Blog Catalog Group Discussions: A fresh loaf of BREAD

Sourdough-1000's of years in the baking'

wineandfoodtube — Mon, 17 Nov 2008 19:16:15 -0600

Sourdough bread likely originated in Ancient Egypt and was probably the first form of leavening available to bakers. The first recorded use of sourdough was around 1500 BC. The Egyptians also made a lot of beer and the brewery and the bakery were often in the same place, a batch of flour may have been mixed with beer and produced a light loaf of bread, or the wild yeast spores were thick from the brewing and they got into the bread doughs and caused them to rise considerably more than the usual wild sourdoughs.

During the Gold rush in California Sourdough became a legend. Even though commercial yeast was around, it was scarce and chuck wagon cooks and prospectors had to use the old method of sourdough baking to feed themselves and others. Prospectors were known to take their starters to bed with them to keep the yeast warm---and alive. The Boudin family who where well known bakers moved from France to the San Francisco area and set up the Boudin Bakery.

Since 1849 they have been using the same sourdough culture, which they call a "Mother dough" and the same recipe, flour, water, a pinch of salt and some of this "Mother Dough". So important is their "Mother Dough" it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.
The health benefits are significant. The slow fermentation process makes the bread far more digestible with dramatically improved nutritional properties. It has a GI (glycemic index) 30% lower than other breads. The next time you bite into a piece of sourdough bread, remember it's not just bread; it's also a piece of history. View a really easy video recipe for making sourdough http://www.wineandfoodtube.com/tube/view/0/worlds-easiest-and-best-sourdough-bread-the-1-2-10858/

Missing Bread While Travelling Asia'

emarketscout — Mon, 23 Jun 2008 11:17:58 -0500

Hi everybody,

each time i travel Asia, i miss dark bread.

They only seem to know toast, sigh ...*-)

Michael

Why most of the blogger post photos of food they eat ?'

Talat — Wed, 11 Jun 2008 13:26:08 -0500

U have seen that most of the cooking blog has lots of fascinating pictures of different foods in their posts, what do you think why they add photos too much either they do just for giving good impression on the reader or showing the exact picture of food?
On which most of the visitors concentrate on photos or recipes?

A loaf of bread is a travelers best friend...'

skaufmann — Wed, 27 Feb 2008 08:29:45 -0600

When we're on the road, a loaf of bread and a local spread, dip, or topping is our best friend.

The last one that comes to mind is a loaf of bread and tzatziki sauce in Santorini.

Where and what is yours?

Of additives, preservatives and improvers.'

sherxr — Fri, 15 Feb 2008 10:52:52 -0600

After spending years baking breads, I'm totally against the addition of non natural ingredients to my breads. I do not even add bread improvers as I believer a good bread should be given time to mature.
Preservatives that prolong the bread's shelf life or anti-moulding agent (you can find that in London's breads) disgust or scare me!
What is your take on this topic?

What is the bread?'

nitawatson44 — Sun, 10 Feb 2008 12:34:22 -0600

What is the bread you have pictured is it the one you are talking about in the article?

Cheddar & Cracked Pepper Bread'

cheftom — Thu, 31 Jan 2008 08:05:06 -0600

I don’t bake bread often, but this is one of my favorite bread recipes. I made it today and plan on serving it with a Toscana Soup recipe that I have cooking on the stove as we speak. The two make a perfect combo if you ask me!

3 cups bread flour
1 package Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon freshly cracked pepper
Margarine or butter, softened

1. Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130ºF). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes.

2. Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.

3. Heat oven to 375º. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife.

Makes 1 loaf

Get more great recipes on my blog: http://www.cheftomcooks.com

Do you like American bread?'

JackStowe — Sat, 26 Jan 2008 02:32:40 -0600

I do! Especially if I make one with ham and mayonnaise, and sometimes with fried egg... so good. How about you? What is your favorite bread food?

I am in'

zublizainordin — Fri, 25 Jan 2008 18:27:20 -0600

If you have two loaves of bread, eat one, and share another.

A bread for a culture'

sherxr — Fri, 25 Jan 2008 08:56:46 -0600

Can you tell me one bread that is unique to your culture?

What does a bread mean to you?'

sherxr — Fri, 25 Jan 2008 08:55:48 -0600

To me, a fresh loaf of bread with butter is the most heavenly thing for me. What about you?