tag:blogger.com,1999:blog-5595377920075277072.post1471504474819154379..comments2024-03-16T18:25:58.508+00:00Comments on Andy Letcher: Our daily breadAnonymoushttp://www.blogger.com/profile/03200561583631896799noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5595377920075277072.post-241885127749941372011-12-30T14:15:35.011+00:002011-12-30T14:15:35.011+00:00I am convinced that the Chorley Wood Process is re...I am convinced that the Chorley Wood Process is responsible for the high incidence of candidiasis (yeast overgrowth in the gut).Yewtreehttps://www.blogger.com/profile/02028699564003381058noreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-73775687251032557962011-10-30T13:08:22.829+00:002011-10-30T13:08:22.829+00:00As a fellow sourdough devotee, I can only applaud ...As a fellow sourdough devotee, I can only applaud your conversion. The loaf looks marvellous! The benefits of cultivating a sourdough leaven and hand-making your own loaves extend across the spectrum from the physical to the spiritual - as should all cooking and eating!<br /><br />Current favourite additions include coriander seeds and walnuts...<br /><br />When shall we see you two again? Time to talk at length about bread!<br /><br />(I learned *my* way from Dan Lepard's book, 'The Handmade Loaf.')Anonymoushttps://www.blogger.com/profile/00644698182428824562noreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-59775131293125889462011-10-28T18:45:45.383+01:002011-10-28T18:45:45.383+01:00Best. Husband. Ever.Best. Husband. Ever.Nomi McLeodhttps://www.blogger.com/profile/05387108964616639570noreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-59327459690100622432011-10-28T16:40:26.349+01:002011-10-28T16:40:26.349+01:00I have to agree with Olwen, Elizabeth David's ...I have to agree with Olwen, Elizabeth David's book is excellent and teaches the science and art of baking.<br /><br />the Bakery at Melmerby also endorse Andrew Whitely's book on bread baking, though I have not read it so that is only on their recommendationCharlottehttps://www.blogger.com/profile/06204546941269120909noreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-11340180589503193542011-10-28T13:53:38.625+01:002011-10-28T13:53:38.625+01:00I'm happy to say I live in a community in the ...I'm happy to say I live in a community in the hills with many "artisan" bread makers. And, cheese, pickles, etc. Its baffling to me in some ways, that REAL bread making is called "artisan". I see bread-making is an art, but that wholesome, well-crafted bread is somehow special these days, well, just depressing. I love sourdough. Yours looks yummy!Valeriannahttps://www.blogger.com/profile/02621130622153365184noreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-14455053672610262312011-10-28T13:16:33.216+01:002011-10-28T13:16:33.216+01:00Or "Bread Matters" - some more fine reci...Or "Bread Matters" - some more fine recipes there too!! <br />I'm now a devotee of a recipe that involves letting a portion of dough ferment overnight (up to 18 hours actually) and produces wonderful bread.<br /><br />You might mention that the Chorley Wood product's enzyme is derived from pig's pancreases... Thus most "bread" sold in Britain is neither vegan, vegetarian, kosher, hallal... nor, as you say, health bread.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-43457636173888750352011-10-28T13:10:26.531+01:002011-10-28T13:10:26.531+01:00Try to get hold of a copy of Elizabeth David's...Try to get hold of a copy of Elizabeth David's 'English Bread and Yeast Cookery'. She tells you everything you ever wanted to know about bread and its history. And possibly more.Olwen Goodallnoreply@blogger.comtag:blogger.com,1999:blog-5595377920075277072.post-91216368714756268912011-10-28T13:00:59.933+01:002011-10-28T13:00:59.933+01:00Why not have a go at a good Swedish Limpa, or a Fi...Why not have a go at a good Swedish Limpa, or a Finnish Black Bread. You need dark rye (which can be quite hard to get hold of) <br />You make a sponge, use your starter, 4 cups of warm water and 2 cups of rye, beat it this together and then sprinkle on 1 cup of rye flour. Leave this for 24 hours, then add 2 cups of rye, stir and leave for a further 24 hours. add up to 6 more cups of flour and 2 teaspoons of salt, knead the dough for 30 minutes (it will be very sticky) Let it rise for about 2 hours.<br /><br />Grease and flour two baking trays, shape into two rounds and poke a hole in the middle. Brush with water and dust with flour, let them spread and flatten. Bake til firm at high heat. To stop burning a pan of water in the bottom of the oven stops the overdrying of the loaf.<br /><br />It is a classic sour dough from Scandinavia, I miss it terribly when we get back to the UK every summer (it makes toast heaven with marmite on it and the best sandwiches ever).Charlottehttps://www.blogger.com/profile/06204546941269120909noreply@blogger.com