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Thread: Post your Preps/Tips and ideas.
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May 8th, 2020, 06:31 PM #421
Re: Post your Preps/Tips and ideas.
The maker has a specific recipe on their website for the flour. My plan is to follow that and see what happens. It's listed as a bread flour
https://www.amazon.com/Great-River-O...ef_=ast_sto_dp
Again I'm new to the bread game so I know it'll be learning curve.
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May 8th, 2020, 09:08 PM #422Grand Member
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Re: Post your Preps/Tips and ideas.
The yeast/bread discussion going on in the Food Shopping Report thread reminded me that back in the previous economic implosion we began to make some homemade cracker recipes. Basically flat bread requiring no yeast. It was good, very quick, and an excellent way to add a little comfort to plenty of quick meals, like peanut butter, cheese, etc, etc. Some recipes may have required baking soda, but I just don't recall. Baking is the GF's specialty, but I will inquire and report back. Something to consider!
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May 11th, 2020, 06:49 AM #423
Re: Post your Preps/Tips and ideas.
Here's a video for those looking to store flour long term:
Last edited by eatmydust; May 11th, 2020 at 07:06 AM. Reason: changed link
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May 11th, 2020, 06:54 AM #424
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May 11th, 2020, 09:37 AM #425
Re: Post your Preps/Tips and ideas.
That was interesting. Had never seen that method before.
Over the weekend I put some flour in a mylar bag and put it into the freezer. Put the rest in mylar with O2 absorbers. As I'm new to bread making and so plan to make it often so I can learn faster I'm not expecting the flour to last all that long for now.
Made my first loaf on Saturday. Am pretty pleased for my first go round. Discovering that whole wheat flour doesn't rise as much as white bread flour so my next try I'll be adding some white bread flour to the mix in place of some whole wheat. That is supposed to help it rise and be a little less dense. The bread is tasty but definitely dense in the middle.
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May 11th, 2020, 12:05 PM #426
Re: Post your Preps/Tips and ideas.
Don't add more white flour, just add some extra gluten. That's all you need. The problem is the whole wheat flour doesn't have as much gluten so when the yeast starts to burp, the gasses don't get trapped inside the bread, making it more dense. You add the extra gluten to the yeast burps stay inside.
Rules are written in the stone,
Break the rules and you get no bones,
all you get is ridicule, laughter,
and a trip to the house of pain.
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May 11th, 2020, 01:05 PM #427
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May 11th, 2020, 01:55 PM #428Grand Member
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May 11th, 2020, 02:01 PM #429
Re: Post your Preps/Tips and ideas.
One more thing in regards to using a bread machine, it may not kneed the dough long enough to develop gluten. I had a bread machine years ago, thought it would be great, but no matter what I tried, it always turned out as a brick. I sold it on CL for $40. Ever since then I use my KitchenAid mixer with the dough hook and I've never had a failure. Doing it that way allows you to keep an eye on the dough to make sure it's come together properly. Took sticky, add more flour, too dry, add more liquid. Bread machines don't really give you the ability to do that.
If you need to get dough to rise quickly, you can set your oven to 100F and turn on the light inside. When your dough is done kneeding, put into an lightly oiled bowl and cover it with plastic wrap. Stick it into your warm oven, wait a couple minutes and then turn the oven off.Rules are written in the stone,
Break the rules and you get no bones,
all you get is ridicule, laughter,
and a trip to the house of pain.
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May 11th, 2020, 02:26 PM #430
Re: Post your Preps/Tips and ideas.
Attorney Phil Kline, AKA gunlawyer001@gmail.com
Ce sac n'est pas un jouet.
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