My son is allergic to yeast. He finds that he can eat sourdough breads.

Thanks suero, that maybe something he can incorporate into his diet later on. Right now he is on a detox diet so no yeast or sugar for 6 weeks.

rose: all quick breads have leavening w/out yeast. You can do a Sally Lunn bread or any corn bread . You say no sugar so not sure if you mean that he can have something like agave or what you want to use for sweetener. It will be very difficult to make anything w/o some sweetener.

Also when you are ready to do sourdough you should look into " wild yeast". That is the true sourdough . If you get on The Fresh Loaf they have a tutorial for capturing wild yeast from flour...primarily rye. It takes about a week to get the yeast to start growing. This is all natural and is present on all flour. So I think that if he is not having a problem with flour in general then he could have this now. It is the commercial yeast that seems to be what you are referring to when you say he can't have " yeast".

Let me know if you are interested. The bread I make for the past couple years is only risen with my own wild culture that I grew from my rye flour. There is only flour,water,and salt in the bread. I make it weekly. Here is a sample pic:

{{gwi:1504575}}

Oh trailrunner how delicious your bread looks!

While he is detoxing he needs to eliminate all sugars as it it the sugar that the yeast thrives on.

I am definately interested in your bread, please elaborate.

Roseabbey, if you will be making bread without yeast, I probably would not invest in a bread machine. Two blogs I follow are Elana's Pantry and the spunky coconut. They are gluten free blogs but at Elana's pantry she has several breads that use almond butter as a base (the raising pecan is one of my favorites). The spunky coconut is gluten free, casein free and refined sugar free and I have learned a lot of neat tricks there. Good luck!

Roseabby, I too am new at the bread making process. My sister got me started as her family has several different tolerance and allergies issues to contend with. She told me about www.allrecipes.com and I've found it to be a very good site for recipes as well. If you find it will be something you'll continue doing, and want to buy flour in bulk it's a lot cheaper that way and I found an air tight container at www.thecontainerstore.com for a reasonable price. It comes in several sizes. Good luck!

www.allrecipes.com

Here is a link that might be useful: bulk food storage

rose. here is the link to the tutorial for "capturing " your yeast. It is really quite easy. You put X amount rye flour in a plastic container and add + water. Continue to take out 1/2 and add the same amounts back. It ferments and prospers and will rise bread in a matter of hours. Read the tutorial and ask any questions. You can email me thru GW> I always love to teach folks a new way of baking. I have a " fool proof" formula from the Wild Yeast Blog also. Let me know if you need help. c

starters still perfect !

Here is a link that might be useful: I followed this exactly...2 yrs ago !!

tish, I will check out those blogs. I wasnt aware that you need to use yeast with bread machines.

lurikish, thanks, will need to check out that website too. what a great idea about the container.

trailrunner, that is very interesting, almost a bit frightening to have something that is alive and growing..lol. Is it only sourdough bread that can be made that way. I just found out that DH doesnt like the taste of sourdough bread :(

Oh well I am sorry. He might really change his mind as DH didn't like commercial or San Francisco sd bread either. But when he started eating mine he has never looked back. It is WAY different. Also there are many subtleties to it...how long it rises, how much starter you use, if you retard it overnight in the fridge...lots and lots of nuances.

As to frightening...do you eat yogurt, buttermilk, anything that has active cultures LOL. I take my starter and add the extra " discard" is what it is called when you take some off to feed it, I use it as an additive to pancakes, and quick breads and anything else that moves me. No one even knows it is in there and it adds a nice extra dimension to the baked goods. If you are interested there is a world of info and I would be glad to share. c

I might give the start a try just for myself and see what happens.

You sound like you are a wonderful baker.

I came across this receipe, which I am going to try,
Ingredients
3 Cups whole wheat flour (preferably stone ground)
4 tsp. baking powder
1 tsp salt
1 1/2 Cups liquid (I use rice milk or water but it works with any liquid)
1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil)
Mix dry ingredients. Do not sift the flour!
Mix liquids and add to dry. Stir until there is no more dry flour.
Shape into a ball or an oval, with oiled hands.
Place on clean baking sheet. Bake for 40 minutes at 400F/200

trailrunner...THAT looks FANTASTIC!!! I make all our bread from scratch, but never without yeast. I love that it rises so well for you!!! I have GOT to try THAT!!!!

Hey nicole. Read the link to The Fresh Loaf. The fellow uses the name gaaarp on the forum and he wrote the tutorial. It is so easy to do. The fresher the rye flour the better so get it from your local health food store. Also I used bottled water but just to get my starter going. I now just use tap water. Follow exactly what he says to do . Some folks have tried it and failed. You need to keep everything very very clean to get this thing going. After that it is not so difficult at all as it seems to resist contamination.

My staters are a couple years old and they worked the first time I tried growing them. I got the rye one going and then I took half and fed it only white and the other only rye so I have 2 . You can also do whole wheat but most don't.

There is a great recipe that works very very well and I will link below. Your starter needs to be a couple weeks old to really rise the bread well. It will look bubbly etc early on but it won't rise bread till it ages a bit . Here is the link to a wealth of info and the recipe I use most. Her blog is Wild Yeast and she has a ton of stuff to read. Get scales and good luck ! c ( I do retard overnight. makes it way way better)

Here is a link that might be useful: Wild Yeast sourdough

Trailrunner, thanks for posting the links. My husband (who is originally from Russia) and I are trying to find a good Black Bread recipe and all of the one's I've been interested in require one of those starters. Those loaves in your photo are perfection!

lukki: thanks ! You will find may formulas on The Fresh Loaf. They have a search engine on the top left of the home page. You don't need to " join" unless you want to post to the forum. You can search Russian Black Bread and find many ideas for it. I believe there are some that don't require the wild yeast...of course it always makes it taste better :)

I have 2 heavy pots, one is cast iron and the other is a 7.5 qt Le Creuset. I bake in these when I do round loaves. I have a lot of pics on my " food" album in photobucket. If you are interested I can tell you how to do it too. Just let me know if I can help in any way.c

Oh my gosh, I would love that. I didn't know the round loaves require a pan or skillet. I'm off to go look through your links!

They don't require it but it is an easy way to increase the steam which causes the bread to rise nicely as it bakes and also causes the nice crust and spreading of the slashes.

If you have seen the New Times Sullivan bread he kind of started that trend. I don't care for his bread recipes at all but the technique for the baking in a covered pot has really caught on. The Fresh Loaf has lots of topics on it also. Let me know if I can help. I have my starter being fed right now and will be baking in a day or so , I can take pics and send the details to you if you like. c

That is very interesting and would be a great excuse for me to buy a new iron skillet, hee hee. I've wanted for years now but could never justify the cost. I'd really love to see the pics! My email is available in the my page.

I found a black bread recipe on the Fresh Loaf site and got a couple referred to me from the cooking forum as well. The one on Fresh Loaf seems to be the closest match to what my DH wants but of course it's also the most advanced. In addition to the starter, it also calls for a soaker. I'm already to go with the starter, but what the heck is a soaker? And as you can see, he has all the ingredients measured in grams? Is that common?

I guess I should probably try a more simple recipe first especially since the only time I can even get the yeast to work is when I use rapid rise. LOL Oh boy you may be sorry you were so willing to help with question! LMAO Thanks so much, I can't wait to see the pics! -- Lukki

Here is a link that might be useful: Russian Black Bread

Trailrunner, I'm in error, got my recipes confused. The one I just posted the link to doesn't require a soaker, it's another one I was considering. Still if you know what it is...it would be good to know. Thanks!

A soaker is just when you take say bulghur or rye groats or other whole or cracked grain and put hot water on it and leave it either for hours or overnight. it softens the grain before baking. Like soaking dried beans before you cook them. gives it a headstart. I didn't see your post so didn't take pics. I have tons of them on my food section of Photobucet. There are pics of my two pots also. You need a deeper cast iron or Le Creuset or other brand that is similar in weight with a lid. 4qt or larger. It is OK for it to be bigger than the bread dough you are making as the dough doesn't spread. Here is the link to my PB acct. c pics 4191 and 4192 show the pots w/ the bread in them.

there are also 18 slideshows on different things including bread making.

Here is a link that might be useful: food pics

yes it is easiest and most accurate to weigh in grams...or at least to weigh. All flours weigh a cup differently...some grains are heavier than others. So for accuracy's sake it is easiest. I agree that it would be way better to get used to making yeast breads that are very simple before taking on this kind. Also you need to get your starter good and strong and get used to working with it. It takes a little doing. Wild Yeast has a lot of very good tutorials on her blog and also easy to follow formulas. Start with the " straight" yeast and get your starter mature and then branch out. c