My first real experience with homemade bread was no-knead bread was over two and half years ago. I found it terribly sticky & very difficult to work with every time I tried it, and I gave up and haven’t tried again in a very long time. I stopped messing with no-knead, and concentrated on mixing [...]
Posts Tagged ‘bread’
Instant Yeast & GMO (Genetically Modified) Ascorbic Acid (Vit C)
I home bake a lot of bread, about 2-3 loaves per week (kneaded in my bread machine). I don’t use an excessive amount of yeast (only about 1/4 – 1/2 tsp), as I like my dough to rise slowly, sometimes overnight in the fridge, depending on how quickly it’s needed (or kneaded, ha, no pun [...]
Whole Wheat Bread is Full of Sugar!
No wonder people on “diets” give up bread! Commercial whole wheat bread is loaded with refined sugar! I only baked two very small loaves of bread for our vacation, so I figured I’d pick up a loaf if needed at the local store while we were away. Stopping at a little local grocery/convenience store, I [...]
Experiment: Whole Wheat, Cornmeal, Barley Sesame Seed Bread
I love experimenting with cold fermentation for developing flavorful bread dough. I started a new (for me) bread experiment yesterday, based on the technique of Peter Reinhart’s book “Whole Grain Breads: New Techniques, Extraordinary Flavor“. In the book, Peter advises to mix both a mash and a biga, refrigerate for at least 12 hours, then [...]
Peter Reinhart’s Transitional Whole Wheat Bread – Using a Bread Machine
I’ve been experimenting with bread dough, and have found that a long slow fermentation makes the most flavorful, delicious bread! I experimented with my own recipe, but wanted to keep exploring. I’m all about whole grains, so reading Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor seemed like the next logical step! I’m really [...]
First Soaker and Biga!
Well it was my first try at a soaker and biga. Whoo hoo! I followed a recipe from Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor I followed the Multigrain Stuan recipe on page 102. Actually I shouldn’t even be calling them recipes, (thanks Pen!) they are actually called “formulas” I started out very [...]
Most Delicious Flavorful Whole Grain Bread!
I’ve been experimenting for a few weeks, and I think I’ve found the trick to making delicious flavorful bread dough. It’s easy, but it’s time consuming, taking about 2 days to complete. You can use any whole grain/whole wheat bread recipe, but reduce the yeast amount to 1/2 or 3/4 tsp. Here’s what you do:
Ordered West Bend 41300 Bread Machine
Well I did it, I ordered a new bread machine! My older Breadman bread maker seemed to be on its last legs. I know I’ve been saying that for months, but it just keeps on going! My husband has tinkered with it several times bringing it back to life when I thought it was a [...]
Baking Bread Blindfolded!
Ha! Well, the title is a bit misleading. I don’t think I could bake bread blindfolded, but I do have my base recipe for bread memorized. I am so proud of myself! 2 Tbsp Olive Oil 1 cup plus 3 Tbsp of water (optionally includes 1-2 Tbsp of honey or molasses or OJ) 12 oz [...]
