a2k Bakery is now open. ((All things bread thread))

With my whole food plant-based eating I maintain with my meals I do keep getting whole grain breads, and whole grain pastas, and often whole grain flour tortillas. I have whole grain flour to bake into bread but I wait necessarily for an opportunity to do that.

It is a mistake those who pursue living with low carbs or no carbs make, when what they have had that is so unhealthy is the enriched foods that break down the carbohydrates in whole grain. That is not healthy for us but whole grains are rich in nutrients for us.

I do not know why others would not change anything about how they eat and would not even consider what would be healthier for them, to have any change to that. That resistance is alien to me. I kept changing ways I eat whenever I was learning better ways, and benefit from that, changing when I do see a better way even when I am much older, as I am.

My favorite that was hard to give up for just having whole grain bread has been sourdough bread. But it is not just any whole grain bread but a specific bread of a certain brand. It has been out of stock a few times at that store, and those times I fell back to getting sourdough bread. So, it could still happen...

Now if I found whole grain sourdough bread I will be especially interested in it, it will still need to fit into my wfpb way that I continue with.

We can find some of those in health food stores (Community Natural Foods, Whole Foods), but certainly not as many as you have. We are not an enlightened country when it comes to flour and baking. Most people buy bread and those who do make it tend to make your basic white. I would love to bake breads with different flours but my husband is a bit of a pleb when it comes to bread - white only! We don't eat a lot of bread so there's no point making two types. It takes us more than a week to eat one loaf. Homemade goes moldy much quicker than store-bought but I prefer homemade. I can't stand eating thawed bread so I never freeze it.

I have bags of whole grain flour and I would be baking bread, somewhere along the line. I had baked before, but getting these was with being prepared in mind. Ironically sometime after buying those I no longer had an oven I could use, and still have these bags not being used. I could not be well prepared for that. If prepping involved a bugout place where I had my own oven built, I could still bake with that, anyway.

Not being able to bake hasn't changed, here. I am still left having these bags of whole grain flour. But now it is really hot weather and I don't feel like baking anyway. I need ways to keep cooler. I still have no difficulty getting the whole grain bread I want, so I continue with that, instead of falling back to sourdough bread. I really have good sandwiches I use them for.

I have had too much yeast in some of what I have, and I think that does ruin it. It is important to use enough but not any more than just enough, for a good taste.

Please forgive me, but every time I see your name attached to this topic as the final commenter, I read your userid as FredBisquick.

I need to clean my glasses.

Yes, it's usually about 2.5 tsp for 2 loaves of bread but there's a recipe going around that is a no-knead bread, which is sort of like a focaccia loaf, that uses .25 tsp of yeast for one loaf.

I've managed to bake a reasonably good stottie.

Just had some with cheese ( mature Somerset Cheddar) and pickle (Branstons, nog US.)

I was using too big a pan before, it's not pizza.

As far as pizza goes I find a 50% strong white 50% 00 works best.

I can't message at the moment. I told too many casino sites to stop following me and now it's suspended.


I tend to look at a few recipes online before starting and then I tend to cobble a few together.

This is the one I used, but my son didn't fancy lard so I used a white veg fat substitute instead. Also I add pepper, a lot of recipes call for half a teaspoon of ground white pepper.

I didn't have that to hand so I grated rainbow peppercorns until it looked like half a spoonful.

https://oliviapotts.wordpress.com/2016/04/15/stotty-bread-recipe/

The problem I had was using a pizza dish that was too thin, stotties need to be a bit thicker.

I used a 24 cm dish which is about the right size.

Also you need to prick it a lot, the crust has an unfortunate habit of rising on it's own so lots of fork pricks.

Take care

Thanks for the recipe, izzy. I have a new loaf of homemade bread, so will likely try it next week. Looks like a great hamburger bun, too.