Of coarse there was the expected learning curve of a rookie bread maker, I can accept that. I then received bread baking training from Chef Brad and became a master…of one whole wheat recipe. Those were the “golden years”, my bread consistently turned out beautiful and delicious. It became therapeutic in nature and I taught many others Chef Brad’s method and recipe through “Chef Brad Events.” I stocked up on hard white wheat because I was going through it rather quickly. I bought from where ever I found a good sale.
All at once, my dreams shattered as my bread turned into a dense, crumbly failure over and over again. I was baffled, no clue. I tweaked the water, the oil, the sweetener, the yeast, the rise time, the oven heat, the kneading speed, I added gluten, to no avail!
Our bread consumption slowed and nearly halted before one day when it came out as tender and light as ever. Two buckets of wheat, that were ruining my life and I had no idea. One night I did a side by side bake off with three of my remaining buckets, using all the same ingredients and methods. One failed miserably and got the axe. You can get rid of anything on craigslist, even if you list it as “bad wheat.”
The euphoria began to diminish again when I learned about soaking. I love bread and always admiringly watched my husband eat a whole loaf while I nibbled my max of 2 slices. During the “golden years” it didn’t take long before I recognized the tummy aching effects of too much bread. Neutralizing phytic acid and pre-digesting struck a cord with me. Now I am on a new quest for finding a good recipe that will yield light, delicious results and a highly digestible product.
It has been about a year and I think I am making some headway. It has to be completely up to my “What good is a healthy dish if nobody eats it” standards before I will post it. Because let’s face it, who needs another sour, heavy, crumbly sour dough bread recipe out there?
This post is part of GNOWFGLINS Tuesday Twister.