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Thread: Who bakes bread?

  1. #11
    Stay calm. Carry on. MisterMoo's Avatar
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    Grand Uncle was a baker; he taught me how to make bread over 50 years ago. I am mostly a seeded rye abd braided challah guy. Cornbread and muffin a speciality.
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    i bake bread for my family to eat. With all the junk they put in our food now i figure its safer and cheaper. My family will kill off a loaf of bread as soon as it comes out of the oven, so now i make it in a batch of four. I can also make,though havent in a while, bagels. My starter hasnt been touched in a month or two, i hope its still good

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    Senior Member blabbermouth
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    Quote Originally Posted by clamup1 View Post
    i bake bread for my family to eat. With all the junk they put in our food now i figure its safer and cheaper. My family will kill off a loaf of bread as soon as it comes out of the oven, so now i make it in a batch of four. I can also make,though havent in a while, bagels. My starter hasnt been touched in a month or two, i hope its still good
    Since your Starter has not been fed in a month,is most likly toast.
    We Buy bulk flour 50 lbs at a time,yeast is cheap,wife calculated she can make a loaf of sourdough for about 40 cents.
    also for scoring your loafs, A straight Razor makes a great Lame knife
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    Senior Member ScoutHikerDad's Avatar
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    I'd like to try my hand at sourdough sometime. I did get my grandmother's buttermilk cornbread recipe years ago before she died. I am confident that I now make it better than she did-dirt simple recipe too. I'll share it here:

    Preheat an oven to 450 F
    Grease a cast iron pan lightly with shortening, then dust lightly with cornmeal mix
    Melt a stick of salted butter in the microwave
    Pour it into a bowl full of white cornmeal MIX-no extra salt, eggs, baking powder, nothing, just the mix! Fold it in with a fork or spatula
    Pour in and gently mix in a good, high quality whole buttermilk until the whole mixture is almost liquid (important for a moist,tender inside!).
    Cook in that red-hot oven until it's good and brown on the outside (about 30 minutes).
    You can crisp up the bottom by mopping it more with melted butter or bacon grease about 5-10 minutes before it's done.

    Turn out onto a plate,cut in wedges, cut open a slice and put in a generous hunk of butter: I guarantee you it will be the best cornbread you ever had.

    Optional: if you want to indulge your inner Southerner, pour a bunch of yellow-eye beans slow-cooked with ham hocks or side meat over a wedge, and enjoy with green onions and ice-cold milk.

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    May your bone always be well buried MickR's Avatar
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    Quote Originally Posted by pixelfixed View Post
    Since your Starter has not been fed in a month, is most likly toast.
    We Buy bulk flour 50 lbs at a time,yeast is cheap,wife calculated she can make a loaf of sourdough for about 40 cents.
    also for scoring your loafs, A straight Razor makes a great Lame knife

    Well I have to point out the fault in your argument here...Only that which has been fed, and used, would ever hope to make it to toast...


    Mick
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    Senior Member blabbermouth 10Pups's Avatar
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    Quote Originally Posted by Neckbone View Post
    I have baked bread for 20 years. Some good and some were door stops.
    Never reached the point I wanted to be at with quality.
    Then I ran across this video made by the NY Times.
    The product from this method is like candy, it's so good.
    No muss, no fuss.
    I use an iron dutch oven pot, and it's fool proof.
    The flavor is amazing from just these few ingredients.
    Check it out. It will change your bread making for ever.
    No-Knead Bread - Video - NYTimes.com
    Great video for anybody that wants to make bread the first time. I have a book with the same name. No Need to Knead: Handmade Italian Breads in 90 Minutes by Suzanne Dunaway.
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    May your bone always be well buried MickR's Avatar
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    Hello, two dogs...Well three now...


    Mick

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    Junior Member emacsomancer's Avatar
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    I was on a bread-making kick for a couple of years, particularly sourdoughs. Then we moved and I got rather busy and the temperature of the oven in our current house seems a bit off, so I haven't made any for about a year. I would like to though.
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    Where can a good sourdough starter be found?
    I may try to make a no-knead sourdough.
    The only decent sourdough bread I ever had was in San Francisco.

  11. #20
    Junior Member emacsomancer's Avatar
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    Quote Originally Posted by Neckbone View Post
    Where can a good sourdough starter be found?
    I may try to make a no-knead sourdough.
    The only decent sourdough bread I ever had was in San Francisco.
    I just made my own sourdough starter, worked very well.

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