FrankOne wrote:

I miss the local bakeries. There are only a few in my area, most 10-15 minutes away. I used to love using the bread machine (I know, lazy!), and need to dig it out of storage again. It was fun and the aroma throughout kitchen and home was great!

I agree about ‘Wonder’ bread and other store-bought bread pumped up with preservatives, it can’t compare to fresh bakery bread, even if the bakery bread gets stale faster.

Can’t eat bread anymore. Being Irish I was brought up on the stuff ….. bread .. jam … potatoes.

Had to stop bread about 10 years ago as started getting real bad heartburn from it ?

C-Pig does the same thing, he uses shells for calcium and other organic methods. I get best results using purified chemical compounds, it’s results are almost instant as these compounds dissociate in water and are readily available for uptake (testing is key).

I should fabricate a miniature clam-shell bucket for the truckster just for dredging lake muck for a rich organic base (and I mean BASE P.H. Alkali) but after it’s limed it grows the thickest greenest grass you ever saw!

Who’s got time for women? I couldn’t fit one into my life even if you loaded her into an atomic collider and put me at the other end!

Can’t eat bread anymore. Being Irish I was brought up on the stuff ….. bread .. jam … potatoes. Had to stop bread about 10 years ago as started getting real bad heartburn from it ?

Interesting about the heartburn, ILA. Was it just bread, or did other wheat based food items also do the same? There might be an interesting correlation there.

I used to bake bread but don’t do it anymore. As a general tip, buy a food processor, and let it do the first phase of kneading for you. It’s a lot better than trying to use a mixer. There are a few different recipes, but you’re is a solid one. Once you’ve begun kneading you can add a lot of stuff. Onions work well too. Sugar and salt you really don’t need much of, you can also skip it a lot. I’m a huge fan of making my own bagels. It requires a few more steps, but they come out a lot better than the store stuff. Get a pizza stone if you can. They’re pretty cheap, Bed Bath & Beyond has them as well as of course Amazon. White bread I actually don’t like much, because you’re losing a lot of the nutrients and benefits. Actually any organic flour probably means you don’t have white bread, as it shouldn’t be processed and stripped. it would probably be wheat flour (which is the basic flour most people use and think of). Back in the past people used
to mill their own flour from wheat and then bake it. One thing to note is this stuff does spoil pretty quickly. Professional bakers always have a new batch every day, used to be you made your bagels every day too. Now the store sticks preservatives in. Still it’s good at least 2-3 days, if you freeze it should be fine for months probably but I have not tested that. It’s good to see these types of posts in the manosphere. I’ve written about wet shaving also on another board, which I don’t really recommend for most people. Baking bread probably most won’t do either. But at least a few times is good. It really is a lot better than anything you can get in a store or anywhere else. There’s also many non-yeast varieties. Personally I just use the packet yeast that lasts pretty much forever. But non-yeast breads are good too. I’m particularly fond of the Middle East/Indian varieties of non-yeast breads.

I’ve heard that a few times now, about the food processor, so I might give that a go. Thanks, Phoenix. And you’re right, the organic flour which I’m using isn’t pure white like the Robin Hood stuff one might find on the shelves, but for an organic flour, it’s pretty darned close to as white as one is going to get. I was just trying to keep the recipe simple 🙂 Although white bread does tend to be fairly stripped of a lot of good stuff, for some reason, I always have and always will love the stuff.

You’re right about the spoiling as well. And some people will crush a tablet of vitamin C up as a fairly natural preservative, although I don’t bother. I tend to eat the stuff up fairly quickly.

I love onions in bread, and a lot of what you’ve mentioned is great stuff, Phoenix.

I’m with you too on a lot of the unleavened or non-yeast stuff. Some of the middle-eastern bread and bread-like products, as you are mentioning are delicious. There are some Pita breads and the like which I really enjoy too.

I’m a sucker for a bakery.

There’s nothing like the smell of warm bread in the morning! Been living right next to this baker’s. The guy’s so nice, he lets me come in before hours and lets me pick a loaf.
Been trying to make some with this machine… ig comes out ok, just a little dense, lol

There’s nothing like the smell of warm bread in the morning! Been living right next to this baker’s. The guy’s so nice, he lets me come in before hours and lets me pick a loaf. Been trying to make some with this machine… it comes out ok, just a little dense, lol

If I lived next door to a bakery, I’d probably have to move my ass around with a tractor. hahahaha. That must be a great smell in the neighborhood, Untamed.

I make my own bread. Have done for years. Nicer taste. And cheaper.

I hear ya willy, GMO (genetic monster organism) All my plants are organic, it’s harvest time now, I get complements on the flavor packed punch people aren’t use to anymore. The milk I buy is organic from grass fed cows that aren’t injected with growth hormones. The masses eat garbage food straight from Dr. Frankenstein’s lab! Even the fertilizer in agricultural grade has heavy metal contamination like arsenic, chromium (from stainless steel machinery wear and tear) and others.

I once purchased some calcium nitrate on the fly and discovered when I mixed it up their was an oil base product floating on the surface. That’s when I started investigating the chemical fertilizer industry. I use only highly purified compounds now. My soil doesn’t turn hard as a brick like chem farm does.

If I lived in a heavily farmed area I’d have a water distiller and would have to add my own minerals for flavor. That chemical brine runoff can’t be good for you.

I’m also getting milk goats, only because I recently drank goats milk and found it sweeter than cows milk. I’m told each goat should produce a gallon a day, but I’m not going to drink it, I’m going to make cheese with my neighbor, I love the way they sound like little children when they want attention. It sure beats having a barking German Shepard that won’t shut up! I hate neighborhoods with barking dogs! Their usually all chain link fence with razor ribbon and accordion iron gates on all the businesses, hell on earth!

I have plans to make my back deck into a MAN KITCHEN, I have my MAN-Grille 1960’s flatiron propane with my own kick ass searing torch (steaks perfecto), and an industrial propane frialator ( Turkey deep fry perfecto).

Hey Willy, I’m going to copy your recipe and start investigating brick ovens and examining how I can get my deck to support the weight. I’ll be thinking light weight in the design and fabrication. I’m f~~~ing done with chemical GMO monster food!

I was ski bumming with some friends in condo for one week and we decided to stock up on some baked bread. We purchase several packs of the frozen dough that one only needs to pop into the oven. After it was done, it smelled so good that we got the butter out and decided to try some. 30 minutes later we had eaten all of it! 🙂

Oh hell man. It’s so hard not to eat the stuff all in one sitting, brother. The smell alone is enough to send a guy into an eating frenzy lol. Some of that pre-made dough you are talking about tastes awesome.

I hear ya willy, GMO (genetic monster organism) All my plants are organic, it’s harvest time now, I get complements on the flavor packed punch people aren’t use to anymore. The milk I buy is organic from grass fed cows that aren’t injected with growth hormones. The masses eat garbage food straight from Dr. Frankenstein’s lab! Even the fertilizer in agricultural grade has heavy metal contamination like arsenic, chromium (from stainless steel machinery wear and tear) and others. I once purchased some calcium nitrate on the fly and discovered when I mixed it up their was an oil base product floating on the surface. That’s when I started investigating the chemical fertilizer industry. I use only highly purified compounds now. My soil doesn’t turn hard as a brick like chem farm does. If I lived in a heavily farmed area I’d have a water distiller and would have to add my own minerals for flavor. That chemical brine runoff can’t be good for you. I’m also gett
ing milk goats, only because I recently drank goats milk and found it sweeter than cows milk. I’m told each goat should produce a gallon a day, but I’m not going to drink it, I’m going to make cheese with my neighbor, I love the way they sound like little children when they want attention. It sure beats having a barking German Shepard that won’t shut up! I hate neighborhoods with barking dogs! Their usually all chain link fence with razor ribbon and accordion iron gates on all the businesses, hell on earth! I have plans to make my back deck into a MAN KITCHEN, I have my MAN-Grille 1960’s flatiron propane with my own kick ass searing torch (steaks perfecto), and an industrial propane frialator ( Turkey deep fry perfecto). Hey Willy, I’m going to copy your recipe and start investigating brick ovens and examining how I can get my deck to support the weight. I’ll be thinking light weight in the design and fabrication. I’m f~~~ing done with chemical GMO monster food!

Very cool Tower. I would bet using a brick oven would be a lot of fun, and produce some really nice results once a person mastered it. It really sounds like you have a genuinely cool set-up in terms of your gadgetry, and your personal inventions. I admire that.

I hear you about the fertilizers. I long ago stopped using mass produced chemical fertilizers and the like. Quite honestly, other than sheep manure, bone meal, ground up fish, mushroom compost, home compost, coffee grounds, wood ash and compost tea, I really don’t use much in the way of additives. I tend to dig a substantial hole, and micromanage each plant with it’s own soil ratio, and dress my main soil beds every couple of years, while using rotation.

There really is just so much S~~~ pumped into the ground, our agricultural animals and the like, that any byproduct of it could only stand to be a lethal frigging c~~~tail. It might be one that doesn’t get you in a transparent, instant manner, but it sure as hell can’t be great for you.

While I don’t go absolutely overboard with natural or organic products, I really try to use them where I can do so feasibly. And it seems to work just fine.