The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Are YOU addicted to baking bread? :)

foodslut's picture

Are YOU addicted to baking bread? :)

I just HAD to share this from a friend of mine (who really has worked in the addiction treatment field, and is a great baker) when I wondered whether I was getting addicted to baking - enjoy!

"I don't see the clear signs of addiction:

- The constant urge to bake despite the negative consequences of doing so, such as your partner pleading with you to stop and/or they're contemplating the end of the relationship because of your constant baking (assuming that you haven't chosen a partner based on THEIR bread lust);

- Where all your friends are bread crazed ne're-do-wells who only encourage you to bake, bake, bake and they're never around when you're out of flour;

- Where all you money is squandered on flour and bread related paraphernalia;

- Where you find yourself lying about your flour purchases and minimizing the loaves you have baked. ("It's only a few buns...");

- Where you wake up in the morning and your partner tells you that you've baked 10 loaves and you cannot recall doing so:

- Where most of your time is spent in bread related pursuits to the detriment of necessary life activities;

- Where you experience physical withdrawal symptoms whenever you have not been baking, most often following a period of heavy baking;

- Where making only one loaf isn't as satisfying any more and you're noticing an increased tolerance for multiple loaf recipes.

If you see yourself here, get help fast."


Bobolots's picture

that's great! thanks for sharing!!



joyfulbaker's picture

Guilty as charged!  Help is not on the way . . .


Ruralidle's picture

Do we have to exhibit all the issues highlighted or just some of them to be deemed as addicted?  I can plead guilty to half of them!

EvaB's picture

Going shoping for clothes and coming home with 3 new loaf pans, and several scrapers, but no new clothes!

Having hubby open the coat closet and scream as the pile of bread and gasp other kitchen paraphanalia cascaded off the shelf where you have been piling them because all the kitchen cupboards are full.

Finding yourself critiqueing the bakery items, and saying I can make better Italian loaf than that, and just look at the cakes, terrible things really. And attracting security when you try to ask the baker what he puts in his bread!

Telling everyone, that all you want for Xmas or Birthdays is a gift certificate for an online bakeware shop, or King Arthur flour.

smarkley's picture

OOO too funny! Yes... I too am guilty as charged! To make things worse, my wife asked me to quit baking the family bread at least until Thanksgiving :(

So... I am thinking neighbors and friends. I wonder if she will complain about that....



hanseata's picture

So many interesting recipes to try - so little time - and no more room in the freezer!


MadAboutB8's picture

I do get high when my bread got a good oven spring, and open holey crumbs! Sometimes, the high will last for days after, if it was a big hit!

I also miss the previous high and want to replicate those again.

Now that you've mentioned it, I think I'm an addict.



smarkley's picture

OHHHHHHH.... yes awesome oven spring and open crumbs.. very good very good... I do get very excited with those too!

And Sue...  the macarons on your site look absolutely YUMMY! Well done!



MadAboutB8's picture

Apart from getting high from oven spring, I also get high from macaron feet. They both made me jumping with joy:)


Doc Tracy's picture
Doc Tracy

You find yourself sniffing sourdough to get high? You need to go to sourdough anonymous 12 steps program.

AOJ's picture

Hi. My name's Andy. I have a problem with baking bread.........

roxbakes's picture

Aaaa...Like petting the dough nicely when it developed as it supposed to and even giving it a kiss, before shaping! LOL

hanseata's picture

I had to stop using Bertinet's technique of slapping the dough - my husband got too suspicious...


MadAboutB8's picture

I also kiss my loaves when they behave so well, with big holes, nice ears, good oven spring, and cracking crust. I kiss my bread and say I love them whenever I got all these great


rhodriharris's picture

Yes i am an addict, i cant stop trying to perfect perfect bread! I hunger and yearn to make rustic artisan loaves everytime trying to better the one before it! I can't even eat all the bread i make and quite happily throw half loaves in the bin because the next loaf has just come out of the oven.  I and my partner have limited me to just two 1lb size loaves a day which i start a poolish of at 8oclock in the morning and finish baking just after midnight.  I have spent many long nights pondering temperature, ingredients, kneading, rising, proofing, steam and many other intricate processes that produce the finest home made loaf that would stand the test against my local bakers best effort which he sells for under a pound!  I have battled through oven spring, gummy moist crumb, horrible yeasty flavours, rubbish home ovens and basically blood sweat and tears but i tell you that if you dont give up and maybe got a couple of years to spare you to could produce the bread you long for!


Jolly's picture

Sometimes I wish I wasn't addicted. Instead of going shopping for clothing I'll spend hours looking at awesome baking tools at stores or on the net. Yes! I go shopping for clothes and come home with baking pans, the latest a large roaster.

I found one in a Goodwill Store---It's an awesome roaster made by (Miracle Maid) its a extra large roaster, the bottom half is dark gray, with a sliver dome lid. Someone on this site had made mention of having one of these roasters and loved baking with it. It's a heavy roaster, in excellent condition. I can hardly wait to bake my sourdough artisan breads in this roaster. I got a (high) when I bought the roaster for $4.99. Does anyone know the original price on the roaster?

Then I found an interesting bread recipe from Dan Lepard's Bread site. It was and apple oat bread recipe and and I had to master the recipe I was driven until I baked the perect loaf. And when that wasn't enough I decided to convert the recipe to sourdough. I've now baked 30 loaves and the recipe is awesome.

The original recipe called for apples, and I've now been substituting red pears, then shredded zuchinni, next chopped celery and rhubard, in my last few bakes. Now I revised the recipe again by adding 1 egg, powder milk, rye flour, organic vegetable shortening, added ground chia seeds a natural flavor enhancer and dough conditioner. So, now I have developed my own signature recipe and I'm now ready to move on to other recipes.

Tortillas---I'm being driven to produce the best sourdough tortillas. And I finally mastered it last night. I was up till 1 o'clock rolling out soft beautiful fluffy tortillas. The tortillas dough is very light and produce soft tender, moist, fluffy tortillas.

For years my mother would complain about her tortillas drying out by the next day and cracking. Her tortillas would only be soft one day and then slightly dry by the next day and thereafter dry and stale.

I revised my mother's traditional recipe and decided to develope the prefect sourdough tortilla recipe---It's taken me 5 years. Then one day after years and countless recipes it came to me. Its the flour! I'm dusting the tortillas with when I get ready to roll them out. I shouldn't use flour that contains gluten for the gluten will toughen and dry out the tortillas. So, to prove my theory I used Kamut flour for it has a nice (nutty flavor). I rolled out beautiful tortillas to my delight. The tortillas blistered evenly, were extra light, very soft and moist. The next day they were still soft and when reheated they fluff up and stay soft. These tortillas are awesome. And after 5 years I now have a vast collection of tortilla recipes. I can now make tortillas every which way!

And I couldn't leave the basic white tortilla recipe alone so I decided to develop a tortilla that would be easy to break down and digest. Years ago I had my gallbladder removed and for years I continued having trouble digesting my baked products so I consulted my friend who is a nutritionist as to what grains  might help. She suggested oat groats and rye in my next tortilla recipe. That was a step in the right direction. So now I've finally developed a good sourdough tortilla recipe and its great for people who have had their gallbladders removed. I can eat up to four of these tortillas per day whereas my basic white tortilla I could only eat one. So I'm a happy camper now. I also let my tortilla dough set for eight hours, six hours in the fridge and two hours at room temp.

Upon having your gallbladder removed you need to switch to sourdough breads. Your breads should contain these key ingredients oat groat flour or old fashion oats, rye, and Montana natural white all-purpose flour. What a difference this had made in my diet. These key ingredients will also help your heart fight cholesterol and high blood pressure and so much more. I also have a mill so I can grind my own rye flour, oat groats, and kamut.

I don't feel so bad about being addicted to baking sourdough breads now? Otherwise I wouldn't have developed these two signature recipes.

I will continue to be addicted





Mebake's picture

LMAO Karin... you made my day!

ww's picture

glad to see i'm not alone and probably not the worse :)

i wonder if you guys also have a problem with eating bread. I can't leave bread alone - no matter how full i am, no matter how lousy the bread is, when i see the stuff, i find myself pinching off a bit, and a bit..

rhodiharris: what a waste to throw bread! neighbours? swans at the local pond? the pigeons?

jolly: hats off to your discipline. I'm horribly flighty and get distracted by all sorts of bread before i can perservere at one. Never tried making tortillas, but i love sourdough anything so if you care to share your sweat, blood and tears recipe, i'm sure many will be glad. It sounds very wholesome!

Jolly's picture

Hello WW

I was planning on posting my sourdough Tortilla recipe of oat groats and rye flour at the North West Sourdough site. I won Teresa's contest on ideas for making Sourdough Tortillas she sent me a free (Italian starter). Teresa said she loved using this particular starter for her tortilla and now I know why. 

The Italian starter is very mild and gives my tortillas an awesome flavor I see why she chose this particular starter. I did use other starters the (Italian Starter) was the winner.

I developed my recipes around Teresa's Italian starter and will be posting my recipe there as soon as I get all my notes in order and will be adding varations to the recipe as time permits.

I'm really enjoying the tortillas and you can't eat just one. That's the problem! At least they're heart healthy and easy to digest. For the best tortillas I let the dough ferment overnight. I've made them both ways and the dough is very hard to work with after mixing up the dough.

Once the dough has truly fermented they roll out quick an easy using a non gluten flour. That's the key, that will help you produce soft moist light tortillas. I've seen a lot of tortilla recipes on this site so if any of you are making tortillas go ahead and let the dough set in the fridge for at least 6 hours and 2 hours at room temp, then shape into balls, let the dough rest for 10 minutes covered over with a cloth, and roll them out using a non-gluten flour. You will notice a lot of ease in rolling the tortillas out.

Organic Lard---Produces the best tortillas and the lightest. If you go to Mexico you can buy the best rendard lard all natural and cheap.

I just picked up some bear lard from my cousin about 1/2 gallon. I'll have to make a batch of tortillas with this lard. My cousin kills bears every season so he has a good stash of lard. I'll call these tortillas (Bear Torts)

When you make sourdough tortillas made from oat groats, rye flour, dried red peper flakes, organic lard, and let the dough ferment a good 8 hours these tortillas will be addicting. Just the flavor of the oat groats and rye that lingers in your mouth after devouring one its awesome.

I make corn flour tortillas the same way and mill dried dehydrated corn so the tortillas have the sweet taste of fresh corn. Their awesome and when you warm up these tortillas they puff up nice and light like fresh made tortillas even after 5 days. These tortillas are keepers

George Foreman Griller---try warming up your tortillas in his griller.

 I almost forgot to say "once you learn how to make tortillas you can't stop." (THERE ADDICTING) They really are! Tortillas make my addiction even worse. I have to roll out tortillas to get my high at least once or twice a week. The smell of fresh baked tortillas is absolutely tantalizing and anyone who walks into the house heads straight for the pile of tortillas. Enjoy!





JoaniePH's picture

Hi... My name is Joanie and I am a bread bake-a-holic.

I have been an avid bread baker for almost two years now and I simply can not stop looking at new recipes! My kitchen pantry is stuffed full of different rye, whole wheat, unbleached white bread flours, seeds, and bread related scales, cookware and my baking stone looks like a remnant left over from the 1400's and  Lord help anyone who misplaces or misuses any of my ingredients or utensils!

I started baking my own breads when I started using a glucometer and diabetic medications. Almost all of the OTC brands spike my glucose well over 200 with an average sandwich and the Artisan Breads at most markets stretch my budget a bit thin (Ahh the Golden Years and economically-degraded pensions!).

I have three sourdough starters that I've raised from kittens and I zealously guard them like my own babies. I will unceremoniously break the arms of anyone who as much as touches one of them!

I have "secret bread recipes" stashed on both family computers and my laptop, pass-word protected and in files with names that are in no way bread connected. (Bwa-ha-ha-haaa! They'll never know!)

I will spend an hour looking through the baking ingredients section of my local Whole Foods or Berkeley Bowl for ingredients that will lend a new flavor to my "soon to be devoured with glee" products.

I can not go more than 72 hours without baking at least one batch of bread.

Lord help us all - I've got it bad!

In reality, I love the taste of home made sourdoughs, as it have a much more complex flavor than commercial products - and I know that the sourness is NOT from the addition of a bit of citric acid at the bakery (which I have caught several local bakeries doing - I will not name them - they know who they are! And in the San Francisco area! Sheesh!!!). I can also control the ingredients, increase the amount of fiber and control my blood glucose much better with home made breads than I can with store or bakery baked products as I know exactly how much carbohydrates I am getting per slice and I use a lot more "less finely divided" flours, seed and nuts in my own breads, lowering the glycemic index of the breads over commercially produced products. Besides, the smell of baking breads just makes the house smell so wonderful! Now if I can only find a perfume that smells like baking bread, I would imagine it would be much better use to me than a perfume with pheromones!

Sigh... ;-)

ww's picture

Dear Jolly,

thanks, you are really intriguing me with the sound of THE IRRESISTIBLE TORTILLA :))

I am marvelling at how something containing oat groats, rye flour and other non-gluten stuff can turn out light and fluffy. I suppose the sourdough element helps. Although i'm sure that even if i were to try out your recipe, it would not come close - bear lard??!? milled corn? wow.

italian starter, hmm. will check this out too.