I've been having fun teaching myself how to bake bread over the last year. I love the involvement, the kneading, the fact that yeast is alive. I'm going to be travelling quite a bit over the next three months, but when I'm back to normal, I'm going to try make my own sourdough starter.
Here's the thing: everything I like about baking bread is to do with the process. When it comes to eating it, to my shame I prefer quick batter breads. Does anyone have something which requires yeast and lets me do a bit of kneading, but produces a cakey, heavy-crumbed bread, with a soft-ish crust, like a quickbread? Or is this impossible, given the effect kneading and rising has on bread's texture?
I'm also looking for a healthy, solid type of bread, either batter or kneading: something with grains, or seeds, or rye. I can get hold of buckwheat flour, flax, etc, but for some reason the Italians do white bread and brown bread, but nothing that's full of fibre and 'good' carbs, with a hearty texture.
I'd prefer recipes to book reccomendations, because I live in Italy at the moment, and it's hard and expensive to get hold of books.
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