Getting used to WAP eating (was Re: Kefir and Kombucha tea)

[Guest guest]

Thank you so much Suzanna !!! In the beginning... I've kneaded the dough by

hand.. until I finally got my red Kitchenaid Artisan stand mixer (old classic

model- I think).. I don't know anything about gluten honestly.. except that

they sell some gluten free products in stores lol I set the timer on my stove

for 5 minutes (kneading time) and make sure my mixer is at the slowest setting.

It's true !! I thought all homemade bread was unstable !! Prone to breaking

apart lol I guess I'm wrong !! I'm happy that I'm wrong !! That means there's

still hope for my poor loaves !! lol

I've never heard of a windowpane test.. I just kept trying to make bread as per

the directions in my baking books.. until they finally came out edible lol I

just have to be delicate with them ! They feel sturdy when they come out of the

stove.. everything looks set.. I turn it over.. tap the bottom.. and it feels

hollow.. I set it on a rack to cool down (I learned that keeping it in the pan I

baked it in leaves it with a soggy bottom).. I'm just so happy I finally made

some decent loaves.. that I guess I settled for it being unstable.

I'm clueless !

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> > You mentioned making bread.. I've made whole wheat bread.. I've started

adding sour raw milk and Sugar in the Raw (instead of brown sugar).. my husband

likes my bread.. but he doesn't have the energy or patience to eat it.. lol the

reason is that homemade bread isn't as elastic as the store bread.. it can break

in half when you're not careful how you hold it.. or use it.. this is even after

it's over a day old !! Did you find out how to make homemade bread more

durable?

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