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Bread.

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DavidApp

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I cook almost all the bread we eat at home. Just started to make sour dough bread recently. I also make artisan bread. I do not like the taste of store bought bread.

Just before Christmas my wife who is a teacher (Bless her) of a kindergarten class bought a loaf of sliced bread for something in her class.
That loaf came home and sat on the counter not being used. Now we are at January 13 and the bread is just short of a month old and it seems soft and has no mold on it. What do they put in it to keep it so long.
My home made bread has mold on it if it is more than about 5 days old. It is hard by that time as well. It is usually eaten long before that anyway.

David
 
"Sodium Stearoyl Lactylate, Soy Lecithin and Cellulose Gum."

Mmmm, nothing like a good helping of Sodium Stearoyl Lactylate, Soy Lecithin and Cellulose Gum after a hard day's work.
 
How it should be cooked in my opinion. I do not always do it this way as it takes a bit of planning to get the oven at the correct temperature at the right time.

David

Bread in the brick oven.jpg
 
Mmmm tasty - when can we come?
 
I will get the oven fired up. It is about 46 here with a high today of 54 and none of that snow stuff.

David
 
I make my own biscuits but I haven't tried baking my own bread yet. I'll have to give that a go this weekend.
 
I'll keep that in mind for the future. I'm thinking of using my loaf pan at first.
 
Basil said:
Our cat, Devon, who recently passed at over 20 years, was looking so frazzeled in is old age that we started calling him Keith Richards.
Click to expand...

Beer... out me nosepipes... OUCH!
 
I have to agree about all the "chemicals" in store bread. But you have to remember that chemicals aren't always bad. For example, it takes hydrogen and oxygen to make water, which is a vital ingredient in beer.
 
Right John. The stuff is everywhere.
 
Loved the "man in the street" vids with a guy out gathering signatures from folks (mostly college age) on a petition to ban the stuff. Hilarious!

Somehow, organic chemistry has escaped the curriculum.

And I really miss home-made Italian bread.
 
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