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Whole-wheat flour
Whole-wheat flour is ground from grain. Contains wheat skin and gluten.
Wholemeal flour is heavier and more nutritious than regular flour. Bread made
from wholemeal flour is usually small in size. Many recipes usually combine
wholemeal flour and bread flour to achieve the best result.
Black wheat flour
Black wheat flour, also called coarse flour. It‘s a kind of flour
with a high fiber content and it is similar to whole wheat flour. To obtain a large
size after fermentation, it must be used in combination with a high proportion of
bread flour.
Self-leavening flour
The flour, which contains baking powder, is used for the special preparation of
cakes.
Corn flour and oatmeal
Maize (corn) flour and oatmeal shall be ground separately from maize and oat
flakes. These are ingredients in the preparation of coarse-grained bread that are
used to improve the taste and texture.
Sugar
Sugar is a very important ingredient to increase the sweet taste and color of
bread. And it is also considered a nutrition in sourdough bread. White sugar is
widely used. Brown sugar, powdered sugar is used in exceptional cases as well.
Yeast
After the fermentation process, the yeast will produce carbon dioxide. Carbon
dioxide enlarges the bread and softens the inner fibers.
1 tablespoon dry yeast = 3 teaspoons dry yeast 1 tablespoon dry yeast = 15 ml
1 teaspoon dry yeast = 5 ml
Yeast must be stored in the refrigerator because the fermenting bacteria will not
survive at high temperatures.
Before use, check the date of manufacture and the shelf life of the yeast. Store it
back in the refrigerator as soon as possible after each use. Unsuccessful bread is
usually caused by bad yeast.
Salt
Salt is necessary to improve the taste and color of the crust. But salt can also
prevent yeast from fermenting. Never use too much salt in the recipe. The bread
reaches a larger size without salt.
Eggs
Eggs can improve the texture of the bread, make the bread more nutritious and
bigger. However, it is necessary to mix them into the path evenly.
Fats, butter and vegetable oil
Fats can soften bread and extend its shelf life. Butter should be melted or cut into
small pieces before use.
Baking-powder
Baking powder is used to leaven fast bread and cake. Because it does not need
time to leaven and can produce oxygen, it creates air bubbles that soften the
texture of the bread through a chemical reaction.
