Duncan wrote: ↑Fri Mar 08, 2019 8:21 pm

RickyBobby wrote: ↑Fri Mar 08, 2019 7:58 pm Ever thought to try making your own? It’s a lot of fun and so so good.

Here’s mine. 14 grain Sourdough with home milled flour.

M

That looks good. Where do I place my order ?

St 136.
“I’d like to get my hands on two hot baps”

Its quite simple to make it yourself actually

hanno wrote: ↑Sat Mar 09, 2019 4:07 am

RickyBobby wrote: ↑Fri Mar 08, 2019 7:58 pm Ever thought to try making your own? It’s a lot of fun and so so good.

Here’s mine. 14 grain Sourdough with home milled flour.

Yupp, I make my own bread when in SR as well though my sourdough starter is probably dead by now as the Missus forgot to look after it.

Well, you can make your own again easily. I made mine and kept her alive for 3 years. It feels a bit weird, kind of like having another child, especially after you created it yourself. I once revived her after coming home from a 3 month trip. Amazingly resilient, and quite honestly, that only makes it better, because only the strongest bacteria and yeasts survive. I also froze some, and freeze dried some too for backups. Throw away half of that starter and try a feeding. You might be pleasantly surprised.

davegorman wrote: ↑Fri Mar 08, 2019 10:22 pm

Duncan wrote: ↑Fri Mar 08, 2019 8:21 pm

RickyBobby wrote: ↑Fri Mar 08, 2019 7:58 pmEver thought to try making your own? It’s a lot of fun and so so good.
Here’s mine. 14 grain Sourdough with home milled flour.

That looks good. Where do I place my order ?

St 136. “I’d like to get my hands on two hot baps”

Thanks for the accolades and interest. Sincerely. My bread making journey started a long time ago, humbly. But the loaves shown above were the result of a passionate quest to make the perfect whole wheat healthy sandwich bread, which lasted about a year of consistent baking. My usual batch was about 3-6 loaves at a time.

I wanted a whole wheat loaf, but initially discovered that the more whole grains I added, the more dense it became. I wanted a light springy sandwich loaf that had a good crust and crumb, and of course awesome taste. I evolved my ingredients and process and making these loaves then eventually became a three day event. I was finally satisfied with the result.

Day 1: Grind the whole grains, and soak them overnight in the water with a small amount of refreshed and lively sourdough culture.
Day 2: Add in the rest of the grains/ingredients + white flour (about 50% of mix) and then place in refrigerator for a 24 hour long slow rise.
Day 3: Form Loaves, rise, and bake.

I was finally pleased to be getting consistent results with a loaf that I thought I could not improve. In fact, any improvements I tried gave me inferior bread. I was quite chuffed, because, as they say; "It takes 15 minutes to learn how to make bread, and a lifetime to master."

The pans I used were for large commercial loaves. They finished at around 1 kg in baked weight. If I were to sell loaves, it would likely have to be between 6-8 dollars to cover the costs of the ingredients and for a small profit. My daughter had a standing order, and they are great fresh frozen.

Sourdough has different properties than commercially baked yeast bread which is rushed. It has enzymes and is already pre-digested. The long slow rise process changes the gluten too, so even celiac's have reported being able to tolerate this bread. It can stay on the counter for 3-4 days, even a week, and the flavor just improves. Even though there are no preservatives, it doesn't go moldy easily.

Now, on to the whole grains and why its good to grind your own wheat berries. The wheat berries are composed of three parts. The bran, the endosperm, and the germ. In commercial flour production, these are all separated, and then remixed to control the rancidity factor, and to make different kinds of flour. Bran specifically will go rancid quickly. The parts are added back together in a 'recipe' but not as you would find in nature. Then, as well, it doesn't all come from the same wheat. Wheat berries can almost keep indefinitely, if they are kept dry. Once ground, it must be kept fresh in a freezer or used right away.

I grieved the loss of my love, and my hobby, as I no longer make bread, because I no longer eat bread, for my own personal dietary reasons. I cannot say what I missed more, the the making or the eating, as I really loved both.

I have never tried to make this bread in KOW, (only pizza dough) and I think it definitely would be more challenging because of the heat and humidity. I would need a dedicated temperature controlled room. Anyhow, its kind of nice to know that there is some interest in good bread, should I ever want to try to start up a little hobby shop. Interesting to ponder. Do you think anyone would buy?

*** I am sorry for the shameless bragging, and the long post, but I am actually very proud of my bread. Thanks for reading.

hanno wrote: ↑Sat Mar 09, 2019 8:42 am

RickyBobby wrote: ↑Sat Mar 09, 2019 7:51 amI also froze some, and freeze dried some too for backups. Throw away half of that starter and try a feeding. You might be pleasantly surprised.

I will find out when I am in SR next week. But no way am I going near that container without hazmat suit and air tanks; there is probably a whole new intelligent life form in there.

hehe, how long has it been? The thing about the natural bacteria culture that is amazing is that once it is established, it fights off all other bad bacteria. That's so cool to see. It is definitely a stable life form. Let us know how that goes.

Jerry Atrick wrote: ↑Sat Mar 09, 2019 9:09 am I've been eating a lot of shitty white bread over the past year between work canteen and eating out every day.

I'm a naturally skinny guy, but had started to flab up around the midriff from that, so have just clocked 14 days of no carb and sugar as much as possible, basically what they call Keto, I guess, with lots of physical activity . Dropped 3kg from my waist alone.

Now back to bread, but just German Sourdough, no more white shite.

Right. Its those idle carbs that are killer. Good job! I have lost 70 lbs, between water fasting and Keto.