Thread: Who bakes bread?

OK I have discovered home made bread and how to make an
astounding sourdough loaf.

Check this out...

Nice. I have baked a lot of bread. Currently I am not baking bread because it causes my bread intake to increase substantially. If I am going to bake I usually go for something I have a little more self control with, like a pie. Pies work out especially good at work because my coworkers can make quick work of a pie and I only ever eat one slice. Bread however is my weakness, I could sit down with a nice warm loaf of your sour dough and some butter and just keep getting heavier.

I can make a few different breads. I love a nice warm plain focaccia with olive oil and balsamic vinegar to dunk it in. My first wife taught me. Like Rezdog I am a bread hound. She would make 2 loafs and I would eat one as soon as it came out of the oven. I don't have my own kitchen now or it would always be on the counter.

Sourdough just doesn't work for me. Nor does blue cheese or anything that even remotely sounds spoiled. Sour cream yikes. Wish I could but...ain't happenin'

Hi Nifty, yes I do a sourdough. Made my own starter too, from a recipe I got off the internet. It's made from a mixture of unbleached white and rye flour that picks up natural yeasts from the air. A few days of brewing and it's ready to use. I love the look of your crust; somehow I don't think this is your first one

I'm with RezDog on this...Right up to the part about pies...They're my other weakness. Workmates wouldn't see a crust of that either. I still occasionally bake a bread, usually as I'm too lazy to go out and buy a loaf when the wife is away and doesn't do the shopping (I was banned from shopping because I refused to buy anything I considered 'junk food', and my wife's weakness is ice-cream. It gives me a rare excuse to bake bread too). I like darker loaves or grain breads. I haven't made my own starter for sourdough yet, but I've had a go at making a few loaves. It isn't a favourite though.


Mick

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!!

Does a bread machine count?

Now my wife can and will bake anything you want, including bread; in fact, she is baking right now. But she has to be in the mood to do it (baking, that is).

[ATTACH=CONFIG]

The fruits of today's baking for afternoon coffee and cake. This is why I will never see my abs, despite a very disciplined workout program!

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.

Been using a Breadmaker on a regular bases. Differ the recipe, works well.