Safe store bought bread

[jgk]

I "think" I found a safe store bought bread! It's made by La Brea Bakery for our local store Harris Teeter (NC). The ingredients are-
Unbleached emriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sour culture (this is water, yeast, flour), salt, yeast, semolina.
We are brand new and still learning, but these are safe ingredients, right? If so, YIPEE! By the way, it's the Italian Round.
Also, I have been using my old recipes and exchanging sugar with dextrose and it seems to be working-for the most part. Since my daughter, -age 11 is new to this and actually has a small tolerance, she's having a hard time with acceptance. I'm hoping she will eventually be fine with no sweets at all-even the safe ones.

[rachael]

I know that some people don't do well with malted barley flour, but that looks good to me otherwise! We get the Goldminer California Sourdough, but it has malted barley flour and canola oil (which some also don't tolerate): enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid) water, sesame seeds, vegetable oil (canola oil or soybean oil), salt, yeast, dough conditioners (ascorbic acid, enzymes).

My son is 3 and was diagnosed at 18months. They zoned into HFI in part because he wouldn't eat anything sweet, so we luckily don't have an acceptance issue (yet). This is such a learning process, it's been over a year and a half but we still feel so new to this. This board is the best resource I've found.

[jgk]

Thank you for saying that! I do feel like this will take me a couple years to feel comfortable with everything. We were being treated for FM before. I would have loved for her to have been diagnosed earlier on. She will eventually come to the acceptance. She's also entering the wonderful female hormones along with this, so my mantra these days is PATIENCE! Ha

[ukbill]

Sourdough is usually safe.

If you are replacing sucrose (table sugar) for Dextrose you need to add 10% more because Dextrose seems to be Glucose with 10% added water trapped in its crystal structure.

That might be why you are getting variable results. Also Dextrose is a quicker source of energy for the yeast to use than Sucrose so the reaction might go a lot quicker than normal if you are "waking up" dried yeast with warm water and Dextrose before adding it to your dough as a "starter".

Even the most accomplished bread makers have occasionally differing results. thats because its a living organism that is growing so slightly differing water temp / freshness of yeast / wetness of dough / proving temperature or even different batches of the same type of flour can make ever so slight differences. You can make bread every day of your life and still get differences in loaves and results.

With experience comes understanding you get to "know" when it has proved enough (or too much), to know when the dough is just right with moisture and has been kneaded enough..

The best best is always made when you are angry about something and you really thump and beat the bread taking out your frustrations and anger on the dough!

So expect to be able to make really award winning bread after a Doctors appointment or one with a dietitian or sceptical teacher, auntie etc.

Hope this helps

[brett]

What is your source for dextrose? We did not have success with "Now", we don't think...