smwon wrote: Hey now that is an awesome idea... when I make one loaf of bread I use 3 cups of flour.
And on we go: how much is in one cup???This could take forever!
A question about growing wheat
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ina
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OK, 230 g roughly - that sounds about right. (About one of my mugs - but I have varying sizes...)
I use about 700 g flour for one loaf, but that's wholemeal sourdough, partly rye, so it gives quite a moist, heavy loaf. A standard supermarket loaf here is 800g - can't remember how much of that is water... Got the figure at home somewhere. But I think your 3 cup loaf would be bigger than that!
I use about 700 g flour for one loaf, but that's wholemeal sourdough, partly rye, so it gives quite a moist, heavy loaf. A standard supermarket loaf here is 800g - can't remember how much of that is water... Got the figure at home somewhere. But I think your 3 cup loaf would be bigger than that!
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
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smwon
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I use whole meal also and sourdough at times. I am working at using the sourdough more. The bread we buy at the grocery (for my other half cause I don't eat it!), which really isn't standard, weighs 684 grams (38 grams per slice having 18 slices per loaf). I haven't any clue about the water because they don't list it on the label.
So it would seem that my one homemade loaf uses about 685.5 grams of flour per loaf, about the same as store bought.
So it would seem that my one homemade loaf uses about 685.5 grams of flour per loaf, about the same as store bought.
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Millymollymandy
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ina
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There'll be less flour than that in the store bought, as there is some water in it, too - even if it seems dry! Your loaf is definitely better value... About the same as mine then.smwon wrote: So it would seem that my one homemade loaf uses about 685.5 grams of flour per loaf, about the same as store bought.
I've started using sourdough only for most loaves (unless it's a light, purely wheat fruit loaf, or ciabatta). I used to add yeast - just to make sure - but I've now figured out how to get reliable loaves without it!
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
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mrsflibble
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smwon
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Yes loads of fun... tis enjoyable!Millymollymandy wrote:Aren't you glad you joined this forum Linda? All this translating of words and measures!
For what it's worth I use 500g flour for a loaf.
Care to share... tips, techniques, etc?ina wrote:There'll be less flour than that in the store bought, as there is some water in it, too - even if it seems dry! Your loaf is definitely better value... About the same as mine then.smwon wrote: So it would seem that my one homemade loaf uses about 685.5 grams of flour per loaf, about the same as store bought.
I've started using sourdough only for most loaves (unless it's a light, purely wheat fruit loaf, or ciabatta). I used to add yeast - just to make sure - but I've now figured out how to get reliable loaves without it!
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ina
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I use a bit of last loaf's sourdough as a starter; about 100-150g (1/2 cup?). "Refresh" it a couple of days before baking with 50g rye flour and 50g warm water. (That's about 2 ounces...)smwon wrote: Care to share... tips, techniques, etc?
And then I keep it either on a warm radiator, or in a heated propagator! I got that tip from my current favourite bread book "Bread matters"... Have never looked back since. It really makes such a difference, having a decent, constant temperature.
A day later I mix that starter with 300g rye flour and a little less warm water. Leave for another day. By now it should be quite bubbly. Take off 1/2 cup for the next loaf, and keep in the fridge. Then mix in 300g wheat flour and 150g warm water, in which you've dissolved 1 heaped teaspoon salt. Knead in any seeds you might like (I don't always, but sometimes I add linseed, or pumpkin, buckwheat, sunflower...). Add a bit more flour if it's too sloppy - but it must stay quite sticky!
Leave another day, fill into loaf tin, leave to prove for several hours, bake at around 200 degree C (sorry, no idea what that is in Fahrenheit!) for about one hour.
I sometimes forget that I've got the dough started, but so far it's not mattered much... Better leave it too long than not enough!
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
), the more sour, of course...-
smwon
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Re: A question about growing wheat…
I'm going to have to try that, but with milk instead of water... bet it's going to be great! I received an Amish starter a few months ago that called for 1 cup flour, 1 cup milk, and 1 cup sugar to 'feed' it every few days. So I decided to try it with my wild starter - wow! Not sour at all. I like it lots. But I want to try your method ina, except with milk instead of water. I'm pretty frustrated right now with trying to make good bread with sourdough starter without adding yeast.