Comments on: My Quest to Bake Home-Made Bread

By: leslie

leslie — Sun, 09 Oct 2011 18:20:31 +0000

I am not sure about freezing the dough itself but you can freeze the actual loaf after it is baked. It will last in the freezer for a few months. You can definitely keep the dough in the fridge for a few days in the loaf pan. I have left it in there for 24 hours without any problems. I imagine, several days would be just fine!

By: Nancy

Nancy — Sun, 09 Oct 2011 18:11:49 +0000

Questions about the dough (making it last longer).
Could you make the dough and freeze it for use another day?
Could you keep the dough in the fridge for 3-4 days, then use it, since it’s refrigerator dough?

By: Cloe@ jasmine green tea

Cloe@ jasmine green tea — Fri, 12 Nov 2010 13:42:02 +0000

Wow, this is awesome. I had the same experience as you did, but the difference is, I didn’t pursue ’til I get it done, you just inspire me to try it again. I used bread flour before, are they the same with all purpose flour?

By: 27 and Frugal» Blog Archive » Weekend: August 13-15, 2010

27 and Frugal» Blog Archive » Weekend: August 13-15, 2010 — Mon, 16 Aug 2010 03:03:43 +0000

[...] Sunday, I made another loaf of fail bread then watched Gangs of New York. Since I covered pizza last weekend, my boyfriend paid for Thai food [...]

By: Sarah Cloward

Sarah Cloward — Sun, 21 Mar 2010 00:22:04 +0000

Whole wheat absorbs more liquid than white flour does, and so it is very easy to add too much flour. You also need to knead it longer because the gluten in it is natural and not artificially added like it is with the white flour. However, if you knead it well, and use only about 3/4 cups wheat for the equivalent cup of white, you should come out better. Also, be careful on very humid days…it is easy to keep adding flour because the dough ends up sticky, but stick to your recipe that works, and it will rise well. Find someone in your area that bakes wheat bread and ask for their recipe. I had to change mine when I went from a high elevation to a low one. Send me an email if you have more questions. I actually taught a class on making wheat bread and have a handout I could send you if you are interested. Best wishes and happy baking!!

By: leslie

leslie — Wed, 17 Mar 2010 04:02:56 +0000

Thanks for the support Nicki! I don’t feel brave at all when it comes to adapting bread recipes just yet. I still get nervous halfing them as it is. I will keep that in mind about bread machine recipes. I’m sure I can figure something out!

By: leslie

leslie — Wed, 17 Mar 2010 04:00:39 +0000

Thanks Jen! I have been experimenting with that very slowly. I substituted a cup of white flour for a cup of whole wheat and the cinnamon swirl still came out great! I plan to increase the whole wheat flour each time. Glad to hear that 50/50 works well! I definitely like having some wheat in there!

By: Jen

Jen — Wed, 17 Mar 2010 01:00:30 +0000

I just stumbled across your blog and thought I’d give you some advice lol from a newbie too! half/half white and wheat is just as easy as white bread, I haven’t quite worked up the courage to do all wheat yet!

By: Lynn

Lynn — Tue, 16 Mar 2010 01:10:55 +0000

Your bread looks really good!

By: Nicki at Domestic Cents

Nicki at Domestic Cents — Mon, 15 Mar 2010 17:47:40 +0000

Awesome! YES, practice does make perfect. I’ve been exclusively making the bread in our house for over 2 years now and it gets easier the more you do it. You’ll also learn to tweak recipes to suit you. I have a few on my site, but none for just one loaf. Most bread machine recipes only yield one loaf – if you’re feeling brave enough to adapt them :)