Thanks, Mat; I look forward to learning (and perhaps eating).
On Sat, May 2, 2020 at 6:57 PM Mat Grewe wrote:
> There are two kinds of store bought sourdough. One is the true artisan
> style sourdough you get at artisan bakeries or some food co-ops, that is
> the kind I make. The other is "sou
There are two kinds of store bought sourdough. One is the true artisan
style sourdough you get at artisan bakeries or some food co-ops, that is
the kind I make. The other is "sourdough" flavored sandwich bread, which I
refuse to eat.
I'll type up a simplified how to tomorrow. The gist is tha
Matt: I'd be interested in learning more about making sourdough. I am
interested largely for curiousity, as I like yeast bread just fine, but I'd
be delighted to learn to make bread that tastes even better. I do have to
say that I don't particularly care for the taste of store bought sourdough
-- p
I should add, I used to make a lot of bread with commercial yeast, but now
making bread (and pizza dough) almost exclusively for the past three years
with sourdough starter as the leaven, I've noticed some interesting
benefits over commercial yeast. And yes, some are actually bike related.
-S
Oh Yes ! The frozen pound cake and frozen zucchini and pumpkin quick
breads and of course even cookies. While I don't eat any of that
anymore, I do freeze nice and very ripe bananas, peeled and left whole.
Utter magnificence. I also refrigerate them after they get nice and ripe
an
We agree wholeheartedly. The question is, what gives the best results when
you store more bread than you can eat fresh? The premise for the question
is that I'm not going to bake fresh bread daily or even every other day.
Freezing -- as you pointed out -- is often this next-best thing.
Patrick Moo
Oh sheesh . Let's try : "*That's just it Patrick, there's just no
substitute for freshly baked bread*."
On Wednesday, April 29, 2020 at 5:03:38 AM UTC-4, Garth wrote:
>
>
>
> *That's just in Patrick, there is just substitute for freshly baked bread*.
> Myself I would leave whatever portion
Thanks, all. It seems that freezing is the best method, given our climate
and the large amount I like to make at 1 time, and our irregular (but often
large) bread consumption. Freezing works well, as I said, with the after
results of toasting or even judicious nuking much like that of fresh bread;
That's just in Patrick, there is just substitute for freshly baked bread.
Myself I would leave whatever portion I'd eat for a day or 2, then freeze
the rest the same day as baking. Don't wait until it starts going stale to
freeze it. All frozen/canned food processors do their work with freshly
For consumption on the second and third day after baking, I wrap my
home-baked bread in beeswax-impregnated cloth and store it in the fridge. I
only bake one fairly large loaf at a time, and between my wife and I that's
enough for two or sometimes three days of lunches.
Nick
--
You received t
Are you using commercial yeast or sourdough starter as your leavening? And
what is the moisture content of the bread you are making? Simply divide
the grams of water used by the grams of flour.
I make sourdough bread with a fairly high moisture content in the loaf
itself (70%) and bake it in
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