Guest guest Posted November 14, 2006 Report Posted November 14, 2006 > Is there such a thing as store-bought bread without bromide? If not, > does anyone have a recipe for bread? > > Orelindel Absolutely! But I wouldn't bet on most of what is available in the big chain stores. Shop at natural food stores or food co-ops or ask at a local bakery (if you have one). Many breads list on the label that they are made with unbromated flour (it may say " UB flour " ). Whole Foods says on its website that they use unbromated flour. If it says " organic " it is likely to also be unbromated. As far as baking your own, you can easily get unbromated flours, such as King Arthur, in bread flour as well as all purpose flour. I have rye bread rising right now that I am getting ready to pop in the oven, which is a great winter activity. There are lots of sources of bread recipes and lists across the internet. I am doing sourdough, and belong to several groups focused on that. I have some good books as well that I use - you can probably get some in your library. Bread baking is fun and not difficult at all plus you get healthy fresh bread and you know exactly what is in it. Quote
Guest guest Posted November 14, 2006 Report Posted November 14, 2006 yes there is...reading the labels I discovered they will actually list "unbromated flour" Michigan the last brand I found in one of their breads was pepperidge farms. said exactly the above. orelindel <whatmattersmost@...> wrote: Hi Everyone,Is there such a thing as store-bought bread without bromide? If not,does anyone have a recipe for bread? Thanks,Orelindel Want to start your own business? Learn how on Small Business. Quote
Guest guest Posted November 16, 2006 Report Posted November 16, 2006 Hi , I have a bag of King Arthur flour and a bread machine. I'll give it a try this weekend! Thanks so much! Orelindel > > > Is there such a thing as store-bought bread without bromide? If not, > > does anyone have a recipe for bread? > > > > Orelindel > > Absolutely! But I wouldn't bet on most of what is available in the > big chain stores. Shop at natural food stores or food co-ops or ask > at a local bakery (if you have one). Many breads list on the label > that they are made with unbromated flour (it may say " UB flour " ). > Whole Foods says on its website that they use unbromated flour. If > it says " organic " it is likely to also be unbromated. > > As far as baking your own, you can easily get unbromated flours, such > as King Arthur, in bread flour as well as all purpose flour. I have > rye bread rising right now that I am getting ready to pop in the > oven, which is a great winter activity. There are lots of sources of > bread recipes and lists across the internet. I am doing sourdough, > and belong to several groups focused on that. I have some good books > as well that I use - you can probably get some in your library. > Bread baking is fun and not difficult at all plus you get healthy > fresh bread and you know exactly what is in it. > > > Quote
Guest guest Posted November 16, 2006 Report Posted November 16, 2006 Hi , Much appreciated! Orelindel > Hi Everyone, > > Is there such a thing as store-bought bread without bromide? If not, > does anyone have a recipe for bread? > > Thanks, > > Orelindel > > > > > > > --------------------------------- > Want to start your own business? Learn how on Small Business. > Quote
Guest guest Posted May 22, 2007 Report Posted May 22, 2007 > > Hi Everyone, > > Is there such a thing as store-bought bread without bromide? If not, > does anyone have a recipe for bread? > > Thanks, > > Orelindel > I don't thin any of the bread in Australia has any bromide.. or ever did? Not on the labels I think. They can use other dough conditioners. I don't think any of our flour is brominated either. Is it just a " US " thing? Jan Quote
Guest guest Posted May 22, 2007 Report Posted May 22, 2007 Try this, Hunza Bread Cheers, Doug http://www.google.com.hk/search?hl=en & q=Hunza+Bread+recipes & btnG=Google+Search & m\ eta= Re: Bread without bromide > >> >> Hi Everyone, >> >> Is there such a thing as store-bought bread without bromide? If not, >> does anyone have a recipe for bread? >> >> Thanks, >> >> Orelindel >> > I don't thin any of the bread in Australia has any bromide.. or ever > did? Not on the labels I think. They can use other dough conditioners. > I don't think any of our flour is brominated either. > Is it just a " US " thing? > Jan > > > > Send Message: iodine > > Iodine Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 Has soy. On May 22, 2007, at 10:03 PM, Murray wrote: > Try this, Hunza Bread > Cheers, Doug > http://www.google.com.hk/search? > hl=en & q=Hunza+Bread+recipes & btnG=Google+Search & meta= Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 I know. Change it to anything good that you like. Try coconut,chia,or oat. Cheers, doug Re: Re: Bread without bromide > Has soy. > > On May 22, 2007, at 10:03 PM, Murray wrote: > >> Try this, Hunza Bread >> Cheers, Doug >> http://www.google.com.hk/search? >> hl=en & q=Hunza+Bread+recipes & btnG=Google+Search & meta= > Parashis > artpages@... > zine: > artpagesonline.com > > portfolio: > http://www.artpagesonline.com/EPportfolio/000portfolio.html > > > > Send Message: iodine > > Iodine Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 I'm trying to find out how the iodine or bromine or anything else is used. At what point is it used, how much is used and why is it used? I've heard it's a dough conditioner but what does that mean? Thanks ahead if you know the answers to these and many other questions. On May 23, 2007, at 9:25 AM, Murray wrote: > I know. Change it to anything good that you like. Try coconut,chia,or > oat. > Cheers, doug Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 I really do not know. I am here learning like everyone else. I just found out about Hunza bread a few months ago through a scam artist. Cheers, Doug Re: Re: Bread without bromide > I'm trying to find out how the iodine or bromine or anything else is > used. At what point is it used, how much is used and why is it used? > > I've heard it's a dough conditioner but what does that mean? > > Thanks ahead if you know the answers to these and many other questions. > > On May 23, 2007, at 9:25 AM, Murray wrote: > >> I know. Change it to anything good that you like. Try coconut,chia,or >> oat. >> Cheers, doug > Parashis > artpages@... > zine: > artpagesonline.com > > portfolio: > http://www.artpagesonline.com/EPportfolio/000portfolio.html > > > > Send Message: iodine > > Iodine Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 > > I'm trying to find out how the iodine or bromine or anything else is > used. I stir the iodine into the liquid before adding flour. This dispurses the iodine evenly throughout the bread. It wouldn't work to find a drop of unmixed iodine in a mouthful of bread. > At what point is it used, how much is used and why is it used? > > I've heard it's a dough conditioner but what does that mean? A dough conditioner normally strengthens the gluten fibers to improve bread texture. Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 What kinda iodine are you using? Do you have a recipe or guide that tells how much to use? > > I stir the iodine into the liquid before adding flour. This dispurses > the iodine evenly throughout the bread. It wouldn't work to find a > drop of unmixed iodine in a mouthful of bread. > > > At what point is it used, how much is used and why is it used? > > > > I've heard it's a dough conditioner but what does that mean? > > A dough conditioner normally strengthens the gluten fibers to improve > bread texture. > Quote
Guest guest Posted May 23, 2007 Report Posted May 23, 2007 It becomes clear. Only thing left is how much iodine and what brand do you use. Lugol's On May 23, 2007, at 10:28 AM, Elaine Gallant wrote: > I stir the iodine into the liquid before adding flour. This dispurses > the iodine evenly throughout the bread. It wouldn't work to find a > drop of unmixed iodine in a mouthful of bread. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote
Guest guest Posted June 5, 2007 Report Posted June 5, 2007 Can you give us the names of the sourdough groups? Thanks On May 22, 2007, at 3:52 PM, lunarlander wrote: >>> I am doing > sourdough, >>> and belong to several groups focused on that. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote
Guest guest Posted June 5, 2007 Report Posted June 5, 2007 So if you want to be gluten free, then you'd better not use any conditioner at all? I don't know if I am or not but have heard such bad things about it. Is it possible to have a gluten free bread? I see them on the market but how is that possible if the gluten fibers are already there? So many questions. Life is a mystery On May 23, 2007, at 10:28 AM, Elaine Gallant wrote: > A dough conditioner normally strengthens the gluten fibers to improve > bread texture. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote
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