Mother Earth News artisian bread .....
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    Registered User lovestoread's Avatar
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    Question Mother Earth News artisian bread .....

    someone mentioned this recipe a while back....Has anyone made it and if so, how was it?

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    Registered User CrazyHomemaker's Avatar
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    Great! I made a 4-loaf batch of it a week for the past 3 weeks. It makes great pizza, too. It reminds me of the crusty Italian bread we used to buy from a local bakery when we lived in Pittsburgh. YUM! Yes, you can whack off a hunk one day and put the rest of the dough in the fridge for the next time. My DH loves the stuff right out of the oven. Me too! Don't forget the REAL butter!

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    Registered User lovestoread's Avatar
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    How are you storing it in the fridge? Are you keeping it in one container or separate ones? Does it really get better as the week goes on? sorry to ask so many questions, but wondered how much space I would need.....one more...do you think it has alot of calories???? Homemade bread is my major weakness......

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    Could someone post the link for this, I missed it.

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    Registered User lovestoread's Avatar
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    Im sorry I don't have a link , but I am sure if you go to MotherEarthNews.com it should be there....just look under Artisian Bread story....hope this will help you.....

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    Registered User CrazyHomemaker's Avatar
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    Quote Originally Posted by lovestoread View Post
    How are you storing it in the fridge? Are you keeping it in one container or separate ones? Does it really get better as the week goes on? sorry to ask so many questions, but wondered how much space I would need.....one more...do you think it has alot of calories???? Homemade bread is my major weakness......
    Hello,lovestoread.

    I have a large bowl with a lid that I keep it in. The dough is still good as the week goes on, but I've noticed a slight change in color-on the gray side-after a while. I try to make it in a day or two. I'll bake some and put in the freezer. Or, I'll make pizza shells, bake them and put them in the freezer. Everything thaws just fine and you won't notice a difference in texture as you would with commercial breads.

    Calories? What's a calorie? Personally, I wouldn't worry so much about a calorie as much as I'd be worrying about the junk in commercial bread. I would guess it would run neck and neck for calories. I've noticed that if I eat food I make, I don't gain as much weight. My weight has stayed pretty much the same since Oct 2006 (a health turn-around date for me). I LOVE home baked bread! Gimme the butter, too!

    Here's the link.

    http://www.motherearthnews.com/Real-...tes-A-Day.aspx


    Have fun with this!

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    Registered User madhen's Avatar
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    Hey CrazyHomemaker! I'm actually making "your" bread tonight!! I am waiting for the dough to finish its first rise. The recipe said you could use it right away, even though it is sticky, so I'm going to try one tonight, then stick the rest in the fridge for later use.

    I made two batches, one with about 2 cups of whole wheat flour, just to see what would happen.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

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    Registered User wanderinggrandma's Avatar
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    Madhen--how did your bread turn out?? I'm going to make this tomorrow--1/2 white & 1/2 wheat flour. Jonesing for some homemade bread with a nice chew-y crust. I can almost smell it baking.

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    Moderator Ceashels's Avatar
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    Thank you for posting the link. I'll be trying the whole wheat version. I'm glad they have a "printer friendly" layout as it is a long but informative article.

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    Registered User madhen's Avatar
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    Quote Originally Posted by wanderinggrandma View Post
    Madhen--how did your bread turn out?? I'm going to make this tomorrow--1/2 white & 1/2 wheat flour. Jonesing for some homemade bread with a nice chew-y crust. I can almost smell it baking.
    It was WONDERFUL!! I made two loaves, three pizza crusts, and one pizza last night. I put pics of the bread and pizza in my album (Chicken Scratch). Crazy Homemaker is right - really nice Italian-tasting bread. I didn't do half and half, more like 2/3 white and 1/3 wheat, but I think you could do more wheat with no problem.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

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    Registered User madhen's Avatar
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    Quote Originally Posted by wanderinggrandma View Post
    Madhen--how did your bread turn out?? .
    I should also add that I don't have a pizza stone, so I turned a glass baking dish over and pre-heated it and used the bottom of it as the surface onto which I slid the loaves/pizza shells. I also did the glass baking dish on the bottom rack and put a cup of hot water in each baking, as instructed.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

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    Registered User Debbie-cat's Avatar
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    I really want to try this recipe but I don't have sea salt or kosher salt. I probably wouldn't work using regular table salt right?




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    Registered User mommy4ever's Avatar
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    I used regular salt and it was fine.

    I originally posted this and have a pic of my bread.

    I did the wholewheat recipe in that article, it is delish! It didn't rise as much though, but that's cause I 1/2 the yeast, I ran out and didn't want to go to the store just for that.

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    Registered User Debbie-cat's Avatar
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    Thank you, thank you, thank you!!! I am going to try it today or tomorrow!




  16. #15
    Registered User wanderinggrandma's Avatar
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    I think you will be fine using regular table salt. I've baked a ton of bread and have always used just plain old salt. There might be a subtle flavor or texture difference using kohser or sea salt. JMO.

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