Food thread

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Re: Food thread

Postby HBS Guy » 17 Apr 2018, 13:40

Try mixing half your flour, all your water and all the yeast, cover and leave to stand overnight. Then add the rest of the flour and the salt, mix, knead, prove etc. The long ferment will put more flavor in your bread and your time to make it is not noticeably longer.

Bread does not taste like dried bread dough because the yeast changes flavors and adds its own, so give it time and a nice liquid salt–free home to do it in. Works for yeast and sourdough bread.
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Re: Food thread

Postby Dax » 17 Apr 2018, 16:00

Been there done that, others I know make bread like you suggest, I'm to lazy to wait that long. As I travel a lot, most times only home for a day or so. Plus never use salt in my cooking ever, like my health to much to ruin it with salt. Salt, takes away the wonderful taste of real food and believe the reason why people use it, is because their taste buds are stuffed, from eating so much junk saturated with salts and sugars. But every one to their own way of living I say.
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Re: Food thread

Postby HBS Guy » 18 Apr 2018, 17:09

Fair enough, circumstances alter cases. Rye flour starter had big bubbles in it this morning. I have fed it, haven’t thrown any out yet, trying to get it big enough and active enough to make at least a rye loaf this weekend.

Niece and greatnephew where expected here so I whipped up a batch of zandkoekjes, Dutch biscuits, nice and crisp, with a somewhat sandy texture in the mouth.

Needs one ingredient hard to get: basterd suiker (basterd sugar, called by all us boys “bastard sugar” :bgrin ) which is powdered sugar with some invert sugar added. I use muscovado sugar with a tablespoon of Lyle’s Golden Syrup which is, ta da, invert sugar.

There is a variation you can make: once the dough is made split it in half, add a tbsp or two of cocoa to one half, mix in. Roll out both halves of the dough, place the cocoa one on top of the plain one, roll up, bung in the fridge to firm up, cut nice thin sliced onto greased and floured baking tray bake for about 15minutes.
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Re: Food thread

Postby Dax » 18 Apr 2018, 19:34

That sounds interesting, sour dough makes really nice bread. Eat a bit of it, but always need a break from it for some reason. My neighbour has her own yeast culture, makes lovely light tasty bread of many combinations.
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Re: Food thread

Postby HBS Guy » 18 Apr 2018, 19:55

Love sourdough, lovely firm bread, yum!
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Re: Food thread

Postby HBS Guy » 18 Apr 2018, 22:39

My sourdough starter is developing rapidly. It has already reached the stage connoisseurs call the “vomit” stage because that is what is smells like right now. Honest!
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