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radicalcatgirlanarchy:
horribledarling:
ms-demeanor:
discoursedrome:
poipoipoi-2016:
collapsedsquid:
Grocery store has reached the point where some of my staples are in danger, I knew about stockpiling rice and pasta but I did not think so much about stockpiling bread.
Bread generally goes stale in under a week or is a space-inefficient use of rare storage space.
Don’t get me wrong, I’ve absolutely got a loaf in my freezer, it’s just a stupid use of space and I admit it.
If we go full lockdown it is going to be about time I learned to actually bake bread. I keep saying “oh I ought to learn how to do that” and then not doing it, but this is pretty well a divine mandate.
Here’s a really decent, really simple recipe for soda bread, which is a quickbread that doesn’t require yeast or rising time.
Here’s a very good but much more complicated sandwich bread recipe. Still pretty simple as these things go.
Here’s a very tasty challa recipe.
Here’s a very dense, protein-rich, gluten-free, bread-for-one microwave bread recipe that I used to use CONSTANTLY before I found bread that I could eat in stores. This is actually super good gluten free bread but it is. It is so much. It’s incredibly filling. I highly recommend slicing your bread product in half and toasting it lightly before using it as bread.
also if you want a really really simple bread recipe, i use an adapted version of this one:
https://www.lifehack.org/articles/lifestyle/kitchen-hack-one-minute-ciabatta-bread.html
no kneading, and if you make the batter right before bed it proves overnight and does most of the work for you while you’re sleeping
changes i make are: using half white and half whole wheat flour, using a very scant 2 cups warm water rather than the straight 2 the recipe asks for (if you can land it right between the 1³/⁴ and 2-cup line, you’re golden), and adding a fuckton of random herbs and/or seeds on top right before baking
if anyone wants sourdough starter, hit me the fuck up; I’ve got tons and I can mail samples 😔👌
radicalcatgirlanarchy:
horribledarling:
ms-demeanor:
discoursedrome:
poipoipoi-2016:
collapsedsquid:
Grocery store has reached the point where some of my staples are in danger, I knew about stockpiling rice and pasta but I did not think so much about stockpiling bread.
Bread generally goes stale in under a week or is a space-inefficient use of rare storage space.
Don’t get me wrong, I’ve absolutely got a loaf in my freezer, it’s just a stupid use of space and I admit it.
If we go full lockdown it is going to be about time I learned to actually bake bread. I keep saying “oh I ought to learn how to do that” and then not doing it, but this is pretty well a divine mandate.
Here’s a really decent, really simple recipe for soda bread, which is a quickbread that doesn’t require yeast or rising time.
Here’s a very good but much more complicated sandwich bread recipe. Still pretty simple as these things go.
Here’s a very tasty challa recipe.
Here’s a very dense, protein-rich, gluten-free, bread-for-one microwave bread recipe that I used to use CONSTANTLY before I found bread that I could eat in stores. This is actually super good gluten free bread but it is. It is so much. It’s incredibly filling. I highly recommend slicing your bread product in half and toasting it lightly before using it as bread.
also if you want a really really simple bread recipe, i use an adapted version of this one:
https://www.lifehack.org/articles/lifestyle/kitchen-hack-one-minute-ciabatta-bread.html
no kneading, and if you make the batter right before bed it proves overnight and does most of the work for you while you’re sleeping
changes i make are: using half white and half whole wheat flour, using a very scant 2 cups warm water rather than the straight 2 the recipe asks for (if you can land it right between the 1³/⁴ and 2-cup line, you’re golden), and adding a fuckton of random herbs and/or seeds on top right before baking
if anyone wants sourdough starter, hit me the fuck up; I’ve got tons and I can mail samples 😔👌