Good evening,I find spelt bread to be a bit sweet and the crumb too cake-like. So I
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some web
site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2
cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
lid.
Enjoy!
On 2024-03-10 3:36 p.m., D wrote:
Good evening,I find spelt bread to be a bit sweet and the crumb too cake-like. So I
I changed from wheat flour to spelt today. I can report that the experiment >> was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some web
site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or rapid >> rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 cups (375 >> ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F) * >> Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
lid.
Enjoy!
blend it with hard wheat flour when i use it.
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some web
site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose
* 2 tsp instant or rapid rise yeast
* 2 tsp cooking / kosher salt, NOT table salt
* 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)
* Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
lid.
Enjoy!
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the experiment >> was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some web
site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or rapid >> rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 cups (375 >> ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F) * >> Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some
web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I do something else) and I think home made bread is healthier (and tastier)
than store bread, so I think it's a win/win!
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some
web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without >>>> lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I
do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some web >>>> site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 >>>> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to
55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without >>>> lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the kitchen
and am not a hufe fan of cooking (I focus on the eating side) but this
recipe takes 3 minutes (except for the owen part, but then I do something
else) and I think home made bread is healthier (and tastier) than store
bread, so I think it's a win/win!
I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some
web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
On 2024-03-10 3:36 p.m., D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt
* 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super
hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!I find spelt bread to be a bit sweet and the crumb too cake-like. So I
blend it with hard wheat flour when i use it.
On 2024-03-11 9:54 a.m., Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some >>>>> web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or >>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without >>>>> lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I
do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just
couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the
water and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.
On Sun, 10 Mar 2024, Graham wrote:
On 2024-03-10 3:36 p.m., D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table
salt * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or
super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!I find spelt bread to be a bit sweet and the crumb too cake-like.
So I blend it with hard wheat flour when i use it.
Let's see how it will do after I toast it for tomorrows breakfast.
That could change the result, but first perception was pretty good.
Did you ever try with any other flours and if so, any recommendations?
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table
salt * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or
super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I
do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
On 2024-03-11 9:54 a.m., Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some web >>>>> site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or >>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 >>>>> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to >>>>> 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without >>>>> lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the kitchen >>> and am not a hufe fan of cooking (I focus on the eating side) but this
recipe takes 3 minutes (except for the owen part, but then I do something >>> else) and I think home made bread is healthier (and tastier) than store
bread, so I think it's a win/win!
I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just
couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the water and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the water >> and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture and all of that?
I thought about it, but discarded it as being too cumbersome, but maybe I >should reconsider?
D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table
salt * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or
super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I
do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
Same here. Been making almost all our bread since 2001. I use a bread machine in dough mode to do all the mixing then shape and final rise in
a cold oven with the light on, for 1 hour then remove and preheat to
400f and bake 17-18 minutes,
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some
web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3 cups
flour). I've done einkorn and spelt, both separately and mixed.
I settled on mixing bread makers wheat at 80% and spelt at 20%.
Here's one of some 100 bread recipes. It's spelt and flour 20/60 mixed.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: French Bread, xxcarol's favorite
Categories: Breadmaker, Cheap, Xxcarol
Yield: 1 Servings
1 1/4 c Water
1 1/2 tb Butter
3 1/2 c White flour
1 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
Set the breadmaker to French.
Origin unknown but xxcarol's addition is to add herbs or minced
garlic.
MMMMM
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I
do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
Same here. Been making almost all our bread since 2001. I use a bread
machine in dough mode to do all the mixing then shape and final rise in
a cold oven with the light on, for 1 hour then remove and preheat to
400f and bake 17-18 minutes,
Jesus! You're an artist!
On Mon, 11 Mar 2024, Graham wrote:
On 2024-03-11 9:54 a.m., Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt
* 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super
hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without
lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating
side) but this recipe takes 3 minutes (except for the owen part, but
then I do something else) and I think home made bread is healthier
(and tastier) than store bread, so I think it's a win/win!
I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just
couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the
water and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture and all of
that? I thought about it, but discarded it as being too cumbersome, but
maybe I should reconsider?
On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the water
and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture and all of that?
I thought about it, but discarded it as being too cumbersome, but maybe I
should reconsider?
It requires a bit of maintenance, but not every day and it can take
weeks long sleeps and still be woken up.
On Mon, 11 Mar 2024 22:09:21 +0100, D <nospam@example.net> wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side)
but this recipe takes 3 minutes (except for the owen part, but then I
do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
Same here. Been making almost all our bread since 2001. I use a bread
machine in dough mode to do all the mixing then shape and final rise in
a cold oven with the light on, for 1 hour then remove and preheat to
400f and bake 17-18 minutes,
Jesus! You're an artist!
Don't say that. She'll believe you.
On 2024-03-11 2:51 p.m., D wrote:
On Mon, 11 Mar 2024, Graham wrote:
On 2024-03-11 9:54 a.m., Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the >>>>>>> experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from some >>>>>>> web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or >>>>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 >>>>>>> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to >>>>>>> 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without
lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side) >>>>> but this recipe takes 3 minutes (except for the owen part, but then I do >>>>> something else) and I think home made bread is healthier (and tastier) >>>>> than store bread, so I think it's a win/win!
I've tried other flours and have just bought some sprouted wheat flour >>>> to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just >>>> couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the
water and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture and all of that? I >> thought about it, but discarded it as being too cumbersome, but maybe I
should reconsider?
It's easy to make and maintain a SD culture. The website above has instructions.
On Tue, 12 Mar 2024, Bruce wrote:
On Mon, 11 Mar 2024 22:09:21 +0100, D <nospam@example.net> wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating side) >>>>> but this recipe takes 3 minutes (except for the owen part, but then I >>>>> do something else) and I think home made bread is healthier (and
tastier) than store bread, so I think it's a win/win!
Same here. Been making almost all our bread since 2001. I use a bread >>>> machine in dough mode to do all the mixing then shape and final rise in >>>> a cold oven with the light on, for 1 hour then remove and preheat to
400f and bake 17-18 minutes,
Jesus! You're an artist!
Don't say that. She'll believe you.
Apologies!
On Mon, 11 Mar 2024, Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that
the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water,
NOT boiling or super hot (ie up to 55°C/130°F) * Possibly,
100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating
side) but this recipe takes 3 minutes (except for the owen part,
but then I do something else) and I think home made bread is
healthier (and tastier) than store bread, so I think it's a
win/win!
I've tried other flours and have just bought some sprouted wheat
flour to try, blending it with hard wheat flour. I also usually add
a small amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I
just couldn't get used to it and gave the rest away. Barley flour
and some flours similar to spelt are readily available but I rarely
use them.
Ahh... adding rye was a good idea! The wife likes dark bread, so
perhaps that could be a road to ultimate happiness! =)
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that
the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt, NOT
table salt * 1 1/2 cups (375 ml) very warm tap water, NOT
boiling or super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating
side) but this recipe takes 3 minutes (except for the owen part,
but then I do something else) and I think home made bread is
healthier (and tastier) than store bread, so I think it's a
win/win!
I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I
just couldn't get used to it and gave the rest away. Barley flour and
some flours similar to spelt are readily available but I rarely use
them.
D wrote:
On Mon, 11 Mar 2024, Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that
the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water,
NOT boiling or super hot (ie up to 55°C/130°F) * Possibly,
100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in the
kitchen and am not a hufe fan of cooking (I focus on the eating
side) but this recipe takes 3 minutes (except for the owen part,
but then I do something else) and I think home made bread is
healthier (and tastier) than store bread, so I think it's a
win/win!
I've tried other flours and have just bought some sprouted wheat
flour to try, blending it with hard wheat flour. I also usually add
a small amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I
just couldn't get used to it and gave the rest away. Barley flour
and some flours similar to spelt are readily available but I rarely
use them.
Ahh... adding rye was a good idea! The wife likes dark bread, so
perhaps that could be a road to ultimate happiness! =)
Here's that may appeal? I often use rye or rye and whole what as part
of the flour in these.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings
1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast
A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
can also use regular white sugar in place of the brown.
This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.
Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.
From the VB kitchen of: xxcarol 1APR2008
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's mustard bread
Categories: Xxcarol, Breadmaker
Yield: 12 Servings
1 1/4 c Water
3 tb Honey
3 tb Prepared mustard
4 ts Olive oil
3 c White bread flour
1 c Rye flour
2 ts Gluten powder
1 ts Salt
3/4 ts Dry mustard powder
2 ts Active dry yeast
Ok, sue me! I tweaked this one pretty heavy from a book I have here.
This one makes a lovely high rising darkish loaf with a rather nice
mustardy taste. The original used all white flour and dijon mustard
matched to a coleman's dry mustard.
I didnt have that handy so used a mix of prepared hot asian mustard
matched to a little french's prepared yellow mustard (about 1/3 hot
asian, rest the cooler favored American favorite). I didnt have
coleman's dry either so used a fairly hot asian blended dry. Optional
addition of a little wasabi powder (can use any horseradish powder)
at about 1/8 ts was used as I wanted a little 'punch'. You could
also add a little crushed mustard seed if you want.
Serving suggestions: with roast beef or a nice pastrami, this is a
killer good bread! Add a layer of good white cheese and possibly
some coleslaw or sourkraut. It really rocks with a cold beer!
From the VB kitchen of: xxcarol 27JUN09 From: Carol Shenkenberger
Date: 06-27-09
MMMMM
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt
* 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super
hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3 cups
flour). I've done einkorn and spelt, both separately and mixed.
Interesting point. I never made the bread with more water, and it
turns out really good.
With the current amount of water and with wheat flour, the dough is
actually quite "runny" and with spelt it's more of a normal dough.
On Tue, 12 Mar 2024, Bruce wrote:
On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all
of the water and a dollop of sourdough culture and leaving it overnight. Then in the morning, I add the rest of the flour
some salt and a tsp of instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture and all
of that? I thought about it, but discarded it as being too
cumbersome, but maybe I should reconsider?
It requires a bit of maintenance, but not every day and it can take
weeks long sleeps and still be woken up.
Hmm, maybe not the thing for me. =(
BTW if looking to investigate corn breads, Jill makes some really good
ones. I do it too but only randomly.
On Mon, 11 Mar 2024, cshenk wrote:
Jesus! You're an artist!
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen from
some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt
* 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super
hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3 cups
flour). I've done einkorn and spelt, both separately and mixed.
Interesting point. I never made the bread with more water, and it
turns out really good.
With the current amount of water and with wheat flour, the dough is
actually quite "runny" and with spelt it's more of a normal dough.
It may taste good but try a higher hydration mix. Also, how long is
your rising time? That's critical to flavor development.
Example, me using a bread machine in dough mode, I get initial mix then
rise then 2nd mix (advanced topic on uses there but only works right in
a bread machine) then 2nd rise. 1 hour 35 minutes (1.5 is rising
time). Out of the machine and shaped gets 3rd rise of 1 hour. 2.5
hours total rise time.
(recipe snipped)
D wrote:
On Tue, 12 Mar 2024, Bruce wrote:
On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:Hmm, maybe not the thing for me. =(
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all
of the water and a dollop of sourdough culture and leaving it
overnight. Then in the morning, I add the rest of the flour
some salt and a tsp of instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture and all
of that? I thought about it, but discarded it as being too
cumbersome, but maybe I should reconsider?
It requires a bit of maintenance, but not every day and it can take
weeks long sleeps and still be woken up.
It generally doesn't work for me either but the reason is bread
machines demand a static yeast amount because of timed events. SD
cultures in practise vary enough to throw it all off. I got tired of
having to start again. I like SD breads, but just as one of many
types. I don't want them all that way.
When I say I make most of our breads, it's because I buy the random
english muffin or sour dough.
BTW if looking to investigate corn breads, Jill makes some really good
ones. I do it too but only randomly.
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
Jesus! You're an artist!
Naw, but I have a lot of experience. Self taught cooks tend to make a
higher 'oopsie' mistake percentage but if you are bold and broke and
aren't fettered by 'you can't do that' syndrome from parental lessons
or 'always use recipes from a cookbook exactly', then you learn a LOT.
Mom was a lovely woman and I lucked up among those raised by a divorced
Mom getting no child support. She raised 3 highly successful kids who
walked into adulthood with drive and really good work ethics for our
age. But, she wasn't a cook.
I left home able to make hamburger or tuna helper, boil frozen or
canned vegetables and canned soup.
I tried making bread by hand and with no one to show me what the stages actually look like, turned out some really great doorstops!
Finally bread machine came up on a blue light special at Kmart! No
manual and no brand seen on it but it was 1/3 the price of those times.
I snapped it up. It was 1994. I got box mixes for a bit. Slowly I
worked out the rest for a simple white bread without a mix but there
was no impetuous to make it all, so I didn't.
In 2001 that changed. The Navy moved me to Japan. Now they are a
lovely people, and great cooks, but they like their bread (at least in Sasebo) undercooked by our standards. It's literally gummy. The
alternative was wonderbread or roman meal, baked stateside and shipped
frozen over a 3-4 month voyage to the commisary and sold frozen. It
had no extra wrapper.
Nothing like the impetuous of freezer burned bread to make you shift!
Pretty simple when you add it up with some background! Not magic or artistry. More like neccessity can be a great spur!
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some really good
ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get them, is
sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to none, so I
would have to buy it online in another country and have it shipped, so
never much experimented with that. I do have a vision of baking my own >tortillas because store bought are horrible, but they seem to be heavily >dependent on good quality flour.
On Tue, 12 Mar 2024 21:42:52 +0100, D <nospam@example.net> wrote:
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some really good
ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get them, is
sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to none, so I
would have to buy it online in another country and have it shipped, so
never much experimented with that. I do have a vision of baking my own
tortillas because store bought are horrible, but they seem to be heavily
dependent on good quality flour.
What if you take wheat flour and add some Roundup to it? Wouldn't that
come close?
On Wed, 13 Mar 2024, Bruce wrote:
On Tue, 12 Mar 2024 21:42:52 +0100, D <nospam@example.net> wrote:
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some really good >>>> ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get them, is
sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to none, so I
would have to buy it online in another country and have it shipped, so
never much experimented with that. I do have a vision of baking my own
tortillas because store bought are horrible, but they seem to be heavily >>> dependent on good quality flour.
What if you take wheat flour and add some Roundup to it? Wouldn't that
come close?
No idea... What's Roundup? Maybe you've saved me...
On Wed, 13 Mar 2024 09:57:59 +0100, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
On Tue, 12 Mar 2024 21:42:52 +0100, D <nospam@example.net> wrote:
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some really good >>>>> ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get them, is >>>> sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to none, so I >>>> would have to buy it online in another country and have it shipped, so >>>> never much experimented with that. I do have a vision of baking my own >>>> tortillas because store bought are horrible, but they seem to be heavily >>>> dependent on good quality flour.
What if you take wheat flour and add some Roundup to it? Wouldn't that
come close?
No idea... What's Roundup? Maybe you've saved me...
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, Graham wrote:
On 2024-03-11 2:36 a.m., D wrote:
On Sun, 10 Mar 2024, GM wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report
that the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher
salt, NOT table salt * 1 1/2 cups (375 ml) very warm tap
water, NOT boiling or super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Very nice...!!!
And relatively simple...
:-D
Yes, that's why I love it! =) I don't spend a lot of hours in
the kitchen and am not a hufe fan of cooking (I focus on the
eating side) but this recipe takes 3 minutes (except for the
owen part, but then I do something else) and I think home
made bread is healthier (and tastier) than store bread, so I
think it's a win/win!
I've tried other flours and have just bought some sprouted wheat
flour to try, blending it with hard wheat flour. I also usually
add a small amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red,
but I just couldn't get used to it and gave the rest away.
Barley flour and some flours similar to spelt are readily
available but I rarely use them.
Ahh... adding rye was a good idea! The wife likes dark bread, so
perhaps that could be a road to ultimate happiness! =)
Here's that may appeal? I often use rye or rye and whole what as
part of the flour in these.
Thank you very much! This is saved in the recipe directory! =)
Best regards,
Daniel
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings
1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast
A high rising bread, this one will take to whole wheat in part or
all of the bread flour. Increase gluten by 1 TB if all whole
wheat. You can also use regular white sugar in place of the brown.
This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.
Made even with all white flour, this will be a darker blend of
bread. It's effect when made with whole wheat flour is a dark and
rustic whole grain goodness.
From the VB kitchen of: xxcarol 1APR2008
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's mustard bread
Categories: Xxcarol, Breadmaker
Yield: 12 Servings
1 1/4 c Water
3 tb Honey
3 tb Prepared mustard
4 ts Olive oil
3 c White bread flour
1 c Rye flour
2 ts Gluten powder
1 ts Salt
3/4 ts Dry mustard powder
2 ts Active dry yeast
Ok, sue me! I tweaked this one pretty heavy from a book I have
here. This one makes a lovely high rising darkish loaf with a
rather nice mustardy taste. The original used all white flour and
dijon mustard matched to a coleman's dry mustard.
I didnt have that handy so used a mix of prepared hot asian mustard
matched to a little french's prepared yellow mustard (about 1/3 hot
asian, rest the cooler favored American favorite). I didnt have
coleman's dry either so used a fairly hot asian blended dry.
Optional addition of a little wasabi powder (can use any
horseradish powder) at about 1/8 ts was used as I wanted a little
'punch'. You could also add a little crushed mustard seed if you
want.
Serving suggestions: with roast beef or a nice pastrami, this is a
killer good bread! Add a layer of good white cheese and possibly
some coleslaw or sourkraut. It really rocks with a cold beer!
From the VB kitchen of: xxcarol 27JUN09 From: Carol Shenkenberger
Date: 06-27-09
MMMMM
Welcome Daniel! I'll be making us some samwich bread today or
tommorow.
Likely my old standby.
1 1/3 c buttermilk
1/3 c water
2 TB butter
2 TB sugar
2 ts active dry yeast
2 ts salt
Dough mode in bread machine, remove and shape then let rise in a cold
oven with light on for 1 hour. Remove and preheat to 400F then bake 17 minutes.
Ideal for celiacs:-)
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, Bruce wrote:
On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes given by Maurizio Leo at www.theperfectloaf.com that are very
reliable. However, sometimes I cheat by mixing half of the
flour with all of the water and a dollop of sourdough
culture and leaving it overnight. Then in the morning, I
add the rest of the flour some salt and a tsp of instant
yeast to speed thing up.
But isn't it very complicated with the sourdough culture and
all of that? I thought about it, but discarded it as being
too cumbersome, but maybe I should reconsider?
It requires a bit of maintenance, but not every day and it can
take weeks long sleeps and still be woken up.
Hmm, maybe not the thing for me. =(
It generally doesn't work for me either but the reason is bread
machines demand a static yeast amount because of timed events. SD
cultures in practise vary enough to throw it all off. I got tired
of having to start again. I like SD breads, but just as one of many
types. I don't want them all that way.
When I say I make most of our breads, it's because I buy the random
english muffin or sour dough.
BTW if looking to investigate corn breads, Jill makes some really
good ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get them,
is sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to none, so
I would have to buy it online in another country and have it shipped,
so never much experimented with that. I do have a vision of baking my
own tortillas because store bought are horrible, but they seem to be
heavily dependent on good quality flour.
On 2024-03-13 11:47 a.m., cshenk wrote:
Welcome Daniel! I'll be making us some samwich bread today or
tommorow.
Likely my old standby.
1 1/3 c buttermilk
1/3 c water
2 TB butter
2 TB sugar
2 ts active dry yeast
2 ts salt
Dough mode in bread machine, remove and shape then let rise in a cold
oven with light on for 1 hour. Remove and preheat to 400F then bake 17
minutes.
Ideal for celiacs:
On Wed, 13 Mar 2024, Bruce wrote:
On Tue, 12 Mar 2024 21:42:52 +0100, D <nospam@example.net> wrote:
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some
really good ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get
them, is sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to
none, so I would have to buy it online in another country and
have it shipped, so never much experimented with that. I do have
a vision of baking my own tortillas because store bought are
horrible, but they seem to be heavily dependent on good quality
flour.
What if you take wheat flour and add some Roundup to it? Wouldn't
that come close?
No idea... What's Roundup? Maybe you've saved me...
D wrote:
On Wed, 13 Mar 2024, Bruce wrote:
What if you take wheat flour and add some Roundup to it? Wouldn't
that come close?
No idea... What's Roundup? Maybe you've saved me...
That's one of the resident trolls for Australia. Roundup is a >pesticide/dessicant and Bruce thinks every thing in America is soaked
in it.
Mostly it's used to kill grass and weeds.
Grin, I normally use organic flour but mostly because the better brands
of flour just happen to be orgainic.
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that
the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water, NOT
boiling or super hot (ie up to 55°C/130°F) * Possibly, 100g
of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3 cups flour). I've done einkorn and spelt, both separately and mixed.
Interesting point. I never made the bread with more water, and it
turns out really good.
With the current amount of water and with wheat flour, the dough
is actually quite "runny" and with spelt it's more of a normal
dough.
It may taste good but try a higher hydration mix. Also, how long is
your rising time? That's critical to flavor development.
Example, me using a bread machine in dough mode, I get initial mix
then rise then 2nd mix (advanced topic on uses there but only works
right in a bread machine) then 2nd rise. 1 hour 35 minutes (1.5 is
rising time). Out of the machine and shaped gets 3rd rise of 1
hour. 2.5 hours total rise time.
(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should I go
for more you think?
On Tue, 12 Mar 2024, cshenk wrote:(trimmed)
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
Jesus! You're an artist!
Naw, but I have a lot of experience. Self taught cooks tend to
make a higher 'oopsie' mistake percentage but if you are bold and
broke and aren't fettered by 'you can't do that' syndrome from
parental lessons or 'always use recipes from a cookbook exactly',
then you learn a LOT.
In 2001 that changed. The Navy moved me to Japan. Now they are a
lovely people, and great cooks, but they like their bread (at least
in Sasebo) undercooked by our standards. It's literally gummy. The alternative was wonderbread or roman meal, baked stateside and
shipped frozen over a 3-4 month voyage to the commisary and sold
frozen. It had no extra wrapper.
Nothing like the impetuous of freezer burned bread to make you
shift!
Pretty simple when you add it up with some background! Not magic or artistry. More like neccessity can be a great spur!
Well I sure see a lot of hard work there! Japan? Had no idea! Who
knows, maybe I saw you last october when I was there for 2 weeks? ;)
But I have to agree. The bread experience in japan was non-existent.
The closest I got was the wonderful triangular sandwiches at 7/11,
bread was not that good, but the combination with fried chicken and
some kind of sauce with that not so good bread was amazing!
Also, I can never again eat sushi in europe after having sushi in
japan. The places where I live are not even close. Not even on the
same planet. =(
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, Bruce wrote:
On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:Hmm, maybe not the thing for me. =(
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very
reliable. However, sometimes I cheat by mixing half of the
flour with all of the water and a dollop of sourdough
culture and leaving it overnight. Then in the morning, I
add the rest of the flour some salt and a tsp of instant
yeast to speed thing up.
But isn't it very complicated with the sourdough culture and
all of that? I thought about it, but discarded it as being
too cumbersome, but maybe I should reconsider?
It requires a bit of maintenance, but not every day and it can
take weeks long sleeps and still be woken up.
It generally doesn't work for me either but the reason is bread
machines demand a static yeast amount because of timed events. SD
cultures in practise vary enough to throw it all off. I got tired
of having to start again. I like SD breads, but just as one of many
types. I don't want them all that way.
When I say I make most of our breads, it's because I buy the random
english muffin or sour dough.
BTW if looking to investigate corn breads, Jill makes some really
good ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get them,
is sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to none, so
I would have to buy it online in another country and have it shipped,
so never much experimented with that. I do have a vision of baking my
own tortillas because store bought are horrible, but they seem to be
heavily dependent on good quality flour.
Can you get 'vital wheat gluten? I get it from Amazon as best price.
BTW, all the talk on bread, I started one. I used 1 c milk, 1/4 c
buttermilk and 1/4 cup water for this one. Rest was 4 c flour mixed
with spelt, 2 TB sugar the 2 tsp each salt and yeast. (needed to use
up some milk before it spoils).
D wrote:
On Wed, 13 Mar 2024, Bruce wrote:
On Tue, 12 Mar 2024 21:42:52 +0100, D <nospam@example.net> wrote:
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some
really good ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get
them, is sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to
none, so I would have to buy it online in another country and
have it shipped, so never much experimented with that. I do have
a vision of baking my own tortillas because store bought are
horrible, but they seem to be heavily dependent on good quality
flour.
What if you take wheat flour and add some Roundup to it? Wouldn't
that come close?
No idea... What's Roundup? Maybe you've saved me...
That's one of the resident trolls for Australia. Roundup is a pesticide/dessicant and Bruce thinks every thing in America is soaked
in it. Mostly it's used to kill grass and weeds.
Grin, I normally use organic flour but mostly because the better brands
of flour just happen to be orgainic.
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report that
the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water, NOT
boiling or super hot (ie up to 55°C/130°F) * Possibly, 100g
of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3 cups
flour). I've done einkorn and spelt, both separately and mixed.
Interesting point. I never made the bread with more water, and it
turns out really good.
With the current amount of water and with wheat flour, the dough
is actually quite "runny" and with spelt it's more of a normal
dough.
It may taste good but try a higher hydration mix. Also, how long is
your rising time? That's critical to flavor development.
Example, me using a bread machine in dough mode, I get initial mix
then rise then 2nd mix (advanced topic on uses there but only works
right in a bread machine) then 2nd rise. 1 hour 35 minutes (1.5 is
rising time). Out of the machine and shaped gets 3rd rise of 1
hour. 2.5 hours total rise time.
(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should I go
for more you think?
If that's the total you give it, yes. Mine gets a total of nearly
2hours and about 15-20 minutes. There's 2 pauses in it (mix then punch
down mix about 45 minutes into it).
I've never actually timed the mixing stages. Right now it looks
perfect for it's stage of the process.
I'll follow up with pictures once it's done.
D wrote:
(trimmed)
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
Jesus! You're an artist!
Naw, but I have a lot of experience. Self taught cooks tend to
make a higher 'oopsie' mistake percentage but if you are bold and
broke and aren't fettered by 'you can't do that' syndrome from
parental lessons or 'always use recipes from a cookbook exactly',
then you learn a LOT.
In 2001 that changed. The Navy moved me to Japan. Now they are a
lovely people, and great cooks, but they like their bread (at least
in Sasebo) undercooked by our standards. It's literally gummy. The
alternative was wonderbread or roman meal, baked stateside and
shipped frozen over a 3-4 month voyage to the commisary and sold
frozen. It had no extra wrapper.
This was early 2001 to late 2007. I've never been back and now retied
at last from 26 years Navy then post career of 10 years Navy contractor
and 5 years DOD civilian. Lots of travel, especially in Asia because I
was on 2 consecutive amphibs (types of ship that go everywhere). LOTS
of moves.
Nothing like the impetuous of freezer burned bread to make you
shift!
Pretty simple when you add it up with some background! Not magic or
artistry. More like neccessity can be a great spur!
Well I sure see a lot of hard work there! Japan? Had no idea! Who
knows, maybe I saw you last october when I was there for 2 weeks? ;)
Naw, wrong years.
But I have to agree. The bread experience in japan was non-existent.
The closest I got was the wonderful triangular sandwiches at 7/11,
bread was not that good, but the combination with fried chicken and
some kind of sauce with that not so good bread was amazing!
They have a way of doing that though! Don and I plus daughter pretty
much went 'native' pretty easily. There was a shortage of Navy housing
so we ended up in Miura-cho 3 miles from work but 1/4 mile from Tonoo
market (huge outdoor year-long farmers market. Later housing opened up
on main base so we moved and the commisary was no longer a 3 mile walk
but 1/2 mile if that. Tonoo was 3 miles away but Charlotte and I would
go fairly often.
Now the commisarry was tiny. Chances were if it was sold in Tonoo, it
was not at the commissary. Back to bread?
I wasn't the only one unhappy with our bread stale-mate. Lots of us
did a sort of loose collective purchase setup. The commissary only
sold white flour and sometimes, whole wheat. There was probably closer sources for rye, cake flour and such but we only knew 1 in Fukuoka so
we'd make a trip there and get specialty flours. 1 hour 20 minutes on
the Midori express dropped you pretty close to it.
Also, I can never again eat sushi in europe after having sushi in
japan. The places where I live are not even close. Not even on the
same planet. =(
Yup. For me that happened in Hawaii. (1986-1989). Adore it!
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
On 3/13/2024 4:59 PM, Leonard Blaisdell wrote:
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
Bruce has all sorts of phobias, most of them involving misinformation
about the US. The poor guy never tasted grilled corn on the cob. How
sad. :(
On 2024-03-13 11:47 a.m., cshenk wrote:
Welcome Daniel! I'll be making us some samwich bread today or
tommorow.
Likely my old standby.
1 1/3 c buttermilk
1/3 c water
2 TB butter
2 TB sugar
2 ts active dry yeast
2 ts salt
Dough mode in bread machine, remove and shape then let rise in a
cold oven with light on for 1 hour. Remove and preheat to 400F
then bake 17 minutes.
Ideal for celiacs:-)
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
Leonard Blaisdell wrote:
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
More problems than that. Remember when master bruce had his last grand >meltdown and posted hundreds of forged "dave smith" posts?
Maybe he couldn't get his medication.
He's really fucked in the head. But seems rational, if he can get the
psyche drugs delivered to the outback
Graham wrote:
On 2024-03-13 11:47 a.m., cshenk wrote:
Ideal for celiacs:-)
Welcome Daniel! I'll be making us some samwich bread today or
tommorow.
Likely my old standby.
1 1/3 c buttermilk
1/3 c water
2 TB butter
2 TB sugar
2 ts active dry yeast
2 ts salt
Dough mode in bread machine, remove and shape then let rise in a
cold oven with light on for 1 hour. Remove and preheat to 400F
then bake 17 minutes.
LOL!
In 2001 that changed. The Navy moved me to Japan. Now they are a
lovely people, and great cooks, but they like their bread (at least in Sasebo) undercooked by our standards. It's literally gummy. The
alternative was wonderbread or roman meal, baked stateside and shipped
frozen over a 3-4 month voyage to the commisary and sold frozen. It
had no extra wrapper.
Nothing like the impetuous of freezer burned bread to make you shift!
Pretty simple when you add it up with some background! Not magic or artistry. More like neccessity can be a great spur!
On Wed, 13 Mar 2024 17:20:56 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
On 3/13/2024 4:59 PM, Leonard Blaisdell wrote:
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied >>>>> to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
Bruce has all sorts of phobias, most of them involving misinformation
about the US. The poor guy never tasted grilled corn on the cob. How
sad. :(
I probably have tasted it once or twice in a restaurant. Maybe also at
home when we grew a bit of corn ourselves.
But now I'm wondering what the misinformation is. I don't want to be misinformed about my favourite superpower.
D wrote:
On Wed, 13 Mar 2024, Bruce wrote:
On Tue, 12 Mar 2024 21:42:52 +0100, D <nospam@example.net> wrote:
On Tue, 12 Mar 2024, cshenk wrote:
BTW if looking to investigate corn breads, Jill makes some
really good ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get
them, is sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to
none, so I would have to buy it online in another country and
have it shipped, so never much experimented with that. I do have
a vision of baking my own tortillas because store bought are
horrible, but they seem to be heavily dependent on good quality
flour.
What if you take wheat flour and add some Roundup to it? Wouldn't
that come close?
No idea... What's Roundup? Maybe you've saved me...
That's one of the resident trolls for Australia. Roundup is a pesticide/dessicant and Bruce thinks every thing in America is soaked
in it. Mostly it's used to kill grass and weeds.
Grin, I normally use organic flour but mostly because the better brands
of flour just happen to be orgainic.
On 13 Mar 2024 20:59:37 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied
to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
Leo, on the other hand, loves his herbicides and pesticides. He thinks
it's cool to glow in the dark.
I wasn't the only one unhappy with our bread stale-mate. Lots of us
did a sort of loose collective purchase setup. The commissary only
sold white flour and sometimes, whole wheat. There was probably closer sources for rye, cake flour and such but we only knew 1 in Fukuoka so
we'd make a trip there and get specialty flours. 1 hour 20 minutes on
the Midori express dropped you pretty close to it.
Bruce wrote:
On Wed, 13 Mar 2024 17:20:56 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
On 3/13/2024 4:59 PM, Leonard Blaisdell wrote:
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied >>>>>> to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy. >>>> :(
Bruce has all sorts of phobias, most of them involving misinformation >>>about the US. The poor guy never tasted grilled corn on the cob. How >>>sad. :(
I probably have tasted it once or twice in a restaurant. Maybe also at
home when we grew a bit of corn ourselves.
But now I'm wondering what the misinformation is. I don't want to be
misinformed about my favourite superpower.
sweet corn is usually not sprayed with glyphosate.
Bruce wrote:
On 13 Mar 2024 20:59:37 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2024-03-13, D <nospam@example.net> wrote:
On Wed, 13 Mar 2024, Bruce wrote:
It's glyphosate. A significant portion of corn grown in the US is
genetically modified to be glyphosate-resistant, so it can be applied >>>>> to it liberally.
Hmm, interesting! I will read up on this.
Bruce has glyphosate phobia. I believe it's a genetic defect. Poor guy.
:(
Leo, on the other hand, loves his herbicides and pesticides. He thinks
it's cool to glow in the dark.
he's well pickled by now so what does it matter what
he pumps down his own gullet? it's sad that people do
tolerate poisons and destructive farming practices, but
that's how it goes.
right now there's the effort by the cattle producing
states to make it illegal to call lab grown cultured
meats (not that i've ever had any of them myself) meat...
sounds like right out of 1984... but in the same way
Clinton argued about the meaning of the word "is" or
something...
songbird (apparently in a ... mood this morning...
but itit = RoundUp/glyphosate
is used on corn to a large degree and also used
on wheat.
right now there's the effort by the cattle producing
states to make it illegal to call lab grown cultured
meats (not that i've ever had any of them myself) meat...
sounds like right out of 1984... but in the same way
But field corn products are in practically everything. FWIW,
CDC found glyphosate in 87% of a sample of 650 children and in
81% of 2310 samples taken from people 6 years or older.
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, Bruce wrote:
On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:
On Mon, 11 Mar 2024, Graham wrote:
I often bake sourdough. The techniques and recipes
given by Maurizio Leo at www.theperfectloaf.com that
are very reliable. However, sometimes I cheat by
mixing half of the flour with all of the water and a
dollop of sourdough culture and leaving it overnight.
Then in the morning, I add the rest of the flour some
salt and a tsp of instant yeast to speed thing up.
But isn't it very complicated with the sourdough culture
and all of that? I thought about it, but discarded it as
being too cumbersome, but maybe I should reconsider?
It requires a bit of maintenance, but not every day and it
can take weeks long sleeps and still be woken up.
Hmm, maybe not the thing for me. =(
It generally doesn't work for me either but the reason is bread machines demand a static yeast amount because of timed events.
SD cultures in practise vary enough to throw it all off. I got
tired of having to start again. I like SD breads, but just as
one of many types. I don't want them all that way.
When I say I make most of our breads, it's because I buy the
random english muffin or sour dough.
BTW if looking to investigate corn breads, Jill makes some
really good ones. I do it too but only randomly.
Yes, I like sour dough too. One of my staples, when I can get
them, is sour dough crisps. Amazing!
Sadly the availability of corn flour where I live is next to
none, so I would have to buy it online in another country and
have it shipped, so never much experimented with that. I do have
a vision of baking my own tortillas because store bought are
horrible, but they seem to be heavily dependent on good quality
flour.
Can you get 'vital wheat gluten? I get it from Amazon as best
price.
BTW, all the talk on bread, I started one. I used 1 c milk, 1/4 c buttermilk and 1/4 cup water for this one. Rest was 4 c flour mixed
with spelt, 2 TB sugar the 2 tsp each salt and yeast. (needed to
use up some milk before it spoils).
Very interesting question! I live in eastern europe and never even
thought about looking for flour on amazon! I wonder what the customs
will think? Probably they will think drugs.
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report
that the experiment was a success and that the taste was improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water,
NOT boiling or super hot (ie up to 55°C/130°F) *
Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3
cups flour). I've done einkorn and spelt, both separately
and mixed.
Interesting point. I never made the bread with more water,
and it turns out really good.
With the current amount of water and with wheat flour, the
dough is actually quite "runny" and with spelt it's more of a
normal dough.
It may taste good but try a higher hydration mix. Also, how
long is your rising time? That's critical to flavor
development.
Example, me using a bread machine in dough mode, I get initial
mix then rise then 2nd mix (advanced topic on uses there but
only works right in a bread machine) then 2nd rise. 1 hour 35
minutes (1.5 is rising time). Out of the machine and shaped
gets 3rd rise of 1 hour. 2.5 hours total rise time.
(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should I go
for more you think?
If that's the total you give it, yes. Mine gets a total of nearly
2hours and about 15-20 minutes. There's 2 pauses in it (mix then
punch down mix about 45 minutes into it).
I've never actually timed the mixing stages. Right now it looks
perfect for it's stage of the process.
I'll follow up with pictures once it's done.
Thank you! That's a good point and very easy to test. Next time I'll definitely let it sit for longer and knead it more. I also read
somewhere (haven't tested) that you can let the dough sit in the
refrigerator for better taste. Maybe you've tried that?
D wrote:
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report
that the experiment was a success and that the taste was
improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water,
NOT boiling or super hot (ie up to 55°C/130°F) *
Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3
cups flour). I've done einkorn and spelt, both separately
and mixed.
Interesting point. I never made the bread with more water,
and it turns out really good.
With the current amount of water and with wheat flour, the
dough is actually quite "runny" and with spelt it's more of a
normal dough.
It may taste good but try a higher hydration mix. Also, how
long is your rising time? That's critical to flavor
development.
Example, me using a bread machine in dough mode, I get initial
mix then rise then 2nd mix (advanced topic on uses there but
only works right in a bread machine) then 2nd rise. 1 hour 35
minutes (1.5 is rising time). Out of the machine and shaped
gets 3rd rise of 1 hour. 2.5 hours total rise time.
(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should I go
for more you think?
If that's the total you give it, yes. Mine gets a total of nearly
2hours and about 15-20 minutes. There's 2 pauses in it (mix then
punch down mix about 45 minutes into it).
I've never actually timed the mixing stages. Right now it looks
perfect for it's stage of the process.
I'll follow up with pictures once it's done.
Thank you! That's a good point and very easy to test. Next time I'll
definitely let it sit for longer and knead it more. I also read
somewhere (haven't tested) that you can let the dough sit in the
refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know some
swear by it.
D wrote:
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report
that the experiment was a success and that the taste was
improved!
Below is my extremely easy bread recipe shamelessly stolen
from some web site I no longer remember.
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
instant or rapid rise yeast * 2 tsp cooking / kosher salt,
NOT table salt * 1 1/2 cups (375 ml) very warm tap water,
NOT boiling or super hot (ie up to 55°C/130°F) *
Possibly, 100g of walnuts.
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little for 3
cups flour). I've done einkorn and spelt, both separately
and mixed.
Interesting point. I never made the bread with more water,
and it turns out really good.
With the current amount of water and with wheat flour, the
dough is actually quite "runny" and with spelt it's more of a
normal dough.
It may taste good but try a higher hydration mix. Also, how
long is your rising time? That's critical to flavor
development.
Example, me using a bread machine in dough mode, I get initial
mix then rise then 2nd mix (advanced topic on uses there but
only works right in a bread machine) then 2nd rise. 1 hour 35
minutes (1.5 is rising time). Out of the machine and shaped
gets 3rd rise of 1 hour. 2.5 hours total rise time.
(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should I go
for more you think?
If that's the total you give it, yes. Mine gets a total of nearly
2hours and about 15-20 minutes. There's 2 pauses in it (mix then
punch down mix about 45 minutes into it).
I've never actually timed the mixing stages. Right now it looks
perfect for it's stage of the process.
I'll follow up with pictures once it's done.
Thank you! That's a good point and very easy to test. Next time I'll
definitely let it sit for longer and knead it more. I also read
somewhere (haven't tested) that you can let the dough sit in the
refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know some
swear by it.
On Thu, 14 Mar 2024, cshenk wrote:
D wrote:
Thank you! That's a good point and very easy to test. Next time I'll
definitely let it sit for longer and knead it more. I also read
somewhere (haven't tested) that you can let the dough sit in the
refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know some
swear by it.
Strange! I know a chef, I'll have to ask him about it next time I meet
him!
On 2024-03-14, Cindy Hamilton <hamilton@invalid.com> wrote:
But field corn products are in practically everything. FWIW,
CDC found glyphosate in 87% of a sample of 650 children and in
81% of 2310 samples taken from people 6 years or older.
Would that approach the percentage of Adderall and hormone suppressors
in the sample?
On 2024-03-14, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2024-03-14, Cindy Hamilton <hamilton@invalid.com> wrote:
But field corn products are in practically everything. FWIW,
CDC found glyphosate in 87% of a sample of 650 children and in
81% of 2310 samples taken from people 6 years or older.
Would that approach the percentage of Adderall and hormone suppressors
in the sample?
Dunno. How much Adderall and hormone suppressors do you take? Your
cohort is included in that second sample.
On 2024-03-14, cshenk <cshenk@virginia-beach.net> wrote:
D wrote:
was >> > > > > > > improved!
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report
that the experiment was a success and that the taste
stolen >> > > > > > > from some web site I no longer remember.
Below is my extremely easy bread recipe shamelessly
tsp >> > > > > > > instant or rapid rise yeast * 2 tsp cooking /
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2
kosher salt, >> > > > > > > NOT table salt * 1 1/2 cups (375 ml) very
warm tap water, >> > > > > > > NOT boiling or super hot (ie up to 55°C/130°F) * >> > > > > > > Possibly, 100g of walnuts.
for 3 >> > > > > > cups flour). I've done einkorn and spelt, both
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little
separately >> > > > > > and mixed.
of a >> > > > > normal dough.
Interesting point. I never made the bread with more water,
and it turns out really good.
With the current amount of water and with wheat flour, the
dough is actually quite "runny" and with spelt it's more
initial >> > > > mix then rise then 2nd mix (advanced topic on uses
It may taste good but try a higher hydration mix. Also, how
long is your rising time? That's critical to flavor
development.
Example, me using a bread machine in dough mode, I get
there but >> > > > only works right in a bread machine) then 2nd
rise. 1 hour 35 >> > > > minutes (1.5 is rising time). Out of the
machine and shaped >> > > > gets 3rd rise of 1 hour. 2.5 hours total
rise time. >> > > >
I go >> > > for more you think?(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should
nearly >> > 2hours and about 15-20 minutes. There's 2 pauses in it
If that's the total you give it, yes. Mine gets a total of
(mix then >> > punch down mix about 45 minutes into it).
I'll >> definitely let it sit for longer and knead it more. I also
I've never actually timed the mixing stages. Right now it looks
perfect for it's stage of the process.
I'll follow up with pictures once it's done.
Thank you! That's a good point and very easy to test. Next time
read >> somewhere (haven't tested) that you can let the dough sit in
the >> refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
How long did you keep it in the fridge?
I've heard that cold-ferment requires a slightly different amount
of yeast. And kneading.
Here are quotes from a couple of renowned bakers on the subject
of cold fermentation:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test. Next time
I'll definitely let it sit for longer and knead it more. I also
read somewhere (haven't tested) that you can let the dough sit in
the refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
Strange! I know a chef, I'll have to ask him about it next time I
meet him!
Cindy Hamilton wrote:
On 2024-03-14, cshenk <cshenk@virginia-beach.net> wrote:
D wrote:was >> > > > > > > improved!
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can report
that the experiment was a success and that the taste
stolen >> > > > > > > from some web site I no longer remember.
Below is my extremely easy bread recipe shamelessly
tsp >> > > > > > > instant or rapid rise yeast * 2 tsp cooking /
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose * 2
kosher salt, >> > > > > > > NOT table salt * 1 1/2 cups (375 ml) very
warm tap water, >> > > > > > > NOT boiling or super hot (ie up to
55°C/130°F) * >> > > > > > > Possibly, 100g of walnuts.
for 3 >> > > > > > cups flour). I've done einkorn and spelt, both
Cook in dutch owen at 230 C for 30 minutes, and then 12
minutes without lid.
Enjoy!
Not bad but the water seems off on amount (too little
separately >> > > > > > and mixed.
of a >> > > > > normal dough.
Interesting point. I never made the bread with more water,
and it turns out really good.
With the current amount of water and with wheat flour, the
dough is actually quite "runny" and with spelt it's more
initial >> > > > mix then rise then 2nd mix (advanced topic on uses
It may taste good but try a higher hydration mix. Also, how
long is your rising time? That's critical to flavor
development.
Example, me using a bread machine in dough mode, I get
there but >> > > > only works right in a bread machine) then 2nd
rise. 1 hour 35 >> > > > minutes (1.5 is rising time). Out of the
machine and shaped >> > > > gets 3rd rise of 1 hour. 2.5 hours total
rise time. >> > > >
I go >> > > for more you think?(recipe snipped)
That's a good point, never thought of that! The rising time is
usually 75 to 105 minutes depending on what I'm doing. Should
nearly >> > 2hours and about 15-20 minutes. There's 2 pauses in it
If that's the total you give it, yes. Mine gets a total of
(mix then >> > punch down mix about 45 minutes into it).
I'll >> definitely let it sit for longer and knead it more. I also
I've never actually timed the mixing stages. Right now it looks
perfect for it's stage of the process.
I'll follow up with pictures once it's done.
Thank you! That's a good point and very easy to test. Next time
read >> somewhere (haven't tested) that you can let the dough sit in
the >> refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
How long did you keep it in the fridge?
I don't remember but I had looked it up and followed the directions.
I've heard that cold-ferment requires a slightly different amounthttps://www.thefreshloaf.com/node/12397/cold-fermentation-vs-room-temp-fermentation
of yeast. And kneading.
Here are quotes from a couple of renowned bakers on the subject
of cold fermentation:
It would have probably been 12 hours or more.
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test. Next time
I'll definitely let it sit for longer and knead it more. I also
read somewhere (haven't tested) that you can let the dough sit in
the refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
Strange! I know a chef, I'll have to ask him about it next time I
meet him!
Unless he's a baker, he's likely not to know or only periferally know
about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis (I
think that was his name). I took a hiatus from newsgroups somewhere
after my military retirememt and in the interum, he left. I came back,
but he was gone.
It used to be a really good informative group but there seems to only
be 2 or 3 posters now. You might want to join it?
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test. Next time
I'll definitely let it sit for longer and knead it more. I also
read somewhere (haven't tested) that you can let the dough sit in
the refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
Strange! I know a chef, I'll have to ask him about it next time I
meet him!
Unless he's a baker, he's likely not to know or only periferally know
about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis (I
think that was his name). I took a hiatus from newsgroups somewhere
after my military retirememt and in the interum, he left. I came back,
but he was gone.
It used to be a really good informative group but there seems to only
be 2 or 3 posters now. You might want to join it?
I wouldn't discount him he's an experienced guy. ;) Will check out the
group, maybe there's still some nice inspiration floating around there. =)
On 2024-03-15, cshenk <cshenk@virginia-beach.net> wrote:
Cindy Hamilton wrote:
report >> >> > > > > > > that the experiment was a success and thatOn 2024-03-14, cshenk <cshenk@virginia-beach.net> wrote:
D wrote:
On Wed, 13 Mar 2024, cshenk wrote:
D wrote:
On Tue, 12 Mar 2024, cshenk wrote:
D wrote:
On Mon, 11 Mar 2024, cshenk wrote:
D wrote:
Good evening,
I changed from wheat flour to spelt today. I can
the taste >> was >> > > > > > > improved!
2 >> tsp >> > > > > > > instant or rapid rise yeast * 2 tsp cooking /stolen >> > > > > > > from some web site I no longer remember.
Below is my extremely easy bread recipe shamelessly
Best regards,
Daniel
* 3 cups (450g) flour, bread or plain/all purpose *
very >> warm tap water, >> > > > > > > NOT boiling or super hot (iekosher salt, >> > > > > > > NOT table salt * 1 1/2 cups (375 ml)
up to >> 55°C/130°F) * >> > > > > > > Possibly, 100g of walnuts.
then 12 >> >> > > > > > > minutes without lid.
Cook in dutch owen at 230 C for 30 minutes, and
water, >> >> > > > > and it turns out really good.for 3 >> > > > > > cups flour). I've done einkorn and spelt, both
Enjoy!
Not bad but the water seems off on amount (too little
separately >> > > > > > and mixed.
Interesting point. I never made the bread with more
the >> >> > > > > dough is actually quite "runny" and with spelt it's
With the current amount of water and with wheat flour,
more >> of a >> > > > > normal dough.
how >> >> > > > long is your rising time? That's critical to flavor
It may taste good but try a higher hydration mix. Also,
total >> rise time. >> > > >initial >> > > > mix then rise then 2nd mix (advanced topic on usesdevelopment.
Example, me using a bread machine in dough mode, I get
there but >> > > > only works right in a bread machine) then 2nd
rise. 1 hour 35 >> > > > minutes (1.5 is rising time). Out of the
machine and shaped >> > > > gets 3rd rise of 1 hour. 2.5 hours
is >> >> > > usually 75 to 105 minutes depending on what I'm doing.(recipe snipped)
That's a good point, never thought of that! The rising time
Should >> I go >> > > for more you think?
looks >> >> > perfect for it's stage of the process.nearly >> > 2hours and about 15-20 minutes. There's 2 pauses in it
If that's the total you give it, yes. Mine gets a total of
(mix then >> > punch down mix about 45 minutes into it).
I've never actually timed the mixing stages. Right now it
in >> the >> refrigerator for better taste. Maybe you've tried that?I'll >> definitely let it sit for longer and knead it more. I also
I'll follow up with pictures once it's done.
Thank you! That's a good point and very easy to test. Next time
read >> somewhere (haven't tested) that you can let the dough sit
I tried the fridge method once but it didn't seem better. I know
some swear by it.
How long did you keep it in the fridge?
I don't remember but I had looked it up and followed the directions.
I've heard that cold-ferment requires a slightly different amount
of yeast. And kneading.
Here are quotes from a couple of renowned bakers on the subject
of cold fermentation:
It would have probably been 12 hours or more.
That's not much time. I go somewhere between 1 and 5 days for
pizza dough.
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test. Next
time I'll definitely let it sit for longer and knead it more.
I also read somewhere (haven't tested) that you can let the
dough sit in the refrigerator for better taste. Maybe you've
tried that?
I tried the fridge method once but it didn't seem better. I
know some swear by it.
Strange! I know a chef, I'll have to ask him about it next time I
meet him!
Unless he's a baker, he's likely not to know or only periferally
know about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis (I
think that was his name). I took a hiatus from newsgroups somewhere
after my military retirememt and in the interum, he left. I came
back, but he was gone.
It used to be a really good informative group but there seems to
only be 2 or 3 posters now. You might want to join it?
I wouldn't discount him he's an experienced guy. ;) Will check out
the group, maybe there's still some nice inspiration floating around
there. =)
D wrote:
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test. Next time
I'll definitely let it sit for longer and knead it more. I also
read somewhere (haven't tested) that you can let the dough sit in
the refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
Strange! I know a chef, I'll have to ask him about it next time I
meet him!
Unless he's a baker, he's likely not to know or only periferally know
about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis (I
think that was his name). I took a hiatus from newsgroups somewhere
after my military retirememt and in the interum, he left. I came back,
but he was gone.
It used to be a really good informative group but there seems to only
be 2 or 3 posters now. You might want to join it?
I wouldn't discount him he's an experienced guy. ;) Will check out the
group, maybe there's still some nice inspiration floating around there. =)
Years ago I did cold fermentation, the bread turned out fine... I'd leave it in for at least several days... this was usually during warmer summer weather...
Cindy Hamilton wrote:
That's not much time. I go somewhere between 1 and 5 days for
pizza dough.
Feels like tying up fridge space too long to be useful to me. Sorry
but I'll skip it.
On Sat, 16 Mar 2024, GM wrote:
D wrote:
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test. Next time
I'll definitely let it sit for longer and knead it more. I also
read somewhere (haven't tested) that you can let the dough sit in >>>>>>> the refrigerator for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better. I know
some swear by it.
Strange! I know a chef, I'll have to ask him about it next time I
meet him!
Unless he's a baker, he's likely not to know or only periferally know
about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis (I
think that was his name). I took a hiatus from newsgroups somewhere
after my military retirememt and in the interum, he left. I came back, >>>> but he was gone.
It used to be a really good informative group but there seems to only
be 2 or 3 posters now. You might want to join it?
I wouldn't discount him he's an experienced guy. ;) Will check out the
group, maybe there's still some nice inspiration floating around there. =) >>
Years ago I did cold fermentation, the bread turned out fine... I'd leave it >> in for at least several days... this was usually during warmer summer
weather...
Several days? I think now we're reaching territory way, way, waaay beyond
my humble easy to make spelt bread. ;)
Will see tomorrow or on monday, then it's time for attempt nr 2 with
longer time to rise, and it will be interesting to see the result.
Several days? I think now we're reaching territory way, way, waaay beyond
my humble easy to make spelt bread. ;)
Will see tomorrow or on monday, then it's time for attempt nr 2 with longer >> time to rise, and it will be interesting to see the result.
I'll admit that I am a somewhat "lazy" cook, so the cold rise in the fridge was "easy", and
the results were fine with me... in any case that was years ago, I've a good bakery at the corner that I am happy with, so no more baking; this place has been around since 1938:
https://bennisonscakes.com/about/#our-story
AND they specialise in Swedish items!
That's so nice! When I lived in Stockholm I used to have a bakery like
that that was owned by two sisters since forever, but eventually time
cut their work short, it was sold and then the quality deteriorated.
AND they specialise in Swedish items!
Yes, does look very real! Their semla, Anderssonville coffee cake,
almond tart and prinsesstårta looks exactly what I would get in
Stockholm! The other
items, I don't recognize.
The almond tart, we call "Mazarin" and I had no idea it was something traditional swedish. I always assumed it was something french imported
to sweden. But the princesstårta, semla and coffee cake (fikabröd or kanellängd, kardemummalängd) are as swedish as it gets. Note that the coffee cake can be done with cinnamon as well.
On 2024-03-17 6:36 a.m., D wrote:
That's so nice! When I lived in Stockholm I used to have a bakery like
that that was owned by two sisters since forever, but eventually time
cut their work short, it was sold and then the quality deteriorated.
About 20 years ago we stayed in a hotel in Copenhagen that had a wonderful breakfast buffet and great pastries. We liked it enough that we stayed at the same place about 10 years later. It was under new ownership and everything had gone downhill.
The almond tart, we call "Mazarin" and I had no idea it was something
traditional swedish. I always assumed it was something french imported
to sweden. But the princesstårta, semla and coffee cake (fikabröd or
kanellängd, kardemummalängd) are as swedish as it gets. Note that the
coffee cake can be done with cinnamon as well.
There must be something about the Baltic and great pastries. We really the pastries in Sweden and Denmark and they were relatively inexpensive. In countries where most things are expensive it is a pleasant surprise to find outstanding pastries to be relatively cheap. Then there was Tallinn Estonia. Most things were inexpensive there but great pastries were downright cheap.
There must be something about the Baltic and great pastries. We
really the pastries in Sweden and Denmark and they were relatively
inexpensive. In countries where most things are expensive it is a
pleasant surprise to find outstanding pastries to be relatively
cheap. Then there was Tallinn Estonia. Most things were inexpensive
there but great pastries were downright cheap.
I live in the baltics now. Way more conservative than sweden and fits me perfectly! And yes, I agree with your experience. =)
But, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes. Hopefully, with the center/right + nationalist government, we can still
have the tasty and fairly cheap pastries for another 2 years at least!
;)
On 2024-03-17 11:09 a.m., D wrote:
There must be something about the Baltic and great pastries. We really >>> the pastries in Sweden and Denmark and they were relatively inexpensive. >>> In countries where most things are expensive it is a pleasant surprise to >>> find outstanding pastries to be relatively cheap. Then there was Tallinn >>> Estonia. Most things were inexpensive there but great pastries were
downright cheap.
I live in the baltics now. Way more conservative than sweden and fits me
perfectly! And yes, I agree with your experience. =)
But, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes.
Hopefully, with the center/right + nationalist government, we can still
have the tasty and fairly cheap pastries for another 2 years at least!
;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol because of the harm they do and the cost to the government health care system. Sugar ranks up there as major factor in health problems.
On Sun, 17 Mar 2024, Dave Smith wrote:
On 2024-03-17 11:09 a.m., D wrote:
There must be something about the Baltic and great pastries. We really >>>> the pastries in Sweden and Denmark and they were relatively inexpensive. >>>> In countries where most things are expensive it is a pleasant surprise to >>>> find outstanding pastries to be relatively cheap. Then there was Tallinn >>>> Estonia. Most things were inexpensive there but great pastries were
downright cheap.
I live in the baltics now. Way more conservative than sweden and fits me >>> perfectly! And yes, I agree with your experience. =)
But, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes.
Hopefully, with the center/right + nationalist government, we can still
have the tasty and fairly cheap pastries for another 2 years at least!
;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol >> because of the harm they do and the cost to the government health care
system. Sugar ranks up there as major factor in health problems.
No. Neither does. It is about the amount and not the substance. Since I believe only in individuals and the right they have to their own life and body, this socialist intervention is evil. It starts with sugar and ends
with jews and conservatives if the woke rule.
On 2024-03-16, cshenk <cshenk@virginia-beach.net> wrote:
Cindy Hamilton wrote:
That's not much time. I go somewhere between 1 and 5 days for
pizza dough.
Feels like tying up fridge space too long to be useful to me. Sorry
but I'll skip it.
Our upstairs fridge is rarely full and in our basement fridge the refrigerator compartment is so empty I'm thinking of buying a small
freezer and shutting off the basement fridge.
IIRC I end up with four or six quart food service containers.
On Sat, 16 Mar 2024, GM wrote:
D wrote:
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test.
Next time I'll definitely let it sit for longer and knead
it more. I also read somewhere (haven't tested) that you
can let the dough sit in the refrigerator for better
taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better.
I know some swear by it.
Strange! I know a chef, I'll have to ask him about it next
time I meet him!
Unless he's a baker, he's likely not to know or only
periferally know about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis
(I think that was his name). I took a hiatus from newsgroups
somewhere after my military retirememt and in the interum, he
left. I came back, but he was gone.
It used to be a really good informative group but there seems
to only be 2 or 3 posters now. You might want to join it?
I wouldn't discount him he's an experienced guy. ;) Will check
out the group, maybe there's still some nice inspiration
floating around there. =)
Years ago I did cold fermentation, the bread turned out fine... I'd
leave it in for at least several days... this was usually during
warmer summer weather...
Several days? I think now we're reaching territory way, way, waaay
beyond my humble easy to make spelt bread. ;)
Will see tomorrow or on monday, then it's time for attempt nr 2 with
longer time to rise, and it will be interesting to see the result.
On Sun, 17 Mar 2024, Dave Smith wrote:
No. Neither does. It is about the amount and not the substance. Since I >believe only in individuals and the right they have to their own life and >body, this socialist intervention is evil. It starts with sugar and endsBut, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes.
Hopefully, with the center/right + nationalist government, we can still
have the tasty and fairly cheap pastries for another 2 years at least!
;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol >> because of the harm they do and the cost to the government health care
system. Sugar ranks up there as major factor in health problems.
with jews and conservatives if the woke rule.
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
On Sun, 17 Mar 2024, Dave Smith wrote:
No. Neither does. It is about the amount and not the substance. Since I >>believe only in individuals and the right they have to their own life and >>body, this socialist intervention is evil. It starts with sugar and ends >>with jews and conservatives if the woke rule.But, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes.
Hopefully, with the center/right + nationalist government, we can still >>>> have the tasty and fairly cheap pastries for another 2 years at least! >>>> ;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
because of the harm they do and the cost to the government health care
system. Sugar ranks up there as major factor in health problems.
Ok, you're paranoid. That's often the case with extreme right wingers.
On 2024-03-17, Bruce <Bruce@invalid.invalid> wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
On Sun, 17 Mar 2024, Dave Smith wrote:
No. Neither does. It is about the amount and not the substance. Since I >>>believe only in individuals and the right they have to their own life and >>>body, this socialist intervention is evil. It starts with sugar and ends >>>with jews and conservatives if the woke rule.But, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes. >>>>> Hopefully, with the center/right + nationalist government, we can still >>>>> have the tasty and fairly cheap pastries for another 2 years at least! >>>>> ;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
because of the harm they do and the cost to the government health care >>>> system. Sugar ranks up there as major factor in health problems.
Ok, you're paranoid. That's often the case with extreme right wingers.
(Don't tell D that a lot of the "woke" people are Jews. I don't think
he could take it.)
D wrote:
On Sun, 17 Mar 2024, Dave Smith wrote:
On 2024-03-17 11:09 a.m., D wrote:
There must be something about the Baltic and great pastries. We really >>>>> the pastries in Sweden and Denmark and they were relatively inexpensive. >>>>> In countries where most things are expensive it is a pleasant surprise >>>>> to find outstanding pastries to be relatively cheap. Then there was >>>>> Tallinn Estonia. Most things were inexpensive there but great pastries >>>>> were downright cheap.
I live in the baltics now. Way more conservative than sweden and fits me >>>> perfectly! And yes, I agree with your experience. =)
But, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes.
Hopefully, with the center/right + nationalist government, we can still >>>> have the tasty and fairly cheap pastries for another 2 years at least! >>>> ;)
It actually almost makes sense. They slap heavy taxes on tobacco and
alcohol because of the harm they do and the cost to the government health >>> care system. Sugar ranks up there as major factor in health problems.
No. Neither does. It is about the amount and not the substance. Since I
believe only in individuals and the right they have to their own life and
body, this socialist intervention is evil. It starts with sugar and ends
with jews and conservatives if the woke rule.
Well said...
;-)
D wrote:
On Sat, 16 Mar 2024, GM wrote:
D wrote:
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test.
Next time I'll definitely let it sit for longer and knead
it more. I also read somewhere (haven't tested) that you
can let the dough sit in the refrigerator for better
taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem better.
I know some swear by it.
Strange! I know a chef, I'll have to ask him about it next
time I meet him!
Unless he's a baker, he's likely not to know or only
periferally know about it.
I heard about it first in alt.bread.recipes fton Dick Margoulis
(I think that was his name). I took a hiatus from newsgroups
somewhere after my military retirememt and in the interum, he
left. I came back, but he was gone.
It used to be a really good informative group but there seems
to only be 2 or 3 posters now. You might want to join it?
I wouldn't discount him he's an experienced guy. ;) Will check
out the group, maybe there's still some nice inspiration
floating around there. =)
Years ago I did cold fermentation, the bread turned out fine... I'd
leave it in for at least several days... this was usually during
warmer summer weather...
Several days? I think now we're reaching territory way, way, waaay
beyond my humble easy to make spelt bread. ;)
Will see tomorrow or on monday, then it's time for attempt nr 2 with
longer time to rise, and it will be interesting to see the result.
One if the problems with a 100% spelt or einsorn bread, is a tendency
to 'fall'. Mixed 20/80, It doesn't do that.
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
On Sun, 17 Mar 2024, Dave Smith wrote:
No. Neither does. It is about the amount and not the substance. Since IBut, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes.
Hopefully, with the center/right + nationalist government, we can still >>>> have the tasty and fairly cheap pastries for another 2 years at least! >>>> ;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
because of the harm they do and the cost to the government health care
system. Sugar ranks up there as major factor in health problems.
believe only in individuals and the right they have to their own life and
body, this socialist intervention is evil. It starts with sugar and ends
with jews and conservatives if the woke rule.
Ok, you're paranoid. That's often the case with extreme right wingers.
On Mon, 18 Mar 2024, Bruce wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
No. Neither does. It is about the amount and not the substance. Since I
believe only in individuals and the right they have to their own life and >>> body, this socialist intervention is evil. It starts with sugar and ends >>> with jews and conservatives if the woke rule.
Ok, you're paranoid. That's often the case with extreme right wingers.
Nope, the word you're looking for is smart. =)
On Sun, 17 Mar 2024 21:53:43 +0100, D <nospam@example.net> wrote:
On Mon, 18 Mar 2024, Bruce wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
No. Neither does. It is about the amount and not the substance. Since I >>>> believe only in individuals and the right they have to their own life and >>>> body, this socialist intervention is evil. It starts with sugar and ends >>>> with jews and conservatives if the woke rule.
Ok, you're paranoid. That's often the case with extreme right wingers.
Nope, the word you're looking for is smart. =)
Paranoid people rarely say "You're right, I'm paranoid. They're not
really after me."
On Mon, 18 Mar 2024, Bruce wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
On Sun, 17 Mar 2024, Dave Smith wrote:
No. Neither does. It is about the amount and not the substance. Since IBut, the socialist politicians in sweden are now trying to impose a
sugar tax so that "the government" can produce healthy little swedes. >>>> Hopefully, with the center/right + nationalist government, we can still >>>> have the tasty and fairly cheap pastries for another 2 years at least! >>>> ;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
because of the harm they do and the cost to the government health care >>> system. Sugar ranks up there as major factor in health problems.
believe only in individuals and the right they have to their own life and >> body, this socialist intervention is evil. It starts with sugar and ends >> with jews and conservatives if the woke rule.
Ok, you're paranoid. That's often the case with extreme right wingers.
Nope, the word you're looking for is smart. =)
In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
@example.net>, nospam@example.net says...
On Mon, 18 Mar 2024, Bruce wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
No. Neither does. It is about the amount and not the substance. Since I >> >> believe only in individuals and the right they have to their own life and >> >> body, this socialist intervention is evil. It starts with sugar and ends >> >> with jews and conservatives if the woke rule.
Ok, you're paranoid. That's often the case with extreme right wingers.
Nope, the word you're looking for is smart. =)
If you were a smarter troll, you might have lasted
longer.
On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:
In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
@example.net>, nospam@example.net says...
On Mon, 18 Mar 2024, Bruce wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
No. Neither does. It is about the amount and not the substance. Since I >>>>> believe only in individuals and the right they have to their own life and >>>>> body, this socialist intervention is evil. It starts with sugar and ends >>>>> with jews and conservatives if the woke rule.
Ok, you're paranoid. That's often the case with extreme right wingers.
Nope, the word you're looking for is smart. =)
If you were a smarter troll, you might have lasted
longer.
I don't know if he's trolling or a mental patient. But yeah, either
way it won't last long. He's Greg Sorrow minus the nastiness.
In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
@example.net>, nospam@example.net says...
On Mon, 18 Mar 2024, Bruce wrote:
On Sun, 17 Mar 2024 18:34:35 +0100, D <nospam@example.net> wrote:
On Sun, 17 Mar 2024, Dave Smith wrote:
No. Neither does. It is about the amount and not the substance. Since I >>>> believe only in individuals and the right they have to their own life and >>>> body, this socialist intervention is evil. It starts with sugar and ends >>>> with jews and conservatives if the woke rule.But, the socialist politicians in sweden are now trying to impose a >>>>>> sugar tax so that "the government" can produce healthy little swedes. >>>>>> Hopefully, with the center/right + nationalist government, we can still >>>>>> have the tasty and fairly cheap pastries for another 2 years at least! >>>>>> ;)
It actually almost makes sense. They slap heavy taxes on tobacco and alcohol
because of the harm they do and the cost to the government health care >>>>> system. Sugar ranks up there as major factor in health problems.
Ok, you're paranoid. That's often the case with extreme right wingers.
Nope, the word you're looking for is smart. =)
If you were a smarter troll, you might have lasted
longer.
Janet UK
On Mon, 18 Mar 2024, Bruce wrote:
On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:
In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
@example.net>, nospam@example.net says...
On Mon, 18 Mar 2024, Bruce wrote:
Ok, you're paranoid. That's often the case with extreme right wingers. >>>>Nope, the word you're looking for is smart. =)
If you were a smarter troll, you might have lasted
longer.
I don't know if he's trolling or a mental patient. But yeah, either
way it won't last long. He's Greg Sorrow minus the nastiness.
In case anyone wonders, I'm doing my best to distract Bruce and give him
some exercise. I read that exercise is good for peoples mental health. =)
On Mon, 18 Mar 2024 10:55:54 +0100, D <nospam@example.net> wrote:
On Mon, 18 Mar 2024, Bruce wrote:
On Mon, 18 Mar 2024 08:48:16 -0000, Janet <nobody@home.com> wrote:
In article <a07f315e-8e69-8756-9cfa-922cfbd8db92
@example.net>, nospam@example.net says...
On Mon, 18 Mar 2024, Bruce wrote:
Ok, you're paranoid. That's often the case with extreme right wingers. >>>>>Nope, the word you're looking for is smart. =)
If you were a smarter troll, you might have lasted
longer.
I don't know if he's trolling or a mental patient. But yeah, either
way it won't last long. He's Greg Sorrow minus the nastiness.
In case anyone wonders, I'm doing my best to distract Bruce and give him
some exercise. I read that exercise is good for peoples mental health. =)
Thank you, that's very considerate.
On Sun, 17 Mar 2024, cshenk wrote:
D wrote:
On Sat, 16 Mar 2024, GM wrote:
D wrote:
On Fri, 15 Mar 2024, cshenk wrote:
D wrote:
On Thu, 14 Mar 2024, cshenk wrote:
Thank you! That's a good point and very easy to test.
Next time I'll definitely let it sit for longer and
knead it more. I also read somewhere (haven't tested)
that you can let the dough sit in the refrigerator
for better taste. Maybe you've tried that?
I tried the fridge method once but it didn't seem
better. I know some swear by it.
Strange! I know a chef, I'll have to ask him about it next
time I meet him!
Unless he's a baker, he's likely not to know or only
periferally know about it.
I heard about it first in alt.bread.recipes fton Dick
Margoulis (I think that was his name). I took a hiatus
from newsgroups somewhere after my military retirememt and
in the interum, he left. I came back, but he was gone.
It used to be a really good informative group but there
seems to only be 2 or 3 posters now. You might want to
join it?
I wouldn't discount him he's an experienced guy. ;) Will check
out the group, maybe there's still some nice inspiration
floating around there. =)
Years ago I did cold fermentation, the bread turned out fine...
I'd leave it in for at least several days... this was usually
during warmer summer weather...
Several days? I think now we're reaching territory way, way, waaay
beyond my humble easy to make spelt bread. ;)
Will see tomorrow or on monday, then it's time for attempt nr 2
with longer time to rise, and it will be interesting to see the
result.
One if the problems with a 100% spelt or einsorn bread, is a
tendency to 'fall'. Mixed 20/80, It doesn't do that.
That's a good point! I'm done and yes, it does fall more than the
wheat variety, so that is good advice! This time I did let it rise
for more than 2 hours, and I think it improved. Difficult to tell for
sure, we're talking tiny differences in taste here.
That's a good point! I'm done and yes, it does fall more than the
wheat variety, so that is good advice! This time I did let it rise
for more than 2 hours, and I think it improved. Difficult to tell for
sure, we're talking tiny differences in taste here.
It's sort of a collective bit where 5-6 things each make slightly
better and together make a definate difference.
Let's look at your baking temps and times? There are valid deviations
for this one but there's pluses and minuses going for them.
Standard rules that don't deviate, Always preheat the oven fully for
bread.
-If cooking in cast iron, you have to preheat the bread pan (includes
lid if using). This is the classic method for most boule breads.
Preheating dutch oven seems to take 15 minutes.
-Pizza stones too. I don't have one but others here can tell you how
long to preheat them.
-While baking, minimize the times of open doors to 'check'.
Temps used are for 2 things, controlling rise and working with delicate things.
-Higher temps tend to cause fast rise but somewhat inhibit as the top
'crusts over' sooner, from what I have seen. It can be too fast for a 'delicate' dough (cause them to fall in). Of note is pizzas are
normally 'high heat' cooked.
-The more spet or einkorn in the mix percentage, the more 'delicate'
the dough. They do better at relatively lower temps from my experience.
-The higher the heat setting, the faster the bake and you have to watch
them at the end as no matter what you do, it will vary by a minute or
two.
-Higher heat baking depends on a 'steady even oven' meaning it doesn't
swing by much.
Most breads range between 350F and 35 minutes bake times, and 400F for
16-18 minutes bake times but some are lower or higher.
Coda, I am only talking yeast breads here.
Graham and Cindy may have other aspects to talk about or a different
view due to their own experiences.
Yeast farts next maybe? There's no rush and we could move to 'why am I adding this ingredient and what is the effect?
Wow! What a great post!(snipped a lot)
On Mon, 18 Mar 2024, cshenk wrote:
Yeast farts next maybe? There's no rush and we could move to 'why
am I adding this ingredient and what is the effect?
Yeast farts? Sounds exciting! Bring it on! ;)
Best regards, Daniel
D wrote:
Wow! What a great post!(snipped a lot)
On Mon, 18 Mar 2024, cshenk wrote:
Yeast farts next maybe? There's no rush and we could move to 'why
am I adding this ingredient and what is the effect?
Yeast farts? Sounds exciting! Bring it on! ;)
Best regards, Daniel
Ok! Yeast farts are just a humorous way to describe what's going on so
it's memorable (grin).
Basically pretend the yeast in breads comes in big males types with big
loud farts, and delicate little lady types with just tiny delicate
'puffs'. As the bread is assembled the yeasties get happy and fart a
bit. This makes the holes. Pita breads are male with one big central
bubble of trapped farts.
Breads that are 'fine' holed (little holes) are 'lady yeast' breads.
The primary reason for the differences, is in the recipes used. Milk
and milk products make 'lady' yeast farts. If you make a bread with
just water, yeast and flour and (hopefully a little salt so it won't
taste 'flat'), then you get male yeasties. Crusty french and italian
breads come to mind. Delicious but they dry out fast.
To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.
D wrote:
Wow! What a great post!(snipped a lot)
On Mon, 18 Mar 2024, cshenk wrote:
Yeast farts next maybe? There's no rush and we could move to 'why
am I adding this ingredient and what is the effect?
Yeast farts? Sounds exciting! Bring it on! ;)
Best regards, Daniel
Ok! Yeast farts are just a humorous way to describe what's going on so
it's memorable (grin).
To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.
D wrote:
Wow! What a great post!(snipped a lot)
On Mon, 18 Mar 2024, cshenk wrote:
Yeast farts next maybe? There's no rush and we could move to 'why
am I adding this ingredient and what is the effect?
Yeast farts? Sounds exciting! Bring it on! ;)
Best regards, Daniel
Ok! Yeast farts are just a humorous way to describe what's going on so
it's memorable (grin).
Basically pretend the yeast in breads comes in big males types with big
loud farts, and delicate little lady types with just tiny delicate
'puffs'. As the bread is assembled the yeasties get happy and fart a
bit. This makes the holes. Pita breads are male with one big central
bubble of trapped farts.
Breads that are 'fine' holed (little holes) are 'lady yeast' breads.
The primary reason for the differences, is in the recipes used. Milk
and milk products make 'lady' yeast farts. If you make a bread with
just water, yeast and flour and (hopefully a little salt so it won't
taste 'flat'), then you get male yeasties. Crusty french and italian
breads come to mind. Delicious but they dry out fast.
To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.
cshenk wrote:
D wrote:
Wow! What a great post!(snipped a lot)
On Mon, 18 Mar 2024, cshenk wrote:
Yeast farts next maybe? There's no rush and we could move to 'why
am I adding this ingredient and what is the effect?
Yeast farts? Sounds exciting! Bring it on! ;)
Best regards, Daniel
Ok! Yeast farts are just a humorous way to describe what's going on so
it's memorable (grin).
To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.
Tell us more about your 'wet spot' LOL.
Where's Popeye when we need him?
To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.
cshenk wrote:
...
To make the crusty male fart type, it is critical to not cut into them
before they have cooled to room temp. This to avoid premature drying
out. The only mold preventive you have, is a counter top bakers rack
or something similar. This is a wire rack up on little feet so air
transits underneath. A 'wet spot' will develop underneath which is
initail steam escaping. If the bread is straight on the counter, the
bottom will mold in 3-4 days but 3 days is more common.
we don't have a mold problem with the breads we
make, but we also do let them properly dry out on a
rack before bagging them. since we have an oven
with racks we can remove we use those for letting
breads cool. we don't normally need all the racks
in there anyways when baking bread. if you don't
have a rack and don't want to get some you can use
lint-free towels and rotate the bread as it cools.
it's more work but it is acceptable. i've not had
problems with molds on breads.
after the bread is cool we either give it away,
put it in the fridge or freeze it. we don't leave
it out on the counter or in a bread box. it will
last quite a long time in the fridge and of course
much longer in the freezer (we double bag everything).
songbird
cshenk wrote:
...
To make the crusty male fart type, it is critical to not cut into
them before they have cooled to room temp. This to avoid premature
drying out. The only mold preventive you have, is a counter top
bakers rack or something similar. This is a wire rack up on little
feet so air transits underneath. A 'wet spot' will develop
underneath which is initail steam escaping. If the bread is
straight on the counter, the bottom will mold in 3-4 days but 3
days is more common.
we don't have a mold problem with the breads we
make, but we also do let them properly dry out on a
rack before bagging them. since we have an oven
with racks we can remove we use those for letting
breads cool. we don't normally need all the racks
in there anyways when baking bread. if you don't
have a rack and don't want to get some you can use
lint-free towels and rotate the bread as it cools.
it's more work but it is acceptable. i've not had
problems with molds on breads.
after the bread is cool we either give it away,
put it in the fridge or freeze it. we don't leave
it out on the counter or in a bread box. it will
last quite a long time in the fridge and of course
much longer in the freezer (we double bag everything).
songbird
Once properly cooled, mold is much less of a problem. Refridgeration
helps a lot.
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer, but
harms the flavor and texture.
Bake smaller loaves or freeze what you won't eat in 2-3 days.
heyjoe wrote:
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer, but
harms the flavor and texture.
I put them in breadbags.
On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
heyjoe wrote:
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer, but
harms the flavor and texture.
I put them in breadbags.
That doesn't really matter.
https://www.seriouseats.com/does-refrigeration-really-ruin-bread
we don't seem to care. :)
in other words, we store bread in the refridgerator for a
month or two, sometimes we keep it i the freezer when we know
we won't be using it anytime soon.
the comments about reheating are appropriate as Mom almost
always toasts her bread. i don't, but i may microwave it for
some seconds to warm it up and i do agree that it does make a
lot of difference. but for me and my tastebuds i don't detect
much of a change in flavor as much as it is a textural issue.
Cindy Hamilton wrote:
On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
heyjoe wrote:
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer, but
harms the flavor and texture.
I put them in breadbags.
That doesn't really matter.
https://www.seriouseats.com/does-refrigeration-really-ruin-bread
we don't seem to care. :)
in other words, we store bread in the refridgerator for a
month or two
On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
heyjoe wrote:
but >> harms the flavor and texture.cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer,
I put them in breadbags.
That doesn't really matter.
https://www.seriouseats.com/does-refrigeration-really-ruin-bread
Cindy Hamilton wrote:
On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
heyjoe wrote:but >> harms the flavor and texture.
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer,
I put them in breadbags.
That doesn't really matter.
https://www.seriouseats.com/does-refrigeration-really-ruin-bread
Cindy, bread bags are plastic.
On 2024-03-22, cshenk <cshenk@virginia-beach.net> wrote:
Cindy Hamilton wrote:
On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
heyjoe wrote:but >> harms the flavor and texture.
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer,
I put them in breadbags.
That doesn't really matter.
https://www.seriouseats.com/does-refrigeration-really-ruin-bread
Cindy, bread bags are plastic.
Crystallization of starches happens with or without a plastic bag.
On Fri, 22 Mar 2024 09:12:38 -0400, songbird <songbird@anthive.com>
wrote:
Cindy Hamilton wrote:
On 2024-03-21, cshenk <cshenk@virginia-beach.net> wrote:
heyjoe wrote:
cshenk wrote :
Once properly cooled, mold is much less of a problem.
Refridgeration helps a lot.
Refridgeration makes bread go stale faster. It may last longer, but >>>>> harms the flavor and texture.
I put them in breadbags.
That doesn't really matter.
https://www.seriouseats.com/does-refrigeration-really-ruin-bread
we don't seem to care. :)
in other words, we store bread in the refridgerator for a
month or two
And it's not green by then? I freeze bread loaves and take slices off
one by one. When the bread's been dented during its journey from the supermarket to our place, that process can cost me a finger.
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