Artisan Bread Bakers

[CDNSushi]

Sorry, I was planning on it

Here is the recipe:

http://www.marthastewart.com/recipe/...d&rsc=header_4

Thanks for that. I'll give it a whirl. Seems like I have everything that I need to make it.

Sometimes that's a challenge here in the Far East. Since the locals have different consumption patterns from the West, oftentimes obtaining ingredients that are commonplace back in Canada or the U.S. (like buttermilk or molasses) just don't exist at all here (no, I'm dead serious about the molasses and buttermilk -- they seriously don't exist in this country -- most people don't even know what they are)... Even as far as bread goes, I think ingredients are rather expensive. If I want to make myself even a simple "artisan" loaf of bread, I can expect it to cost me roughly $4.50 in ingredients. (Which, is coincidentally about the same amount I'd pay for a similar loaf in a "French" bakery here). To be honest though, IS that expensive by Western standards? I've lost all conception of the value of money by N. American standards. I've lived in Japan too long now, earning local currency to know what things are like elsewhere...

For anyone who's curious, bags of bread in Japan are not sold by the loaf... First of all, your average supermarket is unlikely to sell anything but white bread (soft, cotton-like, generic, devoid of substance -- kinda like Wonderbread). They are sold in sets of 4,6 or 8 slices. They are all the same size -- the bag with 4 slices is the same as the bag with 8 slices, except the slices are twice as thick (so I suppose it's good if you want to make something with thick-sliced bread). The Japanese use those to make toast and spread it with butter, white granulated sugar and soybean powder (called "kinako"). The resulting concoction tastes a little bit like peanut butter (which is another virtually unknown substance here). The bag of 8 slices is much like Wonderbread in size, texture and taste.

Anyway, one such bag of bread will run you ¥150, or, about $1.50 Again, I'm not sure about things "back home" but something tells me that's kind of expensive.

I think I'll stop writing now. Somewhere I do believe I had a point but I've forgotten what it was and I just got caught in my senseless ramblings. My apologies.

[piperdbh]

Out here, some people put ground mesquite pods in with the flour; it's a lot sweeter. We have carob trees (ST. John's Bread) out here too, I guess you could grind those pods up and throw them in for a coco-ish flavor...

I've made pumpernickel bread with cocoa powder in it, but I've never used carob powder. It doesn't make it taste chocolaty; it justs darkens the bread to look like pumpernickel.

[ali8780]

If I want to make myself even a simple "artisan" loaf of bread, I can expect it to cost me roughly $4.50 in ingredients. (Which, is coincidentally about the same amount I'd pay for a similar loaf in a "French" bakery here). To be honest though, IS that expensive by Western standards? I've lost all conception of the value of money by N. American standards. I've lived in Japan too long now, earning local currency to know what things are like elsewhere...

Yes, that's expensive! I've estimated that I can make a loaf of bread for about a quarter.

[Old Hippie]

I've tried using a cheater like that. It works for about two weeks and then the nasties creep in.

[snip]

One thing I think I'm going to start doing when I bake is to use bottled water.

That might be your problem. Anything in your water is gonna grow in your starter. Our community water system intake is currently in a backwater. Still water, no flow, and contaminated with groundwater bearing minerals and cowsh...ummm...e. coli.

I use filtred water for any baking, drawn from another source.

My mother always used milk in her sourdough. Some purists will scream, but I grew up on it. She was a dairy microbiologist and believed it was good for the culture. It's a pretty sour culture though. All those lactobacilli go nuts.

:ootd:

[Old Hippie]

I'll put this out to the collective:

I have ONE Lodge Model 4LP cast iron bread pan. I would like TWO more.

Lodge quit making them -- I guess they were just too useful. Now they're making silly enamelled pans...

I've been haunting eBay for months, but no joy yet. I would be immensely grateful to anyone who turns up one, or better yet two, of them. I will pay cost plus shipping (but let's not go overboard, here...it was a $20 pan when they still made them, so I'd go $30 each plus shipping sight unseen).

Condition is relatively unimportant. A rusty pan that's been out in the rain is fine -- I have a very good electrolysis bath and I know how to season cast iron perfectly. No cracks or broken bits, though. If you have one in your cupboard and you don't use it -- betcherboots I will!

I've looked at Camp Chef and other companies' product, and it is not that lovely finegrained cast that Lodge does. Quality shows. Maybe Lodge will start making them again, but I don't feel like waiting.

Can we help each other out? PM if so.

:ootd:

[funlvnman]

I found a link to a Mother Earth News article on how to have bread dough available all the time. You mix a huge batch of dough, then let it sit in the fridge for up to two weeks!!! All you have to do is take out the desired amount of dough, shape it, let it rise for twenty minutes and then bake.

I haven't tried it myself but I like the idea.

I have made Italian style bread that you let rise in the fridge evernight. It's probably the best bread I've ever made. One time I learned that olive oil will dissolve tin foil overnight during one of my sessions. Ugh

http://www.motherearthnews.com/Real-...tes-A-Day.aspx

[Bugbear]

Living, breathing yoghurt. I like to use that instead of sour cream because it's more sour.

Milk is fine for sour dough, and it does make it more sour. I don't recall ever putting it in the starters that used the yeast from the environment.

It's not too difficult to distill small batches of water with a stock pot and a bowl or pan.