Phosting in a new... Anyway. I
mostly make the food that I eat. The You can change the texture by
fact that this works really well is folding the dough over itself just
great, but also horrifying. I know scoop/pull half the dough over the
some people are allergic to gluten. other half and press it down again
This post is however about bread. lightly, rotating the bowl 90
This always works. degrees every time. This adds a lot
of stability if your dough is pretty
Get some standard flour. Standard wet. I believe this is what people
means there is a normal amount of are talking about when they say
protein in it for baking. In folded steel swords.
advanced baking, you would often mix
some fraction of high protein flour Then cook it! You can bake it as
with a different flour, such as rye, bread, stretch it out into pizza
depending on how chewy you want the bases, fry it in a pan as a
rye baking to be. This is basically flatbread, whatever. Since reading
the same and should just be learned jns' insightful pancake recipe, I
through experimentation. have been making a lot of very thick
fried flatbread, which works
Mix your standard (or other) flour amazingly. The secret is not to
with water in a small glass jar. It squish the (CO2) out of the bread by
should be not quite but almost crushing it flat when it's in the
liquid, but it doesn't matter that pan. About an inch thick of light
much. Every day, compost half of dough seems to be very good. I
what was in the jar and add the same shallow fry it with butter "at four"
amount of new flour/water again until it's golden brown, and the
(\"refeeding it\"). After a week you other side similarly. Fresh parsely,
should notice it grows and is sage and spring onions go very well
bubbly. At that point instead of mixed into the dough for making
composting what you don't use, you fried flatbread (they don't burn
make bread. This gets called because they are mostly inside the
sourdough but it only becomes bread).
noticeably tangy under certain
conditions, and it's still good. Even fancy flour is basically free,
and relative to buying highly
There's nothing to making bread. Mix processed foods there is not much
up some new flour and water or milk power cost to frying/baking
in a bowl with a dash of salt. considering.
Either add the half of your starter
right away, or after letting it sit Here we get to a scary realisation.
for a while which changes the Bread works with pretty much any
texture. Leave the covered bowl flour (= wheat-like grass seed
somewhere dark, for some amount of hybrids) and cooking method. This is
time. I would say as little as two why bread became normal. What's
hours or as much as two days. After worrying is that mass market foods,
two days the result can be quite even styled as bread are... Not
sour. You can add sugar at some similar to this. And it's not just
point if you want the dough to raise bread. All mass-market, normal food
more vigorously, and taste a bit is complete bullshit. I am confident
sweeter (much of the sugar will be that most of the otherwise
eaten by the yeast as well). inexplicable modern-only diseases
relate to the fake and astroturfed
nature of mass-market
factory-produced food of unlisted
and obfuscated ingredients and
processing. All the mysteriously
healthier diets have in common a
strong connection to pre-factory
food styles and preparation - which
you can still do, just no
advertising business is motivated to
support them. Consider Zoom's
government/corporate support
relative to jitsi, Windows/Google
Android on GNU/linux compared to an
authentic GNU + linux, Apple iOS to
BSDs.
Be careful of health advertisement
web personalities. The person whose
job it is might not know better, but
consider this common example: What
is described as an old family recipe
cooked or salad dish is named kimchi
but contains only newly purchased
fresh ingredients and mass-market
flavoring sauces.
