Naturally sweet filling, no added sugar. Dates, currants, raisins soaked in apple liquor and grape brandy.
Latest natural starter BREAD
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Forget about whole wheat. Even 50/50 is a pain, 75/25ww still a pain. At your elevation , just use organic white flour
I build my dough up from a running starter. So first flour add, 1 day. Then flour 2nd day and bake. But it varies. The starter is the key.
My starter in a TWO quart mason jar
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@97prizm Whole wheat will not rise or be fluffy. Try organic unbleached or bread flour for bread.
The length of time needed for proofing depends on the temperature and the amount of cultures present. It can be as little as an hour and as much as a day.
If you are just starting, get a bread maker to make the dough. It will have different settings for different techniques. But remember to never bake the bread in it - make the dough, let it proof, take it out of the machine and shape the dough. Let it rise for the second time and bake in the oven.
The length of time needed for proofing depends on the temperature and the amount of cultures present. It can be as little as an hour and as much as a day.
If you are just starting, get a bread maker to make the dough. It will have different settings for different techniques. But remember to never bake the bread in it - make the dough, let it proof, take it out of the machine and shape the dough. Let it rise for the second time and bake in the oven.
Maybe I should have said soft as whole wheat breas can be made fluffy but it's really difficult. I don't have a bread maker so I typically use my mixing machine with a dough hook. There are a few YouTube videos that show some great whole wheat bread recipes.
Whole wheat bread
If you want a real neat recipe look up Mary Ann Esposito who is the host of Ciao italia and makes a pepperoni loaf. I tried it since and it was quite good.
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My apologies, I got the impression, mistakenly, that you were just starting to bake.
Not the first time. I’ve made bread since my teens - with long periods in between. I decided to fire up a starter in January. It has some wild yeasts, various lactic bacteria and some acetic acid bacteria- but never sour enough! Oh well plenty CO2 production and awesome flavor. You can start with a little yeast from the store but throw in some live yoghurt, sour cream and real vinegar mother with organic whole wheat flour and water
I cut into the bread. Quite airy, nice chew. Flavor awesome. 2/3s into the deep freeze
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No problem. High altitude also makes things expand quicker in the oven. I'm still experimenting.
My apologies for not being more clear. Following your posts, I know you are quite experienced at breads. From the discussion title, I was under the impression that this may be the first, for this particular recipe variation.
Hah, yeah I made a currant "roll" bread last month and the wifey wanted more!
I just pat the dough into a rectangle, trickily trying to make it sorta flat, but not flatten it completely. Then I put the fruits on and roll the beast. I made this one into a funky circle, then let it rise again. The bad part was the inside rose super fast!
Lazy over hydration- new bag of Safeway bread flour
My cultured starter is doing fine, gluten was worked but just too much water
Side note: Safeway bread flour $3, King Arther bread flour $9
Hope it bakes up ok on the pizza pan lazy dough haha hahaha
My cultured starter is doing fine, gluten was worked but just too much water
Side note: Safeway bread flour $3, King Arther bread flour $9
Hope it bakes up ok on the pizza pan lazy dough haha hahaha
Should be edible
Soft chew. Crunchy crust. Nicer than expected
Spelt sourdough
flat bread
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