Posted Fri Mar 30, 2012, 5:14pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
Since we are all snobs here =), Has anyone heard of type 55 flour to make french bread? Anyone experiment with getting ingredients from France to actually make bread?
The only real bread I ever had was when I lived in Spain. I didn't realized it at first but I ate so much bread everyday and never got sick of it. Since coming back here I noticed I haven't eaten much bread at all because I would just get sick of it after a few bites.
Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 2,320 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: Vario W
Posted Fri Mar 30, 2012, 5:20pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
I am making homemade everyday and not getting sick of it. We have really nice wheat in Oregon. Maybe you don't like the additives in store bought bread. Get some artisan bread and see how you feel after eating it.
Coffeenoobie
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calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,683 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Fri Mar 30, 2012, 11:42pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
Interesting point about additives and store bought bread. As an experament now as I really don't want to eat it, I have been keeping a bag of store bought bread, in a dark, cool but room temp container. By all intents, it is still "fresh" but the sell before date on the bag is from last NOVEMBER! Fresh bread is pretty much gone after 3 or 4 days, and ready for bread pudding. You really can't make REAL bread pudding (it requires stale hard bread) with store bought, due to the additives in it to keep it "fresh" LOL!
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