Good morning everyone,
This week is the start of Real Bread Week and those of you who can eat wheat you can make amazing bread so if we have any keen bread makers please share your photo's.
I'm a coeliac so have to have a gluten free diet and bread is harder to make as we have to replicate the gluten.
I bake my pwn GF bread and this is a large white gf loaf with pumpkin seeds and flaked quinoa on top for extra taste and nutrition.
Fortunately for me I love baking and baking bread in particular so I don't have to think about buying it and my home smells wonderful when I've bread baking.
Here's a link to real bread week, its also .listed under events, please see:
sustainweb.org/news/jan21-g...
Enjoy your weekend now folks. 🌈😊
Gluten free Apple and Cinnamon Bread. 
First and foremost Jerry that's an excellent loaf of bread and you wouldn't know it was GF.
As it so happens my sourdough dough is in a bowl above the heater on my windowsill rising ready to put it into loaf pans later to rise again overnight, it will be baked in the morning.
It's a very interesting article Jerry so thank you for sharing.
Enjoy the rest if your day.
Alicia 🍞🌈😊👍
Hey thanks Alicia, how good is this you have south dough bread on the go as I've seen you're lovely sourdough bread.
I didn't realise that you left it rise then collapse and rise again overnight this must give a wonderful texture like old fashioned real bread. Maybe you'll post a photo...🍞
You have a great day Alicia and keep safe and dry now 🌈👍😊
Your's look rather tasty to me😋😋.
Yes you do. First you have a starter which is made over 5 days (I keep my starter in the fridge when I don't need it and take it out in the morning and use later in the day). They say make a fresh starter for each loaf but I don't, I just keep feeding mine with flour and filtered water. You then make a ferment using some of the starter, flour and filtered water. Then you make a dough using the ferment, flour, filtered water and a small amount of salt, knead for 100 presses. Leave to rise in a bowl. Knead again for 100 presses and put in load tins and leave to rise overnight. Bake in the morning. It really is like old fashioned bread.
Hope you're staying safe and dry.
Enjoy the rest of your day.
Alicia 🌈👍😊🍞
Hey thanks for this Alicia its a very comprehensive explanation of your method it sounds like but helps keep you fit with 100 presses. Overnight dough bread is what our parents and their parents ate.
As for me Im ensconced at home as its very wet here so you stay safe and dry as well.
And enjoy your day. 🌈👍😊
Thank you Jerry. It does sound comprehensive but once you've made it a few times it becomes second nature. Yes they did,my mum's bread was delicious.
I'm also at home, managed the local shop in the dry this morning, which was a bonus.
Enjoy your cuppa at home🌈👍😊☕