Cheese to Compliment Rye Bread

http://www.thefreshloaf.com/node/52206/cheese-compliment-rye-bread

Cheese to Compliment Rye Bread

Submitted by Ricko on June 25, 2017 - 10:18am.

After working in the garden, I came in for a quick lunch. I was thinking maybe a piece of pickled bologna, a slice or two of rye bread and a piece of cheese. Unfortunately, I didn't have any cheese on hand, and vowed that my next trip to my local "Cheese Lady" (importer of fine cheeses) would remedy that problem. My question then is what cheese do you like that compliments your rye bread? 

 

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Yeast - do i need to modify amount during winter

http://www.thefreshloaf.com/node/52203/yeast-do-i-need-modify-amount-during-winter

Yeast - do i need to modify amount during winter

Submitted by giraffez on June 24, 2017 - 4:25pm.

I've been baking some bread and its turned out well all summer and fall.  Now its winter (in australia) and I'm finding the bread doesn't rise as much (in fact not very much at all) and the result after baking is its hard as a stone!

I'm not sure whether my dry active yeast is dead or whether I need to add a bit more?

Also the water I add, does it need to be hotter than what i usually add to compensate for the temperature.

It can be around 16-20 degrees celcius room temp when i take the bread out

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Help!

http://www.thefreshloaf.com/node/52202/help

Help!

Submitted by Elsasquerino on June 24, 2017 - 12:41pm.

I've mixed up 250g each of pumpernickel flour and white bread flour following a recipe I hadn't read properly, I know realise it calls for something called Polish Culture, which must be very wet as the only other liquid is a cup of water! 

Forget that then as I don't know what it is let alone have any.

My plan was to make a prototype loaf with drained pickled jalapenos and cheese... I was winging it anyway but now I'm stumped.  Any of you baking geniuses around to help out with quantities of water and starter to have a fighting chance of success? My starter is 100% hydration whole wheat and I need something pretty easy if possible that can bulk overnight and not need too much attention in the morning as Mrs Elsasquerino has gone on a hen party overnight so I'm sole charge of twin 4 year olds!

It never rains...

Thanks

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Need Help with Starter Build

http://www.thefreshloaf.com/node/52201/need-help-starter-build

Need Help with Starter Build

Submitted by DanAyo on June 24, 2017 - 8:51am.

I need help understanding the "Build" process. Here is where the confusion comes in.

I want to make Hamelman's Five-Grain Levain. It instructs me to build the levian using 1.6 oz mature culture, 8 oz flour and 10 oz water. 

Should I use a 3 stage build and if so how do I do this? The total amount of built levain is 1 lb, 3.6 oz. He instructs me to hold out 3 Tbl for seed and use the remainder in the dough.

I've baked this recipe without any staged builds and it came out great, but I'm always looking to improve. If multiple stage builds benefits the bread, I'm all in.

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Is there any advantage (or disadvantage even) too...

http://www.thefreshloaf.com/node/52200/there-any-advantage-or-disadvantage-even-too

Is there any advantage (or disadvantage even) too...

Submitted by Lechem on June 24, 2017 - 6:22am.

Having barley malt syrup in ones sourdough starter?

I say 'having' (and not feeding ones starter with malt syrup) as I want to put some in my dough and my starter, at the moment, is just a little piece of dough taken after the bulk ferment for the next bake.  

Thank you. 

P.s. and do you think it'd suit a durum flour pugliese bread? I'm thinking of making it 100% durum flour with barley malt syrup and topped with sesame seeds. 

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Who Really Needs to Be Gluten-Free?

http://www.thefreshloaf.com/node/52199/who-really-needs-be-glutenfree

Who Really Needs to Be Gluten-Free?

Submitted by alfanso on June 24, 2017 - 5:29am.

From today's NY Times ( so this must be fake news :o ) )  Reader comments are online.

https://www.nytimes.com/2017/06/19/well/live/who-really-needs-to-be-gluten-free.html?

The gluten-free craze is unlikely to go away anytime soon. Many people say they feel better after adopting a diet free of gluten, a protein found in wheat, barley and rye, even though relatively few gluten avoiders have been given diagnoses of celiac disease, an autoimmune condition that can attack the intestines and other tissues when gluten is consumed.

Approximately one person in 140 is known to have celiac disease, which can remain silent for decades and become apparent at any age. The true incidence may be a lot higher. In a Denver study that followed children born from 1993 through 2004 into their teen years, 3.1 percent turned out to have celiac disease.

“That’s an unbelievable number of Americans who may be affected,” said Dr. Joseph A. Murray of the Mayo Clinic, an international expert on the disease.

While the health consequences of celiac disease have been well documented, other reasons a person’s health might be improved by avoiding gluten include a sensitivity to gluten or something else in wheat (the major source of gluten in Western diets) and the placebo effect — a genuine benefit inspired by the belief that a chosen remedy actually works.

Gluten sensitivity does not cause the intestinal and other organ damage wrought by celiac disease, although people with it tend to experience an array of symptoms. The health of three members of my family with non-celiac gluten sensitivity improved significantly when they eliminated gluten; one, who had struggled in vain for nearly a decade to lose weight, lost 40 pounds easily when she cut gluten from her diet.

Despite the current focus on gluten, there are probably many people walking around with celiac disease who don’t know they have it. The disorder can induce a host of vague and often confusing symptoms, the true cause of which may not be determined for a decade or longer. Among possible symptoms: abdominal pain, bloating, gas, chronic diarrhea, or constipation; chronic fatigue, anemia, unexplained weight loss, or muscle cramps; missed periods, infertility or recurrent miscarriage; vitamin deficiencies, discolored tooth enamel, bone loss and fractures.

Some people assume that the way they feel is normal and never mention their distress to a doctor, or if they do, doctors may dismiss the complaints as “nothing to worry about” or attribute them to another cause.

The fact is, however, that celiac disease can remain silent for many years, during which time hidden damage can occur with lifelong, sometimes irreversible, health effects. And as a report for the United States Preventive Services Task Force that reviewed the evidence recently stated, many of these “adverse health consequences” are “potentially avoidable.”

These factors suggest that a screening program to detect hidden disease might be health-saving for millions of people, especially children whose growth can be impaired and who may suffer other long-term problems from undiagnosed and untreated celiac disease.

However, after a thorough review of published reports, the task force did not endorse a screening program — not because it considers the condition not serious or because there is no screening test. Rather, the task force said, there is still not enough evidence to answer “key questions related to benefits and harms of screening for celiac disease in asymptomatic individuals.”

Among the areas that need more research, the task force concluded, are how accurate screening tests really are; whether screening and identifying people as having celiac disease can cause harm; and whether treating screen-detected disease improves the health, survival and quality of life of people who otherwise might not be treated.

The task force noted, for example, that no studies looked at the potential upside or downside of screening adults, adolescents or children who have no symptoms. The team concluded that a lot more well-designed research was needed before a screening recommendation could be justified as medically sound.

Meanwhile, millions of Americans are self-treating with gluten-free diets. This has its advantages and disadvantages. If avoiding gluten makes people feel better, if they can afford the sometimes more costly gluten-free foods, and if avoiding gluten doesn’t turn them into social pariahs, most reasonable people would say, “Why not?”

A main disadvantage of self-treatment without a diagnosis is that an accurate result of the tests for celiac disease requires that the person regularly consumes gluten. Avoiding this protein would mask a positive finding on a screening blood test and biopsy evidence of damage to the intestines that can result from eating gluten.

“There’s a simple blood test for celiac, but it must be done before you change your diet,” Dr. Murray said in an interview.

Aside from intestinal damage, failing to detect asymptomatic celiac at an early age can result in poor bone development and suppressed growth, Dr. Murray said. This can create “a high risk for fractures both before and after a diagnosis of celiac, which might not happen until age 40 or 50,” he explained.

When undiagnosed celiac results in persistent fatigue or infertility, “you can lose years of quality of life that you can’t get back,” Dr. Murray said.

If symptoms are subtle, he added, “people can be sick for so long, they don’t know what health is. They don’t recognize their symptoms and don’t complain to the doctor. If the whole population were screened and people with celiac were found and treated, it could result in no health consequences.”

That, however, would require rigorous adherence to a gluten-free diet. Without a medical diagnosis of celiac and an explanation of its possible consequences, people are likely to be less careful about what they eat.

There is also a potential medical downside to diagnosis and treatment. “Contrary to what many people think, a gluten-free diet is not necessarily a healthy diet,” Dr. Murray said. “When people with celiac go on it, they often gain weight, especially fat weight, because they are no longer malabsorbing nutrients. They are also more likely to develop metabolic syndrome,” which raises the risk of heart disease and Type 2 diabetes.

Until evidence is developed that could justify screening the entire population for celiac, Dr. Murray advocates screening “everyone in the at-risk group,” which would include family members of celiac patients and everyone with Type 1 diabetes, premature osteoporosis and anemia, which may be signs of celiac disease. He also advised that people with chronic bloating, mouth ulcers, chronic headaches or fatigue should be tested.

Others who may be at risk for celiac include people with tingling or numbness in the arms and legs, thyroid disease, rheumatoid arthritis and Sjogren’s syndrome.

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Laugenbrezel(Pretzel), laugenstangen, Butter brezel

http://www.thefreshloaf.com/node/52198/laugenbrezelpretzel-laugenstangen-butter-brezel

Laugenbrezel(Pretzel), laugenstangen, Butter brezel

June 24, 2017 - 5:29am
mukgling's picture
mukgling

Description




Summary

Yield
pretzel
Prep time
Cooking time
Total time

Ingredients

1000 g
Strong Flour
20 g
salt
20 g
Milk powder
40 g
Unsalted butter
510 g
water

Instructions

Laugenbrezel(Pretzel)
laugenstangen
Butter brezel

I'm so disgusted

http://www.thefreshloaf.com/node/52197/im-so-disgusted

I'm so disgusted

Submitted by ds99303 on June 23, 2017 - 5:14pm.

Don't ever buy Kroger brand yeast.  My brother has a milestone birthday coming up.  So I thought I would make him a bunch of Danish pastries, some to eat now, the rest to freeze for later.  I make laminated doughs frequently.  So this wasn't beginner's error.  Anyway,  I was buying my ingredients and the store was completely out of the brand of yeast I usually buy.  I was in a hurry to get home and get started.  So I bought the store brand which was less than half the price.  Big mistake.  When I added the yeast to the milk, it clumped up and it took a lot of whisking to get it to dissolve.  The yeast I normally use clumps up too but not like this did.  It foamed like it should, indicating the yeast was active but after that it just fizzled out.  I always refrigerate the dough overnight after giving it four turns.  Usually, when I unwrap it the next day, it's puffed up slightly and it has a sweet yeast aroma.  This time it was as flat in the morning as it was the night before.  It also had no yeasty smell.  I went ahead and made the pastries and set them aside to rise.  They didn't.  Usually it takes about four hours for them to proof.  After five hours, these had not budged one bit.  I baked a tray and they were like lead grease bombs.  I threw them all in the garbage.

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