To think that Kingsmill isn't actually bread

[Mythreeknights]

I rarely buy white bread but it was all that the local shop had in stock yesterday. But this stuff (Kingsmill, Soft White) cannot really be classified as bread can it? Apart from not feeling like bread (it feels more like it has been sprayed with plastic to keep it rigid), it doesn't smell or taste like bread. Is it bread? Am intrigued as to who would buy this stuff out of choice.

LongDistance that's true. UK packet bread tastes like artisan loaves compared with what the Americans have to suffer. It all tastes so sweet?!

Not as bad as mighty white! Remember that?

Bread in SE Asia, tiny slices, falls to bits and is sweet.

Hovis is very sweet too and a strange ginger colour.

I'd rank Hovis as one better than Kingsmill. Warburtons too - should be delicious - just look at those ads - but always so disappointing. I confess I make my own sourdough too - critical here in the sticks when you want something a bit nicer than processed bread - there are no bakeries near me so I had to learn to make it myself.

Agreed! I hate these types of so called bread.

Sourdough. (Very long, sorry.)

A previous poster asked for my sourdough recipe. I've only just started doing this but it has been working a treat. Here is how I do it:

If you haven't got a live sourdough starter you need to make one. It's very easy. You can use wheat or rye flour, or spelt I think, but stick to just one type of flour for your starter. I suggest organic whole grain flour for this (only for the starter) as you want to get a healthy mix of yeasts and bacteria going.

In a large bowl (really, it has to be quite large) add about 100g of flour and 100 ml of lukewarm water. Mix thoroughly. You are looking for a thick pancake/waffle batter consistency, so adjust flour and water if needed. Set aside in a warm place. After a while, cover with cling film and leave aside in the warm place (between 20 and 26 degrees or so).

12 hours later thoroughly beat your batter with a spoon. Then cover with cling film and set aside again in a warm place. 12 hours later add another 100g of flour and 100ml of lukewarm water (circa) to your mix, combine, and beat thoroughly with a spoon. Aim to have a waffle batter consistency again. Cover and set aside.

Repeat this pattern for about four days. You don't need to do anything else. You should end up with an airy dough/batter, bubbling, with a slightly acidic smell. Don't worry if it smells funny during the earlier stages. Once the yeasts and bacteria have stabilised the smell should be distinctive but in no way bad/off.

You may end up with over 1kg of sourdough. You probably only need less than half that for the first loaf.

My own sourdough is made from rye flour but I use strong white flour for the actual loaf.

For a mild to medium soured loaf, use 300g of sourdough, 600g of strong white flour, 1 tbsp salt and ca. 250-300ml of lukewarm water. Knead dough well to stretch the gluten. Form a loaf (use a proving basket if you have) and set aside to prove. (Oven set to 50 degrees works well.) This could take up to three hours or so with a new sourdough starter. You want it to double in size. Keep the top of your loaf moist by spraying it with water every now and then.

Once proved remove dough from oven and preheat oven to 230 degrees. Bake the loaf at that temperature for 15 minutes. Turn the temperature down to 180 degrees and bake for another 45 minutes or so.

Your remaining sourdough will keep in the fridge for a couple of months if you turn it into very dry crumbs (using the same flour). Add at least its weight again in flour and crumble away. Put in a clean, dry, air tight container and store in the fridge. When you are ready to bake again simply add water.

Always remember to keep at least 50g of your sourdough back as a starter for next time.

It's disgusting and the only reason why some children prefer it is because that's what they have always been given. I buy proper bread and keep it in the fridge to stop it going stale. I often freeze some too, so nothing is wasted.

awake thanks for giving us your receipe. The one I have been following says leave to prove for two hours then re shape and leave for another three hours and then bake. I find that by re shaping it I squish all the air out and then it isn't as full and well risen as it might be. But if I don't re shape it, I end up with an air bubble under the crust of the bread. Have you ever come up against this or should I just invest in a proving basket?

White 'bread' is not even bread - the OP is half right about that! It's not just Kingsmill unless I am very much mistaken! I also make my own sourdough and the only bread I shop buy is Burgen Soya and Linseed which is just lovely - and it makes you crap until you can see round corners. Fabulous stuff!

Mythree the yeasts in sourdough normally aren't strong enough to prove more than once. Never had the air bubble underneath crust thing, but I do use a proving basket. I find that 1.5 to 2h at 50 degrees gives a nice even rise.

Well i bloody love it!

I love proper wholemeal and wheaten bread too, but i just love so much fresh totally processed white bread, i know its the work of the devil but its the best thing to accompany sausage and brown sauce!

Awake Thanks for the recipe I'll try it I think, I make my own bread sometimes usually with mix of Kamut and rye or rice flour. I always use more yeast than normal and I've thought of making my own sourdough. (Not making the bread with wheat flour though).

I've found it's more successful without heating the added water or the dough. I usually leave it overnight to rise once! It does eventually rise nicely and is a lovely texture.

Oh and white or whole spelt flour which is liked a lot by dh!!

Kingsmill is good for toasting. We prefer Warburtons for everyday use and good crusty bread with soups and stews in cold weather.
My homemade bread will be dug up by future archaeologists and mistaken for some kind of weird building technique and is generally rejected by starving birds in Midwinter so I just buy it..