Kiko and I made Spanish rice a few weeks ago. He was so helpful and he was so proud of himself
Yea, getting them involved is key. If one acts like, "Ohhh this kid is hanging on me" what does that do? He won't learn much...
Food Beer bread!
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Yea, getting them involved is key. If one acts like, "Ohhh this kid is hanging on me" what does that do? He won't learn much...
My little sister and my oldest have been cooking since 6.yea, 6! My oldest started with microwaving his oatmeal. Then, he moved onto brownies at 7. He mixed all the stuff up and put it in the oven, waited til it was done then took them out. My lil sis cooked stuff like pancakes and eggs and stuff at 7.
Bread is ridiculously easy. As long as you wait for it to rise and bake it long enough you can't really go wrong. I bake a couple loaves per week and it's really easy. You can even let them rise in the fridge too. The extended raise gives a different flavor/texture to the bread since the yeast has longer to work.
I've heard that this is all true.
But fuck it, I'll still keep making bread the same way.
From what I understand, instant yeast you can toss in with your dry ingredients, but the active yeast will need some proofing.
http://www.thefreshloaf.com/faqs/baking/yeast
If you're adding commercial yeast to sourdough then you may not understand the concept of sourdough bread.
Sourdough has been an elusive target for me. I've never had luck baking bread even once I have what appears to be a healthy starter going. The closest I've ever gotten was reusing a piece of dough held back from a previous batch in a new batch instead of adding new yeast. After doing this six or seven times the bread took on a distinctive sourdough character. I actually made a couple of absolutely delicious loafs from nothing more than whole wheat flour, water, and salt. Unfortunately I never mastered the timing of this technique, and the product was often flat and dense.
One of these recipes, don't remember:I don't understand. How did you make sourdough bread without a sourdough starter?
https://www.google.com/search?q=sou...0j57j0l2j62l2.4567j0&sourceid=chrome&ie=UTF-8
It was worth a shot to see how it would turn out. I remember it tasting close to what sour dough is supposed to taste like.
I've done sourdough before with a simple starter (flour, water & yeast IIRC) and it wasn't bad. Obviously the longer it goes the better it is. I have heard you can buy starters though. Haven't gone that far... I just go get some "peasant bread" from down the street at the French Bakery when I want some really good sourdough on a moments notice.
Yep this baker cheats and buys bread like that now and then
Yep this baker cheats and buys bread like that now and then
I've made sourdough before, it's a pain but totally worth it.
I probably do it wrong but whatever, its fucking delicious. One of my countertops is over the water heater (yay condo living) so the surface temp is right around 85° all the time. Obviously this is ideal for fermentation.
I found it was easiest to start with a quickbread to develop the starter so I make biscuits for about a week to develop the flavor. You have to do it every day or it won't work right. After your biscuits are done, save some dough and mix it with a little buttermilk and more flour (I use self raising for the biscuits) and toss it into a bowl of flour overnight. Eventually, in the morning it'll be a little bubbly and you'll begin to notice the taste difference.
Once the taste is about right, you can switch it up to whatever flour you like, just incorporate a dough ball of the sourdough when you make your bread recipe. I like to let my bread proof overnight in the fridge and then form a loaf the next morning. Let it rise however long it takes and bake.
I've tried to do this with loaves of bread and it's not the same.
The absolute easiest way to get sourdough without the work or using a starter is to use beer yeast. I've used wyeast 3278 to make a delicious bread in the past. I make a starter when I brew so I saved some trub and used it in some bread. Beer yeast is awesome in bread, just sample the cake before you rack off and you can grow your own strain. It's kinda fun actually.
I probably do it wrong but whatever, its fucking delicious. One of my countertops is over the water heater (yay condo living) so the surface temp is right around 85° all the time. Obviously this is ideal for fermentation.
I found it was easiest to start with a quickbread to develop the starter so I make biscuits for about a week to develop the flavor. You have to do it every day or it won't work right. After your biscuits are done, save some dough and mix it with a little buttermilk and more flour (I use self raising for the biscuits) and toss it into a bowl of flour overnight. Eventually, in the morning it'll be a little bubbly and you'll begin to notice the taste difference.
Once the taste is about right, you can switch it up to whatever flour you like, just incorporate a dough ball of the sourdough when you make your bread recipe. I like to let my bread proof overnight in the fridge and then form a loaf the next morning. Let it rise however long it takes and bake.
I've tried to do this with loaves of bread and it's not the same.
The absolute easiest way to get sourdough without the work or using a starter is to use beer yeast. I've used wyeast 3278 to make a delicious bread in the past. I make a starter when I brew so I saved some trub and used it in some bread. Beer yeast is awesome in bread, just sample the cake before you rack off and you can grow your own strain. It's kinda fun actually.