Thread: Who bakes bread?

I've read many of pinklather's posts over the years, hope he is well.

Made a quick sandwich bread last night. Similar recipe as I've done in the past, but I didn't like how 50-50 AP to whole wheat tasted. This time I used close to 67/33 ap to whole wheat. First slice tastes really good. Apologies, I forgot to take pictures of the dough when risen.







Fed my sourdough starter this morning. Now to figure out what to do with it... I wanna bake more bread, but I'm going to have to increase my exercise regimen with all these carbs!

You can refrigerate your starter, then bring it out, let it come to room temp, feed it and let it digest for an hour or two then put it back in the frig.

Or so I'm told.

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 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.