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quarantine bread
- Thread starter infinitebento
- Start date
Can't find my usual flours, they're constantly sold out.
Getting my hands on yeast is a colossal task as it too is constantly sold out. Fresh, active dry, instant; doesn't matter, it's flying off the shelves.
My usual online retailer of baking goods has temporarily closed doors because of overwhelming demand.
Bread during the quarantine is not going well for me.
Getting my hands on yeast is a colossal task as it too is constantly sold out. Fresh, active dry, instant; doesn't matter, it's flying off the shelves.
My usual online retailer of baking goods has temporarily closed doors because of overwhelming demand.
Bread during the quarantine is not going well for me.
afaik the main reason so many people are experimenting with sourdough is because yeast is suddenly so hard to find.
Flour is a real pain. If you have a Costco membership, though, you should be able to get 25 pound bags pretty easily.
Our area has flour, but not the higher-gluten bread flour. I used the last of my bread flour a few weeks ago and haven't found more at the stores. For a while, both normal flour and sugar were missing from the shelves, but there was plenty of sugar yesterday at the grocery store. There was even gluten-free "flour" on the shelf.
Been wanting to try a new recipe for Pineapple Bun since the beginning of the month. Even ordered the ammonium bicarbonate from an online vendor, but no bread flour....
Been wanting to try a new recipe for Pineapple Bun since the beginning of the month. Even ordered the ammonium bicarbonate from an online vendor, but no bread flour....
You don't need bread flour, honestly.
edit: that is, you can make very good bread without strong flour, though the extra protein does not hurt.
If you can get your hands on King Arthur All Purpose, it has as much protein (11.7%) as many bread flours.
'ya know, that might be what is in my flour bin at the moment. I usually buy either King Arthur or Bob's Red Mill. Looks like I may be experimenting soon ;) Thanks for the tip!
I've been baking from FWSY / Elements of Pizza for quite some time! Here's a recent attempt at the sourdough bacon bread recipe, one of my favorites:
And for good measure, the Neapolitan pizza recipe from Elements of Pizza:
And for good measure, the Neapolitan pizza recipe from Elements of Pizza:
I've been baking from FWSY / Elements of Pizza for quite some time! Here's a recent attempt at the sourdough bacon bread recipe, one of my favorites:
And for good measure, the Neapolitan pizza recipe from Elements of Pizza:
I've been so happy with FWSY. I'm desperate to get to levains just so I can try that bacon bread.
OP
OP
Try contacting local restaurant distributors, a lot of them are offering groceries now. You can also find bulk flour online, shipping tends to be more but its worth it since it lasts a while.
also if you not have yeast, get up on making your own starter!!
Try local distributors for restaurants. You can likely find flour from them or contact local bakeries.
Start your own starter.
I've been baking from FWSY / Elements of Pizza for quite some time! Here's a recent attempt at the sourdough bacon bread recipe, one of my favorites:
And for good measure, the Neapolitan pizza recipe from Elements of Pizza:
duuuuuude that looks amazing!!! whats in the loaf? nuts or fruit?
i made sourdough pizza with ramps and mushrooms for me and my sister and it turned out 🔥 gotta do it again this week
My first sour dough in two years or so.
With home made vegan cream cheese
i love a good piece of bread with sesame seeds
sesame + sourdough is one of my favorite flavor combinations
Forgot to post in this thread!
My local deli has started packaging and selling some of their ingredients, so finally got my hands on fresh yeast and flour.
Made some pizza dough. Never used fresh yeast before, was surprising to see it start working so quickly.
My local deli has started packaging and selling some of their ingredients, so finally got my hands on fresh yeast and flour.
Made some pizza dough. Never used fresh yeast before, was surprising to see it start working so quickly.
I made my second attempt at making sourdough bread and while the first batch was good, there was a significant improvement now that I had some experience and making a few minor tweaks to the process. I couldn't believe how big of a difference it made. Here's a pic from tonight's batch:
I've been baking from FWSY / Elements of Pizza for quite some time! Here's a recent attempt at the sourdough bacon bread recipe, one of my favorites:
And for good measure, the Neapolitan pizza recipe from Elements of Pizza:
Good lord... *heavy breathing*
My sourdough has been made with just all purpose flour and water and it turns out as legit sourdough.
Mine is half/half whole grain/all purpose. but either should be fine.
I finally used the bread machine my wife and I got for our wedding a couple years ago. Just made some basic white bread, but it was tasty and fresh. Made just a one pound loaf as a test and it was a success. My family, who I am quarantining with while my wife recovers from a brain injury (she's doing well and starting to get back to walking, with help of course, and her cognition is improving), ate it all within a day and a half.
OP
OP
Forgot to post in this thread!
My local deli has started packaging and selling some of their ingredients, so finally got my hands on fresh yeast and flour.
Made some pizza dough. Never used fresh yeast before, was surprising to see it start working so quickly.
looks so good. fresh pizza slaps!
i gotta make more this week to use up all my ramps before they die 🐛
I made my second attempt at making sourdough bread and while the first batch was good, there was a significant improvement now that I had some experience and making a few minor tweaks to the process. I couldn't believe how big of a difference it made. Here's a pic from tonight's batch:
daaaamn thats a mighty fine loaf
ooooof i love me some good foccacia porn 🤤
All purpose is typically what most people use.
You can do that and half whole wheat or whatever flour of preference. Just as long as its got enough protein to feed the bacteria! :)
Y'all haven't had toast till you've had Japanese toast. So you'll need to make the Japanese "pan" or "milk bread" bread.
When toasted it creates a crisp perfect surface and an amazing soft chewy center that I can't adequately describe.
cooking.nytimes.com
When toasted it creates a crisp perfect surface and an amazing soft chewy center that I can't adequately describe.
Japanese Milk Bread Recipe
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread The answer is here, in the lofty, feathery white...
Y'all haven't had toast till you've had Japanese toast. So you'll need to make the Japanese "pan" or "milk bread" bread.
When toasted it creates a crisp perfect surface and an amazing soft chewy center that I can't adequately describe.
Japanese Milk Bread Recipe
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread The answer is here, in the lofty, feathery white...
I am absolutely making this soon.
Bread itself is fine but damn ...that toast
I literally never eat breakfast unless I'm in Japan on business - then I have the exact same thing every time - hot buttered toast and a couple of poached eggs
ha nice! I am literally making milk bread right now, from this recipeY'all haven't had toast till you've had Japanese toast. So you'll need to make the Japanese "pan" or "milk bread" bread.
When toasted it creates a crisp perfect surface and an amazing soft chewy center that I can't adequately describe.
Japanese Milk Bread Recipe
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread The answer is here, in the lofty, feathery white...
Hokkaido Milk Bread Recipe on Food52
These sky-high, snow-white loaves are the cornerstone recipe of any respectable Asian bakery. Hokkaido milk bread is feathery soft yet rich and decadent.
tangzhong is a cheat code for delicious soft bread that lasts twice as long
So for the first couple days my starter was going nuts. Since then, it's stayed flat. It still gets some bubbles on the surface but that's it. Any idea what i could be doing wrong?
sometimes it takes a while, depending on temperature and a bunch of other factors. for me, it took about a week and a half but really took off when I started using whole wheat flour, which apparently contains a lot more microorganisms
Once a day is probably not enough. I do twice a day. Also try doing half half whole grain and all purpose.
You can tell if your starter is hungry or not. Once it has peaked and starts to deflate it is hungry, you can tell by the fact that the starter is no longer rund and fluffy along the top edge of the jar, but starting to drag down from the sides. (hope that description makes sense).
I made a sourdough with garlic and rosemary today.... 🤤🤤🤤🤤🤤
Reminder to myself that I hate baking at home -- well, my home, at least. Don't think I've ever gotten anywhere near the same results with bread that I can at work, but at least even disappointing-looking bread still generally tastes nice.
You think that ☝🏻 looks disappointing?Reminder to myself that I hate baking at home -- well, my home, at least. Don't think I've ever gotten anywhere near the same results with bread that I can at work, but at least even disappointing-looking bread still generally tastes nice.
Rest assured that it looks amazing!
OP
OP
OP
OP
Y'all haven't had toast till you've had Japanese toast. So you'll need to make the Japanese "pan" or "milk bread" bread.
When toasted it creates a crisp perfect surface and an amazing soft chewy center that I can't adequately describe.
Japanese Milk Bread Recipe
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread The answer is here, in the lofty, feathery white...
one of my absolute favorite types of bread to make pastries with. I adore how fluffy it is and how well it pairs with subtle flavors.
i accept. keep baking!
discard more than half. I only save 20g, which is a little more than a tablespoon, and feed 100g bread flour and 100g water.
if you are only feeding it once a day (which i do), your yeast will need more food to stay active. If you notice a thin watery line forming on your starter, thats a good indicator it needs to be fed more. Saving too much starter when you feed it can also lend to your yeast consuming the water/flour too quickly.
Reminder to myself that I hate baking at home -- well, my home, at least. Don't think I've ever gotten anywhere near the same results with bread that I can at work, but at least even disappointing-looking bread still generally tastes nice.
duuude i love me a good oat loaf. That looks so good 🤤
My wife makes the bread, I help eat it.
The kitchen is just one big bakery since quarantine.
nice ears on that loaf! your wife is killing it!
Nomha nice! I am literally making milk bread right now, from this recipe
Hokkaido Milk Bread Recipe on Food52
These sky-high, snow-white loaves are the cornerstone recipe of any respectable Asian bakery. Hokkaido milk bread is feathery soft yet rich and decadent.food52.com
tangzhong is a cheat code for delicious soft bread that lasts twice as long
Great job! I wish I could be at that stage.... I have been trying to make sourdough starter for the past five weeks and I have not been successful; I discarded the first one I made because on day three it doubled in volume but then subsequent days after there were some bubbles but no rise at all. It smelled really tart; I did some research and apparently it's the lacto bacteria causing the bubbles but the wild yeast hasn't had a chance to grow yet. I kept feeding it for about a week after that, going from once every 24 hours to twice, keeping only about 25 grams of starter and adding 50 grams whole meal and 50 grams all purpose flour and 100 grams of water. But there was no change so I tossed it. I started another starter and it wasn't any different from the first, and that has now been split into two different starters, one using just wholemeal flour for feeding and the other using a combination of whole meal flour and all-purpose flour. I've kept that for about 3 weeks and still no change (just bubbles and no rise). I started Joshua Weisman's sourdough starter recipe about a week ago (so I now have three different starters that I feed); again very similar just no activity other then bubbles and it's smelling really sour so now I'm quite frustrated. I don't know what else to do. I'm using bottled water, I have a proofer to control the temp. I've wasted so much flour over the last month... I don't want to give up.
Mine also smelled extremely sour (in a bad way) at first but it smells fine now, it's not necessarily a bad sign... personally I heard that 100% rye is the easiest starter to maintain, and also tastes good, so that's why I went with it. I am using dark rye (whole meal, not white). But I actually tried 100% whole wheat at first and switch to rye (using the same starter) after a week or so because I rye was sold out at the time. I just did 100 gr starter + 100 gr flour + 100 gr water once a day without thinking about it and it started being active pretty fast... maybe 25gr of starter was too little for 200 gr of feed? I have read before that too much feed can dilute the yeast colony. You should keep the Joshua Weisman recipe but maybe combine the other two and try a 50+50+50 with those.
All I can suggest is to maybe try 100% rye flour in the worst case (or convert one of your starters to it), google suggests it's a good choice if you're having trouble:
https://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/ said:
But I've only recently started with this too so I can't guarantee anything
Thanks for the advice! Unfortunately at this point in time I can't find rye flour anywhere but I'll definitely keep trying though. Only started doing this because I couldn't find yeast... now I'm committed :)