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There's nothing arduous about bread making when you use a slow rise. I make bread and pizza dough and bagels several times a week, for couple reasons: a. it's b
by soperj 8y ago
There's nothing arduous about bread making when you use a slow rise. I make bread and pizza dough and bagels several times a week, for couple reasons: a. it's bloody cheap, b. it's damn easy for how good it is. The process is literally stir the ingredients together and put a lid on it for about a day.
8 bagels, 3 pizzas, or a nice loaf of sourdough cost about 27 cents total.
Just go down to your local library and get My Bread by Jim Lahey.
- abritinthebay 8y agoA day seems long? I’ve not noticed any appreciable difference past 3 hours. Curious as to why you leave it this long...
- soperj 8y agoPersonally notice a big taste difference, but even if that wasn't there, it's cheaper since you use significantly less yeast.
- ricree 8y agoDoes that make much difference? In my experience, the cost of cheese is by far the biggest determining factor in overall cost.
- soperj 8y agoFrom my calculations, it tripled to cost of a loaf (which granted wasn't overly expensive). I really have no reason to do it any quicker though since I know when I'm about to run out of bread/bagels.
- lostlogin 8y agoWhy not use a little dough from the previous batch, removing straight yeast all together?
- abritinthebay 8y agoDoes the type/quality of yeast make a difference? Maybe I just need to buy better yeast...
- soperj 8y agoThe dry active yeast I use is just what I get from costco for very cheap. Lately I've got a good sourdough start going on (just got some from the local bakery and have kept it going). It's a bit more finicky in how long you can let it rise for, but I like the taste better.
- Trisell 8y agoWe make ours at night right before bed. Using a very small amount of yeast, we let it ferment/rise for 12 or so hours and then knock it down and rise for 2-3 more hours and into the oven. https://cooking.nytimes.com/recipes/11376-no-knead-bread https://cooking.nytimes.com/recipes/11376-no-knead-bread
- anitil 8y agoI'm not as prolific as you are, but I bake fairly regularly, and its the perfect hobby for me. Nice and relaxed, with a tasty outcome. While I haven't read it myself, on /r/breadit there's also a lot of love for 'Flour Water Salt Yeast' as well.