Thread: Who bakes bread?

Originally Posted by gssixgun

Great another Rabbit Hole

I went down one pretty far with the Fry Breads and Camp Breads

It's a variation on soda bread. It has no yeast so you have to go through all those incantations to make it do what yeast does. In the process yea it's gonna smell and taste different.

It sounds romantic and old but I think yeast bread is better.

It is more akin to yeast levaning than baking powder, it uses bacteria instead of yeast. It is supposed to have a bit of a cheesy taste.

I like learning new things, it keeps life interesting.

This thread was a good reason to talk to my mom tonight.

She said that she has made plenty and therfore I have ate it..............

Not her first choice or preference but it works.

Originally Posted by 32t

This thread was a good reason to talk to my mom tonight.

She said that she has made plenty and therfore I have ate it..............

Not her first choice or preference but it works.

Exactly.

Back in the old west folks had no yeast so this was the method they used. It's kind of like poor folks using buckwheat instead of wheat or millet instead of rice.

Originally Posted by spazola

It is more akin to yeast levaning than baking powder, it uses bacteria instead of yeast. It is supposed to have a bit of a cheesy taste.

I like learning new things, it keeps life interesting.

Charlie I assume you have found the "Townsends" vids on YouTube on how things were done in the 1820's

They have a few interesting ones on Breads
When you mentioned "Bacteria" I remembered this one

https://www.youtube.com/watch?v=8J1PNDnqsfA

Thanks, I like Townsend's channel. I have not seen this video.

I usually bake artisan loaves, but Pullman loaves are terrific for sandwiches. I've been using a lot of yeast water levains, and sometimes combine them with sourdough levains or replace some of the dough water with yeast water. I used a bread flour, rye, and raison yeast water levains for this bread. The flour was a combination of freshly ground Rouge de Bordaux and T65 bread flour with a small percentage of rye and Semolina Rimacinata. I also added honey, EVOO, and buttermilk, which help make a tender crumb. I butter my Pullman pans to create a crunch to the crust. A very delicious sandwich bread.

A lot goin on in that crumb, looks delicious.
Neat combination of raws as well.

Hey, do I see two antennae sticking out of that loaf?

Just kidding. That loaf looks almost too good to eat.

My oldest granddaughter doesn't have 'Celiac Disease' as she's been tested for it, however she doesn't react well with flour. When she was younger and would eat a piece of cake or a sandwich pretty soon she'd say 'my tummy hurts'. So unknown to me, she no longer eats wheat and it seems to be working.

Well when I took the cinnamon rolls over my daughter told me that Sidney couldn't eat it so I went home and made a batch of cookies using Bob's Red Mill 1 to 1 which is a complete flour designed to be used and took them over. Big Hit. However my daughter told me that for some reason, when using the Red Mill 1 to 1 that after a few days it seems to go to hell if the end product isn't frozen.

Well today I made a batch of zucchini bread, but I made it into cup cakes so that she could put it in the freezer and get them out as needed. Now I've never made cupcakes like this before but it seemed to do well. I tested at 25 minute and the toothpick came out clean. After cooling a bit it almost tasted like it was raw but looking at it in the light it looked fine. So the second batch I cooked an additional 5 minutes let it cool a bit and it was the same. So I guess it's a bit different from the different flour and making muffins.

Anyway I got two dozen rolls and took them over. Her little brother was there and he gave them a try and said they tasted really good----------------



I'd picked up a 25 lb bag of the Red Mill 1 to 1 flour for $47.40 and divided it into 1/3's and took two 8 lb bags to my daughter and kept one here. That was less then 1/2 price of what they wanted at the store. However my daughter wanted to be sure that it was the 1 to 1 so--------------