Bread .......any kind

Banana pineapple bread...

 

I made pancakes with most of my sourdough starter (about a quart!!) and about half a cup of fancyass pancake mix...............the taste, the taste was like nothing I've tasted before. Like some kind of cheese, in a good way. The rise was not much. Enough on the griddle, but really I should have mixed, let sit overnight, then added an egg and some baking powder. The other problem I was fighting uphill to make sweet pancakes, should have gone savory with chives, sour cream and salmon.

 

I forgot to ask earlier, can you post the recipe for this? It sounds tasty!!

 

i added 1 tsp vanilla extract and 1 cup pineapple chunks. The cast iron pan i just heated up till 1 tbs of oil started to shimmer. Depending on size of pan i fill up about 3/4 full and put in the oven like the recipe says.

 

So how i got a good rise on bread is feed the starter then let it foam up like it does in an active starter, then when it sinks back down put it in the fridge overnight. Next day when you are ready to use for bread/pancakes etc take out of fridge and separate and use half the starter. Feed the other half separately.

You should be close to 3/4 cup to 1 cup starter, replace one cup of starter from recipe then let it rise for two hours, use by the peak of the starter feeding. Let it rise about 2 hours.

 

Using my starter, with some added yeast to make some "protein" bread. 1st rise now. Using bread flour, with a little whole wheat flour, almond flour (commercial) and barley flour and oat flour I milled myself, and lastly some fine ground TVP. Not a ton of these things, just enough to bump non-gluten protein level without *I hope* messing with texture too much.

 

Wow, milled your own flour? That's lightyears ahead of where I stand. I'm still hesitant about making the next Sour Dough project till I get the gram scale I ordered from Amazon, it's due tomorrow.

 

Well at the risk of nothing.......I have a Corona flour mill!

I dunno the dough seemed really pretty normal when I started first rise..........when I transferred and split it for second rise oh mah gerd it is wet and sticky........but it raised up really well and I didn't loose that gas, so we shall see!!!

 

I keep a sourdough starter and love making boules and baguettes.

 

Need 9 million like buttons...........that looks awesome! I need to get a banneton. Very nice indeed.

 

Bread is very tasty. Wife loves it (key!) Raised OK, nice holes, for such a wet sticky protein dough...................the only real mistake. I only and always make one DIFFERENT mistake every time! That's bread!! I didn't partition the dough correctly. I split my first rise in two, when really I had maybe 1.5 loaves at most..........so both loaves are too small for the style. Will take pictures, need to take wife to Honda dealer.

 

Is she still under warranty?

 

I wish!

 

Here's quick picture of the texture, moist but not dense.............

 

I have a country living mill which works great but is a workout. I haven’t used it in a while you are inspiring me.

 

Nailed down a gluten free bagel recipe!

 

Wow. Cut away for texture?

Recipe? Look AMAZING

 

Thanks! Light with a fluffy texture!



1 cup Bob’s Red Mill 1 for 1
2 tsp. baking powder
3/4 tsp. Kosher salt (1/2 as much table salt)
1 cup nonfat Greek yogurt
1 egg (beaten for topping)

1.a. Preheat oven to 400
1.b. Whisk dry ingredients together well
2. Add yogurt and combine until texture is “clumpy” and no dry ingredient sediment is at the bottom of the bowl
3. Lightly flour a smooth surface and knead the mixture until tacky (15-20 times, sprinkle flour as needed to keep it from getting sticky)
4. Divid into 4 balls, poke holes in the center, and shape into donuts — I will flatten mine out a bit more next time
5. Place on greased baking sheet or non greased silicon baking mat, brush with egg wash, and add your toppings.
6. Bake for 25 minutes

Edit: I forgot to add to bake on the TOP rack of your oven as the bottom will burn! Ask me how I know