Hi from Australia..My bread story in one post.
Hey everyone, my name is Myrtle, and I found this while loo0king for tips on proofing my bread.
Been making bread since I was a child with terrible results. When breadmakers appeared, my results improved and I focussed for years on using different flours for taste and health, quinoa, millet, besan rye etc The breads were incredibly tasty but i had terrible ratio's usually only 1/3 white bakers flour. Made great toast but a bit plasticy. No one minded as it was an awesome toast , and even better flavour.
Now for the last month I have been making sourdough. Took 2 attempts to get the starter and now my pet Levi is coming along just nicely...And making bread daily and loving the tweaks to my ever expanding starter sprout offs. I made one with the whey strained from live yogurt..and Levi came from portar and pestle pounding of organic rye.
I am experimenting with recipes and ratios. My main problem is joint disease so I have been wanting to make the dough in the breadmaker and then the final proof or rise. Still experimenting, and I guess learning. I over proof over night and have had the odd housebrick.
I also occasionly hand knead. I have been making for years without undertsanding the science and techniques and skills.
Happy to discover my education re starts in these lovely forums.
Hi from Brisbane Myrtle,
It sounds like you enjoy experimenting with your bread ... you have come to the right place then ... there is so much to learn here ... have fun :)
Cheers,
Phil
Thanks for the welcome Phil.. I am down in Newcastle.
Yes I am having some wonderful exploration here in this site. within 4 minutes I am keen to purchase a waffle maker, its on the to do list with a grain grinder.
Welcome aboard Mytrle.
There are many different techniques you will learn about on this site to make bread. Most of them don't require intensive kneading or standing in front of your bowl for hours on end which not be good for joints.
Good luck with your journey and don't hesitate to ask questions no matter how silly you think they may be. The only way to learn is to experiment, try, try and try again until you get the way you like.
Regards,
Ian
You have the found the place where everything to know about bread is known by someone at TFL or by someone who might disagree and have a different idea. Many great bakers here and there is more than one way to bake up a loaf of fine bread. You have already found sourdough and there are many here who can help you with questions. Stretch and fold technique will help with the joints too.
Cheers!
You've come to the right place, Myrtle. Great folks who are willing to help and share a passion for all things bread.
BTW - I miss Newcastle; I lived in Spear's Point for a while.
Scott (Phxdog)
Hullo Ian scott and dabrowman, Thanks again for the welcome. Scott.. Speers point is lovely and I go to Warners several times a week. I gave a batard to the owner of Hippo Expresso the other day cos he didnt beleive I could do it!!
I did my first stretch and fold bread the other day and was thrilled with the results, would post a piccy if I know how. I am always keen to learn new techniques,although my dough in the breadmaker and second proof seem to produce satisfactory loaves too.
Today I am making naan. I had no baking powder, so used i cup SR flour from the shop and 1 cup of bakers flour.
1 Cup Starter/ 1/4 cup live yogurt, salt and half a cup warm milk. Some herbs too.
Its resting now and my skillet will get a late night work out.
Would love to see how your Naan works out if you can figure out how to post it.
It's not that hard so give it a shot :).
My naans did not work, but here is a pic of my first stretch and fold batard