Post by Jennifer on Mar 1, 2007 15:10:08 GMT -5
Hi all! I am not sure where to start with this because I have several questions. Here is a little history. For years I have been wondering if it is really possible to eat almost completely from foods produced on your own land. For most people (outside of this board ;D) this isn't possible because they don't have the land and for many that do have land they lack time. Well I have the above two but lack the skill and knowledge so I am turning to you all (correction ya'll... he, he, he). Here are the first of many questions...
1. What are foods that you make that the ingredients either do or could come from your own land.
2. Bread- This one gives me great grief. I am a very poor bread maker but have closely followed several threads on here and am gearing up to try again. Here are some very basic bread questions... If I were to raise wheat (or other types of bread like grains) what kind makes the best bread. Can you use a sourdough starter for wheat bread instead of relying on yeast from the store? What is gluten and do you need it for 100% wheat or whole grain bread? Can you make your own gluten? Much of my reading has said that the longer raise time for whole wheat the better (ie lighter). The recent bread thread (I think started by Kip) is very interesting, has anyone had success with only whole grains? If anyone has a great source of info along these lines from another website or book please let me know. My intention is to be able to make a great bread from ingredients from my own land (with the exception of the starter). DO you need a sweetener in whole grain bread and if you do is honey good or no (again looking for something I can produce). I know this is very in depth but I couldn't think of a better place to ask.
Please feel free to add anything to this thread that you think would be of interest. My only request is that the ingredients can be produced ourselves (or can be continued like a starter)
Jennifer
1. What are foods that you make that the ingredients either do or could come from your own land.
2. Bread- This one gives me great grief. I am a very poor bread maker but have closely followed several threads on here and am gearing up to try again. Here are some very basic bread questions... If I were to raise wheat (or other types of bread like grains) what kind makes the best bread. Can you use a sourdough starter for wheat bread instead of relying on yeast from the store? What is gluten and do you need it for 100% wheat or whole grain bread? Can you make your own gluten? Much of my reading has said that the longer raise time for whole wheat the better (ie lighter). The recent bread thread (I think started by Kip) is very interesting, has anyone had success with only whole grains? If anyone has a great source of info along these lines from another website or book please let me know. My intention is to be able to make a great bread from ingredients from my own land (with the exception of the starter). DO you need a sweetener in whole grain bread and if you do is honey good or no (again looking for something I can produce). I know this is very in depth but I couldn't think of a better place to ask.
Please feel free to add anything to this thread that you think would be of interest. My only request is that the ingredients can be produced ourselves (or can be continued like a starter)
Jennifer