Bread baking.

[Ade8mm]

That’s a very sensible question and one that once bothered me too. Yes, it will rise , only more slowly and this improves flavour and texture. From what I’ve understood, the bacteria will chill out and develop very small but deliberate farts - relaxed farts. Basically, a long fermentation is good, a forceful fermentation is stressing the bacteria out and creates crap bread. During a longer fermentation time the bacteria (yeast) eat lots of stuff up and thus also fart and shite good stuff into your bread , hence it being much more digestible for your gut. In short, they have eaten lots of sugars that are not good for you and have also left Aromas and other good stuff behind .
A short or forced rise is bad for flavour, texture and you. Once I started to make my own bread, that had been properly fermented, I didn’t get those sugar crashes anymore ( associated with eating carbs) and lost lots of lard weight too. Personally, I think that many health problems that people have ( lardyness, diabetes, lardyness, and lardyness as well as low mood and energy levels) come from eating too many crap carbohydrates. I’m no scientist and my opinions are only my own but I’m personally convinced that if you make properly fermented bread from good ingredients you will thrive.
kindest regards, Olaf

Olaf . I take it you are an anagram of the topic under discussion ?

 

[angusb1]

So when I’ve tried making sourdough it ends up tasting really sour. When I buy sourdough it doesn’t. Ideas? Foolproof recipes?

I had this problem when I first tried making sourdough years ago. I wasn't throwing away enough of the starter when I fed it each time and it ended up very sour and made my loaves very sour as well. When I feed my starter now I put a clean pint glass on my digital scales, then add 75g of the last starter, then add 125g of water, 50g of organic rye flour and 50g of wholemeal flour. Mix it up and it should be half a pint. It usually takes about 3 - 4 hours to double in size. That is the best time to use some of it to bake a loaf but often I do this process before going to bed then make a loaf in the morning with some of it. When it is ready a teaspoonful of it should float in water. Hope this helps.

 

[JockStalk]

I had this problem when I first tried making sourdough years ago. I wasn't throwing away enough of the starter when I fed it each time and it ended up very sour and made my loaves very sour as well. When I feed my starter now I put a clean pint glass on my digital scales, then add 75g of the last starter, then add 125g of water, 50g of organic rye flour and 50g of wholemeal flour. Mix it up and it should be half a pint. It usually takes about 3 - 4 hours to double in size. That is the best time to use some of it to bake a loaf but often I do this process before going to bed then make a loaf in the morning with some of it. When it is ready a teaspoonful of it should float in water. Hope this helps.

I’m going to try that - thankyou. The hard part will be finding a clean pint glass

 

[Foxyboy43]

Olaf . I take it you are an anagram of the topic under discussion ?

Love it!

 

[angusb1]

I’m going to try that - thankyou. The hard part will be finding a clean pint glass

I found the ones with straight sides are easy to clean and when I've put the starter in I put a bit of foil loosely over the top. It stops mould spores and other unwanted stuff getting in but still allows exchange of gas so the yeast and good bacteria can breathe

 

[GeoffWood]

Is it possible to make sourdough bread in a machine?

 

[angusb1]

Is it possible to make sourdough bread in a machine?

I've thought about this but you don't necessarily need to knead it and it takes a long time to prove so programming the machine would probably take longer than the amount of time involved in baking it. Mine takes 8 or more hours from start to finish but I probably only spend about 10 minutes of that time doing anything with it.

 

[Olaf]

Is it possible to make sourdough bread in a machine?

Yes you can, just make sure the bread maker is not plugged in .
Kindest regards, Olaf

 

[starr shot]

I’m not having it all the bread your baking is the wrong shape.Ham comes prepacked square same as cheese I’ve even found square sausages.That’s why proper bread comes in a bag precut with the crusts removed.

 

[DaKu]

Hi Guys.
I'm always impressed by the diversity of skills on the forum so thought i would ask.

I am going to make some bread. The book says to use block margarine or lard. Which is best?

Any other tips would be great.

Hopefully Morrisons will have all i need.

Thanks.

hi Yorkie
I've started baking bread some 3-4 years ago took a while to get it wright but haven't bought shop bread ever since
I go by old school and make mine on sour dough which I make my self-sounds so complicated for some people but is easy as putting your socks on.
if you interested let me know and ill happily share my recipe.

 

[DaKu]

nothing better then home baked bread and home made venison smoked sausages ....
I wish I had a bigger garden so I could keep a little cow so I could make me own butter
- one of the farmers I shoot foxes for him said if I can catch one of his cows in the field I can milk it.. haven't try yet but tempting,...

 

[DaKu]

View attachment 192239View attachment 192241View attachment 192239View attachment 192241

 

[DaKu]

trying to share some photos but can't get it on here

 

[DaKu]

trying to share some photos but can't get it on here

 

[Olaf]

trying to share some photos but can't get it on here

Just tap on the little icon above the text box you are writing in, the icon with the mountain in it, then follow the prompts it gives you

 

[DaKu]

I think it works cheers.

 

[DaKu]

 

[DaKu]

Thank you Olaf.
I’m rubbish at technology
I guess never to late to learn new things

 

[sh1kar]

I got a bread making kit for my birthday a few weeks ago with the ingredients for various breads which I will have a crack at - but not sourdough which I quite fancied. To save me wading through all the posts can some explain how to make the initial starter yeast liquid and then keep it fed etc

Thanks

S

 

[Olaf]

Thank you Olaf.
I’m rubbish at technology
I guess never to late to learn new things

Pleased to have been of help. I love the charcuterie harvest you have there, is the big one a pork coppa ? How did you go about it ?
i just put a batch of fermented venison noisette in to cure a few weeks ago, I can’t wait to have some, I make a batch every year and It lasts all year till the next batch. I haven’t had this one for two years though so I’m excited to get it on some bread and venison burgers again!
kindest regards, Olaf