Bread ****

[foxy]

Nothing special a wholemeal bread with pumpkin seed and caraway seed, family get together tomorrow will be making some cheese and onion bread, maybe even some tomato and basil.

 

[Oneflewover]

Nice work there!

 

[goodolpete]

Just out of the oven, 3lb sourdough loaf with pumpkin and sunflower seeds.

 

[Hanglow]

I lost my sourdough starter recently as I left it in a cupboard and forgot about it for over week I had kept it going for about five years I think. Just started a new one though


Here's a loaf from a couple of months ago, it's definately one of my better looking ones

 

[Clint]

I like this...what's the deal with sour dough,keeping starters etc?

 

[GerritT]

WHERES THE ****

 

[Drunkula]

OOoooh, made me go wheat at the knees.

 

[Clint]

 

[Rodcx500z]

Go here Clint will give you a good idea of the process
https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

 

[foxy]

I like this...what's the deal with sour dough,keeping starters etc?

Its a beast that you have to keep feeding, I let my old starter go to God but will get round to making a new one.

 

[foxy]

Went with the Cheese and onion bread for the family day, the cheese was Cheddar infused with Parmesan the onion red, caramelised giving a subtle sweetness to the bread.

Wife is away so the chicken curry has been raised on the Scoville scale the bread I made today is garlic naan with enough garlic that the photo should be reeking. Easy to make and freeze the pieces not being used. I freeze the butter, garlic and coriander as well.

 

[Graz]

I like this...what's the deal with sour dough,keeping starters etc?

I followed this guide when I dabbled with sourdough a few years back: https://sourdough.com/blog/sourdom/beginners-blog-starter-scratch

At the top of that page are links to several tutorials. The first is to get your sourdough starter underway, but what then follows are a number of tutorials as to how to make a loaf which are very handy to do whilst waiting for your starter to do its thing. They use normal bread yeast for the tutorials, until the final one when you bake a loaf using your own starter. Added bonus is that you get to make eat yummy home made bread while waiting.

Alas I gave up on it as to bake a sourdough pretty much needs a day allocated to it although it's very much do something, wait a few hours, do something else etc. (get a brew on at the same time maybe?) but with kids it's hard to find the time. I'll get back to it one day as the bread was very nice.

 

[Banbeer]

Seems like you're all interbred..........sorry into bread.

 

[Drunkula]

Seems like you're all interbred

Special kneads?

 

[Chippy_Tea]

Special kneads?

You're on a roll Drunk.

 

[Rodcx500z]

I should bake bread I worked in a bakery for 30 years been retired now 2 years, I rarely eat commercial bread its full of enhancers and dough conditioners most of the sour doughs in supermarkets have a chemically made liquid compound for the sour flavour, I here people say I only eat brown and I say what kind and its like well brown you know at that point I give up, and forget anything made the chorley wood way, sorry I am rambling here

 

[steveinUS]

My bread baking is limited to Laugenbrezel (German “Lye pretzels”), though the dough also makes beautiful sandwich and burger buns. A 15 second steep in a simmering lye (sodium hydroxide) solution after forming the pretzels and before they go into the oven gives the pretzels their mahogany color, delicious flavor, and chewy skin. I grew up with these pretzels as a kid, but that German bakery is long gone. Then Jeff Renner (homebrewer, beer writer, and commercial baker) published the recipe in a Zymurgy magazine article many years ago, and I’ve been making them ever since. The recipe is readily available online. For yesterday’s batch I substituted a local Brown Ale for 1 cup of water, and the inside was lighter and airier than with just water.

 

[foxy]

I should bake bread I worked in a bakery for 30 years been retired now 2 years, I rarely eat commercial bread its full of enhancers and dough conditioners most of the sour doughs in supermarkets have a chemically made liquid compound for the sour flavour, I here people say I only eat brown and I say what kind and its like well brown you know at that point I give up, and forget anything made the chorley wood way, sorry I am rambling here

Why don't you get into it again? I remember my mother knocking up loaves and buns in no time, and really when you come to think about it, there is not a lot of effort goes into making bread, though I do use the Kitchen Aid to do all the graft. 5 mins to put the recipe together, about 8 mins in the Kitchen Aid the rest of the time is oven time and rising time. I have brewed beer at the same time as making bread. I had a Olive and Rosemary bread planned but my wife ate the olives. Christmas day I am making a goats cheese and sun dried tomato bread.

 

[Cwrw666]

Must admit I cheat and make sourdough using Tescos sourdough flour. Don't know how much of the flavour comes from `chemicals' - if so then how come the bread comes out with proper sourdough texture completely unlike normal bread? Ok, it's not as good as real sourdough bread made from a starter but I've only tried that once and had to bin it - wasn't going to put that sh** in my mouth!

 

[AXW123]

Top tip - use beer instead of water gives a fantastic taste not dissimilar to sourdough - a lot of the texture is down to the amount of liquid in any case.