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Post by h12rpo on Oct 1, 2012 20:08:49 GMT
Tried a bit of alcoholic prune juice ( dont ask!) In a wholemeal loaf last week and the loaf was a disaster - just wondering whether the alcohol affects the yeast during the prove or bake ? Does anyone know?
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Post by spinal on Oct 1, 2012 20:48:25 GMT
Alcohol is a bi-product of yeast, too much alcohol and the yeast dies.
That said, I think your issue may be related to a preservative in the juice as a pose to the alcohol -the preservative would kill the yeast and stop it growing?
M.
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Post by h12rpo on Oct 1, 2012 22:45:12 GMT
Dont think there was any preservatives in the juice other than the alcohol, it was drained off from the a bottle/jar of pruneaux au pommeau de bretagne 11.5℅ Also should mention the prove seemed fine /  ?? |
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Post by turkey on Oct 2, 2012 9:12:12 GMT
could it be the alcohol affected the gluten in the bread then, so the yeast did their thing bitten dough itself was affected.
treating with alcohol. Gortner and Johnson have found that flour treated with 70 to 85 per cent alcohol, from which the alcohol is evaporated, and the flour dried and remilled, when used in bread has lost its baking quality. They attribute this to a loss in colloidal properties brought about by action of alcohol on the glutenin of the flour.
Read more: chestofbooks.com/food/science/Experimental-Cookery/Gluten-And-Dough-Continued.html#ixzz288CGmX2i |
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Post by spinal on Oct 2, 2012 9:50:24 GMT
Define disaster?
What happened, you mention the proof was ok?
m
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Post by h12rpo on Oct 2, 2012 10:02:04 GMT
When i prooved the loaf doubled in size. The loaf looked quite good from the outside if a little less risen than my others. When i cut it the inside was stogey, heavy and no spring despite sounding hollow when tapped.............after a couple of hours the texure became very dry and whilst the crust was hard, it just had no crispness about it. Was wondering then if it was specifically the alcohol or the fact i used 100% wholemeal ?
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Post by salilah on Oct 2, 2012 16:00:25 GMT
Could be either! Getting a wholemeal loaf to really puff up is hard - the bits of bran in teh flour cut the gluten which holds the bubbles in (or so I think I was told!)
When I've used alcohol I've used cider or beer - no more than 5% alcohol - so I'm guessing your alcohol was perhaps a little too strong? Mind you, the yeast would have died happy!!!
:-)
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Post by h12rpo on Oct 2, 2012 16:25:47 GMT
;D
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Post by cannyfradock on Oct 2, 2012 17:10:36 GMT
Can't add anything to this thread, but am following the thread with great interest. Love this.....
"Mind you, the yeast would have died happy!!!"
Terry
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