ManxMan Posted February 26, 2020 Report Share Posted February 26, 2020 I'm new to baking bread and my bread isn't that tasty although still better than store bought. It's okay but not what I had hoped for. I'm using a basic recipe with Tradi-Pan yeast and white or wheat flour that I get at Wal-Mart. Anyone have any recommendations on how I can improve the flavor? All suggestions welcome - even a good recipe would be appreciated. Thanks! Quote Link to comment Share on other sites More sharing options...
Zeb Posted February 26, 2020 Report Share Posted February 26, 2020 I have made tons of bread in my life. Haven't done much since I have moved to Mexico though. If you are new at this, an excellent site is Breadtopia. Make the no knead bread. If you like european type bread, this is for you. I do want to add that I have NEVER used a bread machine. To me, it is a useless piece of equipment. If you plan to do this with any regularity, then an excellent mixer (with a break hook) is a worthy expenditure. That is, IF, you want the help of a machine. 1 Quote Link to comment Share on other sites More sharing options...
conejorapido Posted February 26, 2020 Report Share Posted February 26, 2020 I second Zeb's recommendation for Breadtopia. Been a fan for years and made a number of the recipes on their very detailed site. I've developed my own take on one of their no knead recipes that works just great for me. 1 Quote Link to comment Share on other sites More sharing options...
Kyle Posted February 26, 2020 Report Share Posted February 26, 2020 I think altitude and flour here make a big difference . People who make more bread than me can comment on that 1 Quote Link to comment Share on other sites More sharing options...
cedros Posted February 27, 2020 Report Share Posted February 27, 2020 Have you tried any of the bread recipes in the booklet "High altitude cooking on Lake Chapala in Mexico"? 1 Quote Link to comment Share on other sites More sharing options...
RVGRINGO Posted February 27, 2020 Report Share Posted February 27, 2020 When in Chapala, we made no adjustments for altitude and the bread was just fine. However, it is crucial that the kneading be done properly. When you tire of kneading, just do it some more anyway. developing that elasticity is crucial to good texture and flavor. Proofing should also be done in a warm, still place, like a cupboard, idle microwave, closed box, etc. We use bakers yeast, purchased in 1 lb blocks and kept in the freezer. It lasts and lasts, and is always on hand, as it can be spooned out even when frozen. It is much more active than those little packets, which are often nearly dead. 1 Quote Link to comment Share on other sites More sharing options...
ManxMan Posted February 28, 2020 Author Report Share Posted February 28, 2020 21 hours ago, cedros said: Have you tried any of the bread recipes in the booklet "High altitude cooking on Lake Chapala in Mexico"? Didn't know a thing about it. I'll look for it. Quote Link to comment Share on other sites More sharing options...
ManxMan Posted February 28, 2020 Author Report Share Posted February 28, 2020 8 hours ago, RVGRINGO said: When in Chapala, we made no adjustments for altitude and the bread was just fine. However, it is crucial that the kneading be done properly. When you tire of kneading, just do it some more anyway. developing that elasticity is crucial to good texture and flavor. Proofing should also be done in a warm, still place, like a cupboard, idle microwave, closed box, etc. We use bakers yeast, purchased in 1 lb blocks and kept in the freezer. It lasts and lasts, and is always on hand, as it can be spooned out even when frozen. It is much more active than those little packets, which are often nearly dead. Where do you purchase your bakers yeast? Quote Link to comment Share on other sites More sharing options...
WideSky Posted February 28, 2020 Report Share Posted February 28, 2020 Try at Superlake; I haven't looked at either Pancho's, Soriana or Walmart; I haven't looked for it in a while as I've had a good supply; will look similar to this 1 Quote Link to comment Share on other sites More sharing options...
RVGRINGO Posted February 28, 2020 Report Share Posted February 28, 2020 I don't recall where my wife bought it, but it is likely that it was Soriana or Walmart. 1 Quote Link to comment Share on other sites More sharing options...
conejorapido Posted February 28, 2020 Report Share Posted February 28, 2020 Superlake carries SAF yeast. Been using it for several years now. It is excellent. I empty the package into Lock n Lock or Snapware container and store it in the freezer. It will last for at least a couple of years if you don't use it all up before that. 1 1 Quote Link to comment Share on other sites More sharing options...
RVGRINGO Posted February 29, 2020 Report Share Posted February 29, 2020 We are still using some that is more than five years old, and has been frozen for most of that time. It remains alive and active. We don't make bread very often any more, but we do make, and freeze, pizza dough. Can't stand frozen pizzas from the store, or even pizza from the usual delivery sources. Homemade is so much better, and very easy with frozen pizza dough balls on hand. Quote Link to comment Share on other sites More sharing options...
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