Search...
Home Subscribe
Pie
Home Subscribe
Recent topics Flagged topics Hot topics Best topics
Search...
Search within pep-food-prep-preservation Search permies
Advance search Google search
Register / Login
Free heat movie Green Living Book Sepp Holzer 3 in 1 Documentaries Farming terracing aquaculture IC.org comm directory
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
meaningless drivel forum steampunk gears GMC website Living Woods Magazine free first issue list of PIE benefits here on permies Green Living Book
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • John F Dean
  • Timothy Norton
  • Nancy Reading
  • r ranson
  • Jay Angler
  • Pearl Sutton
stewards:
  • paul wheaton
  • Tereza Okava
  • Andrés Bernal
master gardeners:
  • Christopher Weeks
gardeners:
  • Jeremy VanGelder
  • M Ljin
  • Matt McSpadden

Make two loaves of bread - PEP BB food.sand.bread

BB Food Prep and Preservation - sand badge
 
Lyam Pelletier
Posts: 39
Location: Quebec, Canada zone 4a
28
I like...
forest garden fungi foraging
posted 2 years ago
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
Here are my two loaves of pumpkin bread!

Recipe
- 1 1/2 cup of flour
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup brown sugar
- 1 cup homemade pumpkin puree
- 1/2 cup oil
- 2 eggs

Mix the dry ingredients together and the brown sugar, the pumpkin, the oil and the egg separately. Add the dry ingredients to the other. Bake 50 minutes at 350F.
325035790_2981467788814444_8380629288277619625_n.jpg
Ingredients for the first loaf
Ingredients for the first loaf
325058811_1127225964652881_1899942986122852000_n.jpg
First loaf
First loaf
325144669_1493843394437947_5299080258364203986_n.jpg
Ingredients for the second loaf
Ingredients for the second loaf
325147660_498249825763725_3034954178763530988_n.jpg
Second loaf
Second loaf

Lyam

Staff note (gir bot) :

Mike Barkley approved this submission.

 
James Dawnung
Posts: 45
Location: PNW, Zone 8b, Cascades Washington
22
3
I like...
gear cooking building
posted 2 years ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
My attempt
food.prep.001.jpeg
Prep
Prep
food.prep.002.jpeg
Leavening dough
Leavening dough
food.prep.003.jpeg
Reward
Reward
bread_loafs.jpg
Loafs
Loafs

Err on the side of action 🐎

Staff note (gir bot) :

Luke Mitchell flagged this submission as an edge case.
BBV price: 0
Note: Excellent-looking bread. We need to see a slice of *both* loaves to certify. Thanks

Staff note (gir bot) :

Luke Mitchell approved this submission.
Note: Nice job!

 
Kristi Vause
Posts: 36
Location: Florida Panhandle
12
I like...
fungi tiny house homestead
posted 2 years ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
Made 2 loaves of bread.  
5 cups of Flour
1 tbl sugar
2 tsp instant yeast
2 tsp salt
2 cups warm water

PXL_20230209_194040965.jpg
[Thumbnail for PXL_20230209_194040965.jpg]
PXL_20230209_194114699.jpg
[Thumbnail for PXL_20230209_194114699.jpg]
PXL_20230210_033116876.jpg
[Thumbnail for PXL_20230210_033116876.jpg]
PXL_20230210_225131520.jpg
[Thumbnail for PXL_20230210_225131520.jpg]
PXL_20230210_232505004.jpg
[Thumbnail for PXL_20230210_232505004.jpg]
PXL_20230210_235358298.jpg
[Thumbnail for PXL_20230210_235358298.jpg]
PXL_20230210_235556440.jpg
[Thumbnail for PXL_20230210_235556440.jpg]
PXL_20230211_001232820.jpg
[Thumbnail for PXL_20230211_001232820.jpg]
PXL_20230209_174853552.jpg
[Thumbnail for PXL_20230209_174853552.jpg]

Therefore encourage one another and build each other up, just as in fact you are doing... 1 Thessalonians 5:11

Staff note (gir bot) :

Someone approved this submission.
Note: I certify this badge bit complete.

 
Gunnar Gebhard
Posts: 98
Location: Billings, MT
56
I like...
homeschooling kids trees food preservation fiber arts building
posted 2 years ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
This was the tastiest BB I have done so far.  I present to you gluten free banana bread (recipe below) and gluten free sourdough (recipe found at https://homesteadandchill.com/gluten-free-sourdough-bread-boule/ ).  My wife and I had lots of fun baking these together and the kids had a ton of fun eating them!
banana-bread-recipe.jpg
From Better Homes and Garden cookbook
From Better Homes and Garden cookbook
Mixing-banana-bread.jpg
Mix it up
Mix it up
Banana-Bread.jpg
Ready to eat
Ready to eat
GF-sourdough.jpg
flours and starter
flours and starter
cold-proof.jpg
Cold proof
Cold proof
Into-the-oven.jpg
Time to bake
Time to bake
GF-loaf.jpg
This one was a little dense, but still very delicious.
This one was a little dense, but still very delicious.

"How do you balance production with perfection?"
For more creations and tom foolery come visit at https://www.instagram.com/wizard.mountainman/

Staff note (gir bot) :

Someone approved this submission.

 
Matrim Schmidt
Posts: 25
Location: Zone 5b, Central Wisconsin
21
2
I like...
monies books homestead
posted 2 years ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
Both loaves are the all rye sourdough recipe from Sandor Katz "Wild Fermentation" book.  Quite an empowering book.  Created a 'sponge' with a sourdough starter, and fermented that for roughly 24 hours.  Then mixed the sponge into more flour and salt inside the bread pans for about 2 hours.  Then baked in the oven at 350F for 90 minutes.  Thanks to Michael Pollan's "Cooked: A Natural History of Transformation" book, most bread I make has something unique on the top.  Fitting to write out SKIP in these loaves.
01_All_Rye_Sponge.jpg
[Thumbnail for 01_All_Rye_Sponge.jpg]
02_Second_Ferment.jpg
[Thumbnail for 02_Second_Ferment.jpg]
03_PreBake.jpg
[Thumbnail for 03_PreBake.jpg]
04_Baked.jpg
[Thumbnail for 04_Baked.jpg]
05_Sliced.jpg
[Thumbnail for 05_Sliced.jpg]
Staff note (gir bot) :

Someone approved this submission.

 
Jeff Steez
pioneer
Posts: 384
Location: Florida - Zone 10A
36
I like...
purity cat dog foraging trees books food preservation cooking medical herbs woodworking homestead
posted 2 years ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
1) Mill organic hard red wheat and sift largest bran particles
2) Make levain to ripen for 12 hours
3) 1 hour before levain ready weigh all ingredients, autolyse flour blend with water
4) Mix levain and salt into autolyse, add a splash of water and French knead 5 minutes
5) Bulk ferment for 4 hours staggered with sets of stretch and folds to develop gluten
6) Divide, preshape and bench rest 30 minutes
7) Shape into boule and batard, place into bannetons
8 ) Retard in fridge for 18 hours
9) Preheat oven with Dutch oven inside
10) Carefully put dough on parchment paper, score with lame, insert into Dutch oven, add 4 ice cubes and cover
11) Bake 20 minutes with lid on, 35 minutes with lid off, cool for 2 hours
(Total time ~38 hours)

Resultant bread was lighter than a feather.



IMG_1537.JPG
Mill wheat, sift largest bran particles
Mill wheat, sift largest bran particles
IMG_1536.JPG
Make 12 hour levain
Make 12 hour levain
IMG_1539.JPG
Autolyse - flour + water - accompanied by freshly ground home roast coffee in a unique mug
Autolyse - flour + water - accompanied by freshly ground home roast coffee in a unique mug
IMG_1541.JPG
Take temp of dough after mixing in the levain and salt, kneading 5 minutes
Take temp of dough after mixing in the levain and salt, kneading 5 minutes
IMG_1550.JPG
Carefully flip dough onto parchment, score with lame, put in Dutch oven with ice cubes
Carefully flip dough onto parchment, score with lame, put in Dutch oven with ice cubes
IMG_1554.jpg
baked
baked
IMG_1555.JPG
blisters
blisters
IMG_1557.JPG
crumb shot
crumb shot
IMG_1558.JPG
lightly toasted alongside an espresso
lightly toasted alongside an espresso
IMG_1566.JPG
I ate quite a bit as I waited for the second loaf to cool
I ate quite a bit as I waited for the second loaf to cool
IMG_1560.jpg
Recipe sheet
Recipe sheet

Welcome to the serfdom.

Staff note (gir bot) :

Someone approved this submission.

 
J Parmelee
Posts: 52
37
3
posted 2 years ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
Here is my submission for "Make two loaves of bread - PEP BB food.sand.bread":

I am providing a link to the following:
 - Link to/post the recipe you used

and photos of the following:
 - post picture of the ingredients getting mixed
 - post a picture of the completed loafs and a slice of each of them
         o showing that the loaves are not burnt, cooked all the way through and slice well
         
I used the following recipe for both loaves: https://www.motherearthnews.com/real-food/easy-4-ingredient-artisan-bread-zbcz1702/
bread-mixing-1.JPG
mixing ingredients for the first loaf (Tuesday)
mixing ingredients for the first loaf (Tuesday)
bread-mixing-2.JPG
mixing ingredients for the second loaf (Friday)
mixing ingredients for the second loaf (Friday)
bread-sliced-1.JPG
completed, sliced first loaf
completed, sliced first loaf
bread-sliced-2.JPG
completed, sliced second loaf
completed, sliced second loaf
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this BB complete

 
Megan Sweet
Posts: 44
Location: New York, United States
17
I like...
homeschooling forest garden foraging books medical herbs homestead
posted 2 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Submission flagged incomplete
I used the Artisan Bread recipe from Mother Earth News: https://www.motherearthnews.com/real-food/basic-artisan-bread-loaf-zbcz1401/
IMG_20230708_144008.jpg
[Thumbnail for IMG_20230708_144008.jpg]
IMG_20230708_144515.jpg
[Thumbnail for IMG_20230708_144515.jpg]
IMG_20230708_144710.jpg
[Thumbnail for IMG_20230708_144710.jpg]
IMG_20230708_150014.jpg
[Thumbnail for IMG_20230708_150014.jpg]
IMG_20230708_183012.jpg
[Thumbnail for IMG_20230708_183012.jpg]
IMG_20230708_183648.jpg
[Thumbnail for IMG_20230708_183648.jpg]

Meg Sweet

Staff note (gir bot) :

Jay Angler flagged this submission as not complete.
BBV price: 1
Note:  All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

 
Megan Sweet
Posts: 44
Location: New York, United States
17
I like...
homeschooling forest garden foraging books medical herbs homestead
posted 2 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Submission flagged incomplete
I used the Artisan Bread recipe from Mother Earth News: https://www.motherearthnews.com/real-food/basic-artisan-bread-loaf-zbcz1401/
The bread was so good my kids even loved it and ate a whole loaf with dinner!

*I did not use any plastic, teflon, or aluminum! I even mixed the dough in my saucepan because the only mixing bowl I own is made of plastic*
IMG_20230708_144515.jpg
[Thumbnail for IMG_20230708_144515.jpg]
IMG_20230708_144710.jpg
[Thumbnail for IMG_20230708_144710.jpg]
IMG_20230708_150014.jpg
[Thumbnail for IMG_20230708_150014.jpg]
IMG_20230708_183012.jpg
[Thumbnail for IMG_20230708_183012.jpg]
IMG_20230708_183648.jpg
[Thumbnail for IMG_20230708_183648.jpg]

Meg Sweet

Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 2
Note: All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

 
Jamie Monachino
Posts: 22
5
I like...
monies cat homestead
posted 2 years ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Approved submission
I used this recipe from Farmhouse on Boone -https://www.farmhouseonboone.com/same-day-sourdough-bread-recipe. I used my own sourdough starter and dutch ovens to bake the bread.
IMG_7899.JPG
my sourdough starter
my sourdough starter
IMG_7903.JPG
mixing ingredients
mixing ingredients
IMG_7904.JPG
mixed
mixed
IMG_7911.JPG
a fold
a fold
IMG_7932.JPG
final
final

growing self-sovereignty one acre at a time in NW WY

Staff note (gir bot) :

Someone approved this submission.

 
Time is the best teacher, but unfortunately, it kills all of its students - Robin Williams. tiny ad:
Learn Permaculture through a little hard work
https://wheaton-labs.com/bootcamp
reply
reply
    Bookmark Topic Watch Topic
  • New Topic
Boost this thread!
Similar Threads
More...