Sourdough Bread

[Melena]

Okay!  I did it.  I made bread 3 times in the past 2 weeks.  Haven't started a sourdough yet as I wanted to see how bad my bread baking skills had gotten.    I make 100% whole wheat bread and that's a little harder than if there is white flour in it.

The first loaves were good, but didn't rise as much as I remembered.  But the bread was delicious.   8-)  I think I ate one of the loaves within 2 days.  Yummy!  Uh oh.  

The 2nd loaves didn't rise.  They rose a bit in the first part, but didn't rise in the pans.   :-?  Oh, my yeast was out of date and I used different flour than the first time.  Sigh.  But, even though the bread was very dense, it was delicious.   I still have a bit of that left.

Okay, so the 3rd loaves turned out really good!  YAY!  I did everything right.  100% whole wheat, newly bought yeast, a little salt, and water at the right temp.  I think I could have let it rise a little longer, but delicious.  It sure does take alot of kneading.  

My Laurel's Kitchen Bread Book has everything explained in detail, but of course I didn't check it until after I had 2 batches that didn't come out really well.  I should know better, having taken care of an R65, that you do need to read the directions.  

Now I need to start a sourdough starter.  My next loaves will be even better.   8-)  There are so many options for bread it's hard to decide which ones I should do next.

Thanks for getting me going on this.  The bread is sooooo good.  I'll have to take enough fresh made bread with me to the next rally to be able to share some.  

[Bob_Roller]

Whole grain breads are a more difficult to get to rise .

I found this yeast locally, only store that has it, is Albertson's .

http://www.hodgsonmillstore.com/en/Active-Dry-Yeast/71518-00001-048_Group.aspx

The few times I made a whole wheat pizza crust, this yeast did a better job than the  Red Star type yeasts .

I also make a starter for the dry yeast, whatever amount of water your recipe calls for, add your sugar to the water get it dissolved, then add the yeast , stir it up real good, then let it sit for 30 minutes or so, until you can see it's active and thriving .

[Melena]

Thanks Bob!  I'll look for that yeast.  I don't think there's an Albertson's around here anymore though.  I'll try at Whole Foods and see what I can find.  Otherwise I'll order right from them.  They've got some good flours there  too.

I've really enjoyed making the bread.  I started a Rye sourdough starter yesterday morning.  It's bubbling very nicely.  I've got it sitting in the oven with the door open part way and the light on.  It stays at a constant perfect 70 degrees like that.  That will work just fine until I want to bake something.  

I'm getting this down and the next bread will come out great, I'm sure.  

And just why is making bread just perfect for an R65 rider?  Maybe because we're so creative and resourceful.   [smiley=beerchug.gif]  Next is beer.  

[Melena]

Hey Bob!  Guess what?  I found that Hodgson Mill yeast in Safeway.  I've got some now.  And I'm ready to try again.  

When I get this down I'll try the sourdough.  I just need a really good place to keep the dough while it rises.  Sourdough may work better for me as it needs a lower temperature.  

I love bread.   I'll let you know how this yeast works for me.  Thanks for that tip.