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Bread
Apr 18, 2020 11:18:37 GMT -5
Post by Larry Madsen on Apr 18, 2020 11:18:37 GMT -5
Growing up I never, and I mean never, had store bought bread at home. When I did have to eat store bought bread I always thought it was unappealing to me senses.  Well, after leaving home I got to where store bread was the thing because it was all I could get, but I was and still am always impressed when I get some home-made bread like Mom always made. I have four days off right now an got this wild hair to make some bread … hopefully like mom always made. As a kid I took bread for granted and never really paid close attention to mom actually making bread. It never seemed Mom had recipes for anything, she just made whatever it was she wanted to make with nary a thought about it. Most of the recipes I find go just like below. Then of course there is the process of putting it all together and ready to bake. Ingredients 2 1/4 tsp active dry yeast (1 packet) 2 1/4 cups warm water 1/4 cup sugar 1 tbsp salt 2 tbsp oil 5 1/2 - 6 1/2 cups bread flour butter for topping (optional) I'll start out here by asking if anyone here has any advice before I get into this?  |
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Bread
Apr 18, 2020 13:58:28 GMT -5
Post by NoSoapRadio on Apr 18, 2020 13:58:28 GMT -5
Don't add the salt directly with the yeast. I always let the yeast bloom with some of the water and the sugar. Mix a cup or two of the flour with the rest of the water and then add the yeast mixture. mix that with another cup of flour and then add the salt. The trick is to not add too much flour -- maybe a half cup at a time. Just add until the dough is not sticky.
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Bread
Apr 18, 2020 14:03:10 GMT -5
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Post by Mfitz804 on Apr 18, 2020 14:03:10 GMT -5
Apparently everyone’s doing it in quarantine. Our local paper reports yeast can’t be found anywhere on the Island.
But I’ll be trying this when I can find it.
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Bread
Apr 18, 2020 14:31:32 GMT -5
Post by Larry Madsen on Apr 18, 2020 14:31:32 GMT -5
yeast can’t be found anywhere on the Island I had thought that might be the case, Queenie will be going out sometime later on to find out. OH ... You gave me the perfect opportunity to use the new *Quick Quote* function. Very nice, I like it.  |
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Bread
Apr 18, 2020 19:16:44 GMT -5
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Post by rickyguitar on Apr 18, 2020 19:16:44 GMT -5
Home made bread us the best. My mom was a great Baker. At Christmas time she made braided loaves if raisin bread...really great. As previously stated be careful with your yeast, it can be kinda fragile. Good luck. Mmm bread out of the oven
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Bread
Apr 19, 2020 9:44:33 GMT -5
Post by Larry Madsen on Apr 19, 2020 9:44:33 GMT -5
Our local paper reports yeast can’t be found anywhere on the Island This was correct info, also can't be found in the Mohave Desert. My project will have to wait. It sure sounded like a good idea when I first thought of it though. Edited to add: NEW THOUGHT! Maybe I'll start so sourdough. My Dad was a trapper in his earlier years (back about 1928 to 1932) and always had sourdough. He would make a start sometimes at the house as I was growing up. |
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Bread
Apr 19, 2020 13:50:59 GMT -5
Post by NoSoapRadio on Apr 19, 2020 13:50:59 GMT -5
I have a sourdough starter in the fridge that I've been tending for years. It's more work, takes more time, but it's well worth the effort IMO.
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Bread
Apr 19, 2020 19:26:04 GMT -5
Post by Larry Madsen on Apr 19, 2020 19:26:04 GMT -5
Ok I have my flour and water mixture in a jar on the counter. Hide and watch. |
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Bread
Apr 20, 2020 10:16:04 GMT -5
Post by Deleted on Apr 20, 2020 10:16:04 GMT -5
Working on starter for sour dough for the first time. I've fed it for five days and am ready to try to bake a loaf. Thinking of drinking the "hooch" off the top. I understand it's about 15% alcohol.
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Bread
Apr 20, 2020 10:38:16 GMT -5
Post by Larry Madsen on Apr 20, 2020 10:38:16 GMT -5
Working on starter for sour dough for the first time. I've fed it for five days and am ready to try to bake a loaf. Very good. I'm now just 15 hours into it. It is starting to bubble, good sign there. |
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Bread
Apr 20, 2020 14:24:15 GMT -5
Post by Deleted on Apr 20, 2020 14:24:15 GMT -5
It's rising now. I couldn't find bread flour and used bleached all-purpose not the best choice I understand.I'll let you know how it comes out. Good luck with yours.
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Bread
Apr 20, 2020 17:43:37 GMT -5
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Post by rickyguitar on Apr 20, 2020 17:43:37 GMT -5
I really did not expext yeast to become an issue. We had some that had been around a while, wife bought 6 packets a few weeks back. Damn.
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Bread
Apr 21, 2020 9:36:54 GMT -5
Post by Deleted on Apr 21, 2020 9:36:54 GMT -5
Bread Update: Denser than I expected with a crusty crust and a nice earthy flavor. It was delicious toasted, smothered in butter with homemade muscadine jelly for breakfast this morning. Yeast is hard to find here too.
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Bread
Apr 21, 2020 10:03:50 GMT -5
Post by Larry Madsen on Apr 21, 2020 10:03:50 GMT -5
Bread Update: Denser than I expected with a crusty crust and a nice earthy flavor. It was delicious toasted, smothered in butter with homemade muscadine jelly for breakfast this morning. Yeast is hard to find here too. Glad to here of your progress. I feed mine last night. I used cooler water than I should have and probably slowed the process a bit with that move. It is developing bubbles this morning and building ever so slightly pungent aroma … all good.  |
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Bread
Apr 21, 2020 15:15:19 GMT -5
Post by NoSoapRadio on Apr 21, 2020 15:15:19 GMT -5
"Bread Update: Denser than I expected with a crusty crust and a nice earthy flavor."
Sourdough is very different from conventional yeast bread. You want to make sure your starter is very active and you add it only a few hours after feeding when it has at least doubled from the feeding and before it collapses. The dough wants to be very wet compared to other yeast dough. It needs to be worked by stretching and folding for a couple hours after the dough is mixed. Sourdough needs to proof much longer than yeast dough -- 12 hours vs a couple hours with yeast. I bake mine in a very hot oven in a cast iron Dutch oven.
When everything goes right you get a loaf that is light and full of holes with a thin crispy crust and an intense sour flavor.
I've been baking sourdough bread for years -- it doesn't always turn out perfect. When (if) things get back to normal I recommend using bread flour for your base but add others -- whole wheat, spelt, to change up the flavor.
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Bread
Apr 23, 2020 15:16:32 GMT -5
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Post by rickyguitar on Apr 23, 2020 15:16:32 GMT -5
My wife scored a pound f yeast for 18.50 on amazon. We now have a butt load of yeast.
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