I've never tried toast with black salt. I mostly use it for tofu scramble and the mung bean eggless mixture. I'll have to try it on toast.
Whatcha Eatin?
- Thread starter shyvas
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LOL, I won't.
Sourdough is awesome. One of these days I'm going to try making it.
Nope, love talk of breads, seitan.... only foods that makes me cringe every time are chickpea salad, and hummus. Esp hummus
If we ever meet up again I can give you some starter!LOL, I won't.
Not only do I like hearing about your sourdough bread--I'd like to hear more about what you do with the sourdough discards!
I'm trying to get my son to make some
I haven't really been using the discard yet...I'm trying to master the bread. Most discard recipes call for eggs and I hate having to substitute eggs in recipes.
I did do a search for vegan cinnamon rolls, pancakes, chocolate chip cookies. I may try those soon.
I'm really interested in doing inclusion loaves but again, it's still hit or miss with the basic loaves I'm making so apparently I'm still missing something. And I think it's with my bulk fermentation times. My house is just too cold. So many recipes have the dough rising in 4-6 hours. Mine can take as long as 16. Which seems about right based on the temperature charts. They only go as low as 65 degrees and my house is colder than that.
I know even with regular bread making, too hot or too cold can affect rising. I often put my dough in a sunny spot if it's really cold/drafty in the house or even in the oven just to keep out any drafts.
I know you've said you don't want an Instant Pot, but I can't again pass up recommending one.
Not only are they energy efficient, you can proof yeast doughs on the low yogurt setting. I even culture soy yogurt and cashew cremes on the low yogurt setting by putting the bowl on a rack so it doesn't sit on the bottom.
I'm not sure if this would help in the sourdough culture itself
I woke up very hungry today as I had over 10 hours sleep last night. I had toasted crumpets with vegan butter and jam, a green smoothie, two biscuits and a cup of green tea.
OP
OP
Leftover curly cabbage & soya curl soup (drizzle evo/sprinkle yeast flakes) with granary baguette and lentil & oat loaf.
OP
OP
Which is better for an even rise and tasty bread. Some people prove their dough in the fridge. A quick rise often results in a ragged and uneven crumb. I never put my dough into a warm place but usually at room temperature and I don't put the heating on.
Breakfast was leftover elbow macaroni (seasoned with vegetable soup mix) and half of a Clif bar (Chocolate Fudge Brownie flavor). Water to drink.
All this talk about home-baked bread has me wanting to get back into baking my own.
All this talk about home-baked bread has me wanting to get back into baking my own.
Agree on room temperature. When I use the oven, I don't put on any heat or anything.
I'm having the last of the mung bean eggless scramble, toast with vegan butter and a banana.
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yesterday we had our breakfast beans (onion, jalapeno, spices) on toast, plus some maple tempeh bacon and a Just Egg patty each
today will be back to noodley soup
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
today will be back to noodley soup
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Same here!All this talk about home-baked bread has me wanting to get back into baking my own.
Wholemeal bread with spread and Marmite.
