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Old July 3, 2017   #31
ricman
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I love baking bread and in my opinion and others I make good bread.
I dont nor have I ever used a recipe to the exact amounts.
To many peoples dismay I dont use scales.
I cant stand any kind of bread unless it is fresh out of the oven.
Your bread looks great.
I have a question.
Have you braided bread, that is what I like to do?
Worth
Worth...I used to make a braided cinnamon bread but have not done so in some time. I make a lot of a regular sandwich bread and also a cinnamon raisin loaf that are staples at my house.

Rick
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Old July 3, 2017   #32
Father'sDaughter
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Default fresh baked sourdough bread!!!

Rick, thanks for inspiring me to get my starter back out! Sourdough no-knead bread just out of the oven.

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Old July 3, 2017   #33
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Jiffy Pop bread.
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Old July 3, 2017   #34
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I thought since the bread was mostly wheat flour there should be gluten enough.
Hmph. I would have thought so too. The problem isn't lack of gluten, but lack of rise (CO2).

Maybe there's a slightly different thing going on -- that the yeast got used to - and multiplied by - eating spelt, and when they got into the wheat they didn't know what to do with it?

I bet you could "convert" the starter by feeding it wheat.
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Old July 3, 2017   #35
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Jiffy Pop bread.

Worth


Yup! I don't slash it when I dump it into the hot Dutch oven. I just let it do it's own thing under that lid. It makes the "reveal" after 30 minutes of baking that much more exciting!
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Old July 3, 2017   #36
ricman
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Rick, thanks for inspiring me to get my starter back out! Sourdough no-knead bread just out of the oven.

What a great looking boule!!!...I have one rising in the kitchen at this very moment. I made my wife a loaf of cinnamon raisin bread... pan loaf style. She likes a soft crust and does not enjoy the crusty chewy texture of sourdough. I like bread in all forms and love trying new recipes.

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Old July 3, 2017   #37
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I try to bake a lot of bread. More in winter than summer. I am going to try sourdough just for the heck of it. When I bake my own I actually add gluten because it tastes better and the texture is much better. I really don't understand the rise of the gluten free fad. From what I have been able to read, testing for gluten intolerance is fairly difficult and can be expensive.

The number of gluten free products have exploded to take advantage of those who equate gluten free with healthy. Just a decade ago, gluten-intolerance levels were at 1 in 2500 worldwide. Today, it’s at 1 in 133. Is our food system and all the preservatives causing a problem we didn't use to have? Or are too many folks just jumping on a bandwagon.

A few years back there were no peanut allergies to speak of, no milk allergies and not many wheat allergies. Now its seems like everyone either has or wants to have an allergy. Still less than 1% are gluten intolerant. Hopefully I will be able to continue to eat the bread I bake and not become one of the 1%.
You have Novak Djokovic to thank for the gluten free diet.

https://www.google.com/search?hl=en&...k1.SDZX6_SPvZo

https://www.google.com/search?q=nova...&bih=788&dpr=1

In my rural area and the surrounding small towns there are now gluten free bakery products to be bought, classes on how to stay gluten free,and of course King Arthur Bakery is just across the border from me in VT and no,I don't buy bake stuff from them,that's where I get my superb dark chocolate bags of eating chocolate from. And they hold baking classes at many places here in the NE.

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Old July 3, 2017   #38
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What a great looking boule!!!...I have one rising in the kitchen at this very moment. I made my wife a loaf of cinnamon raisin bread... pan loaf style. She likes a soft crust and does not enjoy the crusty chewy texture of sourdough. I like bread in all forms and love trying new recipes.

Rick


Thanks! For me it's all about the crunchy crust and chewy crumb!

And here's my first try at a sourdough cornbread to go with tomorrow's brisket.



Now I need to put my starter back to bed for a while as too much bread and my waistline don't get along well...
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Old July 3, 2017   #39
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The cornbread looks good are you sure your not from the south.

I also have to stand corrected The store didn't have any rye flour it used to but the selections have gone way down.

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Old July 3, 2017   #40
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Why no Rye?

Board of Agricultural Statistics, NASS/ USDA:

1997 : " Rye was planted on 1.5 million acres in 1996, the lowest acreage on record since 1866. Acreage, except for peaking during the two World Wars, has gradually declined during the past 100 years. A large portion of the rye acreage is used as a winter cover crop, pastured, and then plowed under as green manure. Only 24% of 1996 plantings were harvested for grain. Rye intended for grain is usually planted in the fall and harvested during the late spring or early summer months. Most rye is produced in the northern Plains and southern Plains. With the exception of Georgia,
only minor acreages of rye are grown in the East and South."

https://usda.mannlib.cornell.edu/usd...ting/uph97.pdf
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Old July 3, 2017   #41
ricman
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Todays bake came out great IMO...crispy chewy crust and a really nice open crumb.

Rick
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Old July 3, 2017   #42
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Todays bake came out great IMO...crispy chewy crust and a really nice open crumb.

Rick
That bread kicks, plenty of room in the holes for butter or mayonnaise.
People have been eating store bought sliced bread for so long they have no idea what good bread it supposed to look like.
Yours is a perfect example of what I would call good bread.
And I dont care that much for bread I am very picky about bread.

Worth
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Old July 3, 2017   #43
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The cornbread looks good are you sure your not from the south.

I also have to stand corrected The store didn't have any rye flour it used to but the selections have gone way down.

Worth


Does the south of Italy count? And I haven't cut into it yet and for all I know it'll be horrible.

The recipe had you combine the flour, cornmeal, milk and starter together and let it ferment for at least eight hours before adding the other ingredients.
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Old July 3, 2017   #44
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Yes the south of Italy does count in many ways.
Worth
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Old July 3, 2017   #45
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Well enough bread for now also. I am turning my attention to smoking a brisket, all-night long low and slow for the 4th!!!
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