SQu
Member
- Joined
- Jan 3, 2014
- Messages
- 1,308
That must be it .
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I can't eat anything made with yeast - it gives me massive digestive upset. Even when I made my own bread with yeast and let it ferment for a longer timeframe. However, homemade sourdough IS much easier to digest and the process of souring the dough causes most of the gluten to be destroyed (and without using yeast). I made my sourdough with the following processes (PDF should be attached - I made the instructions for a friend, in case it sounds weird. They were adapted from my method for making the starter and Phedre's baking method, from Peatarian). I didn't make bread for a few weeks and forgot to feed my starter and it died, sadly. So I'm currently making a new one. My mom said it was the best bread she's ever had, but it does come out dense. I think if I get a dutch oven it will work better. I only eat breads sparingly, for digestive reasons, but I seemed to digest my own sourdough without trouble.
I know it is an old thread, but seeking baking advice from @SQu and @tara.
When you use this recipe from SQu can sourdough starter be used instead of the yeast? If so would you guys know how much?
Also when you bake it in the covered dish, do you remove the lid at a certain point and finish baking uncovered? Do you bake the whole time at 500 degrees Fahrenheit?
Thank you dearly for your help! I want to try :)
Thank you @CatcreamHi Lisa ... I make a similar loaf. I use 300grams of sourdough starter , 1 kilo of flour , 2 tsps salt and 600 g water . Mix it all up without the salt, cover leaver overnight, then add the salt , divide into two loaves , shape into a loose round and let it do its thing again .
I lost my lid for the cast iron pan so don't use it ( obviously ) put it in the oven at 250 Celsius then turn down to 220 after ten minutes.
I haven't used sourdough. I have baked loaves without cast iron and I lost my lid so I baked without that too. And I've made bread rolls - easy to freeze and pull out a couple as I needed them.Also when you bake it in the covered dish, do you remove the lid at a certain point and finish baking uncovered? Do you bake the whole time at 500 degrees Fahrenheit?
I tried this too. The egg shell I got was a bit gritty too. Tolerable, but not quite as nice. Really wish I could get fine ground clean eggshells.By the way, I tried the eggshell, 1 tsp to 3 cups flour. Umm, no. Gritty.
Also when you bake it in the covered dish, do you remove the lid at a certain point and finish baking uncovered? Do you bake the whole time at 500 degrees Fahrenheit?
Thank you @Catcream I have not started yet, so good to know!@lisaferraro .... 00 flour is for pasta making . Possibly not the most suitable for bread
Looks good, I'm going to try this if I can find a big enough container. I have a gas oven though so don't think I should use paper!For years I've been making something very similar but even better (I think
For anyone that is interested, I found this flour that is organic, from Italy finely milled and more importantly NO IRON :)
@lisaferraro .... 00 flour is for pasta making . Possibly not the most suitable for bread
Thank you @Catcream :) I have not started yet, so good to know!