While starting a loaf of bread this afternoon, my proofed sugar/water/yeast mixture began fizzing when I added the salt. I've baked many loaves of bread and never had this happen before. Think an immediate alka-seltzer level fizz that only lasted a second, then settled down to a low fizz with a significant layer of foam at the top.
We're in TX and currently on a water boil notice. I had used boiled tap water and immediately figured this was the issue.
Dumped, rinsed the bowl with more hot just-boiled tap water and tried again with warm bottled water.
No big immediate reaction that time, but it was definitely low-level fizzing and foamy within a few minutes again.
Went ahead and finished baking the bread. It rose rapidly and seems to be fine, though we have not tasted it yet.
What gives?
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