Thursday, July 05, 2018

Look at the bread Mr S. is churning out these days.

Making light delicious bread is a real skill. He been working on it for two years. Almost obsessively. I'm sort of a bread widow except - I get to eat delicious bread. Anyone who knows someone that makes bread must know how obsessive people can get about making it.

For a while I was under the breadpocolypse as he tried to narrow down what worked and didn't work. He almost overdosed me on liking bread. At one point I think it was 3 or 4 times a week. I finally had to get him to slow his roll because a woman's ass can NOT work off that much bread.

This was his last prettiest loaf before yesterday.


  1. Bread making can get to you... I used to make bread every Sunday for our Sunday dinner (big family). I had a recipe that worked and used that one every week.

    Now I just do it once in awhile...

  2. Uh-oh. There is some kind of bread burn out? Was it just all the work or that it didn't turn out how you liked it? I don't want my husband to burn out. He almost gave up a bunch of times until I bought him a fancy blender

    It sort of gently massages the dough. We didn't think it would make any difference, but it made bread making enjoyable for him again.

  3. Oh - over the image of the blender you can play the video. It's like the festool of blenders.

  4. I grew up on homemade bread. My dad made four big loaves every week, and we'd always finish them off.

    These days I alternate between MUST MAKE BREAD and eh, buy it I'm lazy this week. But our bread consumption varies, a lot, so sometimes buying is just easier. Or when its freaking 100 degrees outside its too freaking hot to bake, so I buy it.

    Those are some very pretty loaves!

  5. No burn out, just everyone grew up & moved on. I live in an RV now, travel around and only bake bread now & then.
    I do make pizza dough a few times a month :-)

  6. Thanks for the compliment Ruth. I understand the heat thing. Mr S. still wants to try and bake when the temps are 100. So far I've been able to talk him down.

    Dwan, for the first year he was working off a culture from SF. I think it was sick somehow, and eventually he wound up just getting a culture from the air. He tried borrowing a culture from one of the supermarkets, because who wants to go to SF and get a new culture? But he got some prebaked bread from the supermarket and tried to get that to take, but it didn't. Air culture seems to be working good. I think that was the bottom loaf.

    Rob, good to know burn out wasn't the issue. Bread is one of my favorite food groups.

  7. Capital of Texas RefugeeSaturday, July 07, 2018 1:17:00 PM

    It looks cool and tasty, but ... I do hate to be the bearer of potentially bad news.

    Bread is one of the things I go out of my way to avoid for a reason that I haven't talked about, and it's this: alloxan. (And yes, this comes from the infamous Mercola site, but this is actually one of the better written pieces about it.)

    It's something that happens to wheat when it oxidizes, which is what happens when it's bleached or it's allowed to whiten "naturally" by sitting in a grain silo for an extended period. It's chemically similar to glucose, and your body treats it like glucose except during the step in which it poisons the beta cells in your pancreas.

    When that happens to a sufficient degree, the pancreas can't do its work anymore and you become near-diabetic or fully diabetic. (If you have a really sharp doctor, he or she will test your urine for allantoin, which is not a common test, and if the results come back that it's present in significant quantities, alloxan is probably the culprit.)

    Some white breads are worse than others: naan and pizza dough are worse than your typical slice of American white bread or "Texas toast".

    Fresh-milled flour that's from wheat that's not been sitting around for months is your best bet to avoid this stuff. That includes commercial flour from reputable sources as well as whole-wheat flour you're making on your own in small batches from fresh unhulled wheat.

    There are other hidden things that can do this. Another "toxic glucose analog" besides alloxan is dehydroascorbic acid, which is what comes out of vitamin C when it oxidizes. Along with streptozotocin, researchers feed all of these to create diabetic test rats for scientific studies.

    BTW, if you take vitamin C tablets or capsules, if they have turned even the slightest bit yellow or orange, throw them out now. That's a result of the ascorbic acid turning into dehydroascorbic acid.

    Linus Pauling wasn't entirely wrong, but people take his advice the wrong way: laboratory grade vitamin C that's not oxidized is probably safe enough for his treatment protocols, but the stuff that's spoiled while sitting in a hippie vitamin shop is really not the way to go about that.

    If Mister S comes up with some cool bread recipes with rice flour, pea flour, chickpea/garbanzo flour, and so on, I'm up for trying them ...

    But I had to reduce sandwiches in my diet to an occasional treat because of elevated blood sugar test results -- the symptoms went away and the test results returned to normal when I stopped treating sandwiches and wheat cereal as two meals out of three every day.

    That bread looks tasty though -- I'd put insane amounts of butter on the ends just to have a taste without so much of the doughy stuff.

    Now bread is a treat I can have as a little piece or perhaps as a small pastry, but not much more. (I can share a single Olive Garden bread stick with four people now, not that I go there much anymore because of all of the carbs.)

    Otherwise, Mister S, I know you love your tasty habit, but for the love of your pancreas, ease off the wheat bread for a while! :-)

  8. Yeah. For me worrying about all the things that are going to kill me are worse than the killing thing. When they said limit your read meat or you will die I said - gosh I don't want to die sooner but I love red meat. Maybe I chose to live a little less time.

    Now they are all - JK. Eating red meat is fine. But now I'm so freaked out about having a heart attack - I'm gonna have a heart attack from the stress.

    Diabetes already runs in my family so I'm already expecting it. But then, I'm the only one in my family who is active. So....
    Hopefully I have a 50/50 chance.

    Also, I imagine you as a guy with huge pectoral muscles.

  9. Capital of Texas RefugeeSaturday, July 07, 2018 10:22:00 PM

    Remember that Caterham I mentioned?

    I can leg press the Caterham easily if the gear box and engine aren't installed, and in an emergency I might be able to leg press a fully assembled one to roll it over.

    As for healing from physical torture, I look about twenty years younger than I am, and I heal about that fast, which definitely helps with this move. I've pulled and popped stuff that would send other people my age to the hospital.

    Looking twenty years younger also makes for some interesting entertainment on occasion.

    "But I thought you were like thirty-two!"

    Always lots of fun. :-)