The Real Know How

How-Tos, Videos, Tutorials — Ramping Up for the 21st Century

Archive for the tag “breadmaking”

30 Mar 2012

How To Make Flour Tortillas

Here’s a step-by-step on how to make flour tortillas.

The poster, abrahamdiaz writes “This is the traditional recipe made in northern Mexico. Ingredient measurements should be followed exactly as shown in instructions; water quantity may vary depending on desired mixture texture. This recipe makes about 18 tortillas.”

His recipe uses vegetable shortening – since that’s a modern product – that wouldn’t be traditional. Maybe in the past they would have used lard. But he anyway, gives a substitution measurement for vegetable oil.

Here’s mszeineb’s veg oil version:

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Posted in breadmaking, cooking, flatbread, mexico, recipe, save money, the southwest and tagged , , , , , | Leave a comment
21 Mar 2012

The What, How and Why of Sourdough Starter

From Wardeh Harmon in Oregon. She discusses the science and the benefits of sourdough:

–No need to buy your yeast – the wild yeasts and lactobacilli in sourdough starter are everywhere in the environment, you just need to encourage them.

–Sourdough breads don’t stale as quickly.

-Sourdough starter is more versatile and resilient than store-bought yeast (for example, sourdough starter can tolerate a wider range of temperature and ph than storebought yeast).

Posted in baking, breadmaking, fermented foods, lacto-fermented, recipe, save money, sourdough, yeast and tagged , , , , , , , | Leave a comment
10 Mar 2012

Making A Natural Yeast Culture For Bread

Here Miho in Japan explains to thedailyenglishshow how she makes a natural yeast starter using fruit.

They experiment with three fruit based starters Miho prepares for from raisins, pommelo and grapes. The first stage of the process is fermenting the fruit in water until it is fizzy.

Then you strain out the fruit, put the strained liquid back in jars and mix flour into it. The ferment liquid-flour mixture should start to rise. It’s this yeasty dough that you use in your bread making.

The raisins won out in terms of producing a viable bread starter.

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