The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from Vancouver BC (Canada)

Lucidcat2's picture
Lucidcat2

Hi from Vancouver BC (Canada)

I am really new at baking bread - I've been doing it for about 2 weeks. I got a sourdough starter from the flour co I buy from (it was a promo for a pop up store). So far, I've just made pretzels with the discard & added some discard to a loaf of jalapeno cheese bread I was making. It turned out actually pretty good. I haven't made a sourdough yet though. I hope to in the next week or so. We have quite a bit of bread atm so I really don't want to over saturate our bread supply. In the meantime, I'm learning about making sourdough as well as regular bread & the different kinds of flours. I have quite a few allergies, but, not to gluten. I'm allergic to just about all the "ancient grains" as well as chia, flax and buckwheat. So, I do have some challenges trying to eat healthy. I'm not sure the wheats are going to be great for me either as they can make my mouth burn. Not a true allergy, just annoying. I used to love eating sourdough when I was younger, and then all of a sudden I couldn't eat it anymore. I think it's likely I wasn't eating true sourdough bread, so, I'm hopeful that a true sourdough will be okay for me. The bread I added some discard to seems to be okay, so, fingers crossed. I'm pretty glad to have stumbled upon this forum!

Floydm's picture
Floydm

Welcome! Happy Canada Day (weekend)! ๐Ÿ‡จ๐Ÿ‡ฆ

Benito's picture
Benito

Hi fellow Canadian, Happy Canada Day from Toronto.๐Ÿ‡จ๐Ÿ‡ฆ๐Ÿ‡จ๐Ÿ‡ฆ๐Ÿ‡จ๐Ÿ‡ฆ

Lazy Loafer's picture
Lazy Loafer

And hi from the Island (Victoria)! Hope your bread experiments go well. I find that most people can digest long-fermented bread better, but I'm not sure how this goes with allergies. So try bulk fermenting your sourdough overnight and see how it sits with you.

Happy Canada Day!