Vman103-Productions
Website
I would like to cover an article about a topic—though spoken of often—needs great attention: sourdough. This is an interesting topic that applies to people who want to make bread and save money. Alas, I am in need of some help. If you have suggestions for what to cover in my article, please let me know below.
Showing posts with label sour-dough. Show all posts
Showing posts with label sour-dough. Show all posts
Friday, November 22, 2013
Wednesday, November 6, 2013
A cheaper, healthier way to make bread
Vman103-Productions
Website
UPDATE Wed Nov 6 12:02pm CST 2013
Would you like to learn about sourdough bread? This bread preserves better than regular bread because of naturally produced compounds. Plus, the name "sourdough" actually refers to a method of capturing wild yeasts and causing them to proliferate in your jar. So by learning to make sourdough bread, you can actually avoid having to buy yeast. For those who make sandwiches and other bread-like meals, know this: making bread is cheaper than making it—healthier too!
Website
UPDATE Wed Nov 6 12:02pm CST 2013
Would you like to learn about sourdough bread? This bread preserves better than regular bread because of naturally produced compounds. Plus, the name "sourdough" actually refers to a method of capturing wild yeasts and causing them to proliferate in your jar. So by learning to make sourdough bread, you can actually avoid having to buy yeast. For those who make sandwiches and other bread-like meals, know this: making bread is cheaper than making it—healthier too!
Wednesday, October 23, 2013
Update Wed Oct 23 11:58:08 CDT 2013
Vman103-Productions
Website
ANNOUNCEMENT I will be writing a new article sometime this month, or the first two weeks of November. It will be about a traditional bread-making technique. This technique breaks down gluten for those who are sensitive to it; then this bread develops a sour taste to it. And this bread has an extended shelf life. What am I talking about? I am talking about the wonders of sourdough bread!
This will actually be a two-part article about sour-dough and non-kneaded dough techniques. After I make such a dough I will start writing an article about it. What this means is that you can make dough without ever kneading it. This is nice to know because sour-dough is a pain for me to handle.
On Wikipedia it says that bread can be risen without any kneading. I intend on doing further research into this subject. So to summarize, here are the two main subjects of my next article on John's Corner: sour-dough and bread without kneading.
Website
ANNOUNCEMENT I will be writing a new article sometime this month, or the first two weeks of November. It will be about a traditional bread-making technique. This technique breaks down gluten for those who are sensitive to it; then this bread develops a sour taste to it. And this bread has an extended shelf life. What am I talking about? I am talking about the wonders of sourdough bread!
This will actually be a two-part article about sour-dough and non-kneaded dough techniques. After I make such a dough I will start writing an article about it. What this means is that you can make dough without ever kneading it. This is nice to know because sour-dough is a pain for me to handle.
On Wikipedia it says that bread can be risen without any kneading. I intend on doing further research into this subject. So to summarize, here are the two main subjects of my next article on John's Corner: sour-dough and bread without kneading.
Subscribe to:
Posts (Atom)
