GrandPrix
Kayaking member
After deliberating for a while,I thought, it would be a good idea,to start a Sourdough Bread thread and tell folks what and how, I bake bread.
So here are some of the reasons.
Numero uno,would be "gut flora",besides enzymes,fibre,improved digestion,better control of GI track,colon etc... would be important,that only sourdough bread can do for us.
There is more,but you get the idea.
Next,would be cuting out the commercial additives,enhancers,colorings etc....
My bread does eventually dry out(5 days) and I make bread crumbs now and then.
I store my bread on a cuting board in the kitchen,covered with a tea tovell,thats it.
I would like to thank rosso reefo,for an idea and the most excellent pizza thread,much appreciated my friend....:flower:learned a lot from there,yeaa....
Some more do's and don'ts:
I use white flour ONLY for kneading the dough,I do not make white bread.
I do not use breadmachine.
Yes,I also use a dough mixer,was $99.00 a wally mart
All grains are localy grown and I use a handmill to make my own flour.(Since,bought an electric mill)
I use rye and whole wheat grains.
I do make my own levain,sourdough cultures names are many,not hard at all,time consuming perhaps.
I do use,fresh yeast most of a time and Fleishmans quick rise,sometimes.(Discontinued using ANY yeast due to allergy problems,sourdough only....)
I have a natural gas oven in the house(550F) and a woodfired oven outside(900F).
Bread recepies are plentyfull on the net,I use ole ones from france,eastern europe,germany,middle east.
I do use scale for measuring the quantities,but using a cup or a hanfull is not beyond me...lol...
Here are pictures of sourdough breads,that I baked in the last 3-4 weeks.
There is a 100% whole wheat,100% rye and 50/50 rye and whole wheat.
These are breads,that take two days to prepare,due to the time it takes for it to do it's thing(rising,proofing,resting,baking)no quickies here....
I basically stick to one kind of bread recepie and after while I get tired of taste,so I make something different.
So here are some of the reasons.
Numero uno,would be "gut flora",besides enzymes,fibre,improved digestion,better control of GI track,colon etc... would be important,that only sourdough bread can do for us.
There is more,but you get the idea.
Next,would be cuting out the commercial additives,enhancers,colorings etc....
My bread does eventually dry out(5 days) and I make bread crumbs now and then.
I store my bread on a cuting board in the kitchen,covered with a tea tovell,thats it.
I would like to thank rosso reefo,for an idea and the most excellent pizza thread,much appreciated my friend....:flower:learned a lot from there,yeaa....
Some more do's and don'ts:
I use white flour ONLY for kneading the dough,I do not make white bread.
I do not use breadmachine.
Yes,I also use a dough mixer,was $99.00 a wally mart
All grains are localy grown and I use a handmill to make my own flour.(Since,bought an electric mill)
I use rye and whole wheat grains.
I do make my own levain,sourdough cultures names are many,not hard at all,time consuming perhaps.
I do use,fresh yeast most of a time and Fleishmans quick rise,sometimes.(Discontinued using ANY yeast due to allergy problems,sourdough only....)
I have a natural gas oven in the house(550F) and a woodfired oven outside(900F).
Bread recepies are plentyfull on the net,I use ole ones from france,eastern europe,germany,middle east.
I do use scale for measuring the quantities,but using a cup or a hanfull is not beyond me...lol...
Here are pictures of sourdough breads,that I baked in the last 3-4 weeks.
There is a 100% whole wheat,100% rye and 50/50 rye and whole wheat.
These are breads,that take two days to prepare,due to the time it takes for it to do it's thing(rising,proofing,resting,baking)no quickies here....
I basically stick to one kind of bread recepie and after while I get tired of taste,so I make something different.
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