Plus, while natural leaveners are notoriously finicky-anything from the wrong water temperature to a few too many grams of flour could throw off your whole recipe off-chemical leaveners are pretty foolproof. That means you don't have to wait for these loaves to rise-hence the “quick” in their name. Quick breads typically rely on chemical leavening agents (like baking soda and powder) rather than natural ones (like yeast and sourdough starter). In addition to veering on the sweeter side of things, what sets the quick bread category apart from regular bread, technically speaking, is the leavening agent. But quick bread recipes deliver the same starchy goodness from only a fraction of the time and effort.īanana bread is probably the most popular kind of quick bread. Hard truth: Making a legit loaf of bread from scratch is a typically laborious process that often involves special breadmaking equipment, considerable effort, and patience.
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