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Old 06-17-2013, 06:38 PM   #8
fenrisulfr
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Quote:
Originally Posted by 5kgLifter View Post
I've noticed the complete opposite where the mould is concerned...shop bought bread moulds within a day or two, homemade seems fine for about a week; some of it comes down to the amount of yeast used and the warmth of the storage area.

There's one bread I like making which takes 7 days of feeding the starter, that has to be left in a cool area otherwise it moulds, but the bread made with the 7-day starter keeps for a long time...tastes good too.

There is a saying that the longer it takes to make a loaf, the longer it will remain fresh; whether that's true or not though, I don't know. It may be because longer proofing is normally required with less yeast and that would make sense.
You mean sourdough bread.





Quote:
Originally Posted by big_swede View Post
I bake most of our bread, I usually make buns instead of loafs since loafs tend to get dry faster.

I put anything healthy in it

Sample recipie

Yeast
Olive oil
Water
Salt
Thyme (or other spices of your choice, I wary)
A little syrup or sugar to help the yeast, just a table spoon
Oats
Rye flour
Rye oats
Flax seeds

Can also put in nuts, raisins, seeds or whatever. Pieces of dried fruit is awesome.
Really good post.
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