Homemade bread, any fun tricks?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by ChickendeVille, Feb 27, 2012.

  1. ChickendeVille

    ChickendeVille Out Of The Brooder

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    I love making my own bread and I thought this would be a fun way to talk and exchange our favorite recipes and tricks.

    I have posted a few bread recipes on my blog. http://chickendeville.blogspot.com/

    Can't wait to hear about yours.
     
  2. GardenGal

    GardenGal Chillin' With My Peeps

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    I love making bread too :) I've had a really good starter going for a couple years now, started it with yogurt. Best starter ever!
     
  3. alabama49

    alabama49 Chillin' With My Peeps

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    Hey Gardengal--would you share your starter receipe using yogurt?!! I would love to give that a try!
     
  4. ChickendeVille

    ChickendeVille Out Of The Brooder

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    I would love to hear about the yogurt starter too, sounds great! I wonder if I could use my homemade yogurt for it...
     
  5. Balefire

    Balefire Chillin' With My Peeps

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    Try to make bread yesterday, it wasn't too bad......guess my yeast was noch good, but the chicken and ducks loved it lol
     
  6. GardenGal

    GardenGal Chillin' With My Peeps

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    Sorry I haven't checked back recently. I'd love to share my starter recipe! I got it from an old Sunset recipe book.

    Heat 1 cup of milk (low fat or whole - not non fat) to 90-100 degrees. Remove from heat and stir in low fat or full fat (again, not non fat) yogurt. Pour into a pre-warmed glass, ceramic, plastic, or stainless steel container and let stand in a *warm place (80 -100 degrees) 18-24 hours.

    Your mixture should be like yogurt now. If there is clear liquid, just stir it back in. If it's pink, discard and start over. After the curd has formed, stir in 1 cup ap flour. Cover and let sit in warm place (80-100 degrees) until mixture is full of bubbles and has a good smell. 2- 5 days. If clear liquid forms, stir it in. If liquid turns pink, discard all but 1/4 cup starter and blend in 1 cup each warm milk and flour. Cover and let stand in warm place till bubbly. It's best to use it once a week. Replenish with equal parts milk and flour.

    If you're interested, the sourdough waffle recipe which follows is outstanding, and low fat! I'll check back soon :)


    *I used a cooler and jars full of boiling water. I replaced the water jars as needed - wasn't often. A heating pad would work as well - if it doesn't have a shut off switch.

    ETA: absolutely you can use home made yogurt :)
     
    Last edited: Mar 3, 2012
  7. urbanfarmer101

    urbanfarmer101 Chillin' With My Peeps

    If you are making spelt bread, let it rise 3 times before shaping into loaves. It really makes a difference.
     
  8. ChickendeVille

    ChickendeVille Out Of The Brooder

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    Thank you GardenGal for sharing your recipe, I will definitely have to try it out.

     
  9. kari_dawn

    kari_dawn Chillin' With My Peeps

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    ...so if you use this yogurt starter, you do not use yeast?

    Sorry, I am brand new to baking bread...

    I have baked the same recipe several times, adding grains to it but I am not quite satisfied with the flavor...any tips?
     
  10. kari_dawn

    kari_dawn Chillin' With My Peeps

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    I have been researching keeping a starter colony of yeast...Is it possible? How do you do it?
     

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