Originally Posted by Quattro Pete
Originally Posted by Lolvoguy
Strangely enough, things with fewer ingredients seem to be priced higher on the store shelves?!
What's the deal with that?
You'd think the more they add, the more expensive it would be.
It's not just fewer ingredients. It's DIFFERENT/better ingredients, which may be more expensive.
Also, the level of effort / time may be different to make real bread. For example, my local shop makes sourdough bread which requires 72 hours to ferment. That's probably a lot longer than it takes to crank out Wonder (what's in it) Bread.
We lack a lot of I would call them "Gourmet" type foods being out in the sticks. We have very limited choices as compared to the big cities.
Some places that are very famous for making very "GOOD" Sour Dough have had a small amount of dough, I forget what they call it, that they keep left over from every batch of bread they make. So in theory, some of those places have had the yeast, or microbe's, or starters, like I said, what ever they call it since they first started making bread. They claim this is the key to their unique foundation and taste or flavors. They claim water also plays a part, just as the Moon Shiners did!
I make Pizza dough, Slow ferment in the fridge over 24 hours or more is better than rapid, or even 4/6/8 hour rise, and double rise. I always double rise.