Healthiest Thai bread?

[jchfriis]

On 11/30/2024 at 7:37 AM, ricklev said:

As you are in chiang Mai, just go to any branch of Nana Bakery.  Problem solved!!!

I can also recommend Nana Bakery. They are great. Nana Bakery is French. If you're looking for German style bread you can buy bread from Jo's Bakery at Rimping.

 

I bought a Farm house bread once many years ago because I needed some to make croutons. Used 2 slices and left the rest in its original plastic wrapping on the kitchen counter. When after 3 weeks it still looked like new I realised what a mistake I had made. 

 

An almost impossible advice to follow is what a wise man said: Never eat anything that comes out of a factory. 

[GammaGlobulin]

Healthy bread is sourdough bread.

But, I don't know how to make it in my bread machine.

 

Also, other than Swann Flour, I don't know about.

Swann is good quality and cheap in price.

 

I think I could get good quality higher fiber flour from China.

Bakeries in North-Eastern China, like in Harbin or Dalian make GREAT bread.

 

 I wish I could buy Chinese flour here.

Probably cheap and good.

 

[Marcous]

12 hours ago, GammaGlobulin said:

Healthy bread is sourdough bread.

But, I don't know how to make it in my bread machine.

 

Also, other than Swann Flour, I don't know about.

Swann is good quality and cheap in price.

 

I think I could get good quality higher fiber flour from China.

Bakeries in North-Eastern China, like in Harbin or Dalian make GREAT bread.

 

 I wish I could buy Chinese flour here.

Probably cheap and good.

 

I make sourdough bread with white swan flour, but not in a machine. To make it in a machine, I think you would just have to increase the rise times by about a factor of 5, and of course, make a starter, which can take a week or two.

 

I also add wholemeal flour at about 20% that I get from Bakersmart in Chiang Mai. Actually, I use that to feed the starter.

[GammaGlobulin]

8 minutes ago, Marcous said:

I make sourdough bread with white swan flour, but not in a machine. To make it in a machine, I think you would just have to increase the rise times by about a factor of 5, and of course, make a starter, which can take a week or two.

 

I also add wheat bran at about 20% that I get from Bakersmart in Chiang Mai. Actually, I use that to feed the starter.

 

That looks very good.

But, you know that I am very lazy.

Also, I am not sure about the best way to make a starter.

I have heard that some starters have gene lines which are over 80 years old.

 

Also, I would worry about safety if I were making a starter culture myself, of course.

This is why I have not experimented with the new technology, thus far:

 

 

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/starter-culture#:~:text=Starter cultures are cultures with,high and constant product quality.

 

Still, I do so much love sourdough bread.

And, I never buy bread, even if sourdough bread were available in the local village market.

 

 

 

 

[Marcous]

^ Making a starter is very easy, you'd have to quite abuse it to make it go bad, I mean it never happened to me.

 

As to being lazy, so am I, but the work time involved is less than 5 minutes to make a soughdough.