Thread: Who bakes bread?

I started working in a Department Store while I was still in High School. I got minimum wage which in 1964 was 1 buck an hour.

Originally Posted by thebigspendur

I started working in a Department Store while I was still in High School. I got minimum wage which in 1964 was 1 buck an hour.

Hell! You were in Hog Heaven!!!! My maternal grandfather used to talk about 'IF' you could get paid $1.00 per day with room and board you were making damn good wages!

Years ago a fellow employee brought in a xeroxed copy of a picture and the caption from a magazine of some gals father along with two other employees standing in front of a Safeway in 1934. There were all these hand written signs in the windows with the prices of things. The only price I remember was that bacon was $0.12 per pound.

The gal had written "Look at those prices, think about how much they could buy".

Those weren't CHEAP PRICES! Those poor bastards were still coming out of the Great Deppression and those were EXPENSIVE PRICES!! Those guys 'Might' have been making a bit more than my Grandfather did doing farm work, but not much.

Nobody paid me nothin' for this:

Originally Posted by PaulKidd

Nobody paid me nothin' for this:

Love for what you do for family is the most important payment there is

Originally Posted by PaulKidd

Nobody paid me nothin' for this:

Paul-Do you mind sharing your recipe for this? My wife has been making sourdough bread and pancakes for a few weeks now, so we have starter. I've been making buttermilk cornbread for many years, though I leave the serious bread baking to the pros like my wife. Now cornbread on the other hand, I can do!

Enjoying the side conversations about wages over the years too. Other than some childhood money-making attempts like selling GRIT newspapers door to door (remember those?), my 1st actual job was working under-age (14) off the books at a drive-in. The owner was an immigrant who had eight kids, all of whom worked for him in some capacity. He paid me $5 cash per shift as a curb-hop, plus whatever I could make in tips. On weekends when the drunks would come in in their hot-rods, I did pretty well (though cleaning up the parking lot at the end of a shift was not fun). At 18 I got a job at the local Stouffer's food processing plant making $6.45 an hour, and lived like a king on it. That company paid 90% of my college tuition after I went back, back when companies still did stuff like that. I worked 2nd shift with all the other party animals who would go out after work until the wee hours, then get up in the afternoon to do it all over again-sometimes I miss those days.

ScoutHikerDad,

I'll type up the recipe and send it to you via PM. I still consider the recipe experimental,
but so far, so good.

Paul

A few from last weekend.....I use a knife ...and score the dough at about a 30 degree angle....getting some good results with that technique

My first job was delivering chinese food, paid under the table. I think it was $7/hr plus tips. Single 5 hour shift was enough for gas, a couple meals at the diner and maybe a movie if I didn't get stuck deliver to the aides at the old folks home.

I don't have enough time tonight to mess about with sourdough, putting in plants and cleaning the house killed the weekend. Gunna have to have a go at a instant yeast loaf, not enough AP so a whole wheat recipe is on deck.

Really golden crust and nice rise on those!

My third batch on a starter now 3 weeks old.

Added 5 more grams of water to this dubl batch of dough.
And find I can get one pizza stone loaf and the Dutch oven on the same rack pretty safely..
Now to cool and test.

Left this one in a few too many minutes I think.
Not burnt, but right at the extreme of done..
Intentionally made it with tired starter to see how it affected the dough and if leaving it for longer proving would offset the less active yeast..
Learning more about the impact of depth of scoring too..
Tasty adventure this old fashioned bread making is turning out to be.
Now I need to find sesame and caraway seeds,,,,