.....or so they would have us believe. Perhaps it's the fact that we can control what goes in to our cakes and breads and what gets left out if we make it from scratch. It it is creative, it stimulates the sensory functions of smell, taste and visual. The smell of bread baking is second to none in stimulating an appetite and just imagine the aroma given off by the blend of butter and flour, almonds and cinammon, roasted hazelnuts and fruits like blueberries and raspberries. .....
Welcome to my kitchen!!
Right, back to baking. I've just embarked on the alchemy of breadmaking by creating my first sourdough starter....I will let you know how this goes and the final product of the first loaves from the starter.
I have made bread in the past with shop bought yeast but what I'm doing now is a whole new ballgame. It will, hopefully, give an individual edge to my breads. There's also a health side to this - I was ill a few weeks ago and have now stopped eating wheat breads and now use spelt and rye flours. This bread cuts down on bloating and as I do like bread this is what I need to do. It also tastes and does not have the texture of soggy cotton wool. In the meantime I have made a spelt loaf - very grainy, nutty in fact and fragrant; and a couple of days ago a spelt & rye loaf - not so grainy but tasty and makes lovely sandwiches!
I intend to investigate wheatfree cake baking too, but the bread project is enough to deal with at the moment.
Welcome to my kitchen!!
Right, back to baking. I've just embarked on the alchemy of breadmaking by creating my first sourdough starter....I will let you know how this goes and the final product of the first loaves from the starter.
I have made bread in the past with shop bought yeast but what I'm doing now is a whole new ballgame. It will, hopefully, give an individual edge to my breads. There's also a health side to this - I was ill a few weeks ago and have now stopped eating wheat breads and now use spelt and rye flours. This bread cuts down on bloating and as I do like bread this is what I need to do. It also tastes and does not have the texture of soggy cotton wool. In the meantime I have made a spelt loaf - very grainy, nutty in fact and fragrant; and a couple of days ago a spelt & rye loaf - not so grainy but tasty and makes lovely sandwiches!
I intend to investigate wheatfree cake baking too, but the bread project is enough to deal with at the moment.
