I’m new to this and didn’t want to try something too difficult right off the bat. I was hoping to have some kind of homemade bread for breakfast without a huge time investment, and this turned out to be exactly what I hoped it would be. I didn’t have buttermilk, so I used water, apple cider vinegar, and some olive oil. I also threw in some chia seeds, hoping that would make it hold together a little better.

Any tips for other things I should try? I’m not necessarily trying to make it vegan, although it did come out that way.

  • Madzielle@lemmy.dbzer0.comEnglish
    3·
    2 days ago

    What kind of bread do you looking to make? It took me like 3/4 years of intermittent bread baking to get good at it.

    Flatbreads are easy, and you make them on a stovetop. I just made a recipe the other day, where you bake a sweet potato, peel and mash it, then add equal parts flour to the sweet potato, and make a dough that way. Then you pinch off little balls and roll em out to flat breads and cook em on a dry hot pan til brown ish and it’s a yummy flat bread. You can do this with any potato, and even squash or lentils, I’ve read.

    For yeasted breads I make this bi-weekly, and though time consuming I find pretty fool proof. I don’t even divide it most the time and bake it whole. https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe

    I’m no professional baker, but I can help if you’ve any questions, anytime

  • StickyDango@lemmy.worldEnglish
    2·
    2 days ago

    I’ve never used olive oil or water before. Good to know it still turns out. I make it in a loaf tin so I can have consistently same sized slices and it fits in to the toaster without having to cut to size. It’ll also bake more evenly.

    I wish I could get Odlums flour. The company I bought I from now claims to only do wholesale and to a supermarket chain, but they won’t get back to me with a supplier whom I can actually find it from. :(

  • khannie@lemmy.worldEnglish
    5·
    3 days ago

    Looks good. Never tried it with water mind you.

    You can just use regular milk with some malt vinegar or lemon juice if you don’t have buttermilk. It doesn’t affect the flavour in my experience.

    I did a post a while back with my recipe for what it’s worth.

    • clockworkrat(he/him)@slrpnk.netEnglish
      5·
      3 days ago

      You can also straight swap the dairy milk for soy milk if you’re lactose intolerant or vegan.

      I toss in a few castaway seeds for a little extra flavour.

      • Madzielle@lemmy.dbzer0.comEnglish
        1·
        2 days ago

        Absolutely, both almond and coconut milk work perfect too, I’m sure oat milk would also, though I’ve not tried it myself.

          • tuckerm@feddit.onlineOPEnglish
            1·
            1 day ago

            Wow, soy milk is crazy expensive in every store here in the U.S. Roughly $1 per liter would be amazing. I’ve ended up making soy milk from dried soybeans at home instead, and that comes out to be about $1 per liter.

          • Madzielle@lemmy.dbzer0.comEnglish
            1·
            2 days ago

            Yeah totally, I prefer coconut myself, but rotate what I get with what is on sale. It’s nice we have so many non dairy options available today, and that they work interchangeably with baking.

            Some recipes I noticed will specifically say, “whole milk” and I’ve worried the non dairy milk will not have enough fat or whatnot, but thus far I’ve never had issue with the replacement. Like you said, even the lemon/vinegar trick to make ‘buttermilk’ works with the non dairies, I’ve no idea the science behind it, but it’s helpful!