On 8 Mar 2005 11:36:18 -0800, "Roy" > wrote:

>
>D. Cook wrote:
>> I've tried the cinnamon raisin bread recipe from "Classic Sourdoughs"
>> twice now, and had problems both times. The first time I thought it
>> wasn't rising because the crust got too hard, so I took precautions
>> this time and made sure the loaves rose in a nice humid environment
>and
>> the crust never toughened - still no dice.
>>
>> Wake up the starter - whoosh! It's fully active and doubled in less
>> than 6 hours.
>>
>> Do the first proof - whoosh! It doubled in less than two hours.
>>
>> Do the second proof - whoosh! It also doubled in less than two
>hours.
>>
>> Added in the ingredients - basically, flour, salt, sugar, milk,
>> raisins, and cinnamon - pfft, nothing happened at _all_ after over
>4.5
>> hours.
>>
>> Does cinnamon kill yeast??
>
>The essential oils of cinnamon had an inhibitory effect on yeast
>activity. The molecule cinnamic aldehyde had similar action to phenol
>for its antiseptic property on some microbes.
>The rule in applying cinnamon to bread is to increase the amount of
>yeast often double the amount originally used; sometimes even more in
>some cases.

THIS MAKES PERFECT SENSE... I had problems with plain cin/raisin bread
in a ABM and had to add additional yeast to make the danged thing come
out o k.. Soooooo everything else remaining the same, MORE STARTER
seems right..
>Therefore ,If you are using sourdough starter, you will have to
>increase the quantity ( starter)in relation to the dough flour for
>better performance while reducing the added dough water to compensate
>the increased amount of moisture of more starter usage ), give it more
>bulk fermentation etc.
>But....even with these modification the bread volume is still not as
>good as the cinnamon free sourdough.
>Now If your intention is to make a really good cinnamon bread; use
>bakers yeast instead of the sourdough starter.The compressed yeast is
>better to use than the rapid rise yeast( in my experience).
>The cinnamon ( specially if used in higher quantities) tends to mask
>the subtle flavors of natural sourdough: so it defeats the purpose in
>getting the best of both worlds; the appealing aromatic flavor of
>cinnamon and the desirable taste of natural yeast leavened bread.
>I don't know how how this sensory quality affect your perception of
>your breads.
>Many People have different taste preferrence anyway.
>Roy