I found a recipe for pototoe bread that you can store in the fridge for up to 4-5 days I was going to try this to make bread, rolls, bread sticks ect. has any one else tried this I am going to start making bread and freezing the dough so I can just take them out as we need bread, I will mix half bread flour half whole grain flour which is what my family really loves, I figure that even if it cost a little more then buying the cheap bread which is 77 cents a loaf, for white bread, I think making it from scratch is better any ways due to the fact that its made with love as my dh says but also it just taste better, I think if you make a large batch and put the extra dough in the freezer it would be less expensive we go through alot of bread and seems that I always need to go to the store so i figured gas into the price of bread which if my figures are right its cheaper to make it from scratch and have some on hand in the freezer (tried freezing the store bread and it tasted bad so I don't do that any more). I am also going to find the recipe I had for hambuger buns and try those also I would like to make sour dough bread but can not find a good starter recipe tried the one in the twg book but the bread was to hard so must of done something wrong. any one have a good sour dough starter recipe-
As a person who makes all their breads and bake goods (using freshly-milled flour from a wide variety of grains/seeds/beans), good for you for working towards making all your own breads. It's rewarding work!
Betty Crocker has a famous recipe for "Potato Refrigerator Dough". In the book, "
Betty Crocker's Baking Classics copyright 1979, you'll find not only the original recipe, but how to make it into
Braided Dinner Rolls,
Parker House Rolls,
Crescent Rolls, and
Hamburger Buns.
The purpose of the mashed potatoes is important for refrigerator doughs because it preserves the moisture in the dough. Another refrigerator method is
Artisan Bread in Five Minutes a Day - a book by Jeff Hertzberg and Zoe Francois -
http://www.artisanbreadinfive.com/
I would suggest freezing the baked products rather than freezing dough. The baked goods have a longer freezer life than frozen dough does. If you decide to freeze dough, use honey as the sweetener, rather than sugar. Honey aids in keeping frozen dough moister longer. Because freezing can kill a certain percentage of the yeast in the dough, some "Freezer Dough" recipes call for MORE yeast. Use Active Dry Yeast, rather than any of the fast-acting yeast.
This link may be helpful:
http://www.baking911.com/howto/freeze.htm
You don't need a "special" recipe for hamburger buns. The same recipe I use for 100% Whole Wheat or Multi-Grain Bread is the same one I use for hamburger/sandwich buns or hot dog buns. Nearly any enriched dough (containing fat, dairy, sweetener...) will work fine for hamburger buns. Here's a recipe that is very easy and comes with good instruction:
Beautiful Burger Buns -
http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe
Sourdough starter is best made with wholegrain flour, to begin with. After a few feedings with a wholegrain flour, you can switch to whatever flour you'd like to use. The so-called "wild yeast" are actually found in abundance ON wholegrains, rather than "caught in the air". Therefore you may get a colony of good yeast growing quicker if you use rye flour (which ferments quickly), spelt flour (which has more carbohydrates to feed the yeast), or plain old whole wheat flour, rather than commercial bleached/unbleached flour. But saying that, there have been plenty of starters made with bleached/unbleached flour and water.
Starters are about as varied as the people who use it. Do a search on - Care and feeding sourdough starter - and you'll find any number of recipes and as many contridictions to the "rules" as anything you'll research on breads. Keep trying different ones until you find one you like. Sourdough purists will say only use flour and water, but in my opinion, that's just ONE choice. I've used one for many years called "Everlasting Yeast" - a century-old variation.
You can get a FREE starter from Carl Griffith's 1847 Oregon Trail Sourdough Starter -
http://home.att.net/~carlsfriends/
