Re: Is This What Leavened Bread Looks Like?
Lil Miz,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
You could always bake less so that there would be more demand!
Please enjoy!
Thnk you, very much.
Bruce Paine
Registered User
Not bad for the first one. Keep going!
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.
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.
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.
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Registered User
So I did a search on this before I decided to make a new thread, found some interesting information but not quite what I need.
So my friend and I want to get together and bake and freeze some bread doughs for thanksgiving. Oh and cookie doughs too but, Ive done that before so fewer questions LOL
But I need specifics My usually illogical brain actually LIKES to understand everything when it comes to cooking and baking. So I know it is possible to freeze bread dough, but Im wanting some specifics though time, how long it will take it to rise ect.
Any tips for the dethawing and freezing will also be greatly appreciated Id like to freeze the dough so that it can be done and ready just need to be dethawed and baked.
If I use instant yeast the one that replaces the first rise can I still freeze it, and tips on refridgeration. If I use that and shape it the night before and let it rise will that work?? I think it will but I want no NEED confirmation.
Oh and my thanksgiving guest amount has gone up to 19 people
My friend is driving to her family 4 hours away can she dethaw the dough safely? Let it rise the first time in the car?? I know its a lot of questions but I KNOW you all will come up with the answers for me
Id much rather ask than guess Plus youll give excelent tips and advice, well will be using some of the recipes youll generously posted in my other thread.
Moderators if you feel this should be in the holiday part feel free to move it Just thought it might get more attention from our bakers here
THANKS
Re: Is This What Leavened Bread Looks Like
agikigo09,
Though most bread eaters eat yeasted refined flour breads, a few eat breads made from mostly unrefined flours and natural leavening (sourdough).
In the macrobiotic movement most people especially the ones focused on maintaining the health, equilibrium, and well being are usually more inclined to eating the natural leavened variety of whole grain breads and since this is a macrobiotically oriented website, maybe we should focus more on naturally leavened whole grain breads!
Why?
Well read what one of us has to say on the subject of why not to eat single-yeasted foods:
"Yeast Free Bread…Real Food For Health written by Lynn Gordon of French Meadow Bakery
What are yeasts?
John Willard Rippon, PH.D., said in his book Medical Mycology: The Pathogenic Fungi and the Pathogenic Actinomycetes:
“Yeasts (including Candida albicans) are mild mannered creatures incapable of producing infection in a healthy individual. They only cause trouble in persons with weakened defenses.. ..the severity of the disease will depend on how weak a persons resistance is, rather than any disease-producing properties exhibited by the fungus….because of its rapid ability to make itself at home in mucous membranes (the medical term is colonize) and take advantage of many types of host alterations, the clinical manifestations of candida infection are exceedingly variable….Candida albicans accounts for the vast majority of diseases caused by the yeast.”
William Crook, M.D., defines what yeast is in his book The Yeast Connection: A Medical Breakthrough:
“Yeasts are single cell fungi which belong to the vegetable kingdom. And like their cousins the molds, they live all around you. And one family of yeasts, Candida albicans, normally lives in your body and more especially in your intestines and other parts of your digestive tract.”
Yeast germs normally lives on the mucous membranes, along with billions of friendly germs. The dark recesses of the digestive tract and the vaginas are the perfect environment for yeasts. Unfriendly bacteria, allergens, and viruses also find their way into these and other membrane-lined passageways, including the respiratory tract. However, when the immune system is strong, these unfriendly bacteria aren’t able to penetrate into the deeper tissues or blood stream. When the system is weak and vulnerable, the opposite occurs thus creating illness.
When yeasts multiply in the body, the put out toxins which circulate through the system causing hundreds of symptoms which often times lead to serious illness. When the yeast multiplication occurs, this weakens the immune system. Other factors such as nutrition deficiencies caused by poor diet and/or inability of the body to absorb essential amino acids, essential fatty acids, complex carbohydrates, vitamin minerals also weaken the immune system.
Common symptoms of a weak immune system are fatigue, depression, headaches, and the development of yeast or fungus infections on the nails, skin, or vagina. Allergies and becoming more susceptible to infections such as those of nose, sinus, ear, throat, bronchial tubes, and bladder are also common symptoms.
Twentieth century diets which are rich in sugar, bakers yeast, and birth control pills encourage yeast growth. Naturally leavened bread, commonly referred to as yeast-free bread, is easily assimilated by the body and does not promote yeast growth.
Yeast-free breads are growing in popularity due to the fact that they are being recommended by health care professionals to their patients that have yeast-connected health problems as described previously.
Bread is The Staff of Life, our daily sustenance. What are the characteristics of this alternative yeast-free bread? Natural, traditional bread must be leavened in a natural traditional way. Bakers yeast is not a natural and traditional leavening as is generally believed today. The natural leavening process requires a long fermentation time. By mixing wheat and water to make a dough, and letting this dough rest at least twelve to twenty-four hours in a temperature controlled environment, the dough develops from the exposure to all the microorganisms in the air.
Jacques de Langre, director of the Grain and Salt Society stated that the natural leavening agents provide a better strain of bacteria to the human system than the Lactobacillus acidolphilus which is derived from cows milk. These friendly bacteria help control candida. On the other hand, bakers yeast is a pro-candida organism. Why not ignore the leavening altogether?
There are many good qualities of unleavened bread, but there is a big catch-22 factor. Wheat, the primal grain, contain phytic acid or phytin, a natural ingredient that is associated with poor digestion, anemia, and nervous disorders disorders to name a few. The natural group of leavening microbes (microorganisms in the air) in naturally leavened/yeast-free breads eliminate 100% of the phytin; breads baked with bakers yeast contain 90% of the harmful acid.
Unleavened bread leaves even more phytin on hand for the unsuspecting eater. Natural leavening is a multi-faceted phenomenon. When the multiple forms of airborn microbial life contact the warm, moist environment of kneaded dough, processes of fermentation are initiated.
Complex carbohydrate molecules are broken down into simple sugars. When these complex carbohydrates are broken down they become very digestible and can be easily assimilated and properly eliminated by the body.
The yeast-free variety of bread is also more nutritious. The long proofing time breaks down the the bran of the grain, releasing valuable minerals which are dissolved in the rich dough, hence producing a healthful and tasty bread.
150 years ago, microbiological science isolated and cultured one particular yeast, the special Saccharamyces cerevisae, commonly known as bakers yeast. It was discovered that this tiny character caused a rapid and uniform raising of the dough, which was therefore much more predictable and controllable than the natural leaven method. This bacteria stimulated unnatural growth. The new cultured yeast made it possible to to raise a new loaf in 1 hour compared to the 24 hour process the naturally leavened yeast-fee bread required. Little did they know that they were causing an unnatural imbalance in the intestinal flora of all who consumed their daily bread.
The rising popularity of naturally leavened yeast -free bread is not only for health reasons but for reasons of quality and taste as well. To lovers of good bread, there is nothing to compare with naturally leavened whole grain breads. Yeast free breads have a good keeping quality (1 month refrigerated) and when bread is warmed it tastes as though it was just baked.
For centuries man has been nourish on naturally leavened (yeast-free) bread. In the search for health for ourselves and our families, let us seek out this true bread – Bon Appetit!
Transcribed from the Sept/Dec 1994 Mountain Ark Catalog."
Though there are some excellent yang quality naturally leavened whole grain breads that are shipped and sold frozen, most good quality breads now days are baked locally and sold fresh!
If you still seek to talk about yeasted frozen breads, perhaps a different website is where you want to go!
Thank you, very much.
Bruce Paine 's SUPERLIST of Macrobiotic Directories
Thank you all for the great Bread Thread! In planning to bake macrobiotic naturally leavened bread, I find that it is absolutely critical to use unfrozen flour. While the friendly organisms that support the rising of desem-style bread dough are always found on the grain surface in nature, those same organisms do survive flour milling but NOT freezing. Most of the natural food and macrobiotic cookbooks I have reviewed so far do not sufficiently emphasize this important point; some actually still recommend freezing of flour as a good storage method. So if you need natural friendly bacteria and enzymes to stay intact in your flour, use fresh flour and never freeze it if bread-baking is planned.
In November, I did my big annual shopping trip at Erewhon Market in Los Angeles and bought the wild rice from their bulk bins because it looked and smelled so good. (The bran covering was completely intact, and was uniformly dark, which if I recall correctly means that some fermentation has taken place during the rice drying process).
BTW, both this Erewhon wild rice and the Eden Foods packaged wild rice are about one inch in length. The Erewhon wild rice is very slightly fatter throughout the grain, although that may be because it has maintained its bran covering.
In my phone call in 2009 to Eden Foods about their packaged wild rice, I expressed skepticism about whether their wild rice truly qualifies as whole grain for 2 reasons:
1. Close to half of the bran coating on each grain is gone.
2. The recommended cooking time is suspiciously short, 25 minutes or so if I recall correctly; how can that be an adequate cooking time for truly whole grain wild rice?
On a more positive note, here is a page from a website I found, owned and operated by Native Americans in the Great Lakes area, selling various wild rice products:
http://nativeharvest.com/catalog/1/wild_rice
Winona LaDuke, the Native American activist, is involved with this group. I will sample some of their products, as well as your Leech Lake source, and let you know my experience with all of those.
Here is another web page from another Native American group in the Great Lakes area that has a bit more information on wild rice, but no way to sell it online:
http://www.kstrom.net/isk/food/r_wild.html
I include it here because they have information that was new to me on part of what has been going on with the supply of wild rice. It's not good news, but at least it is the truth:
"...elders from Northern Minnesota ricing areas report that nearby off-reservation commercial paddies are experimenting with different laboratory breeds of zinzania aquatica which are cross-breeding with the natural tribal wild rice, and the natural types are being replaced by undesired new hybrids on many lakes. Nobody likes this, but there doesn't seem to be anything we can do to stop it. Tame, paddy rice is big business for large food corporations, today, so the Jolly Green Giant is taking over from the Manidos who gave the rice to the people."
Last edited by Uphill; 01-21-2010 at 06:33 PM. Reason: Added info on wild rice
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