Rye wheat sourdough bread

ByThe haberdashery

I finally dared to bake bread without the addition of baker's yeast. Of course, leaving out the ones that made the airborne landing; I had quite an active sourdough, although not as strong as when I baked it before. The last few days were not hot, so the sourdough was calmer. In the evening, I set the following dough to rise: 1 cup of wholemeal sourdough 0.5 cups of water 3 cups of rye flour…

Bread – Simplified and Complicated

ByThe haberdashery

Warning! The information in the post may be false. Using the advice provided may cause muscle pain, a hurricane of flour, and in extreme cases, lead to baking bread. Before using, consult a baker or psychotherapist. In short: Ingredients: 1 cup of sourdough 2.5 cups of water 9.5 cups of flour or 9 cups of flour and a handful of leftover bread 14 g salt 10 g yeast 1 teaspoon of glucose Order:…

A Brief History of the Bun

ByThe haberdashery

It's been almost a year since my first rolls 🙂 I baked them as a result of an urgent need – the evening before the May Day holiday, it was impossible to buy bread (I wonder why? ;)) A few days earlier, I baked pizza with a small change – without eggs and with water instead of milk. This successful pizza experiment prompted me to make rolls from the same dough…

Bread - the beginnings

ByThe haberdashery

Why did I start baking bread? I don't remember what tempted me... Maybe it was that my dad baked bread at home a few times. But somehow it came out differently. I remember the taste - it went well with the processed cheese 🙂 Maybe it's that bread from the bakery is getting worse. And the better one is getting more expensive... Or maybe it's just that family feelings woke up in me...