Comments on: Homemade, Truly Yummy, Real Bread & Dinner Rolls

By: Doreen

Doreen — Fri, 14 Jun 2013 22:22:51 +0000

Thanks Jules,
I will give it a try this weekend…..

By: Jules Shepard

Jules Shepard — Fri, 14 Jun 2013 20:17:52 +0000

Hi Doreen, yes, I think you will like it better if you use the buckwheat flour instead of millet. That will more closely match the taste you like of my sandwich bread mix.

By: Doreen

Doreen — Thu, 13 Jun 2013 15:23:31 +0000

Hi Jules,
I used Arrowhead Mills Organic Millet flour & Bob’s Organic Golden flax-seed meal.

By: Jules Shepard

Jules Shepard — Thu, 13 Jun 2013 02:18:44 +0000

Hi Doreen – glad the videos are useful to you! I need to find time to make more! About the salt, I often use a combination of both coarse and fine sea salt in applications like pastries and biscuits and some breads because it helps give layers to the dough in rising. I don’t think the difference in the salts would have caused the differences you experienced between my bread mix and making a bread recipe from scratch. What other flours besides mine did you use when you baked the loaf from scratch? That’s probably the source of most of the differences you noticed.

By: Doreen

Doreen — Wed, 12 Jun 2013 23:24:09 +0000

Hi Jules,
me again:-)
one quick question, I was watching some of the your youtube videos…(love them) do you suggest using “coarse” sea salt in all of the recipes? I used Himalayan “fine” salt with minerals…. could that have been part of the problem?
Thanks bunches,
Doreen

By: Jules Shepard

Jules Shepard — Wed, 12 Jun 2013 17:38:30 +0000

No problem, Doreen! Have you tried this recipe yet? The buckwheat will make the color and taste change, so give it a shot!

By: Doreen

Doreen — Tue, 11 Jun 2013 21:46:32 +0000

Hi Jules,
Just totally different, it was whiter, and not as moist or dense, it didn’t taste bad, just not like your bread mix that is awesome…..since I am on SS I was trying to save a little by making mine from scratch with the same results:-)
I did notice that there was buckwheat in your mix, I do have some on order thru VitaCost. Maybe that will help.
Thanks bunches for your input,
Doreen

By: Jules Shepard

Jules Shepard — Tue, 11 Jun 2013 20:22:41 +0000

Hi Doreen – so glad you love my bread mix! It’s not the same as this recipe, so don’t expect the results to be exactly alike. Was there something wrong with the results, or they were just different than you expected since you’d used my mix before?

By: Doreen

Doreen — Tue, 11 Jun 2013 18:46:22 +0000

Hi Jules Please Help,
I used your bread mix yesterday & it turned out perfect (loved it)….I followed this recipe today & it is nothing like the mix…..I weighed the flour in grams as suggested, but the taste & texture is totally different.
Could you please tell me what is different?
Thanks bunches, Very new to this:-)
Doreen

By: Jules

Jules — Tue, 13 Nov 2012 18:10:25 +0000

Hi Julie – so glad you found me! I always recommend letting bread rise longer, if you have the time. The only worry is if it starts to rise above the pan, then it may collapse when baking. Keep checking on it, and when it has reached the top of the pan, then you can go ahead and bake it. I’ve experimented with all different bread loaf pans and sizes – it really depends on what you want your ultimate loaf to look like – if you want square slices, go with a square baking pan; wider slices, wider pan; taller slices, shorter pan with tall sides. It’s fun to experiment when you get to do all the taste-testing!!! Enjoy!