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Bread .......any kind

Discussion in 'Food Talk' started by krap22, Dec 26, 2017.

  1. Dec 16, 2024 at 9:27 AM
    #1161
    amyracecar

    amyracecar suck it up buttercup

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    I used to use the Bob's Red Mill yeast - I don't anymore
    I have used Fleischmanns, Red Star and SAF; all with the same results
    One time I got 2# - it was fine way past the expire date, but I still proof the yeast in the beginning because ~paranoia~

    For Flour I use the Pillsbury Bread Flour - my Walmart doesn't carry Walmart bread flour so .. nope ..
    I have yet to preheat the oven with something rising in it :fingerscrossed:

    Yup 1:1 beer:water
    But don't use any fancy beer with fancy flavors, or do so at your own risk!!
    Some of those fancy flavors cook up all kinds of odd-

    I'll have to take a look at that recipe
    I have gotten good at doing the stretch/folds in the bowl too - no mess thru the end of bulk fermentation
     
    wilcam47 likes this.
  2. Dec 16, 2024 at 9:29 AM
    #1162
    amyracecar

    amyracecar suck it up buttercup

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    I would probably fry them up and then freeze them - getting out the fryer oil is not something i enjoy doing
    Wonder if the air fryer would resurrect them to an acceptable level
     
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  3. Dec 16, 2024 at 9:42 AM
    #1163
    wilcam47

    wilcam47 Keep on keeping on!

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    I think they would reheat well after initial frying!
     
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  4. Dec 16, 2024 at 10:01 AM
    #1164
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Hm, maybe my bricks are 2#....I haven't a clue. I didn't do much over the summer, after that, I checked that it was still alive, and it was, so, I kept using it.

    Any bread flour is good enough for the hobbyists like us, is my opinion. I've said it a million times, I am not a michelin star (or even a po-dunk home brew) restaurant.

    Gotcha. Place by me does singles cans and bottles and stuff all the time, so I won't be stuck with a 5 more busch lights :p

    IF this works out...I will change the amounts in a recipe to just use "a can" of the beer.
    :spy: that's 340g, would just need to up the others a smidge, the no knead calls for 320g

    Similar to the "I am not a michelin restaurant", my approach is always "Is this easy". I got into the bread baking stuff for easy good loaves. If the recipe calls for me to pray to valhalla and hope mercury is in retrograde etc etc to make it happen, I close it, find the next one that says "[thing] easy overnight! 2 steps!"

    I have a FEW complex recipes, which I do and enjoy, but I need to have an arsenal of "I need to do this for dinner in 2 hours" or "I just want to slop this into a different pan at lunch". Also less dishes is a goal too :D

    This is one of the complex ones I really like....
    https://gatherednutrition.com/pumpkin-cinnamon-swirl-sourdough-bread/
     
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  5. Dec 16, 2024 at 12:47 PM
    #1165
    amyracecar

    amyracecar suck it up buttercup

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    I got the 2# during the pandemic - I don't think I was paying attention to the fact it was a 2pk
    But it didn't die/worked fine so no harm/no foul

    Yea, I haven't noticed a difference between the pillsbury bread flour and the KA I had used before, except the price
    I do think about getting a 25# bag sometimes - wonder if I could polish it off in say a years time

    I buy 12pk of shitty beer - mostly because it is a key ingredient in my burger recipe*
    But I never use the whole can, maybe 1/4? [I don't drink so]
    So I started saving the leftovers in a jar in my fridge and using it for bread - like almost every bread; def. doesn't hurt anything

    I don't quite do the slop this together in 2hr - but I also don't do the pro thing - somewhere in the middle of effort/lazy
    Usually I made a good size batch of whatever bread and then freeze most of it ASAP for later enjoyment

    I've been making this a lot with my sourdough spoil:
    https://amybakesbread.com/sourdough-discard-crispy-crackers/
    really easy/quick to assemble
    I upped the NaCl to 3g and used 27g butter instead of 25 and salted the butter I use too
    They taste really good - now commercial crackers suck to me too . . .

    Soon, I won't be able to eat anything mass produced, b/c I can taste the shit in it..
    This is a good thing but sometimes it is just like :facepalm: why I gotta be complicated!

    * burger recipe in case y'all wondered [i put them on my brioche burger buns and i use velveeta queso blanco b/c it melts like nothin else]
    5oz patty [beef or venison]
    coat each side with janes crazy salt
    put in a pie pan
    put a little teriyaki sauce on both sides then pour on some shitty beer
    soak 5 min/side and when i flip, i put some more drops of teriyaki and a little more beer
    --> grill
    i learned this from an ex/s father when i was like 16
    he and i joke about it when we talk to this day; how his dad's memory lives on in our burger cookin - made him smile, especially after his dad passed
     
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  6. Dec 16, 2024 at 12:54 PM
    #1166
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    I just looked - yeah same idea, we got the 2x 1lb combo pack. I'm almost done a pound in about a years time.

    We make a lot of bread...I think we're about to kill off 25LB through November and December. But we bring a lot for holidays.

    https://www.natashashome.com/fried-sourdough-starter/#recipe

    Chuck it in a pan and fry it :) (I water it down a bit, and add a dry seasoning usually. Garlic powder, cajun seasoning, whatever I have around)
     
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  7. Dec 16, 2024 at 5:37 PM
    #1167
    wilcam47

    wilcam47 Keep on keeping on!

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    Biggest thing is storage. Maybe 5 gal buckets or 1 gallon buckets just make sure the hdpe food safe symbol is on the bottom
     
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  8. Dec 16, 2024 at 5:59 PM
    #1168
    amyracecar

    amyracecar suck it up buttercup

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    Oh I actually have 2 of each - took them from work, where they came with food in them so def food safe.
     
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  9. Dec 16, 2024 at 6:08 PM
    #1169
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Bag in bucket. This is how we store the dog food.

    IMG_1326.jpg
    IMG_1327.jpg
     
  10. Dec 16, 2024 at 6:13 PM
    #1170
    amyracecar

    amyracecar suck it up buttercup

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    Hmmmm...
    I've been dumping the dog food into a similar bucket, now I feel kinda dumb
     
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  11. Dec 16, 2024 at 6:13 PM
    #1171
    amyracecar

    amyracecar suck it up buttercup

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    Oh and the more I think about it, I could easily kill 25# of bread flour in a year
     
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  12. Dec 18, 2024 at 7:34 AM
    #1172
    wilcam47

    wilcam47 Keep on keeping on!

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  13. Dec 28, 2024 at 8:54 AM
    #1173
    wilcam47

    wilcam47 Keep on keeping on!

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    I think i could also.

    So had a fail on tortillas today....dunno what happened. I either measured too much flour and not enough water or not enough water. Anyway the dough seized. Tried to roll one out and it wasnt going to work.
    Had to start over:rolleyes::rolleyes::annoyed::annoyed:
     
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  14. Jan 11, 2025 at 11:03 AM
    #1174
    wilcam47

    wilcam47 Keep on keeping on!

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  15. Jan 13, 2025 at 5:48 AM
    #1175
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Was reading my recipe and dumped in as much flour as I needed for one loaf. Looked low, so I added enough (a shade over 500g) for a double.

    Added salt, yeast, etc. Then realized I was looking at the water mass, and not the flour, for a double.....But I was committed.....

    Stand mixer got some WORK on this one :p

    upload_2025-1-13_8-48-27.jpg
     
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  16. Jan 26, 2025 at 5:34 AM
    #1176
    Toyko Joe

    Toyko Joe Here for the pictures

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  17. Jan 26, 2025 at 6:01 AM
    #1177
    wilcam47

    wilcam47 Keep on keeping on!

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    Looks good...especialy with a potato soup
     
  18. Jan 26, 2025 at 6:17 AM
    #1178
    Toyko Joe

    Toyko Joe Here for the pictures

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    Lentil soup is a staple over here. Although sourdough is so versatile we tend to have it with most meals and as a snack. When my wife got this starter to really work for us about 10 months ago we decided we also needed we needed a good bread knife which makes a world of difference for slicing and now we can even use it for slicing sandwich bread. She makes about 2 loafs a week. :drool:
     
  19. Jan 26, 2025 at 7:07 AM
    #1179
    amyracecar

    amyracecar suck it up buttercup

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    pan pizza with sausage
    made the dough yada yada - sourdough starter + some yeast, came out great!

    IMG_20250122_194455.jpg
     
  20. Jan 26, 2025 at 7:12 AM
    #1180
    wilcam47

    wilcam47 Keep on keeping on!

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    Yum:drool::hungry:
     
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