Recipes

SilverCrest SBB 850 D1
26 - English
Wheat flour
Germany
Type
Austria
Type
Switzerland
Type
Very finely ground wheat flour for cakes. Suitable
only to a limited extent for making bread.
405 480 400
Strong, finely ground wheat flour, ideal for bread
or rolls.
550 780 550
Medium ground flour, well suited for brown
breads and savoury baked goods.
1050 1600 1100
Wholemeal flour, coarsely ground, well suited for
dark brown breads.
1600 1700 1900
Rye flour
Germany
Type
Austria
Type
Switzerland
Type
Very finely ground rye flour. 815 500 720
Simple finely ground rye flour, well suited for
brown breads.
997 960 1100
Strong medium ground rye flour, well suited for
brown breads.
1150 960 1100
Coarsely ground wholemeal flour, well suited for
dark brown breads.
1740 2500 1900
Choosing the right flour depends on the type of bread to be baked and on the relevant recipe. You
use, for example, a white wheat flour (German type 550) for white breads and rolls, while you use
rye flour (German type 1150) to make sourdough, and spelt flour (German type 1050) for pure
spelt breads as well as brown breads.
Yeast
Yeast breaks down the percentages of sugar and carbohydrate contained in the dough during the
fermentation process. This process, also known as "rising", produces carbon dioxide which
accumulates in the dough as a gas in the form of microscopic bubbles. The amount of carbon
dioxide in the dough increases as fermentation continues. The familiar air bubbles in dough are
formed as a result. The dough expands.
Yeast is available as dry yeast, fresh yeast or fast fermenting yeast.
The use of dry yeast is relatively easy. Thus the following recipes are based on the use of dry yeast.