Easy spelt with yogurt
We're at Bread #30 of 108. Woo hoo! Very easy spelt that tasted good. I like the 100 percent spelt a little better, but the family was very happy with this. And I have to say, the spelt doughs make for pretty bread.
Whole grain and multi-grain breads
We're at Bread #30 of 108. Woo hoo! Very easy spelt that tasted good. I like the 100 percent spelt a little better, but the family was very happy with this. And I have to say, the spelt doughs make for pretty bread.
Good day, all! I have a grinder (best purchase ever!) and so I make all my own flour. After purchasing, I keep it in large sealed plastic ice cream buckets.
The last time I opened a bucket, I noticed several tiny bugs attached to the measuring cup. I washed it off, but every time I open the bucket, there are more bugs attached to the cup. They are very tiny, and nothing "flies" around when I shake the wheat, but every time the bucket sits, there are more bugs to be found.
I used to make a perfectly good 100 percent whole wheat bread - with commercial yeast - in my bread machine and baked in the oven. Now, up to bread #29 in my 108 bread quest, I have a child who returned home, requesting a sandwich bread. Now I use my starter, knead and pray to the universe's bread goodwill.
Hi all,
I posted this question somewhere else, but it was buried in a longer post and got no replies:
I'm wondering rye meal. It's called for in the BBA sunflower seed bread recipe as a soaker, and I've yet to see it in any stores here. The recipe also says one can use coarse dark rye flour, and I have something more or less labeled as such, but it's neither very coarse nor very dark.
What do you think my best options are here? I have access to whole rye kernels as well as rye flakes; would it be possible to grind my own meal?
Thanks!
I used to bake bread for my family and neighbours at the least twice a week until two years ago, then a marriage breakup and other health issues took over my life, unfortunately...
Now - finally - I'm getting back on track and back to baking! First up I thought I'd trust my rusty knowledge and do a.... probably 90% wholemeal bread. I made it up as I went...
I feel both excited and like an idiot.
It's been awhile since I posted, but I had been having trouble with Laurel's Kitchen Basic WW. It was just sloppy dough, more scooted around the counter than kneaded, and more scooped into a loaf pan than shaped. Prone to air pockets. Yummy, though.
For whatever unknown reason, this last weekend I poured part of the liquid in, stirred waited a minute and poured some more, until all of it was in the dough.
PERFECT! I could knead it, shape it, all that stuff.
And yummiest I've ever made, at least if you ask me. :)
I've seen feed and seed wheat pretty cheap. Curious if this is ok to use? I'm sure it's not FDA approved but I'm mainly just wanting to find out if it's ok.
I'd guess things that could hurt it are pesticides and pests in it. But I'm sure that could be on any wheat.
Does anyone use barley malt in their breads? If so what does it do for flavor?
I bought a stone grinder. I made a few loaves with the wheat flour ground at the store and wasn't impressed with the taste (I'm a white bread guy).
That said, I've heard sprouting and or sifting can help. I know nothing about sifting or the tools involved. I'm interested in anything that can make my bread taste better. I don't like the bitterness in most 100% wheat breads. Also if I do sift it will that take out all the nutrients I'm after in the first place?
Looking for any tips to making the switch to whole wheat.