• The TUGBBS forums are completely free and open to the public and exist as the absolute best place for owners to get help and advice about their timeshares for more than 30 years!

    Join Tens of Thousands of other Owners just like you here to get any and all Timeshare questions answered 24 hours a day!
  • TUG started 31 years ago in October 1993 as a group of regular Timeshare owners just like you!

    Read about our 31st anniversary: Happy 31st Birthday TUG!
  • TUG has a YouTube Channel to produce weekly short informative videos on popular Timeshare topics!

    Free memberships for every 50 subscribers!

    Visit TUG on Youtube!
  • TUG has now saved timeshare owners more than $23,000,000 dollars just by finding us in time to rescind a new Timeshare purchase! A truly incredible milestone!

    Read more here: TUG saves owners more than $23 Million dollars
  • Wish you could meet up with other TUG members? Well look no further as this annual event has been going on for years in Orlando! How to Attend the TUG January Get-Together!
  • Sign up to get the TUG Newsletter for free!

    Tens of thousands of subscribing owners! A weekly recap of the best Timeshare resort reviews and the most popular topics discussed by owners!
  • Our official "end my sales presentation early" T-shirts are available again! Also come with the option for a free membership extension with purchase to offset the cost!

    All T-shirt options here!
  • A few of the most common links here on the forums for newbies and guests!

I couldn't help myself. I'm back to baking bread. Probably safer than brewing beer.

Passepartout

TUG Review Crew: Veteran
TUG Member
Joined
Feb 10, 2007
Messages
29,169
Reaction score
18,464
Location
Twin Falls, Eye-Duh-Hoe
I went to some classes at the local Jr. College on bread baking and we have a wonderful kitchen store that hosts chefs from all over. I went to a presentation on sourdough bread baking. Problem was, I need homemade bread like a fish needs a bicycle. I started out at about 7 1/2 lbs and it's been uphill ever since. I had to quit for my own well being.

So soon after the stay home was issued, I went looking for stuff to do. Well, there was no flour or yeast to be found. AHA! A quest. Soon a local breakfast joint transformed themselves into a grocery, selling products from their suppliers- condiments, steaks, eggs, etc. So I bought a pound of active dry yeast (a lifetime supply at my use rate). I didn't want 50 lbs of flour, but shortly my neighborhood Kroger had more reasonable size packages.

I discovered a book, Flour, Water, Salt, Yeast, by Ken Forkish, a bakery owner from Oregon. He has multiple recipes for artisanal breads. Now, I'm producing a loaf or two a week. I might put some in the 'men's division' at the county fair- if such there be this strange year.

The dough is rising overnight after stirring it up after dinner and I'll turn it out and bake 2 loaves in the morning. It's quietly satisfying.

Jim
 

travelhacker

TUG Review Crew
TUG Member
Joined
Oct 10, 2018
Messages
1,403
Reaction score
1,216
Another great book is "Artisan Bread In 5 Minutes a Day" by Jeff Hertzberg.

Since we've been trying to minimize our trips to the store, we've been baking bread using the recipes in that book. The master recipe is incredibly easy, and takes about 5-10 minutes to prepare enough to make 4 1lb loaves of bread. We just store the dough in the fridge and make a 1lb loaf once a day for fresh bread. The prep time is just a couple of minutes.

Our kids absolutely love the bread we make, and it's incredible how easy it is to make.

Definitely something we will continue doing even after we feel more comfortable making our twice weekly runs to the grocery store.
 

lynne

TUG Review Crew
TUG Member
Joined
Jun 6, 2005
Messages
1,344
Reaction score
845
Location
Kamuela, HI (from Long Island, NY)
Resorts Owned
Pacific Grove Plaza
and yet another great book is "My Bread" by Jim Lahey. The deli rye bread in the Artisan Bread book is one of the best ryes on the planet. It can rival any NY deli rye and that is saying something.
 

artringwald

TUG Review Crew
TUG Member
Joined
Apr 22, 2011
Messages
4,981
Reaction score
4,169
Location
Oakdale, MN
Resorts Owned
HVC: The Point at Poipu, 3 deeded weeks, 1 is in The Club.
I went to some classes at the local Jr. College on bread baking and we have a wonderful kitchen store that hosts chefs from all over. I went to a presentation on sourdough bread baking. Problem was, I need homemade bread like a fish needs a bicycle. I started out at about 7 1/2 lbs and it's been uphill ever since. I had to quit for my own well being.

So soon after the stay home was issued, I went looking for stuff to do. Well, there was no flour or yeast to be found. AHA! A quest. Soon a local breakfast joint transformed themselves into a grocery, selling products from their suppliers- condiments, steaks, eggs, etc. So I bought a pound of active dry yeast (a lifetime supply at my use rate). I didn't want 50 lbs of flour, but shortly my neighborhood Kroger had more reasonable size packages.

I discovered a book, Flour, Water, Salt, Yeast, by Ken Forkish, a bakery owner from Oregon. He has multiple recipes for artisanal breads. Now, I'm producing a loaf or two a week. I might put some in the 'men's division' at the county fair- if such there be this strange year.

The dough is rising overnight after stirring it up after dinner and I'll turn it out and bake 2 loaves in the morning. It's quietly satisfying.

Jim
Ken Forkish is my cousin. When a friend visited Portland, she brought back some of his bread. It was delicious. As his bakery became successful, he also opened two artisan pizza places in Portland, Ken’s Artisan Pizza, and Checkerboard Pizza. I hope to get to Portland and try his pizza. He's produced several how to videos on making bread and pizza. My favorite is this one, but only because his golden retriever is the star.

 

RonB

TUG Member
Joined
Jun 6, 2005
Messages
939
Reaction score
158
If you put that yeast in an airtight container you can freeze it. It will last several years at a minimum. No need to thaw it either - just measure out what you need.
 

klpca

TUG Review Crew: Veteran
TUG Member
Joined
Sep 11, 2006
Messages
8,699
Reaction score
8,005
My son-in-law has discovered a passion for baking as he has been furloughed for the time being. He is quite obsessed with his sourdough starter which was started out of necessity when yeast was unavailable. He has made delicious focaccia (my favorite being garlic and fresh rosemary), pretzels (sharp cheddar and jalapeno were out of this world), bagels, rolls, and of course bread. I am glad that he doesn't live in our house. I would eat everything in sight.
 

Luanne

TUG Review Crew: Expert
TUG Member
Joined
Jun 6, 2005
Messages
19,903
Reaction score
10,802
Location
New Mexico
Resorts Owned
Maui Lea at Maui Hill
San Diego Country Estates
I can't bake bread. Goes straight to the hips.
 

wackymother

TUG Review Crew: Veteran
TUG Member
Joined
Aug 1, 2005
Messages
5,716
Reaction score
1,451
Location
NJ
Ken Forkish is my cousin. When a friend visited Portland, she brought back some of his bread. It was delicious. As his bakery became successful, he also opened two artisan pizza places in Portland, Ken’s Artisan Pizza, and Checkerboard Pizza. I hope to get to Portland and try his pizza. He's produced several how to videos on making bread and pizza. My favorite is this one, but only because his golden retriever is the star.


Wow! You must be so proud!
 

dsmrp

TUG Member
Joined
Feb 28, 2014
Messages
2,533
Reaction score
1,850
Location
MI Washington
Resorts Owned
Sheraton Vistana, Waikoloa Bay Club, Hyatt Pinon Pt
If you put that yeast in an airtight container you can freeze it. It will last several years at a minimum. No need to thaw it either - just measure out what you need.
I bought one of those large size pkgs of yeast at Costco and froze 2/3 and keep the rest in a glass jar in the fridge.

I start my yeast in a quarter cup of warm water with a pinch of sugar to give the beasties something to eat to get 'em going.

I baked more when I was younger, hadn't for years. But recently started making dough for pizza. Having some tonight. I'm glad I didn't give away all my bread baking equipment like baguette and french loaf pans.

I did give my larger baking stone and 2nd pizza peel to DSIL. However I lugged back from Honolulu :oops: a smaller stone my mother wasn't using.
 

dsmrp

TUG Member
Joined
Feb 28, 2014
Messages
2,533
Reaction score
1,850
Location
MI Washington
Resorts Owned
Sheraton Vistana, Waikoloa Bay Club, Hyatt Pinon Pt
My son-in-law has discovered a passion for baking as he has been furloughed for the time being. He is quite obsessed with his sourdough starter which was started out of necessity when yeast was unavailable. He has made delicious focaccia (my favorite being garlic and fresh rosemary), pretzels (sharp cheddar and jalapeno were out of this world), bagels, rolls, and of course bread. I am glad that he doesn't live in our house. I would eat everything in sight.
I'm impressed he was able to develop his own sourdough starter. I tried once, putting starter slurry outside, but nothing caught on.
 

klpca

TUG Review Crew: Veteran
TUG Member
Joined
Sep 11, 2006
Messages
8,699
Reaction score
8,005
I'm impressed he was able to develop his own sourdough starter. I tried once, putting starter slurry outside, but nothing caught on.
Yeah, my other daughter gave up early on - I remember hearing them discuss it as hers was soupy, lol. They all got a kick out of that. My son in law is a very detailed oriented person (physics/math major). My daughter (his wife) tells me that he has spent a lot of time getting the starter just right. His mom is pretty proud of him as he comes from a family of bakers/chefs - all of the men in the family. Until the pandemic he showed no interest in baking or cooking. Now he is putting out amazing bread.
 
Top