22-03-2015, 03:45 PM
11
Re: Todays bread bake
No I haven't tried sour dough bread, although I do like it. On reading up on how to prepare the yeast, it does sound a bit daunting.I now use fast acting dried yeast as I find it increasingly difficult to buy the fresh. To be honest I think the dried makes a good loaf. I'm one of those people who never weighs, just throw in what looks right and it usually seems to work.
22-03-2015, 05:51 PM
13
Re: Todays bread bake
Originally Posted by AlbertaS
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I now use fast acting dried yeast as I find it increasingly difficult to buy the fresh. To be honest I think the dried makes a good loaf.
Originally Posted by AlbertaS
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I'm one of those people who never weighs, just throw in what looks right and it usually seems to work.
22-03-2015, 07:12 PM
15
Re: Todays bread bake
Originally Posted by Cass
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Today I made two sunflower wholemeal loaves and a beer bread using a bottle of OH's own IPA with rosemary and sesame which smells delicious..
23-03-2015, 02:55 PM
17
Re: Todays bread bake
Originally Posted by Realist
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Fresh baker's yeast is readily available at most supermarkets and it's virtually free !! If you ask at the bakery counter at Sainsbury's you can get 200g of yeast for about 70p. That amount will last you months assuming you only bake once or twice a week.I would encourage you to always weigh every ingredient including the water. A tiny change in water can alter the overall hydration level.
23-03-2015, 08:58 PM
18
Re: Todays bread bake
Sorry to hear you have arthritis Alberta.However I may be able to help you here.
Many with the condition are aware of Glucosamine & MSN tablets which help however we have found something even better.
Glucosamine Gel
It's available at Holland and Barrett stores and is sold in blue cream tubes. This gel provides virtually INSTANT relief to arthritic joints and is better than using painkiller based gels like ibuprofen gel.
It sounds too good to be true I realise, but my wife couldn't believe how quickly it removes the pain, and a friend we gave it too who had terrible back pains reported instant relief there too.
I would highly recommend you to give it a go.
The other tip would be to remove gluten from your diet for a couple of weeks. This seemed to greatly help my wife. Not easy of course when you make your own lovely bread of course, but it's only a temporary measure !
Hope this helps
ATB
24-03-2015, 12:06 PM
19
Re: Todays bread bake
Thanks for that recommendation Realist. I have tried the tablets but although they probably do help, I don't actually see it. I haven't seen the gel but will definitely buy when next in town. It is always worth trying something when someone has actually tried it.Although I have arthritis in my hands, my back is the biggest problem, so interesting to hear that a friend had relief in that area.
I've thought about gluten free but have noticed that gluten free products are so expensive. Something else to look into though, maybe on the internet. I have cooked bread with spelt flour which makes quite a good loaf. I think it is gluten free.
I hope your wife's arthritis isn't too bad as it can get you down at times. Not being able to do some of the things that you could in the past gets so frustrating.
Thanks once again for taking the trouble.
25-03-2015, 07:42 PM
20
Re: Todays bread bake
Originally Posted by AlbertaS
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I've thought about gluten free but have noticed that gluten free products are so expensive. Something else to look into though, maybe on the internet. I have cooked bread with spelt flour which makes quite a good loaf. I think it is gluten free.
I agree, store bought gluten-free products can be a little pricey. Spelt incidentally is simply another form of wheat so it does have gluten in it. It's an "ancient grain" that was around at the time of the Romans. I use it a lot, in fact I buy the actual grain in 25kg sacks and make my own flour using a home grain mill. Rye is the grain with very little gluten in it, but it's not a grain that you can make an everyday loaf with. Rye loaves are dense but full of nutty flavour.
There are plenty of gluten-free loaf recipes out there though most end up with a product that's a little "cakey". If you decide to have a go, look for recipes that use psyllium husk instead of Xantham Gums and the like. It's a natural seed which does the thickening job, going gloopy when wet.
BTW I'm not suggesting you give up gluten for good, just for maybe a few weeks. That could reduce the condition a lot. Then gradually introduce gluten back to your diet.
Cheers
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