Tuesday, March 13, 2018

Closer to Wonder

Since I got Legion, my yeast starter, I've mainly used it to make loaves of bread for toast and sandwiches. Until recently I generally used a combination of 1 part sprouted wheat flour and 3 parts bread flour with either honey or maple syrup as the sugar. However, the youngerchild expressed nostalgia for Wonder bread and requested I try to get the bread a little closer to that. The changes I made were: use all-purpose flour instead of the other flours and use sugar instead of honey or maple syrup. Everything else is the same. It's not super squishy like Wonder bread - honestly, I'm not sure how they do that, nor how they make the crust so soft - but it is white inside and less dense. We're all pretty happy with how it came out. After the first batch, we couldn't stop ourselves and just ate warm bread with butter and almost finished a whole loaf in 10 minutes! Tonight we'll probably do the same thing as these loaves just came out of the oven. Mmmm!

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