Anybody make bread?
- Thread starter Big Poppa
- Start date
I've made many a loaf of bread, including making my own sourdough starter, but I've never baked any on my Memphis Pro. I thought about doing that as well, but just assumed it wouldn't taste good due to the flavor the smoke would contribute. I'd love to hear from others that have baked bread on their smoker.
TentHunter
Moderator
Sourdough starters are great if you love making sourdough bread. I did a sourdough starter for a while and loved the results. BUT...
...this important point is worth mentioning; its a commitment, not a "feel like doing it" thing. If sourdough starter is not properly maintained it will loose its viability.
Here's a great resource for any interested: Sourdough Home - An Exploration of Sourdough
Now I just bake regular bread occasionally and recently have enjoyed making beer bread.
...this important point is worth mentioning; its a commitment, not a "feel like doing it" thing. If sourdough starter is not properly maintained it will loose its viability.
Here's a great resource for any interested: Sourdough Home - An Exploration of Sourdough
Now I just bake regular bread occasionally and recently have enjoyed making beer bread.
Deb
New member
I have not done bread on my pellet grill but..
I have a starter that I am unable to kill (I have probably just jinxed it). It has sat neglected in the fridge for months and come back to life after 24-36 hours of feeding. I was thinking this morning that I need to pull it out. I'll go pull it out and document as I go. WIth any luck I can bake something by Sunday and post. I haven't been baking as much as I used to.
BP - if you want some of the starter I can send some to you.
My next house will have a wood fired oven in either the kitchen or the backyard (hopefully the kitchen)
My son & I did some flatbread on something this summer but I think it was on the gasser - I'll have to find the pictures.
I have a starter that I am unable to kill (I have probably just jinxed it). It has sat neglected in the fridge for months and come back to life after 24-36 hours of feeding. I was thinking this morning that I need to pull it out. I'll go pull it out and document as I go. WIth any luck I can bake something by Sunday and post. I haven't been baking as much as I used to.
BP - if you want some of the starter I can send some to you.
My next house will have a wood fired oven in either the kitchen or the backyard (hopefully the kitchen)
My son & I did some flatbread on something this summer but I think it was on the gasser - I'll have to find the pictures.
CarterQ
Moderator
Never have tried sourdough, but we have done french bread, beer breads and various fruit breads all with great results. As for concerns about smoke flavor, there really isn't a noticeable flavor at the temps most baking occurs. Pellet cookers like the MAK and Memphis are excellent convection ovens with very even heat distribution which allows for even baking. Also wood heat tends to be drier than gas heat and with breads and pizzas you get a more crispy crust.
Trooper
New member
I make a lot of my own bread/rolls. I do not make my own sourdough, though.
I also enjoy making my own fruit pies and other desserts.
I have not put any yet in the MAK, but will do so soon.
Kigh Arthur Flour in a invaluable resource for products/tips/recipies. Get on their mailing list. Or visit them online.
They are the "BP" of the home bakers.
I can't even think of making bread/yeast rolls without a bread machine. A bread machine is the best tool for mixing the ingredients and kneading the dough. (You DON'T use the bread machine to cook the bread. Once the bread is kneaded, you take the dough out of the bread machine, place it in a bread pan, and, after it's second rise, plop it into the preheated kitchen oven) The oven provides the cook with far better control over time/temperature.
I'll do some of my famous Apple/Cinnamon bread soon & put some pics on the site.
(these are my rules - slice it thick/toast it/real butter)
Also, I don't do my own doughnuts. But I am seen frequenting doughnut shops regularly.
Troop-
I also enjoy making my own fruit pies and other desserts.
I have not put any yet in the MAK, but will do so soon.
Kigh Arthur Flour in a invaluable resource for products/tips/recipies. Get on their mailing list. Or visit them online.
They are the "BP" of the home bakers.
I can't even think of making bread/yeast rolls without a bread machine. A bread machine is the best tool for mixing the ingredients and kneading the dough. (You DON'T use the bread machine to cook the bread. Once the bread is kneaded, you take the dough out of the bread machine, place it in a bread pan, and, after it's second rise, plop it into the preheated kitchen oven) The oven provides the cook with far better control over time/temperature.
I'll do some of my famous Apple/Cinnamon bread soon & put some pics on the site.
(these are my rules - slice it thick/toast it/real butter)
Also, I don't do my own doughnuts. But I am seen frequenting doughnut shops regularly.
Troop-
TentHunter
Moderator
Yes they are a great resource; thanks Troop! I didn't even think to list them. I believe they even offer already started sourdough starter.
Deb
New member
King Arthur flour is a great resource.
They have a retail store about 45 minutes from my parents, it's a dangerous place, I came home with 100+ lbs. of flour in October plus a few other items, the cart was full when I got to the register.
sourdough starter resources:
Carls (this one has been around forever and I think it's free) Source
Sourdo.com - several different starters - this is where my starter came from Sourdough Cultures
Another good bread baking resource The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts
They have a retail store about 45 minutes from my parents, it's a dangerous place, I came home with 100+ lbs. of flour in October plus a few other items, the cart was full when I got to the register.
sourdough starter resources:
Carls (this one has been around forever and I think it's free) Source
Sourdo.com - several different starters - this is where my starter came from Sourdough Cultures
Another good bread baking resource The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Deb
New member
Here is the link to the cheese rolls above..... it doesn't use a full fledged sourdough starter but does use an overnight simple starter (which gives it more flavor)
Hot cheese bread: grip it and rip it! | King Arthur Flour
Hot cheese bread: grip it and rip it! | King Arthur Flour
Mr Hickory
New member
I have made many loafs of bread. But alas, I have a bread maker. I have a personal favorite, it is honey cinnamon bread and makes AWESOME French toast. My family just devours it whenever make it. I have never attempted sour dough. Many wheat loafs though, and honey wheat, as well as just plain wheat are fantastic if you use the king arthur stuff. You do have to add gluten though if you use stone ground to get it to rise properly.
Helpful tip, If you use Honey on a recipie that doesn't call for it, make sure you reduce the water and the sugar or it will be too wet and too sweet.
Helpful tip, If you use Honey on a recipie that doesn't call for it, make sure you reduce the water and the sugar or it will be too wet and too sweet.
Deb
New member
another sourdough resource Northwest Sourdough
Deb
New member
Hey BP,
If you decide to make your own sourdough starter let me know and I'll find Peter Reinhart's pineapple juice method, something in the pineapple juice makes a better environment for getting the starter going. The method was developed by one of the people that did recipe testing for one of his bread books.
If you decide to make your own sourdough starter let me know and I'll find Peter Reinhart's pineapple juice method, something in the pineapple juice makes a better environment for getting the starter going. The method was developed by one of the people that did recipe testing for one of his bread books.
