That’s complex. My cheesy pasta was pasta and cheese, that’s it. I loved it. But I can eat eggs and cheese now, it’s similar enough to me, never was a pasta gourmet And the only important ingredient in pasta is egg (we have traditionally eggy pasta here, as many eggs as needed, water isn’t used)… But I am admittedly a HUGE egg maniac.
I am similar though a cheesy pasta was a borderline meal for me. Not very proper meal but works in a pinch. With pasta it sounds a bit better. My SO isn’t a choosy one. I often am a bit worried about a too simple, not proper meal but he says it’s fine. He goes a bit far, the food he eats at work is sometimes just a handful of peanuts. It’s NOT a meal to me but it is to him. Lucky me. Except when he wants 2 carby sides for his protein. Because legumes aren’t proper sides, there must be grain too. Meanwhile I eat my roast all alone…
You have a special Gremlin time, maybe. If I eat late, I probably won’t eat again. I just likely overeat and ruin my day macro wise. And I am not very strict about my macros but there are limits. Anyway, it’s sometimes hard to get satiated at night and who wants just to eat and eat and eat when it’s not even enjoyable as it’s not the right time for my body and I don’t even sit down in the proper mindset? Not me. Annoying.
I have thought about it but nope. Most of my recipes are works in progress anyway. Or I am unsure it others would like them. It was so surprising someone did and liked my one-ingredient sponge cakes when my own SO probably wouldn’t touch them in early starvation…
And my keto-ish bread typically has starches. Just little and anyway, there is an amount that fits… But if I remember correctly, the last batch turned out quite nice, even the no starch version. There are so many options for keto food, I often make multiple versions at a time. I actually do that for carnivore too, less options but there are ratios…
I am sure bread is very individual. I wasn’t so much into bread, at least in the beginning as it turned out I don’t need it at all. When I stopped eating grains and baking bread, I just didn’t eat bread, big deal. I never missed it. But then my SO decided gluten is fine and he wants bread again… It was a bit too much for me sometimes. And it’s good if I have something nice and vaguely similar.
I tried a few keto breads, people swore it’s awesome and I didn’t like it. I made changes, nope, nope, maybe but not really… At some point I used starches and it was much better… But not good enough without a lot of it (it was WAY better than my keto bread and my wheat bread, nice hybrid) Iand I kept trying. And IDK what happened, I would need to look at my notes. So I don’t have a final recipe yet. It goes slowly as I don’t eat bread on carnivore (just my 100% egg sponge cakes, they are wonderful as bread but the texture is drastically different. the taste too but it’s eggy so what not to love? but not eggy like scrambled eggs, it’s more neutral, what difference air bubbles can make!).
But what I like may not be right for others. I bake very good wheat breads but I am sure most people would dislike it because it’s not a super airy mostly tasteless white stuff we strongly dislike. And they are wheat breads, my keto bread are much more unusual.
I bake sourdough breads now, after probably more than a decade (I am bad with time) of using a piece of the old bread. And yeast, I couldn’t skip that. It was good and my first sourdough experiments were not so good but now I tried again (after watching many beautiful sourdough bread videos) and it was a success. But it’s not my (and my sourdough bread’s) final form yet. I don’t use anyone’s recipe, I already had a recipe, I merely use sourdough now. Sesame seeds are VITAL for our breads. Once I made one without (and as much white flour I could, for an experiment. I have these mental barriers, I can’t make a white bread and I know we dislike it) and it was so tasteless!
As I have no idea about what a slice weigh, it says little to me. I can cut 20g and 300g slices too. Maybe it’s a sliced bread sized slice but if it’s a normal bread, it’s way heavier than the airy nothing ones. Either way, I have no knowledge about these things.
I don’t use almond flour as it’s super expensive for me and once there was a sale and it’s no big deal… But it’s pretty neutral so useful. My oily seeds and oily seed flours were tricky as I had to mix them to make the result taste okay. The seed flours usually taste very bad or strong or they are just sweet, tasting coconut and giving the dough a weird texture But my seed flour phase is over. I still have coconut flour but I use it in tiny amounts in my SO’s cakes. Sometimes together with sesame as sesame is bitter (oh once I made sesame milk! NOT recommended) and coconut is sweet… They balance each other out. So I just use oily seeds and especially gluten as flour. People on this forum aren’t into gluten, apparently and yes, it’s not good for very many people as far as I know, I don’t talk about the obvious… But I didn’t notice any difference between my gluten free and normal years and I use it so very rarely that if it helps me, I don’t resist. And it does, sometimes. Gluten isn’t tasty but it’s mostly neutral with a very subtle negative flavor that I easily mask with other things. A proper bread needs gluten, there is no way around it as far as I know. So I use it as the base.
I made breads with gluten and yeast from the beginning. They were edible but that’s it. They were there for me to make resisting the other bread easier. It wasn’t easy as the texture was very different and the taste wasn’t good enough. But something changed, probably the recipe and I alike, I don’t remember anything very dramatic but my last ones had a better texture. I learned I shouldn’t use a ton of fiber (the original recipe I used had that) as it gives some funny bouncy-rubbery(?) texture. Bread isn’t like that. It is bouncy, yes but not like that. And my bread was denser than my wheat bread and that is dense too, just near perfectly so.
I use eggs, obviously, yeast, lots of gluten, various oily seeds (walnut is very important, my fav nut but it has such a wonderful strong taste but one shouldn’t overdo it) and I use this basic recipe every time with variations. And usually with a tiny bit of starchy something, now it will be sourdough but not for the whole batch.
Believable. It’s not a normal, raised bread but once I just baked eggs mixed with almond (and probably baking soda etc.). And it was surprisingly good. Almond is a pretty neutral nut with a very very nice though subtle flavor. And it’s too expensive for me to use it for baking when I can use other things but sometimes I use it. And even its flour is nice. Surprising because it’s rarely the case with oily seeds. Walnut is super good. Walnut flour is horrible. Flex is meh but usable. Flex flour is very bad. Poppy seed flour (is that a thing elsewhere too I wonder…) isn’t so bad but poppy seed is much better, it’s a tasty thing, after all. My SO has a simple microwave cake with poppy seed as flour, he likes it.