Bread .......any kind

Butter tortillas.

 

Haven't made bread in about six months I think. Starter has been in the fridge and fed maybe twice in that time. I have neglected it, let it go a couple months at a time without being fed in the fridge.

I think it's okay....



Made a couple sourdough focaccias - 8" skillet for dinner and a 9x13 for the bake sale at work today.

Can you share this recipe? I am intrigued on the almond flour.
I'm also intrigued on the towel laid on the dishwasher door, just curious why you do that?

Do you have a tortilla press or just roll them out? I want to practice + learn to be able to whip these out. I know the abuelitas in Old Town have thousands under their belts to make it look easy.

Welcome (only 6 months later).

• What brand flour do you guys and gals use?
  
  • I use King Arthur or Walmart Great Value Bread Flour. I have not found the KA stuff to be worth the extra vs the Walmart GV Bread Flour. I use the bread flour to make the breads and feed my starter and it has treated me well. I only get the KA if it's on sale in bulk, or if I know I'm making an absolute bonkers amount of bread (IE Going into the christmas stretch).
    
    Personally, just to reiterate, the Walmart GV bread flour has done be well and I haven't seen the value in going for the KA flour in terms of quality of flour. In terms of what is behind each brand, that's a whole different story
• Do you weigh ingredients verses measuring cup?
  • Absotootly, in grams. Water, flour, salt, everything is in grams. I do have some "quick" breads (IE 1 hour soup to nuts type of thing) which have yeast measured in tea/tablespoons (can't remember which). But for the sourdough, or really anything possible, I go for grams. When I find a recipe, if it's in cups/volume measurements, I don't use it. Moreso on the flour - salt, water, yeast being in volume measurements I am okay with. But if the flour doesn't have an "OR 500g" type of tagline, I don't use it. Flour volume is way too subjective.
    
  • I don't know which scale I have, but mine - to clean it, I just run the whole shebang under the faucet. I recommend the detachable display - when you have a big ol' mixing bowl on it, the display being readable easily is a huge upsell. Also, go digital. I am a HUGE proponent of analog kitchen stuff - the whole "batteries this, batteries that, blah blah blah" shenanigans just annoys me. BUT, an analog scale has a LOT of moving parts, which flour and salt and germs can gum up and make nasty. A load cell is a solid state measuring device, and the one thing I say - go digital.
    
  • $33 OXO Good Grips 5-lb Food Scale with Pull-Out Display,Black
    https://www.amazon.com/OXO-Grips-Sc...228&sprefix=kitchen+scale+deta,aps,123&sr=8-7
• What brand yeast? Instant yeast any good?
  • I just use Fleischmans. Probably spelled wrong. I get it in 2x1lb bricks at BJs (other warehouse stores are available), I use the instant yeast. Mostly because I'm either doing a longer bake sourdough, OR I am making a bread for "I want this in 2 hours" purposes, so I go with the instant yeast. Dump it all in a bowl, no need to bloom it, slop it all together, let the stand mixer knead it, slap it on a sheet pan, fire, you got bread from nothing to bread in 1 hour.
    
  • (Remember how I said I ignore recipes without mass measurements? I think I have this converted in my recipe book using a google of "how many grams of flour in a cup" ballpark) https://easybudgetrecipes.com/1-hour-french-bread/
• I like crusty rustic type breads. Anyone have a recommendation for a very easy but good bread recipe for a first timer?
  • https://breadsandsweets.com/one-hour-bread/#recipe might do you well. The 1-hour thing is a good place to start, it gets you using flour, yeast, mixing, kneading, and is pretty forgiving.

One tip - https://www.busbysbakery.com/can-i-open-the-oven-door-when-baking-bread/

Hope that helps. I am far from an expert but I've learned a couple things. Good luck, sorry this was 6 months late. Haven't been bumming around this thread much, summer is my bread baking off-season

 

I havent had luck pressing out flour tortillas. I had an electric press but it gave them a weird texture. I roll them out but not anywhere near a perfect circle. I have made quite a few batches though.

 

Here you go. Good luck…enjoy

The towel is to help dry the dishes. This dishwasher doesn’t do well in the drying cycle. Once it’s done we open it up and put the towel on the door and then close it. Towel absorbs the steam/condensation leaving the dishes mostly dry.

Almond Flour Carb Sensible Banana Bread

Pre heat oven to 350

Grease loaf pan

Mix Dry Ingredients

2 1/4 cups almond flour

1 scoop isopure protein powder

1/4 cup swerve brown sugar substitute

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt


Mix Wet Ingredients

3 ripe bananas smashed

2-3 tablespoons pure maple syrup

3 eggs (beaten)

2 tsp vanilla extract

Mix well

Melt half stick of butter (1/4 cup)

Stir into the dry ingredients until combined

Add wet ingredients and mix well (don’tover mix)

Pour into greased loaf pan

Bake at 350for 55 mins. Cover with foil at30 mins

you can sub regular sugar at same amount

 

Nowhere near perfect circle doesn't matter to me - I don't have a michelin star
I'll give 'em a whack, thanks!

Cheers thank you!
Yeah when my dishwasher is done I crack the door a foot or so and then let them dry a while before we put them away. Makes sense though.

 

So apparently the butter tortillas mold quick i lost 4... but made new batch using bacon fat and my go to recipe. Never had them mold on me.

@Kwikvette @amyracecar

 

..no!!

i was thinking of making the butter ones - tho i got lots of lard
if i try it, i'll just have to freeze em quickly i suppose

 

Dunno but i never recall the lard ones molding before i could eat them. Ill put them in fridge

 

Dang what a trip

You use your own bacon fat or do you just buy stuff from a shop?

 

I've had bread mold on me so now I just put everything in the freezer asap

The tortillas only take a minute to thaw/heat up in a skillet anyways so I figured it doesn't matter

 

I know you weren't asking me but:


I got another quart in the freezer somewhere

 

Oh no worries that's legit

 

Ive used store bought manteca and Crisco. But i use bacon fat drippings. Also have some rendered beef fat/tallow i want to try next batch.

 

Did you use salted or unsalted butter?

 

Unsalted.

 

Good to know the butter ones are precious cargo. If I plan to become a tortilla guru this winter, my plan was to basically make as many as I needed for the meal, not make them and store them. But I will definitely note that.

I have a vegan wife so (real) butter, lard, bacon grease, probably not the best idea. Might learn with lard if it makes things easier.

Good lord. Is that all from you? Do you bring a bucket to a diner on the weekends and ask them for theirs?




I don't have a burger bun recipe, I just use a regular quick bread recipe and make them small.
Hypocrite burger - vegan burger patty with cheese and bacon. Was leftover mozzarella so I threw a tomato on there. It had some height....

 

Crisco works, ive used it before. I think its just vegetable oil?

 

"Crisco and similar low-trans fat products are formed by the interesterification of a mixture of fully hydrogenated oils and partially hydrogenated oils. The composition of the resultant triglycerides is random, and may contain combinations of fatty acids not commonly found in nature."



It's some jazzed up vegetable oil. haven't a clue what it actually is.

I've used it in place of butter in cookies and they were "fine", but you could definitely taste it. And I've used vegan butter in place and it's been fantastic before. So, experimentation will be done!

....Possibly this evening, actually.

 

Yeah i dunno what crisco IS...BUT i know it works