06-17-2013, 06:38 PM
Peanut Butter Member
Join Date: Jan 2013
Training Exp: 4
Training Type: Powerlifting
Fav Exercise: Deadlift
Fav Supp: Chicken breast
Originally Posted by 5kgLifter
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.
Originally Posted by big_swede
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
Thyme (or other spices of your choice, I wary)
A little syrup or sugar to help the yeast, just a table spoon
Can also put in nuts, raisins, seeds or whatever. Pieces of dried fruit is awesome.
Really good post.