I like sourdough rye myself. I usually make my own breads. I worked in a commercial baker and the additives, I wouldn’t put in when I made bread. 600 loaves a day. I enjoy baking but I don’t ever or extremely rarely make pastry because of the high percentage of fats and worse sugar. Sourdough bread, buns and low sugar banana bread and fruit muffins are my go to recipes. Cream puffs are good as well.
Third gen (former) chef here. I so agree with you. Pure rye sourdough made from a pure rye starter. (I’d love to see your banana bread recipe, btw). As for pastry, it’s a treat now and again, and a well made choux is almost as good as, you know. Kudos to anyone who can work baker’s hours!
I don’t always use the same recipe for banana bread. Sometimes I’ve got sour cream, or I’ll throw other fruit or walnuts in, use honey, lemon juice. But I think the last one I made was this. I do like throwing in lemon juice and blueberries as well. I like brown sugar or half white as well. So many great recipes for banana bread out there! The Choux paste yes I believe it’s healthier all eggs and not a lot of sugar, baked not deep fried. My opinion any way.
1/3 cup (80g) plain yogurt or sour cream, at room temperature
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
Pre heat oven to 350, prepare a bread pan with butter or line with parchment . Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Mixer with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
Remove from oven and allow the bread to cool in the pan. Remove bread from the pan and cool bread before slicing.
Yes hrs kinda suck. Gotta get that bread baked and cooled, cut and bagged so it’s on the shelf in time. But I worked in the oil patch for yrs with much worse hrs. 80 to 100 a week. At times 60 days or more in a row . Usually 16 hr days with driving to leases the Frac rig was on. Good money but no life whatsoever all winter.
I don’t sell any baked goods. But if you were in my area my friend I’d certainly drop off a loaf for you when ever it’s bread day. Once a week. No charge!
Rosie's Kitchen Adventures on the "tube" has excellent and easy recipes for sourdough bread. Sourdough is far simpler to keep and use than we've been lead to believe. It's worth looking into. No yeast required.
And unlike the shitty cheap so called bread they are knocking out it doesnt taste like sweet sick. SOURDOUGH ALL THE WAY. (proper though) Spot on Mary.. ♥️🙏🏻
A couple of years ago I got a “coin examiner” basically a kind of low level microscope. I had heard that our food was contaminated and the ingredients do lend to that. I took a slice of Brownberry bread and looked at it under the magnification. Much to my surprise I found all different colors of what I think are polymer fibers. Yellow, red, blue, green, black, white, and clear fibers were found on pretty much every piece of bread. You could not see these fibers with the naked eye. I was considering writing the company to find out what they were and why are they in bread. I also looked at bread from local bakery- same thing but mostly black fibers. I did not see any on Panera bread so I started eating their sourdough bread but then I heard their bread is high in glyphosate.
I started making my own bread eventually but now I’m trying not to eat a lot of bread in general.
I started looking at a lot of things under that magnifier and found fibers (different colors) on a lot of things- bandaids, cotton balls, paper towels, tissue, toilet paper. I had to stop looking eventually because it was freaking me out. I also noticed I had some crackers I looked at. They had very few on them but I left them uncovered on the table. Later when I looked at them again they were full of them which made me realize that they are probably in the air we breathe and most likely part of the contaminants that are being sprayed on us every day. Thinking that we can’t escape it.
Here where I live on the countryside, there is a bakery. They start at 04.00, the smell pervades around ! Bread and loaves and galletas and croissants and pastries and pasties. Oh, my! They start selling at 07.00, by 14.00, empty shelves.
I had already downladen the article about Big Pharma last year. This one is like a second chapter, as daunting as the first.
About the Nobel, I read that higher productivity also meant less use of heritage seeds, more nutritious, and less variability; this was like inbreeding in animals. Something similar I read in this YouTube article.
This is why it’s important to make your own or go to a local bakery. The problem still is, our ingredients are still in question… even if we get organic flour at a health food store is it still tainted? I can make my own marinara, but are the tomatoes full of pesticides even if they are organic? Everything is getting sprayed or will be… one of the reasons I’d like to leave here because I have had cancer, have lupus, and finding out soon if it’s spread to my lungs or not. It’s the bread, but that’s just the beginning. I feel like we are part of an experiment as to who will be able to survive here…
It is difficult to find unenriched foods. Not a single cereal or noodle in the local natural foods store wasn't enriched flour. Ironically Walmart is the only place I can find unenriched wheat cereal. Heritage flakes, Cascadian farms and Kashi. Pasta is Priano and Rao's both made in italy. I drive out to an Amish store and buy my flour by the 50lb bag. It is an unenriched pastry and cookie flour made by general mills but only sold to businesses in large quantities. I realise my flour may not be perfect but it is unenriched and makes heavenly pastry, pizza dough and white bread of my dreams. I use flour, scalded milk, lard, salt, sugar yeast and water. Been wanting to make my own yeast.
I used to sell heritage grain breads that were baked in Montréal. I currently use a variety of heritage grains from a number of heritage grain vendors.
Just discovered Azure Standard. They have very good pricing. https://www.azurestandard.com/?a_aid=x00eaaqIOM. I just placed my first order of khorasan wheat. They are not retail. Worth looking into.
What most don't realize is glyphosate is thought of as a poison/weed killer, etc. But really it's a very potent antibiotic. This is the reason everyone struggles with gut issues. Imagine a little, or a lot of antibiotic in every food, every meal. It's slso an enocrine disrupter which means it disrupts sex/reproductive hormones. The problem is the government. They allow the companies to produce poisonous products and call it food. Products like coke shouldn't even be legal. Besided the amount of sugars there is nanotechnology in it. They also permit people like Gates to drop disease infected, or vaccine injecting mosquitoes upon us. Combine all of this with chemicals being sprayed in the skies on a daily basis. Our bodies and immune systems are saturated with poisons and heavy metals. The rsal problem is the government, and both sides of it. They're on the same side, and that's not on our side.
Yea, I kinda think that's how they mock society. They pollute it beyomd imagine but make straws illegal or charge people for grocery bags. And that's not even including their private jets flying around the world.
Yo! WW....I cannot eat the garbage bread in the US. Severe sebhoretic (sp?) dermatitis. I lived in Germany for 2 years. I could go to the local Bäckerei and eat till I got fat (actually did...lol)...
I bake two loaves per week. I use organic flour from Central Milling (00 for bread, 000 for pizza dough). Yeah it’s expensive but worth it.
Water. Flour. Yeast. Sea Salt. Pinch of sugar. EVO. Great Grams formula which my mom recorded in 1942.
It’s not sourdough because we live on a boat and I don’t want to fuss with the starter. But I make a ‘sponge’ with flour, water, yeast and sugar and leave it in the fridge for 24 hours. That develops some nice flavor.
The 2nd rise is done in a Dutch oven and it goes into a cold oven. Set temp at 425. 40 minutes later it’s done.
Bravo! Lots of hard hitting science and facts that hit home and gut. Thank you. I had no idea that bread had so many ingredients that can harm us. Another reason to question where are food comes from and what’s in it.
It’s simple wolfman! Especially if you have a good stand mixer. I prefer Winnipeg rye recipes. Sourdough is just a starter flour water and yeast, one has to develop it with daily additions of water and flour for about a week. The natural yeasts overpower the bakers yeast. Give its sour fermented smell and flavour! One has to keep it viable by replenishing it periodically. Just keeps in the refrigerator. Your discard once a week or so is used to make your dough. I find the trick is working it on your dough hook for about five or ten minutes, to stretch the gluten and align it in dough. Then the first rise, about every 30 to 45 minutes knock your dough back by gently kneading it, distributes your yeasts around more and helps with texture. Do that 3 or 4 times. Then form your dough into loaves. Shape into balls or bread pans. Your preference. Let your loaves proof for an hr or two. Bake at your preferred temperature. End result is 3 or 4 loaves of excellent and inexpensive bread. Freezes well.
A stand mixer is great but there are cheaper alternatives. Lehman's sells the Brod & Taylor Dough Whisk that you can use to mix most doughs. Also check out Rosie's Kitchen Adventures for super easy sourdough. You do not need a mixer, a dutch oven and you can use the sourdough starter right from the fridge. Very simple and very good. It just takes about 24 hours for the dough to develop.
I’ve a kitchenaid architect stand mixture. Bought it 10 or 12 yrs ago. Still running and I prepare a 6 cups of flour recipe of sourdough at a batch. Which gives me 4 🍞 unless I use one quarter of the batch for cinnamon product or bread dough perogies, (pyrhosky)etc. I prefer my bread dough perogies deep fried over baked but that’s personal preference I guess.
I looked at the video included to get the ingredients. Re: the all-purpose flour, what abt the glyphosate that it's almost certainly sprayed with? Any thoughts?
Yes there are though I don’t have a list. I live on organic pasture. But I am surrounded by organic crop land. Neighbours are organic farmers. Glyphosate is not free so unless your late planting or frost is possible before your wheat is ready why would you spray your crop? I don’t see much spraying on wheat here in the fall? Saskatchewan.
Yes. Unless the grsins are being grown indoors then I doubt it's chemical free. Eating well shouldn't br this hard, but it's near impossible while living under a government that wants you ill, or preferably dead. We just have to do the best we can.
My elder son just mixes up a batch of starter and leaves in the fridge, measures carefully and makes great bread very simply twice a week for his family. (He also rides his bike to work for more than an hour each day and walks the dog in the hills, goes paddle boarding etc )The same good, local, biodynamic flour makes delicious crisp pizza bases for outdoor pizzas too as well as occasionally, hand made pasta. He says measuring is key, whereas I made yeasted bread and focaccia with a more mix it by feel and knead well approach.
Buy it at the bakery. Or Aldi’s is a better price point. I “keyed” on sour dough because…although it’s not KETO, it DOES have a similar weight control aspect…for me, at least.
Barbara, I recently read Aldi has added a 'bioengineered' label to all their products. We have an Aldi opening on April 8. I'm going to check it out. If it's true I won't be shopping there.
I’m going to use an almond/coconut flour blend…for KETO. I don’t use regular flour. If I eat starch of any kind…it packs on at least 2 pounds by the next day.
Thank you for this info! A friend & I were recently discussing how bread does not mold & stays soft. Have to send her this. The video says all purpose flour but where do we get quality flour? I dont want to use anything thats been sprayed.
It depends where you live but an old fashioned health food store that sells produce in bulk bins that you scoop into brown paper bags will probably have a good range of certified organically grown flours. Yes, they are more expensive than standard white flour from the supermarket, but, as this article describes so well there are huge health costs in conventional flour and supermarket breads and cakes.Try nutty flavoured spelt spaghetti too, and cook it slightly longer. You need less as well.
It maybe worth looking into an online health food supplier and getting say an order every three months of flour, rice, oil, molasses, beans, teas..and of course the spelt pasta. As for the last you need less and you need to cook it a little longer but, at least I, find it delicious😊
Just slightly off the bread topic & regarding "chocolate" Here in the UK a 100g bar of Cadbury dairy milk contains 56g of sugar. Galaxy smooth has 54g Whereas (you'd think that dark chocolate would be better?) Bournville contains 58g of sugar per 100g 😳 SO WELL OVER HALF OF THE CHOCOLATE BAR CONTAINS SUGAR.... 🤯 BOW TO PUT THAT IN PERSPECTIVE THE DAILY "SAFE AMOUNT" OF SUGAR IS AS FOLLOWS:
1yr old= 0 grams
1-3 yr old= 10-14g
4-6yr old = 19g
7-10yr old =24g
11yr + = 30g
So if you give anyone a 100g standard chocolate bar containing OVER 50+ grams of sugar 🤔 Any Safe limits go out the window.... And this is legal? MORE like this is lethal. Poor kids. 😢 No safe limit for a 1 yr old... Chocolate should carry a health warning like tobacco. 🥺 AWFUL...
Dark chocolate does not have significantly less sugar than milk chocolate. Milk chocolate just tastes sweeter because it contains less of the bitter cocoa. Whatever your percentage of chocolate (say 68 percent/), the other 32 percent is sugar.
Exactly Rae, The "Myth" around dark chocolate being better for you is a lie. As I said the dark chocolate " MORE sugar than the so called milk chocolate. NONE OF THEM SHOULD BE CALLED CHOCOLATE..
It is JUST AS YOU SAY "IT is about the cocoa quantity. Raw cocoa chocolate is extremely bitter to the taste. To REALLY ENJOY IT YOU ONLY NEED A "TINY" BIT. On the back of your tongue slowly dissolving. About the size of a uk penny is more than enough....
HOWEVER, the industry has persuaded over time for consumers to crave sugar and the addictive nature of sugar. Slowly pushing UP the sugar content in their chocolate & reducing the expensive raw cocoa content. Even bread is containing sugar it is in everything. Surprisingly the BEST chocolate bar I found was a "High cocoa" and "Low sugar" bar, and I found it in the budget supermarket: "Aldi".
With all food people, (in my opinion) would be best served by carefully assessing all the ingredients. Make your shopping trip a learning experience & take your time.
So many see the shopping trip as a nightmare that needs to be done & in QUICK time.
I live in the UK and fortunately we have plenty of organic sourdough companies making bread here. However, I feel sorry for people that buy food in supermarkets as they are full of shity bread and specially old people buy it thinking it just “old fashion” bread like they had when they were young. 🥺
I like sourdough rye myself. I usually make my own breads. I worked in a commercial baker and the additives, I wouldn’t put in when I made bread. 600 loaves a day. I enjoy baking but I don’t ever or extremely rarely make pastry because of the high percentage of fats and worse sugar. Sourdough bread, buns and low sugar banana bread and fruit muffins are my go to recipes. Cream puffs are good as well.
Third gen (former) chef here. I so agree with you. Pure rye sourdough made from a pure rye starter. (I’d love to see your banana bread recipe, btw). As for pastry, it’s a treat now and again, and a well made choux is almost as good as, you know. Kudos to anyone who can work baker’s hours!
I don’t always use the same recipe for banana bread. Sometimes I’ve got sour cream, or I’ll throw other fruit or walnuts in, use honey, lemon juice. But I think the last one I made was this. I do like throwing in lemon juice and blueberries as well. I like brown sugar or half white as well. So many great recipes for banana bread out there! The Choux paste yes I believe it’s healthier all eggs and not a lot of sugar, baked not deep fried. My opinion any way.
Banana bread
Ingredients
2 cups (250g) all-purpose flour (https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (8 Tbsp; 113g) unsalted butter, https://sallysbakingaddiction.com/room-temperature-butter/
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream, at room temperature
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
Pre heat oven to 350, prepare a bread pan with butter or line with parchment . Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Mixer with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
Remove from oven and allow the bread to cool in the pan. Remove bread from the pan and cool bread before slicing.
Yes hrs kinda suck. Gotta get that bread baked and cooled, cut and bagged so it’s on the shelf in time. But I worked in the oil patch for yrs with much worse hrs. 80 to 100 a week. At times 60 days or more in a row . Usually 16 hr days with driving to leases the Frac rig was on. Good money but no life whatsoever all winter.
May I buy some please sounds yummy!
😂 much quicker and cheaper to bake your own. Especially if you love to cook!
Cant bake own in my situation..Sounds like you are selling top quality bread ,let me buy some please ! Name to search or site!?
I don’t sell any baked goods. But if you were in my area my friend I’d certainly drop off a loaf for you when ever it’s bread day. Once a week. No charge!
I love rye bread! So good for a corned beef or pastrami sandwich! My favorite muffins are cranberry carrot.
Excellent article. Love the 3-ingredient bread recipe. Can't wait to make it! 😊
Love your post and all of the educational and useful information you present! Thank you so much! I also am going to try your bread recipe!
Rosie's Kitchen Adventures on the "tube" has excellent and easy recipes for sourdough bread. Sourdough is far simpler to keep and use than we've been lead to believe. It's worth looking into. No yeast required.
And unlike the shitty cheap so called bread they are knocking out it doesnt taste like sweet sick. SOURDOUGH ALL THE WAY. (proper though) Spot on Mary.. ♥️🙏🏻
The 3- ingredient bread recipe uses all-purpose flour, which is white. Isn’t this flour choice lacking in nutrients?
That was my question as well. Also it would be sprayed with Roundup too.
I will be using clean & pure organic flour rather than white all-purpose flour.
Use Eincorn wheat!
A couple of years ago I got a “coin examiner” basically a kind of low level microscope. I had heard that our food was contaminated and the ingredients do lend to that. I took a slice of Brownberry bread and looked at it under the magnification. Much to my surprise I found all different colors of what I think are polymer fibers. Yellow, red, blue, green, black, white, and clear fibers were found on pretty much every piece of bread. You could not see these fibers with the naked eye. I was considering writing the company to find out what they were and why are they in bread. I also looked at bread from local bakery- same thing but mostly black fibers. I did not see any on Panera bread so I started eating their sourdough bread but then I heard their bread is high in glyphosate.
I started making my own bread eventually but now I’m trying not to eat a lot of bread in general.
I started looking at a lot of things under that magnifier and found fibers (different colors) on a lot of things- bandaids, cotton balls, paper towels, tissue, toilet paper. I had to stop looking eventually because it was freaking me out. I also noticed I had some crackers I looked at. They had very few on them but I left them uncovered on the table. Later when I looked at them again they were full of them which made me realize that they are probably in the air we breathe and most likely part of the contaminants that are being sprayed on us every day. Thinking that we can’t escape it.
🥹🥹🥹
Here where I live on the countryside, there is a bakery. They start at 04.00, the smell pervades around ! Bread and loaves and galletas and croissants and pastries and pasties. Oh, my! They start selling at 07.00, by 14.00, empty shelves.
I had already downladen the article about Big Pharma last year. This one is like a second chapter, as daunting as the first.
About the Nobel, I read that higher productivity also meant less use of heritage seeds, more nutritious, and less variability; this was like inbreeding in animals. Something similar I read in this YouTube article.
https://www.youtube.com/watch?v=YtWokSMmC3Q
Was the video created from the Wise Wolf article? It's almost word-for-word the same.
There is a YouTube page, Medieval Way, with several interesting articles.
This is why it’s important to make your own or go to a local bakery. The problem still is, our ingredients are still in question… even if we get organic flour at a health food store is it still tainted? I can make my own marinara, but are the tomatoes full of pesticides even if they are organic? Everything is getting sprayed or will be… one of the reasons I’d like to leave here because I have had cancer, have lupus, and finding out soon if it’s spread to my lungs or not. It’s the bread, but that’s just the beginning. I feel like we are part of an experiment as to who will be able to survive here…
It is difficult to find unenriched foods. Not a single cereal or noodle in the local natural foods store wasn't enriched flour. Ironically Walmart is the only place I can find unenriched wheat cereal. Heritage flakes, Cascadian farms and Kashi. Pasta is Priano and Rao's both made in italy. I drive out to an Amish store and buy my flour by the 50lb bag. It is an unenriched pastry and cookie flour made by general mills but only sold to businesses in large quantities. I realise my flour may not be perfect but it is unenriched and makes heavenly pastry, pizza dough and white bread of my dreams. I use flour, scalded milk, lard, salt, sugar yeast and water. Been wanting to make my own yeast.
Such good points! All the best to you
And to you!
Excellent piece!
Www.ip-6.net
I used to sell heritage grain breads that were baked in Montréal. I currently use a variety of heritage grains from a number of heritage grain vendors.
What company do you use for heritage grains, and are they organically grown and as well?
https://www.vitacost.com/one-degree-organic-foods-organic-sprouted-spelt-flour-5-lbs. I use this all the time. Make a spelt khorasan bread.
Just discovered Azure Standard. They have very good pricing. https://www.azurestandard.com/?a_aid=x00eaaqIOM. I just placed my first order of khorasan wheat. They are not retail. Worth looking into.
https://sunriseflourmill.com?stamped_referral_code=448f98fc&rewards-launcher=view-referrals-claim
Thank you!
Please tell me names of those 3?
https://bluebirdgrainfarms.com/
What most don't realize is glyphosate is thought of as a poison/weed killer, etc. But really it's a very potent antibiotic. This is the reason everyone struggles with gut issues. Imagine a little, or a lot of antibiotic in every food, every meal. It's slso an enocrine disrupter which means it disrupts sex/reproductive hormones. The problem is the government. They allow the companies to produce poisonous products and call it food. Products like coke shouldn't even be legal. Besided the amount of sugars there is nanotechnology in it. They also permit people like Gates to drop disease infected, or vaccine injecting mosquitoes upon us. Combine all of this with chemicals being sprayed in the skies on a daily basis. Our bodies and immune systems are saturated with poisons and heavy metals. The rsal problem is the government, and both sides of it. They're on the same side, and that's not on our side.
Yup. But they drum it into our heads (and many believe it) that it is always our fault--our pollution, our emissions, our bad food choices.....
Yea, I kinda think that's how they mock society. They pollute it beyomd imagine but make straws illegal or charge people for grocery bags. And that's not even including their private jets flying around the world.
Yo! WW....I cannot eat the garbage bread in the US. Severe sebhoretic (sp?) dermatitis. I lived in Germany for 2 years. I could go to the local Bäckerei and eat till I got fat (actually did...lol)...
The shit in the US is just that. SHIT.
Thank you so very much as always. I’d like to share this information and help people find their way to you. 😊
Good info!
I bake two loaves per week. I use organic flour from Central Milling (00 for bread, 000 for pizza dough). Yeah it’s expensive but worth it.
Water. Flour. Yeast. Sea Salt. Pinch of sugar. EVO. Great Grams formula which my mom recorded in 1942.
It’s not sourdough because we live on a boat and I don’t want to fuss with the starter. But I make a ‘sponge’ with flour, water, yeast and sugar and leave it in the fridge for 24 hours. That develops some nice flavor.
The 2nd rise is done in a Dutch oven and it goes into a cold oven. Set temp at 425. 40 minutes later it’s done.
Start to finish is 2 hours.
I make my own. Organic flour, butter, salt, water (Berkey filtered), yeast. I did this because I HAVE read the wrappers.
Bravo! Lots of hard hitting science and facts that hit home and gut. Thank you. I had no idea that bread had so many ingredients that can harm us. Another reason to question where are food comes from and what’s in it.
Is sourdough bread a bit more healthy in as much it IS partially fermented and easier to digest?
Yeah SD is much better for you. Unfortunately I am not a good enough baker to make it.
It’s simple wolfman! Especially if you have a good stand mixer. I prefer Winnipeg rye recipes. Sourdough is just a starter flour water and yeast, one has to develop it with daily additions of water and flour for about a week. The natural yeasts overpower the bakers yeast. Give its sour fermented smell and flavour! One has to keep it viable by replenishing it periodically. Just keeps in the refrigerator. Your discard once a week or so is used to make your dough. I find the trick is working it on your dough hook for about five or ten minutes, to stretch the gluten and align it in dough. Then the first rise, about every 30 to 45 minutes knock your dough back by gently kneading it, distributes your yeasts around more and helps with texture. Do that 3 or 4 times. Then form your dough into loaves. Shape into balls or bread pans. Your preference. Let your loaves proof for an hr or two. Bake at your preferred temperature. End result is 3 or 4 loaves of excellent and inexpensive bread. Freezes well.
A stand mixer is great but there are cheaper alternatives. Lehman's sells the Brod & Taylor Dough Whisk that you can use to mix most doughs. Also check out Rosie's Kitchen Adventures for super easy sourdough. You do not need a mixer, a dutch oven and you can use the sourdough starter right from the fridge. Very simple and very good. It just takes about 24 hours for the dough to develop.
I’ve a kitchenaid architect stand mixture. Bought it 10 or 12 yrs ago. Still running and I prepare a 6 cups of flour recipe of sourdough at a batch. Which gives me 4 🍞 unless I use one quarter of the batch for cinnamon product or bread dough perogies, (pyrhosky)etc. I prefer my bread dough perogies deep fried over baked but that’s personal preference I guess.
https://celebrationgeneration.com/sauerkraut-balls-pyrizhky/
I looked at the video included to get the ingredients. Re: the all-purpose flour, what abt the glyphosate that it's almost certainly sprayed with? Any thoughts?
My thoughts exactly. Are there any all purpose flours that are clean and don’t contain glyphosates ?
Yes there are though I don’t have a list. I live on organic pasture. But I am surrounded by organic crop land. Neighbours are organic farmers. Glyphosate is not free so unless your late planting or frost is possible before your wheat is ready why would you spray your crop? I don’t see much spraying on wheat here in the fall? Saskatchewan.
I don't believe anything is organic anymore, not with all ofnthe chemicals being sprayed on crops or from the sky, no way.
Very good point, though some companies strive to stay away from chemicals. The spraying of us and everything from the sky is a whole other menace! 😤
Yes. Unless the grsins are being grown indoors then I doubt it's chemical free. Eating well shouldn't br this hard, but it's near impossible while living under a government that wants you ill, or preferably dead. We just have to do the best we can.
Right. Sad but true
My elder son just mixes up a batch of starter and leaves in the fridge, measures carefully and makes great bread very simply twice a week for his family. (He also rides his bike to work for more than an hour each day and walks the dog in the hills, goes paddle boarding etc )The same good, local, biodynamic flour makes delicious crisp pizza bases for outdoor pizzas too as well as occasionally, hand made pasta. He says measuring is key, whereas I made yeasted bread and focaccia with a more mix it by feel and knead well approach.
Buy it at the bakery. Or Aldi’s is a better price point. I “keyed” on sour dough because…although it’s not KETO, it DOES have a similar weight control aspect…for me, at least.
Barbara, I recently read Aldi has added a 'bioengineered' label to all their products. We have an Aldi opening on April 8. I'm going to check it out. If it's true I won't be shopping there.
All their bread products and cereal are enriched
I’m not so sure that all Aldi’s breads are enriched. I’m looking at their KETO bread ingredients and it is not enriched.
sorry, that is probably the only one I didn't check. I don't much like keto bread so I never looked.
I’m going to use an almond/coconut flour blend…for KETO. I don’t use regular flour. If I eat starch of any kind…it packs on at least 2 pounds by the next day.
I’m going to check their sour dough bread next…maybe tomorrow.
Thank you for this info! A friend & I were recently discussing how bread does not mold & stays soft. Have to send her this. The video says all purpose flour but where do we get quality flour? I dont want to use anything thats been sprayed.
It depends where you live but an old fashioned health food store that sells produce in bulk bins that you scoop into brown paper bags will probably have a good range of certified organically grown flours. Yes, they are more expensive than standard white flour from the supermarket, but, as this article describes so well there are huge health costs in conventional flour and supermarket breads and cakes.Try nutty flavoured spelt spaghetti too, and cook it slightly longer. You need less as well.
No place to buy flour in bulk where I live. Will look for the spagetti, thanks very much.
It maybe worth looking into an online health food supplier and getting say an order every three months of flour, rice, oil, molasses, beans, teas..and of course the spelt pasta. As for the last you need less and you need to cook it a little longer but, at least I, find it delicious😊
You have to be careful because some of the health food flours are still enriched.
Just slightly off the bread topic & regarding "chocolate" Here in the UK a 100g bar of Cadbury dairy milk contains 56g of sugar. Galaxy smooth has 54g Whereas (you'd think that dark chocolate would be better?) Bournville contains 58g of sugar per 100g 😳 SO WELL OVER HALF OF THE CHOCOLATE BAR CONTAINS SUGAR.... 🤯 BOW TO PUT THAT IN PERSPECTIVE THE DAILY "SAFE AMOUNT" OF SUGAR IS AS FOLLOWS:
1yr old= 0 grams
1-3 yr old= 10-14g
4-6yr old = 19g
7-10yr old =24g
11yr + = 30g
So if you give anyone a 100g standard chocolate bar containing OVER 50+ grams of sugar 🤔 Any Safe limits go out the window.... And this is legal? MORE like this is lethal. Poor kids. 😢 No safe limit for a 1 yr old... Chocolate should carry a health warning like tobacco. 🥺 AWFUL...
Dark chocolate does not have significantly less sugar than milk chocolate. Milk chocolate just tastes sweeter because it contains less of the bitter cocoa. Whatever your percentage of chocolate (say 68 percent/), the other 32 percent is sugar.
Exactly Rae, The "Myth" around dark chocolate being better for you is a lie. As I said the dark chocolate " MORE sugar than the so called milk chocolate. NONE OF THEM SHOULD BE CALLED CHOCOLATE..
It is JUST AS YOU SAY "IT is about the cocoa quantity. Raw cocoa chocolate is extremely bitter to the taste. To REALLY ENJOY IT YOU ONLY NEED A "TINY" BIT. On the back of your tongue slowly dissolving. About the size of a uk penny is more than enough....
HOWEVER, the industry has persuaded over time for consumers to crave sugar and the addictive nature of sugar. Slowly pushing UP the sugar content in their chocolate & reducing the expensive raw cocoa content. Even bread is containing sugar it is in everything. Surprisingly the BEST chocolate bar I found was a "High cocoa" and "Low sugar" bar, and I found it in the budget supermarket: "Aldi".
With all food people, (in my opinion) would be best served by carefully assessing all the ingredients. Make your shopping trip a learning experience & take your time.
So many see the shopping trip as a nightmare that needs to be done & in QUICK time.
Love & peace to all ♥️🙏🏻
I live in the UK and fortunately we have plenty of organic sourdough companies making bread here. However, I feel sorry for people that buy food in supermarkets as they are full of shity bread and specially old people buy it thinking it just “old fashion” bread like they had when they were young. 🥺
Absolutely ❤️❤️ Me too in the UK and organic sour dough only way to go... 🥹❤️🙏🏻