I want to make a flat, crispy bread, with whole, cooked, possibly sprouted grains (wheat, rye, barley, buckwheat). I want as little flour as possible in the dough, just enough to hold it together. I have a strong rye sourdough.
The purpose is to have a crisp bread that would work well for a diabetic. Hence the whole grains. Also oil free, of course.
Any thoughts, #Fedicooks#cooks#bakers#bread#vegan#diabetes#EllieKPosts
In the olden days, when bread was baked at home, bad luck would seep into the bread when one cursed while baking.
And if the loaf would be placed over the table's edge, sickness would soon enter the house.
A loaf placed upside down would sway, because the poor souls would try to turn it, & if the head of the house cut the bread crookedly, then he had just lied...
Thought I would try to recreate the bread I made with my mother in my own kitchen! 👨🍳
I think it turned out well! It smells great! Here's hoping it doesn't fall apart when I take it out of the bread pan cuz I forgot to spray the pan with vegetable oil! 🎛️
I’m very stoked at how well my sourdough experiment went. I have a batch of starter I haven’t fed since 10 August 2021, over two years ago. I took a little out, fed it, let it sit for 2 days, fed it one more time, and ten hours later used it to make the overnight leaven for this morning’s bread. Crumb is a little tighter than normal but still a solid loaf. It’s as good or better than last year’s at ~1 year mark. I’ll give it a try again next year too. #bread#baking#sourdough#food#YeastMasters
People who make their own bread or soup: is it possible to do this without using a lot of salt but still have an acceptable taste? I really like both bread and soup but anything pre-made has huge amounts of salt in (2g for a tin of soup, 0.5-0.8g for every couple of slices of bread or a roll, so a serving of soup + bread is often >50% of the RDA for salt).
The Democratic Party Pizzaburger Theory of Electioneering is: half the electorate wants a pizza, the other half wants a burger, so we'll give them all a pizzaburger and make them all equally dissatisfied, thus winning the election:
If you'd like an essay-formatted version of this thread to read or share, here's a link to it on pluralistic.net, my surveillance-free, ad-free, tracker-free blog:
I have only been making bread since 1979 😎 and have recently run into a problem I've not had before.
I bake a loaf, and start using it. The slices are obviously properly cooked, but there's only two of us, and sometimes the bread is three days old. Suddenly, after the first half of the loaf was fine, it has a funky smell, the cut surface feels sticky, and the inside of the loaf seems to be turning back to dough.
I've been baking bread. I have to admit, I am not a bread obsessed person (I grew up eating rice and noodles and bread is my no 3 carb of choice). But in learning to make breads I personally like that's changed my views on bread.
I do not like crusty, rustic, hard, dark, breads. I don't like them hard, or SF-style sourdough (super sour) either. I've decided that's okay. I'm exploring whole wheat breads in shapes and textures that I enjoy.
It might not be pretty (it isn't), but it's pretty delicious!
The other day, I bought a loaf of 100% rye bread and paid $13 for it. So I'm back to baking my own:
My 12 year old Sourdough culture: made with 50% spelt 50%rye
Dough: 100% whole wheat spelt 26%; 100% rye 74%
Cooked rye, oat & spelt berries
Sunflower seeds
I struggled to find spelt bread recipes that weren’t boules (fun to make, but I personally don’t love making, eating or shaping boules)
Made a spelt flour pain de mie, which turned out excellent! Kind of just winged it with the King Arthur whole wheat pain de mie recipe, and it’s now something I’ll write up and make regularly
Zweiter Versuch die Ofenzeit zu halbieren, 2 Laib offen gleichzeitig backen statt hintereinander im Gußtopf. Der Teig war heute nicht perfekt, daher keine 100% passende Referenz, aber das Ergebnis stimmt positiv, da geht noch mehr.
This is a great video. The folks from Chinese cooking demystified read many old Chinese cookbooks and talked to many people, and they produced the first video in English about Chinese ‘sourdough’: a technique that uses sticky rice and ‘Shanghai yeast balls’ (has alcohol).
I finally found how to properly revive old freezer-burnt #bread that has been frozen for multiple months:
sprinkle a bit of water (for extreme cases);
wrap frozen buns in tinfoil (aluminium) paper;
heat in a mini toaster oven at 200-375°F for 15-10 minutes.
This way, they steam up & come out fluffy instead of hard as rocks. Much better than my previous "microwave em" or "put them in the pan" attempts!
Found through this #cooking article: https://tastecooking.com/bring-bread-back-dead/