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Home made bread...
Tosh
Veteran
Anyone do it? I'm really enjoying it. Last week I made focaccia (an Italian flat bread) that I've nick named, "Uncle Mark's Back":
And after two weeks of 'brewing' a sour dough starter, today I made my first every sour dough bread. It tasted pretty good, but after checking and feeding my 'pet' regularly for the past two weeks, I thought it would taste much better than 'pretty good'.
But I'm really enjoying the process of making bread; anyone else into it?
And after two weeks of 'brewing' a sour dough starter, today I made my first every sour dough bread. It tasted pretty good, but after checking and feeding my 'pet' regularly for the past two weeks, I thought it would taste much better than 'pretty good'.
But I'm really enjoying the process of making bread; anyone else into it?
0
Comments
Which is kind of like bread. Mmmmm.
That bread look good btw.
Still looks good though. I've thought about trying it but we don't have a bread maker and I don't want to buy one because I'd probably do it once and never use it again lol
I know you can't make pizza crust in a bread maker, but if you make a pizza with pepperoni and sausage, guess what part of the pizza has the most sodium. Not the pepperoni. Not the sausage. The pizza crust.
When making flat breads or more complicated 'artisan' breads, I just use the dough setting and it does all the hard messy work of kneading the dough.
It's also a good introduction to bread making; once you start getting into it, you find there's different types of yeasts and stuff to feed the yeast (honey for example, instead of sugar), or different amounts of water to use to produce a different effect/texture, or even different types of flour with different gluten contents, to give a different type of bread.
It's interesting stuff, but with a breadmaker, you're guaranteed a nice loaf.
My juicer I rarely use, but I've had my bread machine for a few years now and it may lie dormant for some months, but it always comes out and gets used regularly again.
And you could use the dough setting on a bread maker to make the dough for the pizza base, and once the machine has done the kneading, you then do the easy fun part of shaping the base.
It's fun though, I enjoyed the process of making sour dough bread more than the actual eating of it. You get some flour and water, mix it into a paste, and I left it by an open window to 'catch' some airborne yeast. And then I covered it with a cloth and took a look each day. It smelt a little like baby sick. Every few days I fed my pet (yeast) with fresh flour and when I eventually added it to my flour, water, honey, olive oil and let the bread machine make it into a dough - it was really quite exciting, seeing if it would rise. It did.
It takes longer to rise than normal fast acting yeast, so I shaped the dough into a rough loaf and cooked it in the oven.
You know, you can get sour dough starters that are supposedly hundreds-years-old!
For a less dense - but still dense - loaf you can mix spelt 50/50 with wheat flour.
So far the outcomes have been pretty good. They are plenty sweet with the stevia and I think the apple sauce makes them moister than the margerine. The texture at least on the cookies has been a bit rubbery so far and they don't spread out when baking so I have to flatten them out beforehand. They all have tasted really good so far though and without the sugar crash or me having to worry about my cholesterol to satisfy my sweet tooth.