Friday, December 07, 2007
Review: BreadWorld.com
I received a press release mentioning BreadWorld.com, which is owned by the company that makes Fleischmann's brand yeast. I found the phrase "operates the biggest and best website offered by an American yeast company" pretty funny - what, they're outclassed by some European yeast company?
PR mocking aside, I took a look and this is a really interesting site with hundreds of bread recipes, many that you won't find in most bread books. For exmaple, there was a George Washington Birthday bread shaped like a tree and made with cherry preserves. I saw pizza and calzone recipes (I prefer my own dough recipes for these, but what they have will certainly work), some for "healthy and hearty" breads, including one made with all whole wheat flour, sweet dough recipes - enough to keep you busy.
I'd probably make changes here and there. For example, although I often use Fleischmann yeast, I try to avoid the RapidRise, because they put "stuff" into the yeast to get the greater action, and it's not necessary. Instead of milk, I tend to use the powdered skim milk mixed in with the dry ingredients and then additional water, so that, if put together, they'd create the specified amount of milk.
But that's what I'd likely do with many recipes, including varying amounts by feel. In addition to recipes, there are also baking tips and troubleshooting tips when things go wrong. It's worth a visit.
PR mocking aside, I took a look and this is a really interesting site with hundreds of bread recipes, many that you won't find in most bread books. For exmaple, there was a George Washington Birthday bread shaped like a tree and made with cherry preserves. I saw pizza and calzone recipes (I prefer my own dough recipes for these, but what they have will certainly work), some for "healthy and hearty" breads, including one made with all whole wheat flour, sweet dough recipes - enough to keep you busy.
I'd probably make changes here and there. For example, although I often use Fleischmann yeast, I try to avoid the RapidRise, because they put "stuff" into the yeast to get the greater action, and it's not necessary. Instead of milk, I tend to use the powdered skim milk mixed in with the dry ingredients and then additional water, so that, if put together, they'd create the specified amount of milk.
But that's what I'd likely do with many recipes, including varying amounts by feel. In addition to recipes, there are also baking tips and troubleshooting tips when things go wrong. It's worth a visit.
