Yesterday, my very good friend Pavel called me. He was baking some SCD bread, which made me very happy and he just wanted to make sure he’s got the right ingredients. So I thought it would be prudent to write about them in more detail here.
I want to say, if you are going to replace some ingredients the way you see fit, it could have major impact on the outcome. Specifically, changing the kind of spinach or curd, or even using starch powder instead of baking soda. I recommend using the list often, that’s at least how I did it when I first started. As Radek wrote about SCD, it’s up to you whether you want to recover and if SCD will work for you. If you cheat, even a little bit, it just won’t work and you will be disappointed. But we are adults, and we realize we would only cheat on ourselves.
Recipes talk about ingredients I use and are tried and true so I hope everything goes well for you :) So at first try to follow the recipes closely, especially if it’s something like the bread, such recipes are a bit advanced. And feel free to ask whenever, we will be happy to answer and guide you.
HONEY – We order our honey from a beekeeper friend, and quite often. Since the consumption of honey is rather frequent, honey must not contain added sugar. It’s the sweetener numero uno, not just because it’s a miracle of nature but also because it’s a monosaccharide and our body needs it. The details of color, kinds and density can be found on the internet.
EGGS – we buy our eggs from convenience stores. Color of the shell is important, how clean and intact it is. That shows the quality. When you can get eggs from farmers directly eat them as soon as possible and clean them before preparing.
CURD – only aged and hard, same as with cheese. Sometimes referred to here as cottage cheese. Lactose has a different form and in this case suitable for SCD. We use Olesnicky tvaroh (200g), it’s quite affordable and tastes good.
BUTTER – for baking, we pick the ones with 80+ % of fat. South Bohemian or Madeta. I tried various Bio-butters from supermarkets, but I saw no difference. The only butter that I might prefer would be Italian straight from the farmers. I would compare its taste to melted cheese. It’s possible to get it here as well, but it has to be from a specialized store. Gran Moravia offers quality butter for example.
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