We’ve been making good, crusty French bread using Julia Child’s recipe and our pizza stone for years, but one of the things we missed was the nice yeasty flavor one finds in some artisan breads. We found one way to achieve it was with a dough conditioner bought from King Arthur Flour that contained (amongst other things) inactivated yeast. Then KA stopped selling that product (their other dough conditioners are not the same--mostly just ascorbic acid). We couldn't find out from them their source for the original stuff which hsad been repackaged under their own label. We’ve tried adding diastalic malt to our bread recipe (about a teaspoon per four or five cups of flour); it made a better bread, but still not the same. Does anyone know what I’m talking about and how to achieve it?
post #1 of 11
11/13/06 at 10:51am