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    You are in: Home / Community Forums / Breads & Baking / Hello Bread Lovers!
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    Hello Bread Lovers!

    Go to page 1, 2, 3  Next Page >>
    Donna M.
    Thu Jan 20, 2005 1:52 am
    Forum Host
    I am looking forward to getting a lively forum going here about bread-baking. I hope to be able to help some of you beginners overcome your "yeast fears". Bread is so much fun to make, and it really isn't hard at all.

    Sourdough is my passion in the area of breads. It is a bit more challenging than regular yeast bread, but it is so worth it.

    I plan to post some 'getting started' tutorials soon, so check back.


    Last edited by Donna M. on Wed Mar 09, 2005 3:50 pm, edited 2 times in total
    WaterMelon
    Thu Jan 20, 2005 2:07 am
    Food.com Groupie
    donna, I just want ask you a question, is it true that a basic soft white bread made with a pre-ferment/starter (not necessarily sourdough) will keep longer/softer? I have a recipe that makes very soft and tender white bread (I use this dough to make all sorts of rolls and buns too), but it always go hard the next day.. (and there's no way we can finish the bread in 1 day) I'm thinking granular lecithin helps, but it imparts a weird taste to my bread.

    thanks.
    Donna M.
    Thu Jan 20, 2005 2:21 am
    Forum Host
    WaterMelon wrote:
    donna, I just want ask you a question, is it true that a basic soft white bread made with a pre-ferment/starter (not necessarily sourdough) will keep longer/softer? I have a recipe that makes very soft and tender white bread (I use this dough to make all sorts of rolls and buns too), but it always go hard the next day.. (and there's no way we can finish the bread in 1 day) I'm thinking granular lecithin helps, but it imparts a weird taste to my bread.

    thanks.


    Yes, it is true! That is one of the benefits of sourdough. It also does not get moldy as quickly as commercial yeast breads do.

    Another helpful trick for moister bread is to add about 1/4 cup of dried potato flakes to your dough. It doesn't change the flavor but it certainly does enhance the keeping qualities. This works for sourdough and commercial yeast breads.

    Be careful not to add too much flour to your dough. Add just enough to make a soft dough that can be handled without sticking to your hands when lightly dusted with flour. Too much flour makes tough, dry bread.
    WaterMelon
    Thu Jan 20, 2005 2:32 am
    Food.com Groupie
    actually my bread recipe already include potato flake or flour. It's really soft and yummy the 1st day, after that I always have to reheat in the oven. I wonder what they put in commercial bread (other than the potato) - it stays soft for almost a week!!
    Jellyqueen
    Thu Jan 20, 2005 7:56 am
    Food.com Groupie
    Hi DonnaM

    I have got to get started back into the bread baking and I really do look forward to this forum. I need help with breads.....a lot of help!!!!!!!

    JQ icon_smile.gif
    RéeLani
    Thu Jan 20, 2005 10:52 am
    Food.com Groupie
    I had a fear of trying yeast baking, but after a 5 week class the fear is gone. I love it! It's fun, the house smells great, and kneading dough is a great stress reliever.

    Jump in and give it a try folks!

    Rée
    ♪♪♪
    LizzieBug
    Thu Jan 20, 2005 11:40 am
    Food.com Groupie
    Donna M. wrote:
    I plan to post some 'getting started' tutorials soon, so check back.


    I can't wait! I love baking bread but don't get around to it as often as I would like.

    Looking forward to some new ideas, and I'll never turn down any free advice! Thanks for moderating this forum!
    TCookie
    Thu Jan 20, 2005 12:20 pm
    Food.com Groupie
    WaterMelon wrote:
    donna, I just want ask you a question, is it true that a basic soft white bread made with a pre-ferment/starter (not necessarily sourdough) will keep longer/softer? I have a recipe that makes very soft and tender white bread (I use this dough to make all sorts of rolls and buns too), but it always go hard the next day.. (and there's no way we can finish the bread in 1 day) I'm thinking granular lecithin helps, but it imparts a weird taste to my bread.

    thanks.

    Hi, WaterMelon. I just posted a reccomendation for a great bread machine cookbook as a separate thread. There is a recipe in it that I've had very good results with: Pagnotta. It calls for a "Biga" (starter) that you make in the machine and can store in the frig for up to 2 weeks. Enough for several loaves, and they keep well for several days at my house.
    Marg (CaymanDesigns)
    Thu Jan 20, 2005 4:48 pm
    Food.com Groupie
    So happy to see this forum!!! I love making bread and have several recipes that I make on a regular basis. Here is a link to my Favorite Bread Recipes Cookbook.

    Happy Baking!
    CarrolJ
    Thu Jan 20, 2005 9:37 pm
    Food.com Groupie
    Gosh Donna...it was pure accident that I saw this new thread area. I will love to become part of this and will check it often. For those of you who don't know it, I'm one of Donna's converts! I also love making bread now that I also make it with Wild Yeast Sourdough! Gosh it is so much fun, and really good too.

    Any of you who haven't at least tried her Sourdough Oatmeal bread should try it. It is an awesome bread. I truly love it and make it more than any other because it is soooo gooood! I recently made a loaf and experimented and added even more potato flakes and oatmeal to her recipe and it was even better! They make such a marvelous flavor!
    Donna M.
    Thu Jan 20, 2005 10:09 pm
    Forum Host
    WaterMelon wrote:
    donna, I just want ask you a question, is it true that a basic soft white bread made with a pre-ferment/starter (not necessarily sourdough) will keep longer/softer? I have a recipe that makes very soft and tender white bread (I use this dough to make all sorts of rolls and buns too), but it always go hard the next day.. (and there's no way we can finish the bread in 1 day) I'm thinking granular lecithin helps, but it imparts a weird taste to my bread.

    thanks.


    Watermelon, when I answered your question before I think I was half asleep (it was after midnite here when I found the new forums were up and running).

    Actually, I don't know for sure if bread made from a fermented starter made from commercial yeast will retain its freshness as well as a wild yeast sourdough starter.

    I only use wild yeast starters. Years ago I used one that wasn't wild yeast and had okay results with it, but nothing spectacular. Once you switch to wild yeast, you'll never go back! (If you get a good one). Wild yeasts vary in flavor and rising characteristics according to the region from where they were captured. It is usually best to get a start from someone who already has a good culture going.


    Last edited by Donna M. on Fri Jan 21, 2005 9:54 am, edited 1 time in total
    Donna M.
    Thu Jan 20, 2005 10:16 pm
    Forum Host
    Hi Carrol! Good to hear from you. Thanks for the plug for my Sourdough Oatmeal Potato Bread. You are a good student--you make me proud!
    CobraLimes
    Thu Jan 20, 2005 10:53 pm
    Food.com Groupie
    Reporting for duty! AVID bread baker (averaging 3 times a week) here and can't wait to be a part of the tips, trials, tribulations, and tantalizing taste treats on this forum. Count me in.
    Judy from Hawaii
    Thu Jan 20, 2005 11:27 pm
    Food.com Groupie
    Talk to me about wild yeast...
    CarrolJ
    Fri Jan 21, 2005 12:22 am
    Food.com Groupie
    Donna M. wrote:
    Hi Carrol! Good to hear from you. Thanks for the plug for my Sourdough Oatmeal Potato Bread. You are a good student--you make me proud!


    Thanks Donna! Did you see that I recently posted a Sourdough Bread recipe that I created from inspiration received from your Sourdough Oatmeal Potato Bread? Mine is Sourdough Three Grain Bread (ABM) #108382.
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