The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Las Vegas

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talleymonster's picture
talleymonster

Hello from Las Vegas

I just got directed to this site yesterday from a guy on a Beer Brewing forum that I frequent. He had experimented and made a lof of bread that turned out pretty good. He posted some pics and I got to drooling! Then the light bulb turned on above my head and I thought "I'm gonna try that!".

I am a home brewer. I make a lot of Beer, Wine and Mead...so I have a pretty good understanding of yeast and how it works. Making beer doesn't seem a whole lot different from bread. Beer has 4 core ingredients: Water, Grain, Yeast and Hops. Bread has 4 (according to the beginner lesson on this site): Water, Yeast, Flour, and Salt. And you can go from there with all kinds other ingredients (we call them "Adjuncts" in the brewing world) to add to the flavor, appearance, texture, etc.

 

This seems like a really cool site, and I look forward to learning from and contributing to the community.

 

BTW, My bread I'm making right now os pretty much a copy of the recipe that my buddy made, with a couple changes, alterations:

 

  • 1 1/3 cup all purpose flour
  • pinch of salt
  • splash of milk
  • 1/2 cup water (for the 1 tbs of yeast)
  • 1 tbs yeast
  • add water as needed.
  • I also added 1/8 cup of ground flax seed

letting it rise right now. I'll "smack it down" and let it rise again, then shape the loaf, score the top, and put 'er in the oven.
We'll see how it turns out!

 

 

Floydm's picture
Floydm

I agree that brewing and bread baking have a lot in common. Bakers might be a little less geeky... I don't think we have any gear as scientific looking as a hydrometer or a fermentation lock, though some of our spouses may beg to differ ("What the heck *is* that sitting on the counter?!?" "Oh, that's just my latest starter, Ernie.").

Welcome to the site.

talleymonster's picture
talleymonster