SQu
Member
- Joined
- Jan 3, 2014
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- 1,308
Newly inspired by this quote from the wonderful interview transcripts I've got a great bread recipe to share :
"Separately from those ancient processes, the Europeans for generations processed their flour for generations to let yeast grow to soften it. The process of softening it and letting yeast grow takes about 12 hours, at a moderate room-temperature, and in that process, enzymes break down the storage proteins that are so allergenic, and release the minerals from the storage forms like phytic acid, and the traditional leavened bread was much richer in B vitamins, proteins and if you eat your grains without any of those old processes, you are going to have the lack of those positive nutrients, as well as the excess of phosphate."
This recipe is why I bake bread almost daily.correction, it's why I bake bread at all. It's no effort. It's delicious. It's simple. The only thing you need is a teeny tiny bit of planning. It came from a blog and before that I think the N.Y. Times site.
3 cups white flour
1/4 tsp yeast
1 &1/4 tsp salt
Mix with your hands
Then add 1.5 cups water
Mix with your hands. Should be ' shaggy' ( great word!)
"Separately from those ancient processes, the Europeans for generations processed their flour for generations to let yeast grow to soften it. The process of softening it and letting yeast grow takes about 12 hours, at a moderate room-temperature, and in that process, enzymes break down the storage proteins that are so allergenic, and release the minerals from the storage forms like phytic acid, and the traditional leavened bread was much richer in B vitamins, proteins and if you eat your grains without any of those old processes, you are going to have the lack of those positive nutrients, as well as the excess of phosphate."
This recipe is why I bake bread almost daily.correction, it's why I bake bread at all. It's no effort. It's delicious. It's simple. The only thing you need is a teeny tiny bit of planning. It came from a blog and before that I think the N.Y. Times site.
3 cups white flour
1/4 tsp yeast
1 &1/4 tsp salt
Mix with your hands
Then add 1.5 cups water
Mix with your hands. Should be ' shaggy' ( great word!)