Home › Blogs › stephen's blog ›

Bread 102: Oven Sour Dough Bread

Submitted by stephen on Sun, 2008/08/10 - 22:57
in

I would like to urge people to make bread at home once in awhile.  It is not THAT hard, although I am getting a machine assist from a Bread Machine dough cycle. What I am struck by, and want to share with the wider audience, is how much richer, filling, and more fulfilling home-made bread is as compared to not only sandwich bread, but also the fancier deli-style bread.  Supposedly it is the same stuff, but somehow it's not.  This is the stuff that made history, inspired legends, and fed mankind.   I now am on my 3rd SourDough bread attempt.  The first two used a bread yeast boost and turned out perfect.  The third reminds me some of sourdough in my youth .. it did not rise much, but it did rise and is also very tasty.

Comments

raw material cost

Submitted by frieswiddat on Mon, 2008/11/10 - 18:06.

I run the bread machine every week, have a freezer full of home-raised meat and dry, can aand freeze vegetables and fruit from home and the farmer's market. I am in favor of cooking at home for better nutrition, less pollution, more connection with our families and our planet, but not for the savings.

You can't make a loaf of bread for a dollar anymore. It's still cheaper to buy factory-food - until you get tpo the back-end, when you face the health consequences.

BTW - sour-dough takes longer to rise than a bread-machine cycle - use your dough setting, then dump the dough into a greased bread pan, cover with plastic wrap or kitchen towel, and let it rise several more hours in a warm, draft-free place - or between 12 and 24 hours in a cool spot.

Do you think this region would/could support a food cooperative?.