Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 16-03-2012, 16:00   #31
Registered User
 
Caribsailors's Avatar

Join Date: Jun 2008
Location: Somewhere in the Caribbean
Boat: Beneteau First 38
Posts: 308
Images: 23
Re: Bread not Rising

We've found that doubling the rising agent for any of our baking has cured flat cookies & bread.

Cheers
__________________

__________________
As I sit, a swirling sea of passion gives it's poems in waves underneath me.
The whispers of the sun in my eyes, a silence within.
Rhythm of the surf, drums of the sea. Thoughts tumble and toss about the deep blue abyss inside me, where the love of you dwells.
I'm fighting currents to get back to you, listening to the flow of your liquid language as you beckon me, "Come Play"
Mariners Cove, CI. Anonymous.
Caribsailors is offline   Reply With Quote
Old 16-03-2012, 18:14   #32
Registered User
 
Blue Crab's Avatar

Join Date: Sep 2009
Location: Hurricane Highway
Boat: Cal 29
Posts: 3,882
Re: Bread not Rising

Apologies for the thread drift.
__________________

__________________
Blue Crab is offline   Reply With Quote
Old 16-03-2012, 18:22   #33
Registered User

Join Date: Jun 2007
Posts: 14
Re: Bread not Rising

Why? Some people just have to need[sic] their loaf.
__________________
tigerregis is offline   Reply With Quote
Old 16-03-2012, 18:48   #34
Registered User

Join Date: Jan 2010
Location: Narragansett Bay
Boat: Able 50
Posts: 3,057
Re: Bread not Rising

Quote:
Originally Posted by WaywardWench View Post
I have had celiac disease for about 20 years. I control it by never eating wheat, barley, oats or rye. That includes any thing made with those products. I do just fine by eating this way. I don't believe that eating "too much" gluten made me this way. I don't believe gluten is a bad food. It's just bad for me. I don't know if it's a true allergy as allergies go. I just have to face the fact that my body doesn't like it.
Can you eat corn tortillas ?
__________________
savoir is offline   Reply With Quote
Old 16-03-2012, 19:41   #35
Registered User
 
WaywardWench's Avatar

Join Date: Jan 2011
Location: Coos Bay, Oregon
Boat: Haida 26-
Posts: 18
Re: Bread not Rising

Yes Savoir, I eat alot of corn tortillas.
WaywardWench is offline   Reply With Quote
Old 16-03-2012, 19:46   #36
Registered User
 
rubyjean's Avatar

Join Date: Aug 2010
Location: Coos Bay, Oregon
Boat: Haida 26
Posts: 502
Images: 2
Re: Bread not Rising

Can you make really good enchilatas, I mean really good????Michael..
rubyjean is offline   Reply With Quote
Old 16-03-2012, 19:57   #37
Registered User
 
Blue Crab's Avatar

Join Date: Sep 2009
Location: Hurricane Highway
Boat: Cal 29
Posts: 3,882
Re: Bread not Rising

Send pic of enchiladas.
__________________
Blue Crab is offline   Reply With Quote
Old 16-03-2012, 20:29   #38
Registered User
 
rubyjean's Avatar

Join Date: Aug 2010
Location: Coos Bay, Oregon
Boat: Haida 26
Posts: 502
Images: 2
Re: Bread not Rising

I thought I'd share one of my bread receipes w/ everyone, this is known to be a cool rise white bread.

6-7 cups all purpose flour
2 tbs. sugar
3 1/2 tps. salt
3 pkgs active dry yeast, I use bulk [2 1/4 teaspoons= 1 pkg.]
1/4 cup butter [margarine ok, yuk.]
2 cups very warm water. [120-130 deg., I use a therometer]
spray dough will oil to proof, keeps dough from forming a skin.

This is a fairly light bread, I have used corn starch 1-1 to make the bread lighter. Can replace 2 cups flour w/ 2 cups corn starch. This is something that you have experiment with. But does work, can't remember where I learned that little trick.

Bake bread at 400 deg.
This makes two loaves.

..Good Luck, Michael..

Yes, she makes killer Enchilatas!!!!!!!!!!
rubyjean is offline   Reply With Quote
Old 16-03-2012, 21:25   #39
֍֎֍֎֍֎֍֎֍֎

Cruisers Forum Supporter

Join Date: Apr 2006
Posts: 13,042
Re: Bread not Rising

Carina, I never suggested that cruisers or anyone else should avoid bread, or wheat products. EXCEPT for those who have a real problem with them. Not just "if I eat pizza I feel bad" but a confirmable reaction. I knew a vegan once who said he felt stoned if he ate apples, they had too much yang. OK, worked for him, but that's hardly a medical confirmation.

The exact nature of the celiac problem, and why it seems to be growing in the last 50 years, are still unknown. The extent of the problem, i.e. how many people are taking SOME damage from gluten without knowing it, is something else again. Many people go five or ten years with cramps and diarrhea or feeling achy all over, and then eventually find a doctor who diagnoses the problem. Ten years ago, unless you happened to find one of the two or three doctors who knew about celiac in the US (or the ONE in Oz or the ONE in Japan) the odds are you would never get the diagnoses. The blood protein tests didn't exist, and the expensive and intrusive (and slightly risky) biopsies aren't always meaningful or objectively certain.

Heck, Obama made major medical news by having a swallowcam instead of a colonoscopy a few years ago, and if he'd had conventional insurance? It wouldn't have been covered. Another tool most celiac suspects would have to ante up big for. (~$1000)

As I said, it is like radiation poisoning. You can take very low levels of damage for many years before anyone even suspects there's a problem. Very few people will have that problem. But if the problem does occur, it may be in the form of varying debilitating or fatal diseases, just about the entire range of autoimmune diseases.

Some of the specialists have suggested that the reason celiac was rarely diagnosed until the last 50 years, was simply because suffers were too polite ot mention bowel problems, and by the time the autoimmune issues wre found, well, fifty years ago if you had a full-blown intestinal cancer? Your cause of death just said "cancer". No one asked why.

There's some speculation that the new breeds of wheat (monoculture farming) may be part of the problem, and if that's at all true, it might be cause to re-examine some of big agroculture.

The extent of the problem is very much unknown. And for maybe 98% of the folks out there, it won't be a problem. For two percent...well, ask WWench how many years it took for her to diagnose and confirm the problem, and stop getting sick. And then how much longer to figure out how much "secret gluten" is out there in processed foods.

Who would even THINK there was wheat in chicken broth?! (Not all, but about 1/2 of the commercial ones.)
__________________
hellosailor is offline   Reply With Quote
Old 16-03-2012, 22:07   #40
Registered User
 
rubyjean's Avatar

Join Date: Aug 2010
Location: Coos Bay, Oregon
Boat: Haida 26
Posts: 502
Images: 2
Re: Bread not Rising

Quote:
Originally Posted by hellosailor View Post
Carina, I never suggested that cruisers or anyone else should avoid bread, or wheat products. EXCEPT for those who have a real problem with them. Not just "if I eat pizza I feel bad" but a confirmable reaction. I knew a vegan once who said he felt stoned if he ate apples, they had too much yang. OK, worked for him, but that's hardly a medical confirmation.

The exact nature of the celiac problem, and why it seems to be growing in the last 50 years, are still unknown. The extent of the problem, i.e. how many people are taking SOME damage from gluten without knowing it, is something else again. Many people go five or ten years with cramps and diarrhea or feeling achy all over, and then eventually find a doctor who diagnoses the problem. Ten years ago, unless you happened to find one of the two or three doctors who knew about celiac in the US (or the ONE in Oz or the ONE in Japan) the odds are you would never get the diagnoses. The blood protein tests didn't exist, and the expensive and intrusive (and slightly risky) biopsies aren't always meaningful or objectively certain.

Heck, Obama made major medical news by having a swallowcam instead of a colonoscopy a few years ago, and if he'd had conventional insurance? It wouldn't have been covered. Another tool most celiac suspects would have to ante up big for. (~$1000)

As I said, it is like radiation poisoning. You can take very low levels of damage for many years before anyone even suspects there's a problem. Very few people will have that problem. But if the problem does occur, it may be in the form of varying debilitating or fatal diseases, just about the entire range of autoimmune diseases.

Some of the specialists have suggested that the reason celiac was rarely diagnosed until the last 50 years, was simply because suffers were too polite ot mention bowel problems, and by the time the autoimmune issues wre found, well, fifty years ago if you had a full-blown intestinal cancer? Your cause of death just said "cancer". No one asked why.

There's some speculation that the new breeds of wheat (monoculture farming) may be part of the problem, and if that's at all true, it might be cause to re-examine some of big agroculture.

The extent of the problem is very much unknown. And for maybe 98% of the folks out there, it won't be a problem. For two percent...well, ask WWench how many years it took for her to diagnose and confirm the problem, and stop getting sick. And then how much longer to figure out how much "secret gluten" is out there in processed foods.

Who would even THINK there was wheat in chicken broth?! (Not all, but about 1/2 of the commercial ones.)
Whiskey,distilled vinegar,food preservative,and all most everything else on store shelves. Read the labels, you won't belive that at least 80% of all product have a wheat base chemical in them. People w/ celiac disease are nearly starving to death.

I too use Red Mill bread flours & mixes, very good products. They also make serveral gluten free bread flours & mixes. Brown & White rice flour are also good. I'm turning into an expert on the subject because of the Wayward Wench.....Michael..
rubyjean is offline   Reply With Quote
Old 17-03-2012, 08:50   #41
֍֎֍֎֍֎֍֎֍֎

Cruisers Forum Supporter

Join Date: Apr 2006
Posts: 13,042
Re: Bread not Rising

Michael-
"Whiskey... People w/ celiac disease are nearly starving to death."
Hardly. Whiskey is a good example, five years ago ALL the celiac organizations said it has malt, barley, gluten, don't touch it. Then some started saying Irish Whiskey, triple distilled, was OK because the triple distillation broke down the evil protein chains or removed them. Now? All the organizations are saying ANY whiskey is OK, even one round of distillation breaks down the proteins sufficiently.

Even without the labelling, it is easy enough to avoid gluten if you just follow a "Ted Nugent" diet. That is, pick it, plant it, hunt it, skin it, and it is OK. Buy it processed in a package, odds are not OK. (OK, Ted Nugent, gruesome thought!<G>)
__________________
hellosailor is offline   Reply With Quote
Old 18-03-2012, 08:47   #42
Marine Service Provider

Cruisers Forum Supporter

Join Date: Jul 2010
Location: On the Go
Boat: Various
Posts: 666
Re: Bread not Rising

[QUOTE=hellosailor;909937]"without gluten the bread wont stick together as bread...... "
It is difficult, but not impossible, to make a decent gluten-free bread.

I just interviewed a chef who mentioned in passing that she makes gluten-free bread for a big restaurant. Her formula is a combination of rice, potato and corn flours. The topic was elsewhere so, sorry to say, I didn't get her bread recipe.
__________________
Janet Groene
JanetGroene is offline   Reply With Quote
Old 18-03-2012, 09:18   #43
Do… or do not
 
s/v Jedi's Avatar

Cruisers Forum Supporter

Join Date: Feb 2009
Location: in paradise
Boat: Sundeer 64
Posts: 9,198
Re: Bread not Rising

Quote:
Originally Posted by JanetGroene View Post
gluten-free bread
[...]
formula is a combination of rice, potato and corn flours
brrrrrrrr......


ciao!
Nick.
__________________
s/v Jedi is offline   Reply With Quote
Old 25-03-2012, 11:31   #44
Marine Service Provider

Cruisers Forum Supporter

Join Date: Jul 2010
Location: On the Go
Boat: Various
Posts: 666
Re: Bread not Rising

Do you by any chance use fresh milk in the dough? It needs to be scalded first to kill an enzyme that is unfriendly to yeast. Then it must be cooled enough that high temperature doesn't kill the yeast. Reconstituted dry milk does not have to be scalded and canned milk has already been cooked. I assume UHT milk is also OK. Does anyone know about goat milk in re yeast bread? Most bread recipes call for water, not milk, but just thought I'd mention this in case...
__________________
Janet Groene
JanetGroene is offline   Reply With Quote
Old 25-03-2012, 15:56   #45
֍֎֍֎֍֎֍֎֍֎

Cruisers Forum Supporter

Join Date: Apr 2006
Posts: 13,042
Re: Bread not Rising

"Do you by any chance use fresh milk in the dough?"
I take it you mean what is usually called in the US "raw milk". That's fresh from the cow and unpastuerized. Anything else in a carton has been pasteurized, any enzyme that might be in it has already been cooked.

I keep hoping I'll see a candid camera show, where they've taken all the milk out of the supermarket dairy case and substituted three cows in stalls, labelled "4%, 2%, skim" and the shoppers have to get it themselves.<G>
__________________

__________________
hellosailor is offline   Reply With Quote
Reply

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread not Rising hogesinwa Provisioning: Food & Drink 54 10-01-2013 04:52
440AH Not Enough ? reiner Electrical: Batteries, Generators & Solar 25 14-03-2012 21:16
Rules for US Boat Sailing in Europe - Not Found victorchoc Rules of the Road, Regulations & Red Tape 9 13-03-2012 19:42
"not a valid Win32 application" - Win2000 - Ver 2.6.1310 Johna1 OpenCPN 2 12-03-2012 01:22
Not New but Never Said Hello ! Hi from the Mitten ! appick Meets & Greets 4 08-03-2012 09:03



Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 05:58.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.