Tips for Varying Bread Texture
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For crispy, crunchy bread:
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Use 1 c. potato flour or potato starch in recipes calling
for approximately 8 cups of white flour. Substitute more
until you determine the quantity needed for the results you
desire.
Fine-textured, solid bread:
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Reduce the amount of yeast and allow a longer period for
rising. You may wish to increase the number of risings
allowed for the dough, as well. For this type of bread I
always allow 3 risings.
Coarse, light texture:
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Use more leavening for quicker rising, and substitute
different types of flours or meals (e.g., sunflower seed,
pumpkin seed, coconut, dark rye, etc.) for approximately
one-quarter the amount of flour required in the recipe.
Flaky crust, tender crumb:
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Substitute egg yolks for part of the liquid (about 3 yolks
for 1/2 cup of liquid).
Softer bread, delicate texture:
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Substitute milk (scalded and cooled) for part or all of the
water called for in recipes. You also may use canned,
evaporated milk or dried milk or buttermilk powder.
The addition of a small amount of fat (e.g., shortening or
softened butter) serves to soften the bread and has the
added benefit of providing a preservative effect for homemade
bread (which otherwise does not contain any artificial
preservatives in most cases). For a recipe calling for
about 8 cups of white flour, use approximately 3-5 Tablespoons
of shortening or softened butter. Lard may also be used for
this purpose.
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