Sunday, August 14, 2016

And Bread

So when I recently, finally, got wise to the genetically modified food catastrophe, I have been making pretty much everything from scratch to entirely cut out gm foods from our diet here at the house.
I was not planning on spending all this time in the kitchen, but there it is.  Whenever I think of slacking off on this...Like, really?  I have to MAKE marshmallows?!!...Well, yes, I do.  There is no going back.  And believe it or not, it is actually really easy to make marshmallows.  lol  
With four kids at home still, it has been a challenge, but I must say, actually most of the time it is pretty fun and once I figured out how to make some of the basic ingredients, I found we don't lose out on much at all! 
With my new project of learning about food, I have been reading a bunch and watching videos on how to make various ingredients, and also there are a several food related programs on Netflix.
One of them was "Cooked"  by Michael Pollan, which was interesting, if a bit pretentious.  The section on fermented foods and bread really sparked my interest...hmmmmm...My mom made bread.  My dad made sourdough for years...Why don't I give that a rip n see how it goes...

So, out came the flour and water in a bowl on the front porch for a couple of days...
and within a week or so, I had a pretty healthy starter going!
I made the bread like my dad used to, and ended up with a doorstop type of item, just like his.
Flavor good but not super great in the "crumb" department.  Just a little bit sad.

He demonstrates a yeast bread, but through trial and error, the same method can be used for sourdough, with fantastic results!

What a difference!
Actual bread anyone would like to eat!  A-mazing!
It can be done!

Note to anyone who loves making rye bread:
It DOES matter what caraway seeds you use.

Check it out:

What the...see those little spikey things sticking out?  No, they do not go away when you bake them in the bread.  

Now look at these:

I wish we had Smell-O-Vision.  omg the fragrance from these when you open the jar is just amazing!
And they are nice and smooth, clean, and glossy.  No spikes! lol

Just saying.

Happy baking,

for a 2 pound loaf

1 cup starter
3 cups flour
1 1/3ish water
1 scant Tablespoon Kosher salt

Mix it all together like Richard Bertinet and then let it rest 30 minutes. Form into loaf either in bread pan 4 x 8"  or rise in a banneton and to turn out before baking. Bake at 450 for 10 minutes then lower heat to 425 for 25 minutes more.

No comments: