Organisms

Q. Why does bread rise?

A. Because that is what bread does.  It just rises.

The REAL answer:

The thought alone of a PB&J made with unleavened bread sounds just as disgusting as the actual taste of the sandwich itself. Cardboard anyone? Good thing for us we have microorganisms to the rescue! This organism, yeast, is a seemingly simple ingredient. Without this vital component there would be no such things as lovely, lofty breads or cinnamon rolls or biscuits.

Deb Nikkel taught a class on making biscuits at Apron Strings kitchen store in Hutchinson, KS.  This bon vivant of baked goods gave an explanation of how yeast works while she demonstrated to make her whole wheat biscuits.  Yeast is a temperature sensitive biological agent that, when mixed with warm water and flour or sugar, begins to ferment and release carbon dioxide. The dough captures the forming gas and then expands to a nice inflated mass. It is essential to use warm water when rehydrating yeast.  Using cold water slows down the activity of the yeast and can result in sticky dough.

A fun food fact Deb wanted the audience to remember is that dough can be stored in the freezer for up to 6 months after it is made.  Remember, yeast is temperature sensitive.  When in the freezer the yeast is slowed down so much that they can’t move around to make gas.

Yeasted Whole Wheat Biscuits

dissolve  1 Tablespoon yeast in 1/2 cup warm water or (1 packet dry yeast)

2 cup whole wheat flour (Hudson)
3 cup all purpose flour
1 Tablespoon Kosher salt (table salt 1/2 the amount)
1 Tablespoon sugar or ( brown sugar or honey)
1 teaspoon baking soda
3 Tablespoon baking powder
1 1/2 stick UNSALTED butter
2 cups buttermilk

COMBINE DRY INGREDIENTS

combine yeast with Buttermilk

cut butter in small bits – Keep cold

Mix with pastry blender or processor until looks like coarse meal.

Add liquid.

cover in bowl overnight.

Time=Flavor

Will not double but will get bigger and lighter.

Bake in HOT oven 400 degrees.

put on parchment paper- can freeze for 1 month. Let come to room temperature.can put melted butter on top of biscuits before baking.

Recipe courtesy of Deb Nikkel