The Poultry Keeper The Independent Forum for Poultry Keepers    FAQ   Search     Register   Log in  Flour for breadmaking Goto page Previous  1, 2, 3, 4, 5          The Poultry Keeper Forum Index -> Recipes Author Message kated Joined: 01 Nov 2006 Posts: 1518 Location: norfolk Posted: Fri Jun 08, 2007 10:33 am    Post subject: Don't know if this helps but I make all my own bread by hand and prefer to make it little and often. I have found the best mix is one pound of strong white flour to half a pint + 3 tablespoons of milk (which is 350 mls I think). The liquid may vary a little depending on the dryness of the flour but this is a good standard and the bread is wonderful. (Though I say it myself ) Kate Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1312 Location: Leicestershire Posted: Fri Jun 08, 2007 3:08 pm    Post subject: mcleod-girls wrote: mine quite often gets christened "dwarf bread" (as any terry pratchett reader will tell you dwarves make bread from stone!) This will be because either there isn't quite enough liquid in the dough (see what I said earlier) or your yeast isn't up to scratch, what kind do you use? Itsybitsy Back to top CP Moderator Joined: 13 Apr 2005 Posts: 14101 Location: Hampshire Posted: Fri Jun 08, 2007 3:53 pm    Post subject: I still haven't been brave enough to follow the recipe you posted a while ago Itsy! Back to top mcleod-girls Joined: 15 Jan 2007 Posts: 1345 Location: Banff, Aberdeenshire Posted: Sun Jun 10, 2007 1:01 pm    Post subject: Itsybitsy wrote: mcleod-girls wrote: mine quite often gets christened "dwarf bread" (as any terry pratchett reader will tell you dwarves make bread from stone!) This will be because either there isn't quite enough liquid in the dough (see what I said earlier) or your yeast isn't up to scratch, what kind do you use? Itsybitsy that was ussually in the breadmaker, (a cheap one - false economy).I now use food processor, make two batches, and have more control over it, and more success! ps makes great naan bread too, sr flour and natural yogurt. Back to top tuzo2k Joined: 09 Jun 2007 Posts: 169 Location: charente sw france Posted: Tue Jul 03, 2007 6:48 pm    Post subject: Our baker is more than happy to sell complete sacks of flour and also fresh yeast, which I cut into cubes and freeze. Thaws out well. Makes good tasty bread, sometimes I mix it with wholemeal or brown flour or even oats. nuts etc. For a savoury bread I add herbs, sundried tomatoes and cheese. Tasty! Jan not Richard. Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1312 Location: Leicestershire Posted: Wed Jul 04, 2007 11:11 am    Post subject: tuzo2k wrote: Our baker is more than happy to sell complete sacks of flour This country has gone to the dogs . . . it was the damned Chorleywood breadmaking process that did it and the bread price wars in the '60's. A lot of French bread is made with soft flour (which is how this thread started in the first place) so I expect yours is too, is it from a local mill do you know? I used to buy fresh yeast in bulk and freeze it, but these days it's more convenient for me to use dried (not the instant stuff) Your recipes sound scrummy - I have to limit myself to what I put in my bread, otherwise I just eat it Yes I realise that's what it's there for but not all in one day. . . . . Itsybitsy Back to top mcleod-girls Joined: 15 Jan 2007 Posts: 1345 Location: Banff, Aberdeenshire Posted: Wed Jul 04, 2007 11:36 am    Post subject: [quote="Itsybitsy"] tuzo2k wrote: Your recipes sound scrummy - I have to limit myself to what I put in my bread, otherwise I just eat it Yes I realise that's what it's there for but not all in one day. . . . . Itsybitsy me too! hence the diet! bread is my biggest downfall Back to top NannyP Joined: 13 Apr 2005 Posts: 10703 Location: 86310 Nr St Savin Posted: Wed Jul 04, 2007 12:42 pm    Post subject: Have only just rwad 3 pages of this fascinating thread. Up until we moved here, my breadmaker made bread mixes successfully, and I hadn't done so well with ingredients from scratch. I haven't really looked, but imagine I cannot buy mixes here. So this is my recipe, which comes out very consitently well now. Please note my wonderful mixing of Imperial and Metric a glug or 2 of Olive Oil (or other flavoured oil)(or a large dollop of butter) 1 egg 360 mls of water/milk tepid mixture 1lb 8ozs Bread Flour with Cereals 7g pack of Dried Yeast Small pack of Sunflower/Pumpkin seeds and Pine Nut Mixture Add to breadmaker in order above. I then chose Speciality setting which is 3hrs and 50 mins. I also often leave it to bleep for another 20 or so minutes to cook a little longer. It tastes good and I manage not to eat it hot Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1312 Location: Leicestershire Posted: Wed Jul 04, 2007 1:33 pm    Post subject: NannyP wrote: Please note my wonderful mixing of Imperial and Metric Yes but the "glug" measurment tells all And the "dollop" measurment is the sign of a true cook Itsybitsy Back to top NannyP Joined: 13 Apr 2005 Posts: 10703 Location: 86310 Nr St Savin Posted: Wed Jul 04, 2007 3:22 pm    Post subject: Yes, of course, thanks for the recognition Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Poultry Keeper Forum Index -> Recipes All times are GMT + 1 Hour Goto page Previous  1, 2, 3, 4, 5 Page 5 of 5 Powered by phpBB © 2001, 2005 phpBB Group