Anyone eating bread?
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@Milk-Destroyer This high protein bread is a staple at our house. I developed it for my bread machine. It makes delicous toast, French toast, and grilled cheese sandwiches.
1 1/4 c. cottage cheese
2 eggs
2 T. butter or mct oil
1/4 c. water
2 T. sugar
1/2 tsp. baking soda
3 c. organic flour
2 t. salt
2 t. bread machine yeast -
@S-Holmes Sounds very pleasurable! I think a lot of people who grew up on eating a lot of bread would be happy trying a recipe like this.
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@Milk-Destroyer Everyone loves bread!
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I ate sourdough from aldi everyday for months. Really wish I had a good bakery near me. I'd eat croissants every day. Easily digestible.
Just avoid that multi-grain flax seed bullshit. Harder to digest -> endotoxin.
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@Milk-Destroyer said in Anyone eating bread?:
@VehmicJuryman my question to you then would be, do you benefit from it?
That's a non-starter. Humans need food. By nature you benefit from eating food.
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@CO3 yes of course this is true but one wonders if there is more to it than just more calories. For example you and I both know some foods are extremely detrimental, I think you and I both can see bread this way. But it would be interesting to hear if they have more benefits from bread than just more food.
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@Milk-Destroyer I'm not sure. It tastes good and I was really craving starch when I was just eating sugar. I figured that white bread made with palm oil was probably the least bad starch I'd be able to find.
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@S-Holmes
i have a bread machine and would really like to try that. I even see the good old baking soda to alkalinize the starch.Have been meaning to mix these two new organic flours i purchased to switchup my sourdough recipe. Maybe i'll try this recipe instead, or soon, thx for posting it.
To stay on topic, yes i eat bread on occasion though only certain types since discovering bioenergetics. And yes i feel good on it, especially with a little fat of some type, but i try to keep the protein low unless i'm eating it with a gelatinous broth etc etc.
I'll eat white rice and properly prepared potatoes, edit and nixtamalized corn, more often than bread though.
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@BioEclectic Do you have a favorite authentic sourdough recipe? I have a new starter going and it's almost ready to test. I don't have a sd recipe for the breadmaker so will have to experiment.
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@S-Holmes
Not exactly, i still have my starter but the last recipe i tried did not come out right. Even the second attempt came out the same way, maybe its the breadmachine vs oven variable. Am still wondering how to proceed on it... -
Only the fact that it's carbohydrates makes it better than simply being food. Other things 'good' about it are not inherent to it: being a carrier of salt for example. Even as far as starches go most things are better. The only pro it has is that eating it can help you socially
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I’ve tried wheat SO many times. I just can’t. I’ve made sourdough, I’ve tried everything, but it doesn’t work for me. Nixtalmalized corn, and rice, and a little potato, is my primary source of starch.
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@Ecstatic_Hamster Are you the same hamster from RPF? I recall in the past you said you were doing well on bread but you take that back now? Sorry if I'm misremembering.
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@Milk-Destroyer I am the same. And at the moment, bread is not my friend.
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I make my own long fermented sourdough bread from a wild yeast starter. I ferment it for at least 24 hours, often longer. The bread is a nice crusty delicious bread that I can eat. Not a lot though. I usually have a slice once or twice a week.
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Bread has too much PUFA. Even sourdough bread baked without oils have atleast 1 gram PUFA per 100 gram bread from the wheat itself. I dont think its possible to achieve PUFA deficiency if you eat bread on a regular basis.
