Any Home Bakers Here?

[Aria]

Sunflour, Where is the description box? I would like the Bread
Olive Recipe you made...looks super. Aria

 

[Aria]

Ron NEED YOUR help. I remember you mentioned all grains should be cooked iwhen making bread. I have a new recipe (always like to try new) and it
has wheat berries, steel cut oats, barly, oat bran and 7 Grain Cereal
in the recipe.

There is a starter that has 1 1/3 cup of water and the recipe uses
3 cups of water. (starter is made night before)

I was planning to place all the grains in a bowl and put boiling water over and let it sit overnight.

The recipe is to mix all the ingredients and add the grains last.
The recipe makes 7 pounds of finished dough. It wil make 3 of my
old 2 pound tins and a loaf of one pound tin.

How would you suggest I work with the GRAINS? Will NOT attempt this project...without your input. Thanks again, Aria

 

[chickmom3941]

Did you get the jar?

View attachment 1189101

Do you have to use the kind of jar with the attached lid? Would a mason jar lid work also? Please don't be mad, but I've yet to get my starter going. I've been scared to start it till I do some research on sourdough, but life is so busy, I just haven't had much time for researching it. But I WILL for sure. I keep thinking about it and seeing all the pics of you guys' great looking breads!

 

[wyoDreamer]

@chickmom3941 - not @ronott1 , but I do know you don't want to use anything metal with the sourdough. The starter will eat away at the metal of the ring and lid.

 

[ronott1]

Ron NEED YOUR help. I remember you mentioned all grains should be cooked iwhen making bread. I have a new recipe (always like to try new) and it
has wheat berries, steel cut oats, barly, oat bran and 7 Grain Cereal
in the recipe.

There is a starter that has 1 1/3 cup of water and the recipe uses
3 cups of water. (starter is made night before)

I was planning to place all the grains in a bowl and put boiling water over and let it sit overnight.

The recipe is to mix all the ingredients and add the grains last.
The recipe makes 7 pounds of finished dough. It wil make 3 of my
old 2 pound tins and a loaf of one pound tin.

How would you suggest I work with the GRAINS? Will NOT attempt this project...without your input. Thanks again, Aria

What I would do is soak the grains like in your plan and then take a bite of one of the grains before baking. It should be slightly soft. The grains and seeds will soften up a bit more in baking.

It sounds like a fantastic recipe!

 

[ronott1]

Do you have to use the kind of jar with the attached lid? Would a mason jar lid work also? Please don't be mad, but I've yet to get my starter going. I've been scared to start it till I do some research on sourdough, but life is so busy, I just haven't had much time for researching it. But I WILL for sure. I keep thinking about it and seeing all the pics of you guys' great looking breads!

The jar you use needs to be able to let air out but not in. I have had lidded jars explode. If using a jar, then use plastic wrap with a rubber band around the top.

The spring jar has been the best for me to use and you can find them in second hand stores. The seals will wear out over time but they are often in with the canning supplies, usually a couple per package. The seals are fairly standard in size

@chickmom3941 - not @ronott1 , but I do know you don't want to use anything metal with the sourdough. The starter will eat away at the metal of the ring and lid.

Storage in metal is not a good idea because of the above. Stainless steel for baking is fine.

I would not use aluminium though.

 

[Aria]

Thanks again Ron. I tasted the baked Bread from the gal that gave me the recipe. She made 4 loaves and it was delicious. Sent me home with one loaf. FANTASTIC> only one thing I found ....I did not like the hardness of the wheat berries and the grains. THEY definitely
need softening. I did tell her to soften the grains...a friend of mine on BYC suggested. ha ha She did appreciate the honest suggestion.

Looking forward to making this BREAD. This may be the recipe I make for a while. Trying to get my husband to enjoy Healthy Multi grain Bread. He always prefers White only. EEK.

Will keep you posted. Having family for the weekend....entertaining and will not be able to experiment this new recipe. Regards Aria

 

[ronott1]

Thanks again Ron. I tasted the baked Bread from the gal that gave me the recipe. She made 4 loaves and it was delicious. Sent me home with one loaf. FANTASTIC> only one thing I found ....I did not like the hardness of the wheat berries and the grains. THEY definitely
need softening. I did tell her to soften the grains...a friend of mine on BYC suggested. ha ha She did appreciate the honest suggestion.

Looking forward to making this BREAD. This may be the recipe I make for a while. Trying to get my husband to enjoy Healthy Multi grain Bread. He always prefers White only. EEK.

Will keep you posted. Having family for the weekend....entertaining and will not be able to experiment this new recipe. Regards Aria

I think I mentioned it before but pre cooking and softening the grains helps release the energy and nutrition in it. Humans can't digest whole grains very well. We get nothing from whoe flax seed. It goes in one end and comes out the other un changed. It has to be ground to a powder for us to digest it

Gorillas can but we cannot

 

[MagpieDucks]

Written Coconut Cream Pie recipe: Coconut Cream Pie Recipe & Video - JoyofBaking.com

 

[pennyJo1960]

I think I mentioned it before but pre cooking and softening the grains helps release the energy and nutrition in it. Humans can't digest whole grains very well. We get nothing from whoe flax seed. It goes in one end and comes out the other un changed. It has to be ground to a powder for us to digest it

Gorillas can but we cannot

so the idea that man descended for gorillas probably debunked
sorry this is my sarcastic side