1 files changed, 48 insertions, 0 deletions
diff --git a/02-10-other-ingredients.md b/02-10-other-ingredients.md
new file mode 100644
index 0000000..9e92c2f
--- /dev/null
+++ b/02-10-other-ingredients.md
@@ -0,0 +1,48 @@
+### Other Ingredients
+
+**Milk, buttermilk, yogurt:** When used in place of water, these
+ingredients soften the crumb and crust, and, especially in the case of
+buttermilk and yogurt, add flavor to the bread. They will also
+accentuate the browning of the crust.
+
+**Flavored Water:** When making onion or garlic flavored breads, one thing
+that can be done is to flavor the water used to make the dough.
+Typically dry onions are added to boiling water to rehydrate the
+onions then allowed to cool. A small amount is all that is needed,
+say, 1/4 Cup of onions in 2 cups of hot water. You may add the re
+hydrated onions to the mix or use it as topping, or not. The water
+will add a wonderful aroma and flavor to the bread. Dry garlic chips
+may also be used in this manner. Onion rye, onion bagels benefit from
+this treatment.
+
+**Fats (oils and butter):** Fats soften crumb and crust, add flavor and
+lengthen life of bread. The amount varies widely. Sandwich breads
+usually have somewhere between 2% to 10% of the flour weight, whereas
+a brioche could have 80%, even 100% (!!) the flour weight in butter.
+
+**Sugar (honey, molasses, sugar, syrup):** Sweeteners also add flavor,
+and, in some cases like honey, can also delay staling. It is a myth
+that the yeast needs additional sugar in order to work in the dough.
+In fact, in high quantities, sugar can negatively affect the yeast.
+Typically sweeteners are 5% to 15% of the flour weight.
+
+**Seeds and nuts (sesame, flax, pecans, sunflower, etc.):** These are
+really yummy, and are often toasted before adding them to the dough,
+usually at the end of the dough’s development. Sometimes, the addition
+of seeds and nuts requires the addition of more salt, bumping the salt
+percentage up to 2.5% or so.
+
+**Dried fruits:** These are excellent additions to breads, especially
+raisins and dried apples. It’s a good idea to soak these for a
+half-hour or even overnight before adding so that those that end up on
+the surface don’t burn. Dried fruits are typically at 15% to 30%.
+
+**Spices and herbs:** These can add a lot of flavor to breads, but be
+careful not to overdo it. Dried herbs are best. Traditional additions
+include dill, rosemary and cinnamon. Typically these are about 2% to
+3%.
+
+**Note:** Tree-bark spices like cinnamon and allspice contain anti-fungal
+compounds that retard the activity of the yeast. You may want to bump
+the yeast up by about 50% if you’re using these kinds of spices in the
+dough.