Phosting in a new... Anyway. I mostly make the food that I eat. The You can change the texture by fact that this works really well is folding the dough over itself just great, but also horrifying. I know scoop/pull half the dough over the some people are allergic to gluten. other half and press it down again This post is however about bread. lightly, rotating the bowl 90 This always works. degrees every time. This adds a lot of stability if your dough is pretty Get some standard flour. Standard wet. I believe this is what people means there is a normal amount of are talking about when they say protein in it for baking. In folded steel swords. advanced baking, you would often mix some fraction of high protein flour Then cook it! You can bake it as with a different flour, such as rye, bread, stretch it out into pizza depending on how chewy you want the bases, fry it in a pan as a rye baking to be. This is basically flatbread, whatever. Since reading the same and should just be learned jns' insightful pancake recipe, I through experimentation. have been making a lot of very thick fried flatbread, which works Mix your standard (or other) flour amazingly. The secret is not to with water in a small glass jar. It squish the (CO2) out of the bread by should be not quite but almost crushing it flat when it's in the liquid, but it doesn't matter that pan. About an inch thick of light much. Every day, compost half of dough seems to be very good. I what was in the jar and add the same shallow fry it with butter "at four" amount of new flour/water again until it's golden brown, and the (\"refeeding it\"). After a week you other side similarly. Fresh parsely, should notice it grows and is sage and spring onions go very well bubbly. At that point instead of mixed into the dough for making composting what you don't use, you fried flatbread (they don't burn make bread. This gets called because they are mostly inside the sourdough but it only becomes bread). noticeably tangy under certain conditions, and it's still good. Even fancy flour is basically free, and relative to buying highly There's nothing to making bread. Mix processed foods there is not much up some new flour and water or milk power cost to frying/baking in a bowl with a dash of salt. considering. Either add the half of your starter right away, or after letting it sit Here we get to a scary realisation. for a while which changes the Bread works with pretty much any texture. Leave the covered bowl flour (= wheat-like grass seed somewhere dark, for some amount of hybrids) and cooking method. This is time. I would say as little as two why bread became normal. What's hours or as much as two days. After worrying is that mass market foods, two days the result can be quite even styled as bread are... Not sour. You can add sugar at some similar to this. And it's not just point if you want the dough to raise bread. All mass-market, normal food more vigorously, and taste a bit is complete bullshit. I am confident sweeter (much of the sugar will be that most of the otherwise eaten by the yeast as well). inexplicable modern-only diseases relate to the fake and astroturfed nature of mass-market factory-produced food of unlisted and obfuscated ingredients and processing. All the mysteriously healthier diets have in common a strong connection to pre-factory food styles and preparation - which you can still do, just no advertising business is motivated to support them. Consider Zoom's government/corporate support relative to jitsi, Windows/Google Android on GNU/linux compared to an authentic GNU + linux, Apple iOS to BSDs. Be careful of health advertisement web personalities. The person whose job it is might not know better, but consider this common example: What is described as an old family recipe cooked or salad dish is named kimchi but contains only newly purchased fresh ingredients and mass-market flavoring sauces.