and why? Dark, rye sourdough? Focaccia? Banana bread…? Seeded?
Those do irritate me... sandwiches should be rectangular :)fresh_42 said:How far from the usual triangle sandwiches at the local gas station do you want to go?
Peanut butter and pickled onions.ergospherical said:I’m experimenting with making a bunch of sandwiches with different breads for next week; need some crazy ideas.
Sacrelige! (Spellcheck says no dice.)vela said:Peanut butter and pickled onions.
It depends on the fillings. I usually like dark or marbled rye with pastrami and pepperjack cheese, or with a 'Reuben'. I like Starbuck's gouda and bacon breakfast sandwich in a ciabatta roll, or a panini (focaccia) with steak and cheese, with jalapeños and pepperoncinis.ergospherical said:and why? Dark, rye sourdough? Focaccia? Banana bread…? Seeded?
Seems to me you should consider making your own bread. You can choose from a whole range of flours and can go for any 'colour' / taste you like without needing to include the seeds. I usually have a regular very strong white base, for a reliable 'bubbles' and 'cut it' with more interesting flour.ergospherical said:On the flip-side, I really can't stand the texture of seeded bread - which is a shame, because I do rather like the whole-grain/darker breads (which are the ones that are often filled with seeds).
I confess to a fondness for peanut butter and dill pickle on whole wheat toast. I'm not proud of it but there it is...\vela said:Peanut butter and pickled onions.
I have a personal objective to try to learn to like peanut butter, so that I have a good alternative to my cheese sandwich when I'm out hill-walking.hutchphd said:I confess to a fondness for peanut butter and dill pickle on whole wheat toast. I'm not proud of it but there it is...\
I always get this word wrong so I looked it up...it is sacrilege: from the latin legere=to steal. Now I will remember.Bystander said:Sacrelige! (Spellcheck says no dice.)
When time permits... but perhaps more problematic is that my kitchen doesn't have an oven :)sophiecentaur said:Seems to me you should consider making your own bread. You can choose from a whole range of flours and can go for any 'colour' / taste you like without needing to include the seeds. I usually have a regular very strong white base, for a reliable 'bubbles' and 'cut it' with more interesting flour.
Ah, that must be why the fire-alarm's been going off at 8am pretty much every other day this past week; all the students must have for some reason decided to try their hand at baking snøbrod over makeshift campfires. I'll stick to my trusty microwave, thanks!fresh_42 said:As tempting as it might be, please avoid open fire!
Put an egg in it and call it breakfast or brunch.Haborix said:Damn it, I knew I shouldn't have opened this thread when lunch is still hours away...
and Brioche mmmmm. Basically just a vehicle for butter mmmmmm.
My parents made homemade bread a family affair.PeroK said:Life's too short to start making your own bread.
The one combination I didn't try...the root isn't "religion," at least as I was thinking.hutchphd said:I always get this word wrong so I looked it up...it is sacrilege:
The idea behind sourdough isn't so much to make sour bread, but to use wild yeast to leaven the bread. Wild yeast takes a lot longer than commercial yeast to get going, so the dough takes longer to ferment, which generally means better flavor. A side effect of the longer fermentation time is that the bacteria have more time to produce acids, making the dough sour if given enough time.sophiecentaur said:I tried sourdough and got the starter to work after a week or so (iirc). The results were disappointing but much the same as the hyped up stuff I've bought in 'good' bakers' shops. The sour taste is not unpleasant but different from regular bread. The holes are enormous and the crust it chewy and not crisp.
If I want big holes, I make a ciabatta style. If I want 'sour', I make sandwiches with the appropriate cheese.
I think Sourdough is an example of the Emperor's New Clothes, frankly. It's just not special in any way. Faffing around with the starter is just another task and it's a bad as having to look after a pet!
Wow. How do you do that? I'm not sure of an advantage to using the wild microbes - except to say you can do it (which is not a bad thing, actually).vela said:You can make sourdough that isn't sour.
I already used the term "false dichotomy" this weekend. I agree that there are alternative breads that are a lot better than the "white limb slices" you refer to but they don't all involve wholemeal flour.fresh_42 said:It requires sourdough bread. These white limb slices you call bread are at most suited for jam.
Fresh from the oven is always best!sophiecentaur said:Fresh, home baked bread is such heavenly stuff.
Difficult to cut until it's cooled down to near room temperature. But tearing a bit off can be a temptation.fresh_42 said:Fresh from the oven is always best!
You're probably right but, with only two of us. A loaf won't be eaten in one meal so we usually need an all purpose bread. Seeded makes a nice change and half and half rye and wheat is nice.fresh_42 said:It really depends on what you want to eat it with.
sophiecentaur said:Wow. How do you do that? I'm not sure of an advantage to using the wild microbes - except to say you can do it (which is not a bad thing, actually).