dangerous and unethical" or some crazy shit and they will just ignore how small the chances were that it happened and put all the blame on the company even if it isn't their fault
I love how the headbaker didnt even stop keeping pace even when talking.
13:50 not having visible mold doesn't mean that it hasn't gone bad, the visible "mold" is only the reproductive organ of the fungus that inhabited in your bread, so all the branches or mycelium of the fungus could be infested in your bread even if the reproductive organ (mold) isn't developed.
Erbium but fungi spores are almost everywhere and can be easily found within the air. They usually just don't hurt us because our body is good at kepping them from doing so.
yea but a lil bit won't hurt him
You were supposed to let the bread rise before baking...
lmfao i just noticed he forgot that
He did he just cut it out because it was boring
I love the little history on the origin of the stuffs that he's making. Top notch.
You always go to all this effort in the setup, then get in the kitchen and put so much less thought and effort into making the product. You spent time with a commercial baker, where he explained the various processes of proofing and fermenting dough, then baked unproofed bread and tried to draw some conclusion from the results?
TheChumm couldn’t have said it better. Any conclusions drawn from this experiment are BS because the bread was made with an improper technique..
It’s a shame because the first part of the video was very good.
Check out the (currently) top level comment by Headbanger's Kitchen. HTME replied saying "I did actually, I just ended up cutting it from the video because it was a timelapse where nothing visible ended up happening."
11:50 he puts the clearly unproofed bread into the oven. I don't doubt that he let it sit on the counter a while, but "nothing visible ended up happening" because the bread was insufficiently kneaded and it didn't rise :/
It's like a couple of his brewing episodes where he did all the work for the ingredients but when it was brew time he kinda just threw it together without proper sanitation, which will add some off flavors with a few bacteria that make a home in the fermenting vessel.
11:46 ...did you let them rise? It sure doesn't look like it.
Yours is one of the most interesting channels I know of. I see a title & think I know what it's going to be about, then you blow me out of the water with the thoroughness & level of detail you go into, exploring aspects I didn't consider when seeing the title.
this episode was packed with information! thank you and keep doing exactly what you did in here. don't be too strict about sourcing EVERYTHING yourself and/or naturally, just keep the general idea going while you inform us about how stuff is made
Let it rest bro. Rest and rise up. Tall and proud. Let it puff up into the majestic loaf it should be. Give it time to triumph. THEN bake 😓 first half of the vid was great 👊🏻
Upload from you? good way to start the year, Thanks Andy!
Next time let your bread rise (let sit for 45-60 minutes before baking) it will make it less dense and a lot more fluffy. It will also rise more in the oven. Great video!
How refreshing that this channel is so evidence-based and unbiased. Outstanding content, this is what the world needs!
You need to let it proof(rise) twice to develop the flavour. Please do this experiment again. Make sure to research how to make a bread. 😊
In another comment he said he let the bread rise but there was no visible change, so he cut it from the video.
@@eat_drywall1975 he let it rise for 12 seconds
Thank you for being objective in your analysis. #criticalthinkingskills
WHO ASKED BOBBY
i love u bobby (no homo)
I've been following you since the suit video and let me tell you, your channel is one of the best in this platform. Really high quality, keep it up and happy new year!
It's kind of amazing that baker can give such an informative interview while just working away
You've got a long way to go with your bread making skills :P
But seriously, thanks for the video. It was clear, informative, and well produced :)
Both breads needed different proofing times, still you baked them at the same time. The experiment was a good try but it was an absolute fail because of the poor way of making the bread.
Pretty crazy that factory bread would need more proofing time. Doesn't sound very efficient.
I know it's been said many times but dude your videos are amazing! There a combination of many great subjects and so interesting to watch! I fully watch every ad just for you ! I hope you can earn enough money to keep up these videos , I try sharing every video to all my friends and re watch. And also happy new year :)
Dude you have amazing editing in this video, it’s tv quality like your cut to the person measuring dry wall. 👍👍
I love the tough questions asked in the interview! Way to be assertive but polite. A lot of myths were busted in this video but it also highlights the difference between commercial and small batch.
Rule number 1, if you don't understand what the things on the label is doing in the food, talk to a food scientist or product developer. Not an artisan. A product e.g. bread from a supermarket has a whole set of different things it needs to achieve other than just "be bread" - hence the different preparation. Just like when a vegetable industry does things different than people do in their back gardens. Shouldn't surprise, but somehow always seem to amaze.
This channel is excellent at bringing the average consumer closer to understanding the origins of the products we rely on every day! There really is a reason for the current state of our products, mostly due to consumer demand
Happy New Year HTME! I wish y'all more success. You guys really deserve it.
Happy new year? Also bread is great
From the cross section I think the additive bread you made wasnt kneaded enough.
Sauce: Trainings i had
renzo324 good old sauce
Raw sauce?
These videos always make me proud of where I live! So many knowledgeable people living in Minneapolis. Ski U Mah!
Great quality of content! It's nice to be able to watch things informative and interesting while I'm stuck in bed sick.
Better than any other 'top 10 videos' or 'viral trends facts' or some crap like that
You'd think with all that researching and preperation you'd know that you need to kneed and let the dough rise.....😑😑😑
I'm living in Paris for a year. Bread is a culture here. It is fairly common to go to your local bakery every day to get a fresh baked loaf of bread. Going back to the old form of bread is going to be difficult. If you have a local baker, I encourage you to visit and buy their bread. It's always nice to know where your food comes from.
This is where you can taste the experience of a master craftsman. Generations of people adding their knowledge to our food. Life is chemistry. It's not some evil conspiracy.
Happy New years. YOU SHOULD MAKE HOW TO MAKE FIREWORKS FROM SCRATCH
Homemade fireworks are illegal to make without a license.
Page 64, Paragraph 37. “When is a manufacturer’s license required?”
“Persons who manufacture explosives for their personal, non-business use are not required to have a manufacturer’s license. However, no person may ship, transport, cause to be transported, or receive explosive materials unless such person holds a license or permit.”
He'd be transporting the explosive materials so he'd need a manufacturer's license.
Pixelgaming and Stuff when they mean transport, they mean transporting the product to a store for example, not just moving it.
I'm going by the definition
"take or carry (people or goods) from one place to another by means of a vehicle, aircraft, or ship."
I'd be illegal as he's moving it from one place to another, I don't know why you think transport means something completely different.
Transporting and Moving things is the same thing.
pixelgaming: He could just buy some smokeless powder at a shop with reloading supplies then add various chemicals for the colors and effects. He wouldn't need to transport them. And ground ones are legal in his state.
The reason why it's flat is because you forgot to let the dough rise
rahyan mahmud no he didn’t, he commented earlier he to the clip out because it wasn’t very interesting
HoneyTicklesWorth then why was it the same size as when he put them in the pans?
@@superIBM1231 excuses
I LOVE YOU BRO. I hope you keep this stuff going. it hurts to see all those people hate. you do what u feel you have to do. its all about learning. I learn alot from the little mistakes. I find no reason to critique you. you are awesome and I appreciate the hard work
Happy New Year Andy! Starting off 2018 with a great, long video!
Could someone list sources for the additives. I've been looking for anti-staling agents (I've found a source for anti-mold) for breadmaking.
I had the best luck finding at least some of the additives through Modernist Pantry: www.modernistpantry.com/
Thank you!
Just eat your freaking bread... It's not an ornament!
You didn't what you call proof the dough before you baked it. Essentially, that is just leaving the dough out, usually covered with Saran wrap or a moist towel. This allows the dough to rest and gives it a chance to rise a little bit. Usually you leave it until it doubles in size and then bake it. That would produce a bigger and softer bread. Also, you underbaked the bread with all the additives in it, that's why it was flatter. It would have probably been better if you baked them separately so that all the heat in the oven was concentrated on one loaf at a time. They would have baked evenly that way. Also, I'm thinking that all of the additives in the bread might have required a longer bake time, cause that bread was definitely underbaked. You could tell it looked a little doughy and underbaked in the middle. Other than that, it was a good video, I enjoyed watching it. Keep up the good work and Happy New Year.
Dunia Brzen
My mom had layers of blankets and plastic that she would use only on top of her huge bread bowl to cover the dough. She'd let it double in size in the bowl, cut out the loaves and punch it down. Cover the loaves in the pans and rise for a second time. To get bread that is fluffy inside and crusty outside, she would bake it in an oven that was really hot...say 400 F or hotter. She, and my grandmother would bake multiple loaves at a time, since electricity is expensive, and baking one loaf at a time would take like 5 hours or more (they made like 12 loaves at a time). Plus, it would be a waste of time.
I agree that he needed to bake the chemical loaf a little longer though. Perhaps haul out the natural loaf first.
Also the industrial bread was made from dough and not batter
he did he just cut it out
Dunia Brzen HE DID. HE CUT IT DUE TO LITTLE CHANGING
I love how you are exploring in greater detail smaller parts of your bigger projects. You should get the cheese actually figured out because the original stuff was pretty pathetic. And a Happy New year to you!
New video right in time for the new year!
Can you try to make the beer that was used in the egyptian times?
Can you try to make a mattress and bedframe (and maybe sheets and pillows and blankets) from scratch? And then sleep on it?
Happy New Year HTME! It's awesome to watch your channel grow. :D
You know, it's really a helpful coincidence that you happen to be doing all this so near to the University of Minnesota, which has a really respected food sciences program, as well as a bunch of others that just happen to help your projects!
suprised you havent tried making pasta from straight scratch
he would try to put the pasta dough through a colander for spaghetti...
2:03, he said weed. not wheat. lol.
colyn Gautreaux so do you always laugh when someone says something wrong? Your so immature
Anthony Romo i dont think it was a mistake
Anthony Romo you're* :)))
"Lower in quality"
Bit of an understatement, especially going from edible to possibly lethal.
Ma, in between baking bread, you also went to Oregon to see the total eclipse. Hearing that, I laughed my gut loud. Keep making interesting videos like this. This is how fun and adventurous, all our childhood should be. Unfortunately, our own parents say and preach too many "don'ts" than "do's".
2:03 weed
You didn’t let the dough rise...
Roddy he just cut it out
He did if you read the top comment replies.
I really like this format of investigating how stuff is made and weighing the pros and cons. Much better than seeing you fail miserably for the n-th time at some complicated chemical process.
One of the few youtubes we all belive deserves more subs!
U never let the bread proof.Plus you never even knead the dough to it is smooth
I let it proof and even recorded a timelapse of it, but there wasn’t any visible change, so I cut it from the video.
How To Make Everything ohh I see that means the ratio of the ingredients had gone wrong somewhere anyway great video.I didn't know that they were so many chemicals in a loaf of bread.
I'm sorry but next time get a basic idea on how to bake bread. This hurt to watch. You didn't knead the dough nearly enough and you didn't let it rise at all. You do all that research and don't check how to bake the bread itself .....
ilnana11 he did let it rise actually, as he commented earlier he just cut it out of the video
said he cut it because it didn't show anything, which means it didn't rise.
the video isn't about how to bake bread, its about the chemicals that are in our bread. and he does know how to bake bread watch his other videos. good day.
Dr. Zoidberg it's about testing the difference ebrween additives and not using additives and to see if there's any noticeable difference.
But to tell you need to bake bread. You can't talk of texture and flavour of the bread if you don't actually MAKE bread. Therefor despite all the hard work put into the first half of the video, it falls flat.
This would be like making your own cider and buying cider to test the difference but just biting an apple and drinking water and saying hmm the apple is more apple-y but the water is more watery.
He says himself the reason the first sandwich failed was because he couldn't make bread, but he doesn't bother to even Google how to make bread since?
Waste of his own time
jamie scott
How about you trying making bread from scratch as well as getting you own sugar, grinding your own flour, sugar source, yeast etc.
I've learned a lot about food and chemistry from this channel than some other dedicated cooking channels haha my favorite channel..
I really appreciate how well researched these videos are
21
Does this bread have GLUUUUTEN?
research the grains. most breads have gluten and they need the structure to be anything but flat. spelt is gluten free I know. BTW I like Bob's Red Mill gluten free flour not because I am one on of those diets but for the taste. It's nutty and makes a great pizza crust.
John Possum Cool thank you! 👍
gluten is a protein within wheat that is dormant until hydrated.
Spelt is wheat.
A more ancient, less modified wheat but wheat none the less.
Don't tell people to research the grains then spread misinformation when you're on the internet and can simply google it.
IMagine that, I don't care about gluten and probably passed along not completely accurate info from some one else on the net about a detail I care little about. Sue me. But most of them tolerate spelt:
www.glutenfreeliving.com/tips/spelt-gluten-free/
Obviously individuals are captains of their own ship and should do their own research or more importantly just listen to their own body.
John Possum if you're going to admit you're wrong then you should probably stop telling people things that could harm their health.
Fellow Minnesotan love your videos hope your channel has a great year
Thank you for explaining what these additives are and where they come from.
What's inbred?
You should do it again and learn how to make a decent bread first :p
Do more videos like this.Itll keep the lights on and is still great content.
Wishing a great channel a happy new year. Keep going!!! Love you videos!!!!
do more practical stuff because I'm poor
Cinnamon Squirrel you're not the only one
Bread is one of the cheaper things to make so it is actually very practical.
the premise is the opposite of practical, he could just buy everything premade if practicality was the goal.
calamitas: I call bullsh!t. All kinds of 5# bags of flour go on sale for 99 cents this time of year. Yeast is like 30 cents a pkg. WAY cheaper to make bread than it is to buy it for $5 and it becomes even more worth it if you like the more exotic breads. I like to buy hot cereal bulk (like 8 and 12 grain mixes) and substitue 1/2 cup for the flour and it makes a great 8/12 grain bread that is not too dense.
calamitasCorvus I make bread all the time because I am poor. Yes I can buy a loaf of bread at Walmart for .88 cents but I can easily make 2 loaves of bread, pita pockets, cinnamon rolls, etc with one bag of flour, one bag of sugar and yeast. If you break down the cost by ingredients used for each baked good it is actually cheaper to make your own.
Happy New year's guys ,thanks for the awesome video's
Although it's more convenient to buy bread from the store, I LOVE making homemade bread. It's so much easier than I thought it would be, and it's so fresh and warm!
Happy new year!!! I just subscribed to your channel and i'm loving your content
Happy new year to everyone and i hope this channel has a great year
mostly i'm just surprised that this was so well researched. very informative. and very well put together. just a very good job.
in Romania we have 3 days shelf life for bread and some producers chose 1 day shelf life so every day we can enjoy fresh hot bread
Happy new year! I hope 2018 is another good year of learning!
Cant wait to see where this great channel goes un the new year!
New year to the best channel ever. Happy Happy Happy Happy Happy New Year!
You're gonna hit millions of subs soon. This content is amazing stuff.
This is a great idea for a video, it feels like a video essay, great job !
I'm increasing my monthly donation. You deserve it. Happy New Year!
Thank you for an educational video with actual experts, rather than the scaremongering "health" bloggers like Food Babe. You rock!
This was an awesome video DOUGH. Keep it up you’re on the ROLL. Your fame is RISEing RUclipsr. You should be rolling in DOUGH by now awesome quality
This video will be bringing me into the new year!
Happy New Years cant wait so see what you make in 2018
Happy New Year, Andy! 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
I'm a big fan of homemade bread, and I've found adding one or two key additives can make a dramatic difference. You can buy bread improver, or dry active yeast that has some additives in there. You can even use some reasonably natural additives, I believe just adding some vitamin c makes a big difference to the texture.
Happy New Year!
I'm not sure if it's just a recent change, but HFCS is available on Amazon in many different volumes...