Any Home Bakers Here?

[ValerieJ]

You can get good bread by using 50% hard wheat flour along with any other flour. Try a 50\50 blend of wheat with Quinoa and see if you like it

I see this all the time, when I'm looking recipes for straight spelt bread. I know this will make a great bread, but I used to get really awesome bread from a macrobiotic bread company in So Cal. Somewhere around here I have their book, and I did take their class, but haven't been able to duplicate their bread. No yeast was allowed on the premise besides their sour dough starter.

 

[Sequel]

You can get good bread by using 50% hard wheat flour along with any other flour. Try a 50\50 blend of wheat with Quinoa and see if you like it

That’sa great idea! This recipe has no yeast. Just baking soda!

 

[ronott1]

That’sa great idea! This recipe has no yeast. Just baking soda!

I See!

Make sure to have enough acid in the recipe-- add a tablespoon of vinegar or lime juice and the bread will be less dense. Acid has to react with the soda, you do not tap to remove air bubbles and you need to get the bread into the oven soon after the soda hits the acid. Baking powder is different and needs the heat of the oven to activate so you can take more time between mixing and baking

 

[ronott1]

I see this all the time, when I'm looking recipes for straight spelt bread. I know this will make a great bread, but I used to get really awesome bread from a macrobiotic bread company in So Cal. Somewhere around here I have their book, and I did take their class, but haven't been able to duplicate their bread. No yeast was allowed on the premise besides their sour dough starter.

Spelt is a soft flour so does not have much gluten. In order to get a good rise, hard wheat with plenty of gluten needs to be at least 50% so that the stretched gluten can hold the bubbles from the co2 that the yeast releases.

You can add gluten flour to the dough too

 

[ValerieJ]

I See!

Make sure to have enough acid in the recipe-- add a tablespoon of vinegar or lime juice and the bread will be less dense. Acid has to react with the soda, you do not tap to remove air bubbles and you need to get the bread into the oven soon after the soda hits the acid. Baking powder is different and needs the heat of the oven to activate so you can take more time between mixing and baking

That's great advice!

 

[Sequel]

I See!

Make sure to have enough acid in the recipe-- add a tablespoon of vinegar or lime juice and the bread will be less dense. Acid has to react with the soda, you do not tap to remove air bubbles and you need to get the bread into the oven soon after the soda hits the acid. Baking powder is different and needs the heat of the oven to activate so you can take more time between mixing and baking

I’m going to have to look at that recipe because I didn’t notice an acid. Thanks!

 

[Aria]

NO, but I have with kamut and spelt flours. Expect it to be dense.

I have tasted it....and it is not my favorite. Aria

 

[jnicholes]

Eggs in a hole!

 

[jnicholes]

Trying out a new cheese recipe today. Attempting to make provolone.

 

[ValerieJ]

Trying out a new cheese recipe today. Attempting to make provolone.

I'm so impressed with all the cheese making! Do you have your own milk cows?