Soaked Bread With Buttermilk Was Heavy

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Don't Give Up On Soaked Bread
by: Eryn Paige

Hello,

Homemade bread with fresh ground whole wheat flour that was soaked in buttermilk produced the same disappointing results for me.

I too was frustrated with the end products from the Nourishing Traditions bread recipes. My homemade breads were also very thick, heavy, dense and gummy. The flavor was also undesirable.

I kept baking them longer and longer hoping the insides of the bread would cook. I ended up with extremely hard bread on the outside and pretty much doughy on the inside.

In spite of the discouraging bread recipes, I love the other Nourishing Traditions recipes and have found Nourishing Traditions to be an indispensable traditional foods cookbook to have on hand. You can read my Nourishing Traditions book review here.

If anyone reading this has had success making naturally leavened homemade bread with soaked flour, please share your recipe with us and your special techniques.

OK, so what to do? Please do try the delectable recipe I have above on this homemade bread page. This recipe is not naturally leavened as are the Nourishing Traditions bread recipes. I use the SAF Active Dry Yeast to help my bread rise. I also soak my flour in the Bragg Organic Raw Apple Cider Vinegar.

The vinegar being used as the soaking medium, will also break down the phytic acid and antinutrients just as well as the buttermilk. Additionally, your bread will be much lighter in texture by soaking it in the vinegar instead of soaking it in the buttermilk.

For making homemade bread, vinegar is my soaking medium choice. For making pancakes, I think they taste delicious soaking them in buttermilk. The buttermilk adds to the flavor and texture of the pancakes.

Read about some further soaking medium choices here.

So go ahead and try my recipe. You can modify it to your liking. However, do try soaking your fresh ground flour in the vinegar and using the SAF Active Dry Yeast to help your bread rise. I think you will be very pleased, as delicious tasting bread awaits you.

Please let me know how it turns out for you!

Eryn

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Submitted by: Eryn Paige

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Hello, Homemade bread with fresh ground whole wheat flour that was soaked in buttermilk produced the same disappointing results for me. I too was frustrated with the end products from the Nourishing Traditions bread recipes. My homemade breads were also very thick, heavy, dense and gummy. The flavor was also undesirable. I kept baking them longer and longer hoping the insides of the bread would cook. I ended up with extremely hard bread on the outside and pretty much doughy on the inside. In spite of the discouraging bread recipes, I love the other Nourishing Traditions recipes and have found Nourishing Traditions to be an indispensable traditional foods cookbook to have on hand. You can read my <a href="http://www.healthbanquet.com/nourishing-traditions-review.html">Nourishing Traditions book review here</a>. If anyone reading this has had success making naturally leavened homemade bread with soaked flour, please share your recipe with us and your special techniques. <b>OK, so what to do?</b> Please do try the delectable recipe I have above on this homemade bread page. This recipe is not naturally leavened as are the Nourishing Traditions bread recipes. I use the SAF Active Dry Yeast to help my bread rise. I also soak my flour in the Bragg Organic Raw Apple Cider Vinegar. The vinegar being used as the soaking medium, will also break down the phytic acid and antinutrients just as well as the buttermilk. Additionally, your bread will be much lighter in texture by soaking it in the vinegar instead of soaking it in the buttermilk. For making homemade bread, vinegar is my soaking medium choice. For making pancakes, I think they taste delicious soaking them in buttermilk. The buttermilk adds to the flavor and texture of the pancakes. Read about some <a href="http://healthbanquet.com/soaking-grains.html">further soaking medium choices here</a>. So go ahead and try my recipe. You can modify it to your liking. However, do try soaking your fresh ground flour in the vinegar and using the SAF Active Dry Yeast to help your bread rise. I think you will be very pleased, as delicious tasting bread awaits you. Please let me know how it turns out for you! Eryn <iframe src="http://www.healthbanquet.com/alternate-ad-300x250-tp.html" width="308" height="290" frameborder="0" scrolling="no" align="left" ></iframe>

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Soaked Bread With Buttermilk Was Heavy

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Soaked Bread With Buttermilk
Was Heavy

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Soaked Bread With Buttermilk
Was Heavy