It's Fall! LET'S BAKE!!!!!!!!!! Day 1

September 28, 2017

Hey y'all, it's me!

Woke up to rain the past few mornings. The sound of it outside my bedroom window at 5 am makes the perfect excuse to snuggle deeper into the covers for a while longer. It also gives me the urge to experiment in the kitchen, especially in the area of baking. I admit that while fall makes some people dream of pumpkin spice everything, I get the urge to feel the strain of stirring flour into a dough or batter, to feel the sticky dough turn silky in my hands as I knead it, and to smell the delectable aromas of sugar or cinnamon, and especially the gratifying and uplifting scent of yeast. Yes, bread is my enthusiasm. Nothing sets off a meal like a soft, pillowy dinner roll or a dense, chewy peasant loaf made with whole wheat to accompany a hearty stew. Chili and cornbread take the unfriendly rawness  off a cold day, and a hot, flaky buttered biscuit in the mornings takes the rest of a plain breakfast of bacon and eggs above the plebeian and into the celestial.

So into the kitchen I went, and I have experimented and played with the staff of life. I tried a buckwheat bread recipe I found on YouTube, put together a simple sourdough starter of flour and water, and I even concocted a 'fast ferment' sourdough starter that I found on Cowboy Kent Rollins' YouTube channel. I will be doing a series of posts on each of these.

Let's get started, shall we?

First, I think I have mentioned before that a friend gave me several different kinds of flours from her freezer recently. She is moving and didn't want to haul them all the way to her new home in Kansas, especially since she will be in the Amish community where she originally bought all of it. So I have been researching ways to use this gift. One of these flours is an organic buckwheat. After a lot of Binging for recipes, I found an interesting gluten and yeast free bread recipe on Danny McCubbin's YouTube channel. You can watch the video at this link:

The recipe calls for2 cups buckwheat and 1 1/2 cups chickpea, or besan flour. I had both from Eleanor. It also needs 1/2 cup rice flour. That was easy enough--I simply put rice into my Bullet mixer with the grinder blade and whirred it about until voila! Flour!

One tablespoon of grated apple.

1 Teaspoon baking soda, a pinch of salt, and 1 1/2 cup of water.

First, I lined a bread pan with oiled parchment paper and preheated the oven to 180 degrees. Yeah, I thought the same thing--that's an awfully low temperature. But I went with the instructions. 

I combined the dry ingredients, and added the grated apple.

I added the water in slowly, stirring until it reaches a wet batter stage.

(Y'all really need to appreciate how hard taking photos and mixing dough is!)

Poured the batter into the pan and baked it for one hour.

When the hour was up, I checked the bread. It looked good, but it was still soft and 'floppy' when I tried to life it out of the pan. I raised the oven temp to 350 and let it go another 30 minutes.

I checked it again, and there was a tiny section that was still wet, so it went back in for another 10 minutes or so. 

This time it came out just right. 

It has a dense, chewy texture. It's a little crumbly, but that could be from my inexperience with the recipe. It has a nutty, earthy flavor that I think would be excellent with a soup or stew. Yes, it took a bit of work and time, but if you want to eat gluten free, this could well be worth the effort. I will say that it's best warm, and don't expect to make sandwiches with it. But sliced and served with cheese and thin slices of roast beef? Yeah, I gotta try that.

Next post--Plain Sourdough Starter.

Well, I got chores. Later Y'all
© Evelyn Edgett 2017


  1. Replies
    1. If you try this recipe, please let me know how it turns out for you. I'm curious how the low temperature works for someone else.


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