Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

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Any way to try before going down the rabbit hole? (self.bready)

submitted 5 days ago* (last edited 5 days ago) by Dhs92 to c/[email protected]

11 comments fedilink hide all child comments

Hey all,

I've seen a lot of these posts pop up on my front page and it's honestly made me want to try getting into the hobby, however I tend to jump into hobbies neck deep and drop them shortly after. Is there any way to test the waters without going down the rabbit hole? It seems like you need a lot of equipment and experience to get the best results.

Another thing is that I tend to dislike store bought sourdough as I've found most of it to be too tangy/sour. Do all sourdoughs taste like this, or would it be fairly easy to control when making your own bread?

Edit: sorry, I should clarify. I'm specifically talking about sourdough. I've baked bread before (though it's been a long time) but most of the really good looking breads here have been sourdough.

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[–] Dhs92 1 points 5 days ago (1 children)

Thanks! On another note, are all sourdoughs super tangy? Not sure if it's just the mass produced baguette I had (was white and spongy, don't remember the brand).

[–] [email protected] 2 points 5 days ago

No, there are lots of ways to make the bread more or less tangy. Feed your starter with bread flour instead of whole grains will reduce the acid for you. You can also increase the amount of starter in a recipe to reduce proof time, and proof at room temp.