This man knows how to live!
Quote:
Originally Posted by
Birnando
I have a starter in the fridge always!
The last couple of years I'd say we are at about 50% home-baked and store-bought bread around here.
As others have said, bread is the staple of my food intake.
W eat bread every single day of the year up here.
More often than not, several times a day.
Love it!!
Some of the Norwegian rye recipes are wonderful. 'Multi-day builds, flavor that'll make you cry.
'Been perfecting a Russian-style black rye. Some use sweeteners - usually molasses, but you can avoid by substituting strong black coffee poured over 2/3 c of raisins and pureeing in a blender. Also, even most formulas that use a rye sourdough starter, call for commercial yeast in the final mix. I sacrifice a little rise to keep it sourdough only.
http://straightrazorpalace.com/conve...ily-bread.html
http://straightrazorpalace.com/finer...hing-tool.html
ScouthikerDad: - sourdough is a little harder than commercially yeasted bread, but overwhelmingly worth it - nutritionally and flavor-wise. All of the writing about grains being bad nutrition (wheatbelly, etc) *assume* commercial yeast, and usually a GMO flour. Even the wheatbelly blog acknowledges that none of the risks apply when done w/ sourdough & non-GMO grain/flour. A magnificent 76 y.o. lady spent 5 hrs showing me the basics. That was in '07. I've not bought bread since then. I did, buy a grain mill, pizza stone, wood-fired oven...
Those of us in the States, think sourdough is only a tangy white loaf - Ohhh are you in for a surprise. Try a multi-day build of a Wheat/Rye blend, and you're done for. Or a 100% whole grain spelt (this is a bugger to learn to make).
Same things apply as razors & shaving - if you get near Portland, OR - shout - I'll gladly honor my teacher by passing along what humble levels of knowledge I have.