How Many Times Can You Punch Down Dough?

Two hands kneading a dough.

Punching down the dough sounds quite aggressive and should not be taken literally. Punching down, or knocking back the dough really just means gently degassing it. Yeast produces carbon dioxide during the fermentation process. It is sufficient to gently squeeze some of the gas out of the dough with your fingertips, then stretch it a … Read more

Why Does My Bread Smell Vinegary? – 7 Common Reasons Explained!

A bread loaf

When making sourdough bread, it may happen that the dough smells like vinegar, even though it was not among the ingredients you used. My goal with this post is to explain what causes this exciting phenomenon. In addition to wild yeasts, sourdough contains lactic acid bacteria. These bacteria also feed on sugars, producing lactic acid … Read more

Does Yeast Get Killed During Baking?

Bread slices on a plate.

Yeast is an organism consisting of living cells, more precisely a fungus. Since yeast is sensitive to environmental influences, it is very important to treat it properly so that it can function optimally. It plays an important role in the production of bread and various bakery products. In short: Yes, yeast is killed by high … Read more

What Happens if You Use Milk Instead of Water in Bread Dough?

Homemade bread

The liquid is the primary ingredient of bread dough, and most recipes use water. Unlike water, milk contains proteins, fat, and sugar. Some enriched bread, such as brioche and the sweetbreads served on holidays in many European countries, are traditionally made with milk. This post aims to explain what changes happen to homemade bread when … Read more