Comments for Bread Healthy http://breadhealthy.com Healthy Bread Recipes | Healthy Lifestyle Tue, 20 Sep 2011 20:45:04 +0000 hourly 1 Comment on Bread Baking Glossary | Preferment | Poolish | Biga by George Eckrich http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-485 George Eckrich Tue, 20 Sep 2011 20:45:04 +0000 http://breadhealthy.com/?p=287#comment-485 The biga and poolish that never die! Jeff, this is interesting. Obviously, you guys are doing something different. If you are not adding any additional yeast to this preferment, it sounds more like a liquid levain than a poolish or a biga. That being said, there is no right or wrong here, unless the results aren't what you all want. It sounds to me like you have a system that is working great. All of these different preferments attempt to create certain flavor profiles, and your bakery has found one that is working for the customers. Since customers do prefer consistency, I would think that you can steward this living preferment by controlling the feeding schedule and keeping the temperatures in a regular cycle. The flavors sound interesting and keep up the good work! Let me know if you have any other questions.george The biga and poolish that never die! Jeff, this is interesting. Obviously, you guys are doing something different. If you are not adding any additional yeast to this preferment, it sounds more like a liquid levain than a poolish or a biga. That being said, there is no right or wrong here, unless the results aren’t what you all want. It sounds to me like you have a system that is working great. All of these different preferments attempt to create certain flavor profiles, and your bakery has found one that is working for the customers. Since customers do prefer consistency, I would think that you can steward this living preferment by controlling the feeding schedule and keeping the temperatures in a regular cycle. The flavors sound interesting and keep up the good work!
Let me know if you have any other questions.george

]]> Comment on Bread Baking Glossary | Preferment | Poolish | Biga by jeff http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-484 jeff Mon, 19 Sep 2011 04:41:58 +0000 http://breadhealthy.com/?p=287#comment-484 Hi there! I've worked at a bakery for 4 months now and they just leave their poolish, though they call it a biga but it's a thick batter, out all day and night long... never finishing it. We constantly "feed the biga" to levels that will do us for the next day. I have never ever finished it... the owners always insist on it not being finished. I never knew that a biga or poolish was supposed to have a sweet note, it's definitely sour smelling but the bread is still very good! any thoughts? thank you in advance for your time! Hi there!

I’ve worked at a bakery for 4 months now and they just leave their poolish, though they call it a biga but it’s a thick batter, out all day and night long… never finishing it. We constantly “feed the biga” to levels that will do us for the next day. I have never ever finished it… the owners always insist on it not being finished.

I never knew that a biga or poolish was supposed to have a sweet note, it’s definitely sour smelling but the bread is still very good!

any thoughts?

thank you in advance for your time!

]]> Comment on Focaccia Master Class Video | Part 2: Mixing The Dough by George Eckrich http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-video-part-2-mixing-the-dough/comment-page-1#comment-454 George Eckrich Tue, 07 Dec 2010 13:30:22 +0000 http://breadhealthy.com/?p=90#comment-454 Beth, I'm glad this worked out. I continue to work with sourdoughs and the focaccia recipe in an effort to go more whole grain yet still retain the spongy, open cell structure. If you work with sourdough, be certain to still use the poolish or preferment the day of the bake. Look for a short post on chocolate focaccia. george Beth, I’m glad this worked out. I continue to work with sourdoughs and the focaccia recipe in an effort to go more whole grain yet still retain the spongy, open cell structure. If you work with sourdough, be certain to still use the poolish or preferment the day of the bake. Look for a short post on chocolate focaccia. george

]]> Comment on Focaccia Master Class Video | Part 2: Mixing The Dough by ChefKeem http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-video-part-2-mixing-the-dough/comment-page-1#comment-452 ChefKeem Tue, 30 Nov 2010 19:16:49 +0000 http://breadhealthy.com/?p=90#comment-452 Thank you for the nice comment, Beth. This is really good news! :) Thank you for the nice comment, Beth. This is really good news! :)

]]> Comment on Focaccia Master Class Video | Part 2: Mixing The Dough by Beth http://breadhealthy.com/artisan-bread/focaccia-recipe/focaccia-master-class-video-part-2-mixing-the-dough/comment-page-1#comment-451 Beth Tue, 30 Nov 2010 02:15:42 +0000 http://breadhealthy.com/?p=90#comment-451 I found your video very informative and the results I got when I made my focaccia was exactly what I wanted! Thanks for sharing your expertise. I found your video very informative and the results I got when I made my focaccia was exactly what I wanted! Thanks for sharing your expertise.

]]> Comment on Bread Baking Glossary | Spelt | Durum | Kamut | Flour by George Dr. Kracker http://breadhealthy.com/featured-articles/bread-baking-glossary-spelt-durum-kamut-flour/comment-page-1#comment-441 George Dr. Kracker Sun, 07 Nov 2010 13:20:58 +0000 http://breadhealthy.com/?p=309#comment-441 Dear Karl, to be truthful, I have never tried to bake with Kamut. Kamut is a durum wheat, and to use it, you would have to blend it with some wheat flour. Check out any of the Semolina bread recipes and use the Kamut in place of the Semolina. For the spelt, you will need to add some acids to your dough to strengthen spelt's weak gluten. Spelt bread rises fine, but it will usually collapse when it goes in the oven. You can create the acid via a preferment or by adding ascorbic acid (vitamin C). It doesn't take much ascorbic, just a small piece of a vitamin C tab, ground and dissolved. I prefer the preferment. Don't over do it with the yeast. More yeast is never the answer. Try the spelt, using the principles in our Flatbread recipe. george Dear Karl, to be truthful, I have never tried to bake with Kamut. Kamut is a durum wheat, and to use it, you would have to blend it with some wheat flour. Check out any of the Semolina bread recipes and use the Kamut in place of the Semolina. For the spelt, you will need to add some acids to your dough to strengthen spelt’s weak gluten. Spelt bread rises fine, but it will usually collapse when it goes in the oven. You can create the acid via a preferment or by adding ascorbic acid (vitamin C). It doesn’t take much ascorbic, just a small piece of a vitamin C tab, ground and dissolved. I prefer the preferment. Don’t over do it with the yeast. More yeast is never the answer. Try the spelt, using the principles in our Flatbread recipe. george

]]> Comment on Bread Baking Glossary | Spelt | Durum | Kamut | Flour by Karl http://breadhealthy.com/featured-articles/bread-baking-glossary-spelt-durum-kamut-flour/comment-page-1#comment-440 Karl Sat, 06 Nov 2010 19:10:58 +0000 http://breadhealthy.com/?p=309#comment-440 Can you use KAMUT or SPELT Flour the same way as BREAD FLOUR in order to bake BREAD? Do those two flours require MORE YEAST perhaps? Appreciate to hear from you and Many Thanks in Advance, Karl H. Seeh, Toronto, Ont. CANADA Can you use KAMUT or SPELT Flour the same way as BREAD FLOUR in order to bake BREAD?
Do those two flours require MORE YEAST perhaps?

Appreciate to hear from you and Many Thanks
in Advance,
Karl H. Seeh,
Toronto, Ont. CANADA

]]> Comment on Plant-Based Diet | Do Vegetarians And Vegans Get Enough Protein? by Headboard Light  http://breadhealthy.com/dr-kracker/plant-strong-diet/do-vegans-get-enough-protein-through-a-plant-based-diet/comment-page-1#comment-434 Headboard Light  Wed, 20 Oct 2010 17:21:11 +0000 http://breadhealthy.com/?p=278#comment-434 i'm a veggan and being a veggan means engaging in a more healthy lifestyle":* i’m a veggan and being a veggan means engaging in a more healthy lifestyle”:*

]]> Comment on Quinoa – How To Cook A Wondergrain For Optimum Nutrition by Morris Tiogangco http://breadhealthy.com/dr-kracker/plant-strong-diet/quinoa-cook-grain/comment-page-1#comment-408 Morris Tiogangco Mon, 11 Oct 2010 09:50:27 +0000 http://breadhealthy.com/?p=430#comment-408 I really like this article. I really like this article.

]]> Comment on Original Graham Crackers Recipe | The Old-Fashioned Way by Dr. Kracker http://breadhealthy.com/featured-articles/original-graham-crackers-recipe-real/comment-page-1#comment-154 Dr. Kracker Thu, 12 Aug 2010 11:39:34 +0000 http://breadhealthy.com/?p=365#comment-154 Xofi, I am married to a Mexican, and even in our family (in Cuernevaca) I see my suegra struggle with diabetes. There is so much delicious whole grain and plant strong food that it makes eating relatively easy. The problem is resisting the call of refined sugars, refined flour and denatured everything. My wife, Liliana, can always fall prey to her antojos. But I do see this culture of poor food choices changing, one person at a time. Thanks for posting. george Xofi, I am married to a Mexican, and even in our family (in Cuernevaca) I see my suegra struggle with diabetes. There is so much delicious whole grain and plant strong food that it makes eating relatively easy. The problem is resisting the call of refined sugars, refined flour and denatured everything. My wife, Liliana, can always fall prey to her antojos. But I do see this culture of poor food choices changing, one person at a time.
Thanks for posting. george

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