Thread: Who bakes bread?

First trial of baking bread - (by my wife) - I success I must admit...

A simple no knead bread...that’s Awesome. It’s cooked in a Dutch oven too.

My first attempt at Gluten free sandwich bread. My youngest son has cilliax...so Iam hoping this tastes as good as the house smells right now....it’s still hot !

Yeast Substitute?

Perhaps this has already been discussed at length here. If so, feel free to direct me to the threads involved.

After a brief Google search, I've come across the following recommendation: substitute equal amounts of baking soda (sodium bicarbonate) and lemon juice to arrive at the amount of yeast given. Any truth to this? or ways to tweak it to arrive at a better result?

This is not a yeast substitute, but a yeast stretcher.

I have been making a lot of no-knead or not much kneading bread recently. I used packaged yeast for the first loaf, but for the subsequent loaves I just used the same mixing bowl with the crud from the previous batch stuck to the sides of the mixing bowl.

When I make a loaf I add the water first and scrape the bowl to loosen the bits of dried dough then add the flour and salt. I let it set overnight on top of the fridge to rise. It takes a while and is not as fast rising as using packaged yeast but it works fine overnight. I then knock it down and shape it and do a second rise and bake, and save the dirty mixing bowl for the next batch.

Originally Posted by spazola

.... I used packaged yeast for the first loaf, but for the subsequent loaves I just used the same mixing bowl with the crud from the previous batch stuck to the sides of the mixing bowl....

Texas Sourdough! Cudarunner, take note!

Originally Posted by Brontosaurus

Yeast Substitute?

Perhaps this has already been discussed at length here. If so, feel free to direct me to the threads involved.

After a brief Google search, I've come across the following recommendation: substitute equal amounts of baking soda (sodium bicarbonate) and lemon juice to arrive at the amount of yeast given. Any truth to this? or ways to tweak it to arrive at a better result?

You can make bread with baking soda alright. They call those new method breads. They are what they are. No resemblance to yeast bread but a different animal.

In a pinch you can make a fast loaf.

I used a packet of store bought yeast to make my sourdough starter. I've fed it twice daily for about a week now and it is doing well.

I baked a loaf day before yesterday using my standard sandwich bread recipe and substituted 8oz of starter for the packet of yeast.

It took about 5 hours to rise but I'm pleased with the taste and texture. I don't prefer the 'sour' taste in sourdough and this loaf pretty much has the same 'yeasty' taste of my regular bread.

I baked it at my usual 350 degs, for 30 minutes.

While I'd oiled the pan the bread didn't want to fall out and once I managed to free it the sides weren't browned at all and it didn't sound very hollow when the bottom was tapped on so I put it back in the pan and then to the oven for an additional 20 minutes.

Once cooled, I gave it a go. I was pleased with the taste and texture.

Originally Posted by spazola

This is not a yeast substitute, but a yeast stretcher.

I have been making a lot of no-knead or not much kneading bread recently. I used packaged yeast for the first loaf, but for the subsequent loaves I just used the same mixing bowl with the crud from the previous batch stuck to the sides of the mixing bowl.

When I make a loaf I add the water first and scrape the bowl to loosen the bits of dried dough then add the flour and salt. I let it set overnight on top of the fridge to rise. It takes a while and is not as fast rising as using packaged yeast but it works fine overnight. I then knock it down and shape it and do a second rise and bake, and save the dirty mixing bowl for the next batch.

A lot of professional bakers use the leftover dough from the previous day to give their current batch a little more lift and flavour. This works particularly well for low gluten flours like rye and spelt.

Well...the Gluten free bread was a BIG Hit ! Made 2 more loafs tonight...going to slice and freeze tonight also.