Watch and Listen
Well kids, two days of baking mayham and I am now ready to pack my baskets and head off to CBC to do a little bread show for the Almanac Noon show. It is a very fun gig where people phone in with their bread problems and I try to help solve them. Or they call in with their favorite bread recipes, stories and such. Did I mention it is live for one hour?
Recipes and photos will be posted later today. Hope those of you in BC will get a chance to listen.
Well kids, two days of baking mayham and I am now ready to pack my baskets and head off to CBC to do a little bread show for the Almanac Noon show. It is a very fun gig where people phone in with their bread problems and I try to help solve them. Or they call in with their favorite bread recipes, stories and such. Did I mention it is live for one hour?
Recipes and photos will be posted later today. Hope those of you in BC will get a chance to listen.
posted by Underground Baker at 10:51 AM
12 Comments:
Good show (you're still on) to answer the yeast question to convert cake yeast to instant yeast, for 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or 2-1/2 teaspoons active dry. Also Safeway used to sell fresh yeast - don't know if they still do but that's where my dad bought it up until 3 years ago in Richmond.
hi! I'm listening to you cook roti on CBC right now.
I cook with a wood oven. Any suggestions or information about baking bread with a wood stove?
Thanks!
Hey UB, listening to you right now on the radio!!
And Hey Doug, my fellow Rossland blogger!
Anyhow, I used to buy fresh yeast at SuperStore, and I've also seen it at The Real Canadian Wholesale Club. It's pretty cheap. I tried buying fresh yeast at Safeway in Vancouver once and they refused to sell it to me for some reason that seemed ridiculous. That lady that called from Cranbrook should have access to SuperStore and the Wholesale place.
As for converting fresh yeast amounts to dried yeast, usually I double it, but at PICA where I trained, one pastry chef said to triple it. So, 10g of fresh yeast, would be 30g of instant yeast; however, I used to make croissants with our school recipe and just doubled it's fresh yeast amount and I had a good product.
Nice to hear so many men baking bread out there.
As for souring sourdough starter, what do you think of using milk in the starter? I saw one recipe that did this and it makes sense if you want a really sour starter. But, age is best, as you mentioned on the show just now.
To the guy who wanted a lighter bread, I'd also recommend underkneading slightly, but also making sure that your dough isn't too dry; a wetter dough - and I don't mean a batter-like dough, I mean a stickier dough (hard to describe here)- will yeild a lighter bread, especially after a slow rise.
Better go catch your second half!
I've heard of a man in the valley I live in ( Slocan) who has a forty years sourdough starter.
Cool hey!
I am listening to your show as I type this. It has inspired me to want warm tasty bread.
In regards to your caller about Wheat-free, gluten-free sugar free bread. Quejos - on Main,
Choices Rice Bakery, Panne Rizo - Kits and Mountaintop bakery - North Van. I have discovered that I can no longer tolerate consuming any wheat and that is why I have been researching on my own. It is only truly without those ingredients when you make it yourself. I recently made a loaf of banana bread with rice flour, rice bran, mashed bananas with maple syrup (in place of sugar - you could try svetia) and a bit of oil. It was not too bad. But its really hard to not be able to eat FRESH bread.
When I used to make real bread I used to buy fresh yeast that was kept in the freezer. I can't recall where but it was great! Kept in the freezer when I needed it.
I do break down and have bread once in a blue moon but I pay for it. Sometimes you are willing to pay.
I have enjoyed listening you this afternoon.
Hi ~ we enjoyed listening to you on the CBC over lunch
Did a quick search on white raisins
• White or golden raisins: These are also called muscats and are generally made of white muscat grapes which are seeded, specially oven-dried (rather than by sun), and treated to retain their light color. Some golden raisins are dried Thompson seedless raisins which have been kept light by the use of sulfur dioxide.
and this note from this site ~
Although they are known as sultanas in Scotland, these are really just seedless white raisins.
http://www.rampantscotland.com/recipes/blrecipe_sultana.htm
We live off the grid and heat and cook with wood. I have not had much luck with baking bread with my wood stove. The rule is 'if it ain't raw and it aint burnt' it's good to go :)
My steamed breads are awesome though having a nice hot stove all day.
Thanks for a great show.
Keep up the good work.
Karen:
You gave no recipe for the chipati - roti.
Would you please?
Also, re the Austrian manufacture of yeast:
I suspect the molasses used to culture yeast must be unsulphered. Sulfer is used to keep molasses from spoiling. Think about it: sulfer is used with lime to make an organic funcicide (yeast are fungi)for spraying apples, etc. in the orchard.
Could you comment on the use of these in making nicely rising doughs - how much or how little:
Vinegar
Sugar or Honey
and the bad affects of using too much salt?
Thanks - enjoyed the show today.
Anonymous
Great to hear your show again.
I keep a portion of my just made and ready to rise dough in the freezer, and defrost it Friday mornings in a bath of warm water and a generous sprinkle of flour. This is the beginning of my next batch. I seldom have time anymore to let it do all the work without adding new yeast, but it still has a beautiful crumb and lovely flavour. Recently I started setting aside a lump of dough in a cup to sour during the week, and adding this to my breads. This has definitely added some sour character to the finished bread, and a finer crumb texture.
I'm looking forward to the sprouted wheat or essene bread recipe, and will have to break down and make some bread tonight after listening to you talk about it today.
Cheers, and look forward to reading more.
GLUTEN FREE:
See recipes in the book
GLUTEN FREE PANTRY: Celiac and Wheat Free Diet
by The Gluten-Free Pantry, Inc. pantry@glutenfree.com
Also:
www.glutenfree.com
Finding a source of (affordable) xanthan gum is necessary to making nice gluten-free breads.
RICE CAKES:
I would love to learn to make the rice cakes - dry, light weight rounds - available in the bread section of natural foods grocers. How are rice kernals puffed? I have had no success with my popcorn popper. I belive this is one of the ingredients in a rice cake.
Go Girl Go!!!
You're off the charts!!!!
Carmen, anonymous, and all other celiacs - there is really no substitute for bread. Gluten free bread is nothing else than really bad cake. With all the sugar(s), baking powder, yeast, banana, raisins and whatever else is used in the vain attempt to copy bread, you might as well go all the way and just make a nice cake. Having said all this, there is hope for the majority of celiacs: 100% whole rye bread. Contains very little gluten, the use of whole rye also prevents sudden insulin peaks which is good news for diabetics. Just two of the many health benefits of rye. BTW: it is a myth that 100% rye is hard to digest - on the contrary, it is extremely easy on the stomach. Kamut is a similarly benefitial grain ... We heat with wood, cook with wood (year round) and bake bread in a wood fired brick oven. Nice and light bread, yeast free, naturally leavened (same sourdough starter used for years), organic, and whole grains - no problem!
Thanks everyone on your imput on the non-gluten breads and alternatives. That is a whole other Almanac show, and I am not up to the task! It took me a bloomin' long time to learn about all this bread stuff.
Anon - I am going to post my previous notes from Almanac, hopefully tomorrow, and alot of these things are covered there. If something hasn't been covered within those notes, get back to me.
You may be right about the molasses. It is something I only just heard about, too. Always love looking up and trying new things.
Thanks for dropping by everyone.
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