I have been gifted with a lovely mixer (bosch). I want to make bread, since this machine does most of the work! My experience with flour here has been pretty dismal,----any directions would be appreciated.
You might call the german sosua bakery (Moser) or the french in PP and ask what they use?
You might call the german sosua bakery (Moser) or the french in PP and ask what they use?
commercial bread baking is probably further from home baking than you think. there is a company called levapan (international brand, also present in DR) that has tons of various products for commercial baking. from pastry fillings and colourants to improving agents and other stuff that helps to keep the dough moist and fresh. they also carry ready mixes to be used in making baguettes, bagels, donuts and so on.
most of it is useless to home bakers, sadly, because it comes in huge bags but they also make smaller packages of fresh and dry years, baking powder, dyes, gelatin, icing sugar and more.
here's a link to their website:
http://levapan.com.do/
I have been gifted with a lovely mixer (bosch). I want to make bread, since this machine does most of the work! My experience with flour here has been pretty dismal,----any directions would be appreciated.
...and one of those geniuses told me to use local yeast, and guess what.
What are you doing with it? Pastry? Bread?
I am a serious bread baker, and when I came, with recipes that NEVER failed me, and lo and behold, my fency French yeast didn't work here. I called King Arthur Flour Bakers' Hotline, and one of those geniuses told me to use local yeast, and guess what. I would still insist on unbleached flour, which can be found without much problems. At least on the North Coast.
I've used the Levapan yeast they sell in DR, not bad. Bread takes a yellow cast for some reason.
i use fresh yeast from levapan. gives amazeballs rise. that's for sweet breads, babkas, brioche and yeasted breads. i also make sourdough breads using dark rye flour started i made few months ago. i add a pinch of dry yeast to those to give the dough an extra kick.
Where do you buy the fresh yeast? I'm guessing this is not the levadura seca in the bottle with the red cap......... I've never seen anything else.
it is usually in the section with things like butter, cream cheese, and sour cream. it is fresh, so had to be refrigerated. it comes in blocks, like butter..