Ah! The yeast is ready!

[Kevin D Pem]

Been making potato yeast. I was told the bread or crust tastes better when you take the time to grow your own.

Tomorrow garlic bread and pizza

 

[TR25]

Looks absolutely thoughtful and scientific.
Which is why I don't bake

 

[Kevin D Pem]

Looks absolutely thoughtful and scientific.
Which is why I don't bake

The thoughtful part,or the scientific part?
It is an experiment brought on by the knowledge that most barrel stomachs are directly brought on by a fatty liver as a result of poisons used in processed foods.

I quit eating lab based bread products.

 

[TR25]

I quit eating lab based bread products.

Smart man Kevin. The industrial meat at stores is another example. I know where my meat comes from, usually down to the field. I know what it ate. I know who harvested it and who processed that meat that is sitting in my fridge/freezer.

You also do the low carb? Carbs are just sugars, just like all the other -oses. Artificial sweetners are also bad. I only use honey or agave, the latter is pretty potent stuff. Gotta search for good honey that doesn't have a strong taste, but it's out there.

 

[newmarokie]

My wife has been grinding her own flour and using sourdough starter to make our bread for several years. That bread stays good on the counter for two to three days. In the fridge it stays good for about ten. She makes a big batch, lets it cool, and puts it in individual zip lock bags and puts it in the freezer. We it a lot of toasted bread.

 

[TR25]

My wife has been grinding her own flour and using sourdough starter to make our bread for several years.

Have you looked at the newer crackers on some of the shelves?
Crunchmaster. I tried a few as samples and really liked some. For me, something like that would be interesting to look at making. They're flat, flavored and very crunchy...and not airy.

One of the things I do to keep things like that fresh is to break down the bag and store them in smaller canning jars. Get a hand vacuum pump from an auto parts store and a lid attachment for canning and you can vac seal things in jars. Where things would go stale w/in a few days can last for weeks in those jars and keep their crunch.

I do that with breakfast cereal too.

 

[Kevin D Pem]

My wife has been grinding her own flour and using sourdough starter to make our bread for several years. That bread stays good on the counter for two to three days. In the fridge it stays good for about ten. She makes a big batch, lets it cool, and puts it in individual zip lock bags and puts it in the freezer. We it a lot of toasted bread.

Now Montana wheat is claiming glycosphate free. The source of the wheat is important. You never know when you're not sourcing what you eat.

 

[Kevin D Pem]

Smart man Kevin. The industrial meat at stores is another example. I know where my meat comes from, usually down to the field. I know what it ate. I know who harvested it and who processed that meat that is sitting in my fridge/freezer.

You also do the low carb? Carbs are just sugars, just like all the other -oses. Artificial sweetners are also bad. I only use honey or agave, the latter is pretty potent stuff. Gotta search for good honey that doesn't have a strong taste, but it's out there.

I eat bread and pasta! That throws out the low carb thing.

Local hive brand honey is 100% honey not deluted and raw. Once you heat it and kill it, it's just sugar. I use 3 ingredient bread recipe, no sugar.

Never buy products with corn syrup in them.
Sucrose turns to formaldehyde in the 80 degree temperature range. Question! What is your body temperature? So no diet products, or low sugar products.

I read All the labels,every time I shop (they change ingredient lists).

Your body knows what to do with natural sugars.

I do eat out occasionally! One of the craziest things I do. Pot lucks I put in the categories of eating out.

Everyone thinks I'm to picky! Don't know how to counter that, so I don't.