Food Bread
- Thread starter Seabird
- Start date
Sourdough. Most starters today use yeast to start them, but years ago, they didn't. The 'starter' of flour, water, and/or some other ingredients like potatoes, were left to sit at room temperature until they had wild yeast (airborne) captured. They then started the cycle of feeding the starter and using some of it for a leavening agent.
'This is Me Surviving" by Kathy in FL has several recipes for different starters. I also have a Sunset cookbook for sourdough that lists several starters. IIRC, the story has some made without yeast.
'This is Me Surviving" by Kathy in FL has several recipes for different starters. I also have a Sunset cookbook for sourdough that lists several starters. IIRC, the story has some made without yeast.
Momof5
Senior Member
I believe they used a sourdough. If you take flour and water, mix them in equal parts and leave it set in a warm place it will ferment and make yeast. Different countries had different ways of doing it, some saved a piece of bread to use to start the next batch. I'm sure there are many different ways but that's a couple.
It doesn't really make yeast - it captures what is airborne already. Time would depend on various factors, but I"m thinking it will take longer in winter than in summer. You might try asking Broken Arrow - she makes an awesome sourdough bread. As a guess, I would say around a week (shorter amount if you are using a starter than if you are just using flour/water/whatever).
naturallysweet
Has No Life - Lives on TB
I did it once just to prove that I could. The recipe that I used required corn with the germ in it, so I ground some indian corn that I grew.
But there are lots of different recipes.
The one I used only took a day, but some can take weeks.
My advice is to play with it and have fun.
But there are lots of different recipes.
The one I used only took a day, but some can take weeks.
My advice is to play with it and have fun.
When I was 4 or 5 years old my dad worked as a pipeline worker on the line that ran from Houston,TX to PA. While in PA just outside Bird In Hand my mother learned to make bread using potato water.
Was that the same as sourdough?
My cousin gave me some sourdough starter from Alaska that had been dried for almost 30 years and then restarted.
Was that the same as sourdough?
My cousin gave me some sourdough starter from Alaska that had been dried for almost 30 years and then restarted.
Marthanoir
TB Fanatic
Soda Bread, no yeast, no self raising flour, no kneading and no having to wait for hours on end, It takes me around 45mins from taking the ingridents out the cupboard to taking the loaf out the oven,
450g of plain flour
400ml of butter milk
1 tsp salt
1 tsp of bicarbonate of soda
3tsp of sugar (optional use more or less or omit it altogether)
Mix dry ingridents in a bowl, stir in the butter milk, mix together into a dough, form into a ball and put it on a baking sheet, cut a cross in the top from edge to edge ( to let the fairies out ) and the put in the oven for 30-35 mins,
Oven temprature should be around 180 celcius, ish, I bake in the range so it's hard to give an exact temp, if its too hot I just damp the fire a bit, if its not hot enough I throw in either a small bit of coal or a sod of turf or two
You can use brown or white flour, Instead of sugar you can use honey or treacle, or add sultanas to make spotted dog,
I did a lovely Guinness , Apple & Cheese Soda, instead of butter milk you use Guinness and then add chopped apple & grated strong cheddar,
It's a handy Prepper recipe and is nice and quick,
Here's a photo I took the other day after baking with the kids
View attachment 106915
soda bread, shortbread and scones
450g of plain flour
400ml of butter milk
1 tsp salt
1 tsp of bicarbonate of soda
3tsp of sugar (optional use more or less or omit it altogether)
Mix dry ingridents in a bowl, stir in the butter milk, mix together into a dough, form into a ball and put it on a baking sheet, cut a cross in the top from edge to edge ( to let the fairies out ) and the put in the oven for 30-35 mins,
Oven temprature should be around 180 celcius, ish, I bake in the range so it's hard to give an exact temp, if its too hot I just damp the fire a bit, if its not hot enough I throw in either a small bit of coal or a sod of turf or two
You can use brown or white flour, Instead of sugar you can use honey or treacle, or add sultanas to make spotted dog,
I did a lovely Guinness , Apple & Cheese Soda, instead of butter milk you use Guinness and then add chopped apple & grated strong cheddar,
It's a handy Prepper recipe and is nice and quick,
Here's a photo I took the other day after baking with the kids
View attachment 106915
soda bread, shortbread and scones
A lot of cultures have fabulous flat breads. Just for kicks here are all of the regional flatbreads listed in Wikipedia:
Europe, Central & West Asia
Afghan bread or "Nan" (Afghanistan)
Barbari bread (Persia)
Bazlama (Turkey): made from wheat flour, drinking water, table salt
Bolanee (Stuffed flatbread) (Afghanistan): a vegetarian flat-bread dish
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
Flatbrød (Norway): barley flour, salt, and water
Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Gözleme (Turkey): folded over a savory filling and fried on a griddle
Hoggan (Cornwall): made from barley flour containing pieces of green pork and potato
Lángos (Hungary)
Lavash (Armenia, Azerbaijan and Iran)
Matnakash (Armenia)
Obi Non (Afghanistan and Uzbekistan)
Opłatek (Poland)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pide (Turkey)
Pita (Greece)
Pită/Lipie (Romania)
Pizza (Italy)
Podpłomyk (Poland)
Rieska (Finland)
Sacramental bread
Sangak (Persia)
Sheermal (Persia and Indian subcontinent)
Shoti (Georgia)
Somun and Lepina (Bosnia and Herzegovina)
Taftoon Bread (Persia)
Tonis Puri (Georgia)
Torta (Spain)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Yufka (Turkey): wheat flour, water and table salt
Middle East and Africa
Yemenite lahohAish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize
Gurrasa (Sudan)
Harsha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour and water
Khebz (Levant)
Khubz (Arabian Peninsula)
Lahoh (Somalia, Djibouti, Yemen)
Malooga (Yemen): water, yeast, salt and flour
Mandazi (Swahili coast)
Markook (Levant)
Matzo (Israel): white plain flour and water
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean and Middle East)
South and East Asia
Indian pesarattuBhakri (India): made with water and typically millet flour
Bhatura (India): typically made with white flour, yogurt, ghee (or oil), and yeast
Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
Bing (China)
Bánh (Vietnam)
Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water, and salt
Poli (India): made from whole wheat flour, water, and salt. It is folded and layered round flat bread.
Fulka (India): made from whole wheat floor, water, and salt. It is like a baked variety of Puri
Green onion pancake (China): made with oil and minced scallions (green onions)
Paratha (India, Sri Lanka, Nepal)
Khanom buang (Thailand): rice flour
Laobing (China)
Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
Naan (Central and South Asia): leavened with yeast, unlike Roti bread
Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
Roti (Central and South Asia)
Roti canai (Malaysia and Indonesia)
Sanchuisanda: baked in ashes[2]
Americas
Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
Bammy (Jamaica): made from grated cassava root or cassava root flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Flatbread (North America): made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Frybread (United States)
Pan de Semita (Mexico)
Johnnycake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire
Europe, Central & West Asia
Afghan bread or "Nan" (Afghanistan)
Barbari bread (Persia)
Bazlama (Turkey): made from wheat flour, drinking water, table salt
Bolanee (Stuffed flatbread) (Afghanistan): a vegetarian flat-bread dish
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
Flatbrød (Norway): barley flour, salt, and water
Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Gözleme (Turkey): folded over a savory filling and fried on a griddle
Hoggan (Cornwall): made from barley flour containing pieces of green pork and potato
Lángos (Hungary)
Lavash (Armenia, Azerbaijan and Iran)
Matnakash (Armenia)
Obi Non (Afghanistan and Uzbekistan)
Opłatek (Poland)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pide (Turkey)
Pita (Greece)
Pită/Lipie (Romania)
Pizza (Italy)
Podpłomyk (Poland)
Rieska (Finland)
Sacramental bread
Sangak (Persia)
Sheermal (Persia and Indian subcontinent)
Shoti (Georgia)
Somun and Lepina (Bosnia and Herzegovina)
Taftoon Bread (Persia)
Tonis Puri (Georgia)
Torta (Spain)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Yufka (Turkey): wheat flour, water and table salt
Middle East and Africa
Yemenite lahohAish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize
Gurrasa (Sudan)
Harsha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour and water
Khebz (Levant)
Khubz (Arabian Peninsula)
Lahoh (Somalia, Djibouti, Yemen)
Malooga (Yemen): water, yeast, salt and flour
Mandazi (Swahili coast)
Markook (Levant)
Matzo (Israel): white plain flour and water
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean and Middle East)
South and East Asia
Indian pesarattuBhakri (India): made with water and typically millet flour
Bhatura (India): typically made with white flour, yogurt, ghee (or oil), and yeast
Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
Bing (China)
Bánh (Vietnam)
Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water, and salt
Poli (India): made from whole wheat flour, water, and salt. It is folded and layered round flat bread.
Fulka (India): made from whole wheat floor, water, and salt. It is like a baked variety of Puri
Green onion pancake (China): made with oil and minced scallions (green onions)
Paratha (India, Sri Lanka, Nepal)
Khanom buang (Thailand): rice flour
Laobing (China)
Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
Naan (Central and South Asia): leavened with yeast, unlike Roti bread
Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
Roti (Central and South Asia)
Roti canai (Malaysia and Indonesia)
Sanchuisanda: baked in ashes[2]
Americas
Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
Bammy (Jamaica): made from grated cassava root or cassava root flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Flatbread (North America): made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Frybread (United States)
Pan de Semita (Mexico)
Johnnycake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire