Posted: 12/14/2014 7:11:18 PM EDT
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The son and I are making some homemade rolls. He asked me why you let the dough rise and then knead it back down only to let it rise again. I told him that I would ask the Arfcom brain trust. |
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As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. |
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As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. In my school science class, some of the books talked about blue meanies. Your explanation sounds legit. 
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As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. Why do I have the feeling that right before you answered this question, that you were lighting your own farts? |
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Quoted: Why do I have the feeling that right before you answered this question, that you were lighting your own farts? Quoted: Quoted: As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. Why do I have the feeling that right before you answered this question, that you were lighting your own farts? ANNNNdddddddddd pardon me as I move further away from you.  |
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ANNNNdddddddddd pardon me as I move further away from you.
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As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. Why do I have the feeling that right before you answered this question, that you were lighting your own farts? ANNNNdddddddddd pardon me as I move further away from you.
I'm not judging. 
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As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. This ^^ and the kneading develops the gluten which gives it elasticity so the gas bubbles can be trapped in larger pockets making the bread lighter/allowing it to rise more. |
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Quoted: I'm not judging. Quoted: Quoted: Quoted: Quoted: As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. Why do I have the feeling that right before you answered this question, that you were lighting your own farts? ANNNNdddddddddd pardon me as I move further away from you. I'm not judging. Well I sense some hostility there. You start a nice heart warming thread about family baking together then suddenly you attack me, a complete stranger. Truth be told I think this type of action is why you haven't been made moderator. Just putting that out there. |
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So then it would be impossible for a mere mortal to successfully make bread on a treadmill? Quoted:
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Kneading re-energizes and re-orientates the gluten magnets allowing them to move farther away from each other. So then it would be impossible for a mere mortal to successfully make bread on a treadmill? Unless they're blind. |
When we make Dark Norwegian Rye bread and Pumpernickel bread I have noticed that these heavier fours don't rise as much. The pumpernickel flour is the most course and rises the least. Those are my favorite breads. Reubens, sandwiches liverwort sandwiches, roast beef sandwiches. 
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Well I sense some hostility there. You start a nice heart warming thread about family baking together then suddenly you attack me, a complete stranger. Truth be told I think this type of action is why you haven't been made moderator. Just putting that out there.
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As the bread rises the yeast particles start separating making the bread rise. After aawhile the particles get lonely and stop moving. When you force them all back together they realize once again that other yeast particles are generally real assholes. Then they don't want to hang out any more and they travel away EVEN further this time making the bread really rise. Why do I have the feeling that right before you answered this question, that you were lighting your own farts? ANNNNdddddddddd pardon me as I move further away from you.
I'm not judging.
Well I sense some hostility there. You start a nice heart warming thread about family baking together then suddenly you attack me, a complete stranger. Truth be told I think this type of action is why you haven't been made moderator. Just putting that out there.
Man. One fart joke and you go straight for the jugular. 
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Rye flours contain much less gluten than wheat flours. To get a higher rise you must include a percentage of wheat flour as well. Quoted:
When we make Dark Norwegian Rye bread and Pumpernickel bread I have noticed that these heavier fours don't rise as much. We are not really having a problem with it rising but have just observed that compared to wheat bread we have make the ryes and pumpernickles don't rise as much. We do add regular four to the ryes flours when we make them. 
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Coincidentally, I literally just punched down my dough. Should be ready to make some breadsticks in another 45 minutes or so.
I have no idea how this yeast bullshit works, but for some reason I'm an excellent baker. I'm just gonna go with: Magnets
Where the hell does yeast come from anyway? |