intro/looking for bread info

[Guest guest]

Hi to all,

I joined recently and am truly enjoying all the information. I have been

accused of being a health nut for years and I finally feel like I am home.

I purchased NT and am trying to learn as much as I can. The one thing I

want to find is a good bread recipe that doesn't taste of strong sourdough. My

husband does not care for sourdough breads, so I want to find as mild a

recipe as possible. I have the book Crust and Crumb that I just got from a

friend, though I haven't made anything from it yet. Does anyone have any mild

flavored bread recipe suggestions that are NT friendly? Right now I make spelt

bread with a small amount of whole wheat in it. My family loves it and I

don't want to shock them with something else that is very strong flavored. Any

suggestions?

Thank you,

Cristy

[Guest guest]

Christy,

I found this recipe helpful. It was sweeter than the Wild Fermentation

recipe I tried.

I used raw honey and warmed coconut oil in the recipe.

Therese

[Guest guest]

Sorry, I forgot to send the link.

http://www.sourdoughhome.com/100percentwholewheat.html

> Christy,

>

> I found this recipe helpful. It was sweeter than the Wild Fermentation

> recipe I tried.

> I used raw honey and warmed coconut oil in the recipe.

>

> Therese

>

[Guest guest]

>

>

>

> I found this recipe helpful. It was sweeter than the Wild Fermentation

> recipe I tried.

>

Did you use the starter from Wild Fermentation for this then? And did

you make just the one loaf, or did you try doubling it?

Judy

[Guest guest]

In a message dated 3/24/2006 6:56:26 PM Central Standard Time,

writes:

I found this recipe helpful. It was sweeter than the Wild Fermentation

recipe I tried.

I used raw honey and warmed coconut oil in the recipe.

Therese

Thanks so much!!! I'll go check it out. Do you like the Wild Fermentation

book?

Cristy

[Guest guest]

> Did you use the starter from Wild Fermentation for this then? And did

> you make just the one loaf, or did you try doubling it?

> Judy

I used the NT recipe for a starter, using rye flour. I made 2 loaves. They

turned out quite well. When I tried the

WF recipe for sourdough bread, it turned out much denser/heavier. WF has you

start a sourdough " sponge "

that excludes the salt. (salt slows down fermentation) You later add the

salt and let it rise again. The result was a

denser and more sour sourdough taste. I like the internet recipe best so

far.

Therese