Is This What Leavened Bread Looks Like?

[Bruce Paine]

Originally Posted by lilmizcheezcake

That makes sense, thank you. Wow so many new things to try...now if I could only get my family to eat bread faster so I could make more...

Take care-

Lil Miz

Lil Miz,

You could always bake less so that there would be more demand!

Please enjoy!

Thnk you, very much.

Bruce Paine

[sniperheartz]

Not bad for the first one. Keep going!

[marry]

I have baked bread with store bought yeast and I keep thinking that my leavened bread didn’t rise enough? I let it rise for eight hours as the recipe stated, but does it look as if it rose properly? Is leavened bread supposed to be dense and thick or is it supposed to more closely resemble the texture of regular home baked breads? Thanks for any help you may be able to provide.

[marry]

Much of the popularity of whole grain bread is due to its roughage and its power to quickly scour the colon. When the whole grain bread is of the yeasted variety, most of this roughage -being undigested by fermentation- is still in its abrasive state and stimulates elimination by mechanical scouring action. The very abrasiveness which has temporarily relieved the problem soon creates another one: inflamation of the colon. True starter leavened bread owes its permanent regulating action to the biological action of its ferments that alone possess the power to regenerate the intestinal flora. These same ferments also restore the peristatic action and the flexibility of the colon. While this cure is not as spetacular as the non-predigested high-roughage diet, it has a much more lasting and beneficial biological quality.

[jawnn]

I bake my bread in a slow cooker. the inside of the bread gets upto 218 degrees...3 hours and its done. How ever I have been haveing trouble getting it dry enough.

more later must run.