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-   -   I love bread (http://forums.pelicanparts.com/showthread.php?t=474136)

Superman 05-13-2009 08:22 AM
You've heard of those low-carb diets where you may not eat bread? I'd find it easier to eat ONLY bread.

gtc 05-13-2009 08:50 AM
Quote:
Originally Posted by cantdrv55 (Post 4659975)
Why does everything that taste good have to be bad for you?
WTF... since when is bread bad for you?

There was a good piece on NPR a few weeks ago about how nutritional science is really not a science at all. Everyone knows the milk/carb/cholesterol/saturated fat crazes are BS, but nobody places the blame where it belongs - with these so-called doctors/scientists.

/rant

Oh, and i would argue that making good crusty bread is definitely not an easy thing to pick up.

Danimal16 05-13-2009 10:04 AM
Quote:
Originally Posted by AZ_porschekid (Post 4660443)
The salt goes in last though...
Really don't need the salt for the starter. Add salt to the bread sponge.

Danimal16 05-13-2009 10:09 AM
Quote:
Originally Posted by Sarc (Post 4660847)
I also find the whole process very therapeutic...
+1 on that. Also nothing like folks enjoying warm bread that you made for them.

Danimal16 05-13-2009 10:10 AM
Quote:
Originally Posted by Tim Hancock (Post 4660917)
I am not at liberty to discuss details, but one of my projects at work is developing bakery equipment to make high end artisan type bread from raw materials as opposed to how most commercial bakeries and their use of "parbaked" bread. We have a small bakery setup in a clean room in our building complete with retarders, proofers, rack ovens and deck ovens. We have been turning out some incredible bread as we are developing the equipment. Thus far my favorite is a toss up between the Parmesan Pepper and Asiago Cheese bread. We also did a pretty good Siebenfelder for those that are into the "bird seed" type of bread.
Where do I get a job like that! Very Very cool, bread and gadgets! Now if you could factor in a Golden Retriever into that blend, well, heaven!

Danimal16 05-13-2009 10:14 AM
Quote:
Originally Posted by jyl (Post 4661002)
I'd like to make sourdough. I've read recipes for the starter - some say mix the flour/water/a bit of dry yeast to start out and just let it sit for a few days. More complicated recipes say you have to take away half of the mix and replenish with fresh flour/water daily for 5 days. Any tips? (The paella tips were so helpful, I'm going to the well again.)
Using the dry yeast is cheating (I do it all the time). But the later idea is the way to go. The five to 14 day method gives the best Sourdough. And you live in the bay area which is famous for the sourdough. The reason why is that the sourdough method of flour and water with disposing of half captures the yeast out of the atmosphere. So the taste of the sourdough is dependent on where you live. I also use a touch of sugar, I mean a quarter tsp to feed the starter during this process. Another benny is that when making the starter the kitchen gets a little beer smell, very nice.

Danimal16 05-13-2009 10:15 AM
Quote:
Originally Posted by JMPRO (Post 4661022)
I like bread and have been up to my ears in it. I worked for Wonder bread as a route salesman and for Oroweat in sales. When I first started for Oroweat I left the depot one morning with a full load in the old 54 ford bread truck. Some dufas made a left turn in front of me and I bounced off the side of his car went up a curb and hit a bus stop bench and then a palm tree. Needless to say the forward momentem of the 1500 pieces of bread prevented them from stopping when the truck did . When I finally got stopped I was up to my ears in bread. Nealy evevy loaf was piled up in the cab with me. When I got the side door open dozens of loafs of bread and muffins came cascading out onto the pavement like some sort of cartoon. The police said the bread is probably what kept me from being hurt. Thats when I invented air bags except mine were little bags filled with dough.
Funny story. What happened to the bread?


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