Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
Home baking of bread deserves its own group!
Latest Activity: Oct 9
Started by Bill Graney Aug 5, 2014.
Started by Penny V.. Last reply by Jan Brosius May 18, 2014.
Started by Penny V.. Last reply by Bill Graney Apr 16, 2014.
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!
"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:
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, 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!
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.
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