Does anyone know of a (very, very) beginner-friendly guide to the "science" behind making breads?
Like, I've made flatbreads, and I sort of understand it. Flour, water, salt, bit of yeast.
Now, I'm making rolls. It's the second time I've made them, and the first lot were awesome, but I've no idea what I'm doing other than blindly following a recipe.
Why does it want X amount of sugar? Why this time am I using an egg?? And milk?
It's the same amount of yeast, *why* is it rising so much more than the flatbreads did? I don't understand!
NeonSnake
npub1ul…akek2
2024-09-28 12:01:27 UTC
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2024-09-28 12:01:27 UTCEvent JSON
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