cereal made from bread

According to some sources, the original corn cereal was not corn flakes but pop corn. But who would pay for pop corn? (ask your average movie theater.. but once upon a time...) Well, I noticed that a lot of cereals have the same ingredients as bread... well that bread like stuff you find in stores anyway. We make bread here and there always seems to be some that goes stale. So I have started toasting it and dicing it.... and calling it cereal. Pour a little honey and/or molasses over it followed by Kieffer and my boy think it is just fine.

The upsides? I ferment a long time and so the starches are better broken down and more digestible. No preservatives. No additives. Uses stuff we don't want to eat any other way.

The downsides? No preservatives means not much shelve life either.... the bugs and ants will like it... but then I find I just do enough for each day anyway.

The reason there is no cereal like this in the store? Who would pay for it? (unless it is in the salads section...)

I make French toast!

Sweet stuff like Maple syrup doesn't go very well with sourdough, but something about the eggs and milk changes it and makes it delicious.

I'm working on making mine a little less sour in the first place.

Gray Simpson wrote:I make French toast!

Sweet stuff like Maple syrup doesn't go very well with sourdough, but something about the eggs and milk changes it and makes it delicious.

I'm working on making mine a little less sour in the first place.

A little less sour... I've heard lots of stuff on this. Use more starter, use less ferment at a higher temp for less time seems to work best for me though. The yeast works better at the higher temp and so overtakes the bacteria which works better at lower temp.

Try different things, but keep good notes for each batch.

Notes, hah! I change the recipe every time but no notes. I'll eventually develop a good feel for everything.

Speaking of popcorn, has anyone ever tried wrapping kernels in dough and putting them in the oven? I wonder if the temperature would get high enough...

Grandma always made bread pudding--which is basically baked french toast. She had it all figured out how to make it and toss it in the woodstove after dinner was done and it would cook on the end of the heat in the cookstove and stay there warm until morning.

Gray Simpson wrote:Notes, hah! I change the recipe every time but no notes. I'll eventually develop a good feel for everything.

I used notes at first to get a good baseline, now I change things every time, but if I start having trouble, I go back to the notes again. Right now I am having fun with seasonal changes in room temperature and having to change all my ferment times down. Proofing at a higher temp allows me to keep am more constant time for that part of the process.

Speaking of popcorn, has anyone ever tried wrapping kernels in dough and putting them in the oven? I wonder if the temperature would get high enough...

Having the inside of my dough at 400F is kinda like calling it burnt I think. I take my bread out when the inside is 195 to 200F