If the dough is sticky after the initial mix, itā€™s because of the amount of water. If itā€™s a high hydrated dough, not a problem - it will produce an open crumb loaf. To make it less sticky, add a handful of flour and mix well until thereā€™s no visible flour. Next time use the same flour, and hold back water by 50-70g.
1. Place pumpkin purĆ©e, water, salt, yeast, and honey in a large mixing bowl. Mix together well. 2. Add I cup of flour and thoroughly combine, repeat with 2 remaining cups of flour. 3. Reach into the bowl and mix well with your hands. Knead dough until it is smooth and elastic. 4. You can place the shaped dough into baskets, bowls, or bread pans, cover with towels, and perform a shorter second rise at room temperature or in the refrigerator. During this time, the loaves should nearly double in size. Proofing loaves in the fridge, known as retarding, will slow down the final rise. This can give your loaves more flavor and Bread machine yeast can be used on all machines during the entire cycle of a bread machine. Use the product within 6 months of opening but no later than the date on the cap. This is also an excellent substitute for RapidRiseTM recipes. Each envelope contains 16 envelopes in total. Gluten-free products are available. May 18 2014 - 12:14pm. around 75Ā°F is just fine. or up to 80Ā°F only if you want to push it. If you get the starter to peak and starts to measurably fall back at or before 8 hrs, then slip in an 8 hr feeding for one day. Then when you return to your room temp it should be more vigorous for the 12 hr feedings. Adding in too much salt or sugar, or pouring in water that is too hot can effectively kill off the yeast cells and prevent them from causing the reactions necessary for bread to rise. Finally, it might simply be a problem of the ingredients not being added in the correct order. So before you worry that you might be forced to eat crackers i6dc1n.
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    • not enough yeast in bread