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BREAD!

Home baking of bread deserves its own group!

Members: 244
Latest Activity: 19 hours ago

HOMEGROWN Discussions

Homemade croissant experiences 3 Replies

Started by Penny V.. Last reply by Bill Graney 19 hours ago.

Recipes, tips, etc? 3 Replies

Started by jonmesser. Last reply by Penny V. Apr 4.

Quick Breads for convenience when time is short 1 Reply

Started by Penny V.. Last reply by Jana Franzen Feb 21.

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Comment by Annie B on October 23, 2011 at 8:03am
I love making bread, but we live in the land of excellent bread- Germany! What's great though, is that you don't have to get it from a big bakery, you can just head on down the the daily farmer's market and pick up a fresh Bauerbrot or some Bretzeln. I never realized it before yesterday but we can even apparently sometimes get real, French baguette. (We're that close to the border.) Anyway! I love bread and I'm glad to be a part of this group!
Comment by Ginny Hopper on September 22, 2011 at 6:39pm

To: Sarah McNulty: Here's a recipe for sourdough starter that does not have yeast in it. People with diabetic conditions tend to swing towards sourdough because it's easier and slower for their systems natural insulin to process.

Milk Started Without Yeast

3 cups milk, whole or skimmed

2 cups unbleached white flour

Let the milk stand in a bowl or crockery bowl for 24 hours. Stir in the flour, cover and let it stand for several days in a warm place. When the mixture is bubbly and smells sour, store in a covered jar in the refrigerator.

 If sugar is not a concern for a little extra insurance (not for the sourdough purist), add one tablespoon of sugar and one-half tablespoon dry yeast with the flour.

Comment by Sarah on September 22, 2011 at 10:01am
I love making bread! A couple of years ago, I got a sourdough started from a friend of mine. I loved it dearly, it was wonderful having fresh bread for soups during the winter. After a few months, something went wrong and it "died." Having to put it down the garbage disposable was heartbreaking.

Does anyone where I could obtain a sourdough starter? I know I could get one off the internet, but is there a recommended source? What recipe is the best? Anything would be helpful. Thanks!
Comment by sparky on June 20, 2011 at 9:37am

Steve, lol.  Having made bread for years does not mean that every loaf was perfect.  :)  Also, although I am working to adapt my own favorites, I am always up for other people's tried-and-trues.  Also, if anyone here has a Bosch, and has a recipe that they find works out great, I would love to have it.

THE COMPLETE BOOK OF BREADMAKING  has been my go-to book.  However, based on your recommendation, and the fact that the price is right in my range :)  I am going to try to find your Bread &Soup Cookbook.  Thanks!

Comment by Steve Racz on June 20, 2011 at 9:11am

"I have made bread for years, but recently got a Bosch." - I have no idea what that means! or why you are just now embarking on the journey to the perfect loaf.  

The absolute best book I have ever found for bread is one I picked up for 0.69c about 30 years ago in a delete bin. 

It's called "Bread & Soup Cookbook" published by Delair Publishing Co in 1976 ISBN 0-8326-0553-0 (soft cover)

Since then I have  discovered that the book's  source is the Culinary Arts Institute and can still be found. Here for example:

http://www.abebooks.com/9780832605536/Bread-Soup-Cookbook-Culinary-...

 

You can still pick it up for $1.

 

Every recipe in there turns out perfectly if followed as described. This is always a go-to book for basic bread recipes (all kinds from bagels to daily whole wheat loaves to buns). It also provides tips for many variations.

It's the only book you really need!

Steve

Comment by sparky on June 20, 2011 at 7:57am
Happy to see this group.  I have made bread for years, but recently got a Bosch.  Now I am trying some things to find that perfect loaf.  Anyone here have a favorite recipe?
Comment by Mike Guzo on June 19, 2011 at 10:49pm
Interested in purchasing a home grain mill and looking for insight.  Any recommendations out there?  Thanks.
Comment by Dave Brannen on May 22, 2011 at 6:06pm

For all of you that want to really get good at bread, check out the Artisan Bread School. I took this class in April and it was great. It is a tad expensive but I havent had a vacation in 7 years so I splurged.

Carl knows what he is doing and makes it fun. I think they are having another class in Aug. near Louisville, KY. The hosts Tom and Lisa are wonderful and baking in a wood fired oven is way cool!

Comment by jonmesser on March 27, 2011 at 7:44pm
No Worries!
Comment by jonmesser on March 27, 2011 at 7:44pm
its cool, I always preheat my oven by at least 50 degrees more than called for, then when I place my loaf on the stone, I turn the heat to the correct temp...we're small time bakers!  It's not nothin' to get worried about!
 

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