Mom just called

I am blessed.

Blessed: To be content, fortunate, happy,

Just got off the phone with her.

She is 87.

I don’t take these conversations for granted.

She called to tell me she tried the bread I dropped off yesterday. Quoting now, ” You really need to think about entering it in the fair, if they still have that sort of thing.”

Two weeks ago, after 20 plus years of dabbling with bread making, I finally, finally cracked the code on how to consistently make a good loaf of sandwich bread.

Back in my 20’s when my grandmother was still alive (I’m pretty sure I’ve written about this more than once), I asked her to teach me how to make bread.

She was a master bread maker.

Did everything by feel.

Her specialty was rye bread.

She would make 5 loaves at a time.

Used real, freshly ground rye (along with regular white flour)

One of my struggles has always been how to get the loaf big enough (between the rise, and quantity of dough in the pan) to create a respectable sized loaf, but it wasn’t until I watched a video a couple of weeks on You tube, that the lights finally came on and I understood how to shape the loaf.

Duu.

I still contend bread making is an art.

You are dealing with several variables each time.

Temperature variables. ( The room itself, as well as the ingredients, as well as the temperature in the oven.)

Quantity variables.

Liquid variables. (A little change goes a long way.)

Yeast variables, (sour dough, store bought, variations of store bought. Has it died? Started to loose it’s viability? etc)

Types of flour variables. (Freshly ground, as well as the multiple varieties from the store.)

Pan size variables.

Timing variables…(ie how long it takes for something to rise,how long to bake, yada, yada,

Then you run into the wholelanguagething. Just like any hobby, or area of life. For some reason, people love to use words that only an insider knows what the heck in the world they are talking about.

Just stop it sometimes.

Tell me what to do in layman’s terms.

Now that I’ve “figured out” how to consistently make a loaf of what I call, Sourdough, rye Swirl, with onion flakes, I can continue to build off my experience.

This particular bread recipe, is great for making sandwiches, or toasted. The texture will melt in your mouth. One of the problems with this bread is, if you eat too much of it, your butt, thighs and or belly may will expand.

I think it has something to do with the sourdough starter.

21 thoughts on “Mom just called

  1. Totally the starter….😉bread making is an art, and most bread is just blehhhhh. There are a few places I buy from that make good bread, but I’m finding it to be a lost art

    Liked by 1 person

    • When we lived in New Jersey, so many moons ago, I remember thinking the bagels there were way better than the boring ones we had in Iowa. Also I have a friend from Germany who told me that bread making in Europe is taken to a whole different level than here stateside. I think mastering some specialty breads would be fun.

      Liked by 1 person

        • That is good to know (France) Mental note: look for a French bread making mentor. Question..when you say water/ taste connection..are you talking about the water purity (taste) or volume of water in a recipe and how it affects the texture?

          Liked by 1 person

          • How if affects texture. New York has best bagels and pizza dough. I believe there’s a pizza place in Arizona that brings in New York water. There’s something in the water that helps the dough. And I think French water is just suited better to dough making. I cant tell you it’s a fact, but I think there’s something to it

            Liked by 1 person

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