The Big Bread Thread ?

[Nixdorfer]

H

An experiment today... cooked my sourdough in the weber bbq. Not pretty on the outside but very pleased with the inside texture was springy and crust was really tasty and crunchy.View attachment 377840
Looks tasty... Must get a starter going

 

[olley]

Yesterdays loaf my fault rolled it up after proving taste OK.

 

[denisejoe]

Today’s sourdough 25% whole meal spelt

 

[Nixdorfer]

Looks great ?

Following any particular recipe?

 

[denisejoe]

https://www.bakewithjack.co.uk/vide...-101-beginners-sourdough-loaf-start-to-finish just changed the amount of strong white flour and add the spelt to bring to the same quantity of flour

you can print the recipe of and follow form his sourdough for beginners

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[Chockswahay]

SODA BREAD WARNING!

Hi team, this is not a post to show you today's gorgeous bread it is an example of why Cream of Tartar is important. I made a soda bread this morning using sour milk (yes, milk that had 'gone over' in the fridge so I left it outside for a day to fully sour (almost yoghurty). It makes the bread light and fluffy ........... however I forgot to add the tartar! As a result the baking soda taste is present (not dreadful but present) although this can be overcome with lashings of butter and jam. Also as you can see on the photo the bread has a strange 'greenish' tinge to it. I have noticed both of these effects on the few previous occasions when I have left out the tartar.

To reiterate then, the tartar is very important if you make soda bread. It provides an extra element of acid for the soda to react with and also helps prevent green bread

If your soda bread ever 'smells' of soda then you have either too much soda or not enough acid, however too much soda is the worst crime

 

[Chockswahay]

Dunno if this will show in the photos but as I had some sour milk leftover I decided to repeat this mornings effort but this time with cream of tartar (3.3%)

Result ........ no soda 'taint' and not 'greenish' looking. Taste was great!


No cream of tartar.....

3.3% cream of tartar

 

[tinkerbell]

I would really like to have a go at making sourdough bread, I don't have a starter and cannot get strong flour of any kind at the moment, I also have no idea how to make it or how much you use to make bread or when you can use starter, I am also confused about the bit of discarding some of it and then feeding it, how much, how often, I've seen so many recipes I'm confused.

 

[Chockswahay]

I would really like to have a go at making sourdough bread, I don't have a starter and cannot get strong flour of any kind at the moment, I also have no idea how to make it or how much you use to make bread or when you can use starter, I am also confused about the bit of discarding some of it and then feeding it, how much, how often, I've seen so many recipes I'm confused.

Sourdough is quite different to make from yeasted bread, do you have any experience making standard yeasted bread? If yes then go ahead, if no I would strongly advise you get to grips with yeasted bread first so that you can gather the skills and experience that will help you on your sourdough journey.

Either way a good place to start is Bake with Jack

Good luck

 

[olley]

I looked at his vid on making sourdough and its just to much faffing about for me.

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[Lenny HB]

Fed up with this thread all right for you lot that have flour.
Not been able to get flour for weeks around here.

 

[Puddleduck]

Fed up with this thread all right for you lot that have flour.
Not been able to get flour for weeks around here.

Lidl had strong bread flour last week here in Scotland and my sister in law said Aldi also had bread flour.

My sister said most of the ethnic shops also had flour as did the people who usually supply restaurants.

 

[Lenny HB]

Lidl had strong bread flour last week here in Scotland and my sister in law said Aldi also had bread flour

Lidl don't stock strong flour down south.

 

[Puddleduck]

Lidl don't stock strong flour down south.

That's a real shame as there is loads of it here. It might be worth asking the manager of the local Lidl - ours started to stock something I'd seen elsewhere when I asked.

Have you tried any of the mill shops? I have been told that several are still doing mail order.

It is gluten free yeast I have struggled to get but have a sample coming - I hope later this week.

 

[Chockswahay]

I looked at his vid on making sourdough and its just to much faffing about for me.

Haha, that’s sourdough for (and his method is more straightforward than most!)

Stick to yeasted bread ?

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[Trout bum]

Papa on lock down self isolating in flat , grandson 14year old decide to have a go at making bread by hand no machine tastes amazing making brown loaf next and hot cross buns , cant wait.

 

[Coolcats]

Suitable article for this thread

'Grains of truth: what the flour shortage tells us about who we are'

 

[Coolcats]

Papa on lock down self isolating in flat , grandson 14year old decide to have a go at making bread by hand no machine tastes amazing making brown loaf next and hot cross buns , cant wait.

Did you make him wash his hands first

 

[olley]

Extra flavour

 

[Chockswahay]

Suitable article for this thread

'Grains of truth: what the flour shortage tells us about who we are'

Ah Shipton Mill ......... the best flour one can buy (in my humble opinion)

I used to collect mine direct from the mill...... that alone is a good reason to visit, it's a wonderful place.

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[bigwood]

Typically just as Lidle closed we discovered the borrowers, daughter and boy friend had finished off the bread. Management had an inspiration moment remembering we had some bread flour and yeast in the dark corner of the cupboards.
After a bit of digging under the stairs the bread maker came out. Mix made and machine left to do its thing. After about two hours whilst management was on the phone telling her mate about baking bread again the power in the kitchen and lights went out. After a bit of sussing and boggling I found the bread maker was tripping the power.
Bread maker binned so she pu the mix in the oven to try and rescue it. I looked bread but it would make a better garden ornament.
The borrowers went to Lidle after work this morning before going to bed so I did get toast for breaky.

 

[Puddleduck]

looked bread but it would make a better garden ornament.

I've made bread like that when learning to cook gluten free - also cakes and biscuits and pastry and ....... some stuff even the birds wouldn't eat.

Much better now but now and again it goes wrong - usually when trying a new recipe.

 

[Puddleduck]

https://www.bakewithjack.co.uk/vide...-101-beginners-sourdough-loaf-start-to-finish just changed the amount of strong white flour and add the spelt to bring to the same quantity of flour

you can print the recipe of and follow form his sourdough for beginners

I looked to see if there were any tips for gluten-free - and tip 38 is that they can't do gf !!!!!! Made me feel a little smug. lol

My yeast sample is due on Saturday In the meantime someone has delivered a genius loaf for me.

 

[Coolcats]

I looked to see if there were any tips for gluten-free - and tip 38 is that they can't do gf !!!!!! Made me feel a little smug. lol

My yeast sample is due on Saturday In the meantime someone has delivered a genius loaf for me.

Use wholemeal for less gluten, I believe it’s the gluten that gets streched when kneading the white flour

 

[Chockswahay]

I looked to see if there were any tips for gluten-free - and tip 38 is that they can't do gf !!!!!! Made me feel a little smug. lol

My yeast sample is due on Saturday In the meantime someone has delivered a genius loaf for me.

But the point is...... we CAN make sourdough?

Sorry Pudders ? just defending the ‘Gluten Guzzlers’ ?

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[Coolcats]

Ah Shipton Mill ......... the best flour one can buy (in my humble opinion)

I used to collect mine direct from the mill...... that alone is a good reason to visit, it's a wonderful place.

We have a local miller https://flour.co.uk/ and it’s good stuff probaly just as good as shipton (if not better). Seriously though if you have a miller in your county that has been milling for years you can’t go wrong as they must be doing something right ??

 

[Chockswahay]

We have a local miller https://flour.co.uk/ and it’s good stuff probaly just as good as shipton (if not better). Seriously though if you have a miller in your county that has been milling for years you can’t go wrong as they must be doing something right ??

Nah, not better! ??

 

[Puddleduck]

Use wholemeal for less gluten, I believe it’s the gluten that gets streched when kneading the white flour

I have advanced coeliac disease so no gluten at all for me or I end up in hospital very seriously ill with no treatment - just life support until I either recover or don't. If I eat gluten by mistake it's almost exactly 6 hours before I become ill although the mucosa start to blister before then which is more of a contact dermatological reaction and not typical of coeliac.

I've also discovered the hard way that manufacturers may claim "gluten free" but that may not be strictly true and although it complies with codex (less than 20 ppm) I react at less than 2 ppm.

Warburtons dropped a clanger a few years back when they started to make gluten free bread in one of their standard bakeries and discovered it wasn't possible. Fair go to them as once they discovered the truth they set up a completely gluten free bakery (the Newburn Bakery I think) and it is instant dismissal if any worker has gluten on site.

 

[bigwood]

Whilst we were in Auss last year we found the locals eat a lot of Sourdough bread. Management did say she might have a go at that. Not with a bread making machine please.

 

[Armytwowheels]

Here is my first attempt from scratch. Not from a packet mix or in a bread machine. It's not pretty but it has all the right sounds, smells and crusty bits.

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