If
you eat bread, you should know how to bake it. Once you
understand the technique, making your own bread turns into a
therapeutic ritual
that fills your house with a delightful scent while putting
preservative-free bread on the table. You can easily tweak bread
recipes to suit your fancy, creating whole grain bread that would cost
a bundle in the grocery store, or splitting your dough down the middle
to make a loaf for sandwiches along with half a dozen hamburger
buns. The smart home chef doubles the recipe and freezes some
for a quick and easy meal in the middle of the week, perhaps pizza or
dinner rolls. And, all of that flexibility aside, everyone knows
that nothing you buy in the store can compete with the flavor of fresh
baked bread.
This
week's lunchtime series walks you through the science and practice of
bread-baking. Don't want to wait for future installments?
The information is excerpted from Weekend
Homesteader: January, which is available for free on
Amazon from today until December 23! I hope you'll give the
entire book a try (and leave me a review!)
This post is part of our Bread lunchtime series.
Read all of the entries: |
Adding the gluten you mentioned to my home ground wheat worked like a charm! I am going to need to experiment on how much to use, but adding a 1/2c to my 4 cups of wheat was really close.