dogmom4 Posted March 23, 2022 Share Posted March 23, 2022 Thanks Buttercup! Nice to see you back! 1 Quote Link to comment
Buttercup Posted March 24, 2022 Share Posted March 24, 2022 17 hours ago, dogmom4 said: Thanks Buttercup! Nice to see you back! Thank you, it's good to be here... 1 Quote Link to comment
Darlene Posted March 24, 2022 Share Posted March 24, 2022 3 hours ago, Buttercup said: Thank you, it's good to be here... Oh my gosh! You finally were able to get back in! I am so happy!!!!!!!!! 2 Quote Link to comment
Annarchy Posted March 25, 2022 Share Posted March 25, 2022 Ok, historical sourdough recipe, my mixture smelled rather yeasty! Made a loaf from another site, using the starter. I don’t have “bread” flour, just unbleached. I am excited it turned out so well. Absolutely no store-bought yeast… DH & MIL both liked the it, however, DH complained, the bread fell apart. So discouraged…… 3 Quote Link to comment
Mother Posted March 25, 2022 Share Posted March 25, 2022 You might try adding a tiny amount of ascorbic acid (vitamin C) to the flour. It acts as a dough conditioner and strengthens the gluten. That would improve the crumb. I believe you can buy ascorbic acid through baker’s suppliers or on Amazon. 1 1 Quote Link to comment
Buttercup Posted March 25, 2022 Share Posted March 25, 2022 7 hours ago, Darlene said: Oh my gosh! You finally were able to get back in! I am so happy!!!!!!!!! Lol. It only took 12 years ♡ 2 Quote Link to comment
Wychwood Posted March 25, 2022 Share Posted March 25, 2022 (edited) Bread making is my happy place and I bake a couple of times a week or more. I only make one loaf at a time or a batch of rolls as there are only two of us and I reserve our small freezer space for veg and meat/fish. Here's the recipe I have used for over 40years. 500g flour (white wholemeal or half n half) 1 tsp instant yeast 1 tsp salt 1 tsp sugar 1 oz lard 320ml warm water (more may be needed for wholemeal flour) Rub lard into flour then add yeast, salt and sugar. Mix together. Add water stirring with the handle of a wooden spoon until a soft dough is formed. Turn out onto work surface and bring together, then knead for about 5 minutes, sometimes a bit more, until you have an elastic smooth dough. Oil a large bowl and pop in the dough, turn it over in the bowl to oil all over. Cover bowl and leave to rise til doubled in size (I use a shower cap to cover the bowl, works great. Nigella...thanks!) Knock back and knead for a couple minutes more then place in loaf tin, shape to your choice or make a batch of rolls. Place in a plastic bag to rise then bake at 200C for 35 minutes for a loaf or 16 minutes for rolls. This recipe makes one 2lb loaf or 6 large rolls. Depending on how I feel, I either use my Kenwood mixer or knead by hand. Either way works! Edited March 25, 2022 by Wychwood 3 Quote Link to comment
Dee Posted March 25, 2022 Share Posted March 25, 2022 Looks delicious Annarchy. Good work! 1 Quote Link to comment
Jeepers Posted March 26, 2022 Share Posted March 26, 2022 Annarchy, that bread has butter written all over it! 2 Quote Link to comment
euphrasyne Posted March 26, 2022 Share Posted March 26, 2022 looks very yummy. 1 Quote Link to comment
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