Thread: Who bakes bread?

Originally Posted by TheGeek

No bread 😞

Went to get some flour the pther day and found weevils in it. Checked all the flours. All had weevils, had to chuck it all out..

Will be buying airtight containers for my flour.

Check your spices for weevils--believe it or not I know for a fact that they love chili powder

As far as containers I save and clean up the gallon ice cream containers for my flour and white sugar and have never had a problem.

Originally Posted by cudarunner

Check your spices for weevils--believe it or not I know for a fact that they love chili powder

As far as containers I save and clean up the gallon ice cream containers for my flour and white sugar and have never had a problem.

I shall do. I keep my spices in a different cupboard but you never k ow with these wee buggers 😝

Geek

Sent from my LG-H850 using Tapatalk

Many years ago my grandmother found weevil in her cupboards and was aghast as she was an immaculate house keeper and had Never had weevils.

She went to the County Extension Agent to ask what she could have done to get the bugs. She was told;

Nothing, they came home with you from the grocery store.

http://ento.psu.edu/extension/factsh...d-pantry-pests

I found that what my dad had said about them was true. For some reason they don't seem to go UP the cupboards. They go DOWN the cupboards so if you find them on the bottom shelf, look at the one above if they are there keep going up until you don't find them.

I hope this has been of some help.

Originally Posted by TheGeek

No bread 😞

Went to get some flour the pther day and found weevils in it. Checked all the flours. All had weevils, had to chuck it all out..

Will be buying airtight containers for my flour.

Sent from my LG-H850 using Tapatalk

If it were me, I'd also strongly consider getting some Diatomaceous Earth to dust over/around the outside of the sealed containers. Link below for further information .

https://en.m.wikipedia.org/wiki/Diatomaceous_earth

I baked Friesian ryebread, started Friday night. Slow food by excellence: you soak broken rye grains overnight, next day add salt and wholewheat flour or treacle for stickiness as rye does not contain much gluten.Then bake it for 6 hours at 90 degrees Celsius. Put an ovendish filled with water underneath as you don't want it to dry out. No yeast. The flaky crust is wheatbran. I don't like the commercially available dark rye bread as it has vinegar added as a preservative. As you can tell from the stains on the breadknife this is a moist and sticky bread.



Dark rye bread has been the staple bread in Northern Europe in areas with soil too poor to grow wheat. My grandfather used to tell me that wheat bread was considered a luxury when he was young. It is said that Napoleon fed rye bread to the horses as he felt it was unfit for humans. Nowadays it is a specialty product. The missus and the children don't like it.

Originally Posted by Kees

I baked Friesian ryebread, started Friday night. Slow food by excellence: you soak broken rye grains overnight, next day add salt and wholewheat flour or treacle for stickiness as rye does not contain much gluten.Then bake it for 6 hours at 90 degrees Celsius. Put an ovendish filled with water underneath as you don't want it to dry out. No yeast. The flaky crust is wheatbran. I don't like the commercially available dark rye bread as it has vinegar added as a preservative. As you can tell from the stains on the breadknife this is a moist and sticky bread.



Dark rye bread has been the staple bread in Northern Europe in areas with soil too poor to grow wheat. My grandfather used to tell me that wheat bread was considered a luxury when he was young. It is said that Napoleon fed rye bread to the horses as he felt it was unfit for humans. Nowadays it is a specialty product. The missus and the children don't like it.

I used to buy a "Lithuanian" rye that looked a lot like that. It was great with a a little salted butter.

I'm curious if you folks have similar practices, like that of what we do at work? Do you adjust your oven temperature depending on how long the bread has been in the oven?? Having virtually no experience baking bread in a home kitchen, I have no idea if what we do is a normal practice. Some, but not all, varieties of bread we produce will bake at varying temperatures. This would be a difference of anywhere between 5 and 50 degrees Fahrenheit.

Here is my understanding of the principal...
The 1st Third of the baking time: tweaked to impact loaf height/"jump" in the oven. Tweaking the temp lower by 5-15 degrees will make a taller loaf; an increase of that much will help "lock-in" the height of a loaf that may be tall enough already.

The middle Third: is for "doneness". The primary focus here is getting the core temp above food-safe. If the temps vary throughout the bake time, this portion will be as high, or higher* than the other two thirds.
*= A couple of oddballs are of a single temp, until the last third where it is 5 degrees higher.

Final Third: mostly impacts color of the finished product. Obviously, a higher temp makes a darker loaf.

Does that "Bread Maker's Apprentice" discuss this?

Sorry, I'm babbling again lol.

I use a constant temperature if I use an oven; I don't know what my bread machine does.

Originally Posted by OCDshaver

I used to buy a "Lithuanian" rye that looked a lot like that. It was great with a a little salted butter.

Similar rye bread can be bought in Gemany and Danmark.

https://en.wikipedia.org/wiki/Rye_bread

Most modern home ovens are not accurate. Many will heat up fine but when you put the product in the temp drops and never comes back up again. If you bake you must buy a good temp gauge. In my case I heat the oven 40 degrees above what I need and when I put the product in I drop it 15 degrees and then half way through the bake I drop it another 10 degrees or so. Also since I live in a high altitude area any baking can be dicey. I'll usually increase the baking temp by 25 degrees over the recipe temp for the first 10-15 minutes and then drop it to the specified temp.