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)! 🇨🇦

Benito's picture
Benito

Hi fellow Canadian, Happy Canada Day from Toronto.🇨🇦🇨🇦🇨🇦

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!