Tracking natural bread?
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proctornikki wrote: »Actually I buy sourdough bread with no sugar added at all. I asked the bakery.
Sourdough is different. It uses fermented dough which does not need sugar, only a base of aged water and flour that collects natural yeast (fun process).0 -
you should be able to ask the store that you bought from0
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I didn't know what natural bread meant. Many breads, including many sourdoughs, are made with just flour, water, salt and yeast. In the case of sourdough the yeast might be wild and come from a "starter dough." If the bakery won't give you the nutritional content of the bread, you'd be close enough by using the calories per gram of any other bread with the same ingredients. It will vary a little depending on the flour used and remaining moisture content but in my humble opinion it's plenty close enough.0
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Yeast bread does not need sugar if you use salt. It's actually the starches in the flour that feed the yeast. It just takes a bit longer, but the extra time helps the bread develop a fuller flavor. The addition of sugar or salt to the dough is to act to stop the yeast from overproducing so the bad can stabilize before you bake it (just as when you preserve foods you can use either sugar or salt to stop bacterial growth). I bake bread all the time using nothing but whole wheat flour, yeast, water and salt.0
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Yeast bread does not need sugar if you use salt. It's actually the starches in the flour that feed the yeast. It just takes a bit longer, but the extra time helps the bread develop a fuller flavor. The addition of sugar or salt to the dough is to act to stop the yeast from overproducing so the bad can stabilize before you bake it (just as when you preserve foods you can use either sugar or salt to stop bacterial growth). I bake bread all the time using nothing but whole wheat flour, yeast, water and salt.
Correct. But honestly, will teaspoon of sugar per loaf or more put a dent in calories per slice? I believe most breads of the same type are pretty close in count. Now sweet breads, rolls, and other specialty breads are a different story.0 -
By natiral I mean with only whole food ingredients. No procesed bread. Most bread in the supermarket is full of crap. Homemade bread great! If I am using a recipe With minimal sugar it's not a big deal.0
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proctornikki wrote: »By natiral I mean with only whole food ingredients. No procesed bread. Most bread in the supermarket is full of crap. Homemade bread great! If I am using a recipe With minimal sugar it's not a big deal.
I agree here
The breads I get still have some sugar in them, but it's lower than what I get with store-bought bread. I don't have the patience to make it myself but I like supporting a local business - and there's something about fresh-baked bread that is just super yummy.
~Lyssa0 -
I agree here
The breads I get still have some sugar in them, but it's lower than what I get with store-bought bread. I don't have the patience to make it myself but I like supporting a local business - and there's something about fresh-baked bread that is just super yummy.
~Lyssa[/quote]
Good for you ! And it tastes so much better. I used to love white wonder bread. Now I can't stand it! Which to me is a.nutritional win! 0 -
I make my own bread with only flour, water, yeast and salt. I've been using someone else's recipe for "Homemade Artisan White Bread" when I log it.0
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I found a somewhat relevant YouTube clip:
https://m.youtube.com/watch?v=FTZ6Ud3EME0 0 -
proctornikki wrote: »By natiral I mean with only whole food ingredients. No procesed bread. Most bread in the supermarket is full of crap. Homemade bread great! If I am using a recipe With minimal sugar it's not a big deal.
if the bakery does not list the ingredients, how do you know what they are putting in it?
I think all bread is processed, right?
and you can eat "supermarket bread" and have a healthy overall diet.
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if the bakery does not list the ingredients, how do you know what they are putting in it?
I think all bread is processed, right?
and you can eat "supermarket bread" and have a healthy overall diet.
[/quote]
Because it's a local bakery that only uses whole foods and organic ingredients and I know the baker. Also they list the ingredients. It is way less processed than mass produced bread. I eat very little processed foods with more than 5 ingredients and bread does not need high fructose corn syrop nor ingredients you can't pronounce. You can eat whatever you choose.-1 -
Back to the original question, if I were totally in love with a bread from a particular bakery, I would ask to speak to the baker and try to get the ingredient information so that I could more accurately track it. Explain about MFP and your desire to log accurately. I'm pretty sure most bakeries would be flattered that you love their bread and be more than willing to help you out. As for the rest of this thread, bread is the stuff of life. I never gave up bread lost all the weight I wanted to and have kept it off for three years. No need to give it up.0
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proctornikki wrote: »
if the bakery does not list the ingredients, how do you know what they are putting in it?
I think all bread is processed, right?
and you can eat "supermarket bread" and have a healthy overall diet.
Because it's a local bakery that only uses whole foods and organic ingredients and I know the baker. Also they list the ingredients. It is way less processed than mass produced bread. I eat very little processed foods with more than 5 ingredients and bread does not need high fructose corn syrop nor ingredients you can't pronounce. You can eat whatever you choose.[/quote]
What if my baker uses more than five ingredients?0 -
I am curious about what kind of bread because if it is yeast bread it has sugar.
sorry, I should have been more specific The only "yeasted" bread I know of that doesn't require added sugar or added yeast is called Desem bread. The recipe's ingredients are just freshly ground whole wheat, water and a bit of salt. To create a starter, which takes a while, basically, you bury a ball of starter dough (flour and water) in a larger container of freshly ground wheat flour--it's a bit more complicated, but you get the idea. The theory is that the doughball captures "wild yeast" and is therefore, "yeasted".
If done correctly, the bread actually does smell and perform just like a yeast bread, and is surprisingly sweet and light for being 100% whole wheat and having no added sugar or yeast. The first batches are a bit brick-like, but it gets much better with age.
The ingredients are:
Flour (it's important to use very freshly ground whole wheat--I grind my own)
Water (unchlorinated is key)
Salt
As I write this, I'm thinking I should start one up again...I just can't remember if it worked better to start it in winter when it was cooler, or summer when it's warmer.
(recipe from Laurel's Kitchen Bread Book--recommended for anyone who likes to make their own whole grain breads)
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Yep, the dim just can't grasp the reality of moderation and results.arditarose wrote: »blazehill6 wrote: »Okay cupcake
Mmm. Cupcakes. Think I'll have one, along with a slice of bread, and still lose weight.
Too bad....
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and?0
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CharonCharon wrote: »Carbs turn instantly into sugar !!!
Get a book on the subject or research it.
No...0
This discussion has been closed.
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