Manual Silvercrest SBB850D1 - IAN 292013 (page 6 of 45) (English)

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SilverCrest SBB 850 D1

English - 5

If you would prefer to use fresh yeast instead of dry yeast, note the information on the packaging in

any case.

The following applies as a rule of thumb: one packet of dry yeast (7g) or half a cube of fresh yeast

(approx. 21g) for every 500g of flour.

Yeast is perishable and should always be kept in the refrigerator. Also note the expiry date on the

packaging.

Salt

On the one hand, salt has the ability to inhibit the fermentation of the yeast. On the other hand, salt

is important for the taste and browning of the bread. Thus the amount of salt specified in the list of

ingredients of the recipes should be adhered to as closely as possible.

If you would like to reduce or omit the salt in the bread for dietary reasons, note that the bread may

rise more than usual as a result.

Sugar

The use of sugar affects the taste and browning of the bread. Granulated sugar is normally used for

baking. The recipes on the following pages are also based on the use of granulated sugar. Do not

use icing sugar unless this is explicitly required in the recipe.

Sweeteners are not a suitable substitute for sugar used in the recipes.

Eggs

Most bread recipes do not include eggs. However, eggs can enhance the taste of bread and

soften its texture. Use medium to large eggs for the recipes on the following pages.

Fats

Yeast bread becomes fluffy by using shortening, butter or oil. Breads which have been made with

fats remain fresh for longer. However, there are also recipes which omit fats completely. These

breads usually have a special texture and crust.

If you are using fats for your bread dough, these should ideally be at room temperature and not

have come straight from the fridge. This ensures optimum mixing with the dough during the

kneading phase.

Liquids

Water, milk, buttermilk or even fruit juices can be used when making bread. While milk and

buttermilk enhance the taste of bread and soften its crust, the use of water results in a harder crust.

Small volumes of various fruit juices are specified in some bread recipes to give a fruity flavour to

the bread.

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Submitted on 11-3-2023 at 14:47
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Others manual(s) of Silvercrest SBB850D1 - IAN 292013

Silvercrest SBB850D1 - IAN 292013 Quick start guide - English - 4 pages

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Silvercrest SBB850D1 - IAN 292013 User Manual - German - 34 pages

Silvercrest SBB850D1 - IAN 292013 Quick start guide - German - 2 pages

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