Flour, Water, and Yeast

It ain't rocket science; primarily, because nobody can get killed in this process.

Getting the perfect bread recipe for our new bread machine may take a bit of trial and error though.  I decided I didn't like the ones that came with the West Bend owner's manual.  One major reason was the odd measurements.  For example, it called for adding 1 - 1/3 cups plus 1 tbsp. of water.  I suspect the author converted a recipe that used a differing system.

I ran to my computer to find wheat bread recipes.  There were, of course, dozens and no two exactly matched.  I've always believed that people who follow rules precisely don't deserve a place near an oven anyway.  I further figured I would probably have the best luck by starting from scratch and making up my own.  After each loaf, I knew I could tweak the ingredient list until I get exactly what I desired.

In addition, I want to regularly use discard from Bradley McGillicutty even when not making sourdough bread.  It needs to be fed occasionally, although it sits on the back corner of a refrigerator shelf.  And why should that go down the sink?

I was pretty happy with today's loaf of bread.  The top was smooth and the crust appeared fine.  I made a few changes today and will show the recipe that we'll bake during the next round.

Carnarvon Street Bread Recipe

 

Add the following to the breadmaker in this order.  Set for a 2.5 lb wheat loaf.

1 cup water

1 tablespoon maple syrup, or honey

3 tablespoons olive oil

4 tablespoons milk or yogurt
5 tablespoons sourdough starter

1 1/2 cups white flour
2 1/2 cups whole wheat flour

3 tablespoons brown sugar

1 teaspoon salt

2 1/2 teaspoons yeast

Printed: May 18, 2021