Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
So I am gluten-free for a month anyway...along with sugar-free, dairy-free, coffee-free...and so far so good...except for the bread part.
Ed bought two kinds of gluten-free bread for me to try last week at a regular grocery store in Ontario. The whole grain bread was from Little Northern Bakehouse and it was awful, both untoasted and toasted. The sandwich bread was from Glutino...now there's an appealing name...and it was even worse.
Is there such a thing as a passable...not good...just passable...gluten-free bread to buy in a grocery store in Ontario? No American brands need apply...I won't be able to buy them in East Central Ontario in a small size city.
Host's note: this is part of a large topic that has been split into smaller segments to reduce the load on our servers. The previous segment may be found here: The Bread Topic (2015-2016).
I've been trying to settle on a formula for a nice, basic, no frills sourdough which my friends (with zero interest in whole grains) can enjoy, and I think I've found my winner in a country white (10% w/g spelt) with 80% hydration. Mild, mild sourness despite the 12 hour cold proof. I want to try holding back some of the water to see if I can achieve better loft, but otherwise, I am happy with the formula.
Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make.
I would like this to be in metric rather than imperial.
Hello everyone. I hope you are all keeping well in these strange times.
I am Lee. I live in the UK and have been on lockdown since the 16th of March. Like many people I have started getting into bread from listening to the modernist bread podcast. Now i don't have the book (wife won't let me yet, but i am working on it. So I have been trying bread recipes online. I have a Combi Steam oven which I use but all my loaves end up a little sticky in the middle. I have tried a basic white bread loaf with Diax and Jim Lahey's no knead in a pyrex dish. 3 x each so far and they are all a little sticky in the middle. When I squeeze the bread innthe middle it springs back a little but could be turned into a dough ball i think.
Any way, I have come on here in search of advice.
Kind regards Lee
For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
This weekend she held her wedding banquet.
Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
Quail soup which I neglected to photograph.
Sticky rice with beef (the beef is lurking underneath)
Spicy, crispy shell-on prawns.
Steamed pork belly slices with sliced taro
Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
The happy couple. I wish them well.
*Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
Recently Browsing 0 members
No registered users viewing this page.