emordnilap wrote:PS an extra tip once you're into the swing of bread making.
Find a weekly radio programme that you, like at a time you find most convenient to make bread. It helps pass the kneading time!
And, get a wood burning Rayburn.
Not that much use to you in summer, though.
My original plan was to run our Rayburn 2 or 3 times a week through summer to heat the water and bake bread, but the kitchen does get hot. Plenty of people run their Aga’s all year, maybe one would become acclimatised.
Let nobody suppose that simple, inexpensive arrangements are faulty because primitive. If constructed correctly and in line with natural laws they are not only right, but preferable to fancy complicated devices.
Rolfe Cobleigh
emordnilap wrote:
It's very much like the sourdough method, biff.
Actually, I'll give your method a whirl this weekend. What temperature do you like for the overnight part? How do you achieve and maintain it?
Sourdough doesn't use added yeast but the time spent enabling the enzymes to act is there.
We don't pay much attention to the temperature - it's just whatever the kitchen happens to be. If you want to slow the process down you can put the mix in the fridge - it still works.
contadino wrote:Is there nobody nearby that you could hook up with once a week to make bread? I'd have thought it should be one of the first things a Transition group would aim for.
We did jam and chutney making yesterday, with the others doing the work and me hiding behind the video camera . Maybe bread making could be something else we do. There is a local bread maker, who uses his own woodland to fuel his ovens, and delivers to my place weekly, but the bread is expensive and I'm not that keen on what I've tried so far.
. Maybe bread making could be something else we do. There is a local bread maker, who uses his own woodland to fuel his ovens, and delivers to my place weekly, but the bread is expensive and I'm not that keen on what I've tried so far.