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Farm Kitchen:  Bread the MaryJane Way  |
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candela59
Farmgirl in Training
35 Posts
Peggy
White Swan
WA
USA
35 Posts |
 Posted - Mar 16 2009 : 2:12:32 PM
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Elinor~ I just noticed a couple of pages back that you're from Meeker and I was going post a note to you to say what a small world! I went to City Market just this morning and was successful with the KA flour. I was at the Antique shop the other day with no luck, but found some things this morning at WalMart! Thanks for the tips. DH and I have a very good friend in Meeker, Andrea. In fact, we stayed in Meeker for the first couple of months that we were in Colorado.
Lisa and Julie~ Thanks for all of the encouragement!
Well, I got home and mixed up my starter so that I can bake on Sunday. I can't wait!! I'll keep everyone posted!
www.thewanderlustgirl.blogspot.com
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
Posted - Mar 16 2009 : 3:48:22 PM
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Dropped by the public library today! Found no books in our library specifically with sourdough, but did find 3 bread & baking books that have sections about sourdough. Going to read through them and will share any good recipes. I will check for inter-library loan books on sourdough after I get through these.
http://www.myspace.com/lupinelady99 |
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mimilou
Farmgirl in Training
13 Posts
Mary Lou
Lancaster
PA
USA
13 Posts |
Posted - Mar 16 2009 : 3:56:35 PM
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| How much of your mother should you leave in the bowl after you've removed some for baking? I doubled up this past week, and used 4 cups Saturday and now want to bake tomorrow - just one loaf. I'm still not sure how much i need to add to make sure I have enough. |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Mar 16 2009 : 7:14:01 PM
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As long as you have even a little bit left it will help get your new additions of flour and water going. I would say anything more than a 1/4 cup and you are golden! You could get by on less.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
Posted - Mar 16 2009 : 7:17:23 PM
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Mimilou, i'd try to leave at least one cup of mother in reserve.
Can't remember if anyone posted the recipe for sourdough english muffins here on the forum or not. If it hasn't been posted I do have a recipe. However, a tip that I saw tonight in one of the books from the library was using tuna fish cans as a mold for making them. Yup! Take the empty tuna can and wash it really well. Remove the label and both the top and bottom of the can. Then you are left with a nice recycled mold to make your muffins!
http://www.myspace.com/lupinelady99 |
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Mar 16 2009 : 7:31:42 PM
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I posted an english muffin recipe sometime back. Most tuna cans are not made to be opened on both ends anymore. A large biscuit cutter will work fine.
Peter Reinhart has done a great job of research on sourdough and related types of starters. Many bread baking books with just a few pages on sourdough aren't ones to give the best info or recipes. |
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
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lisa229
True Blue Farmgirl
85 Posts
Lisa
Dorset(Lenox Twp.)
OH
USA
85 Posts |
Posted - Mar 17 2009 : 06:51:10 AM
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I started my starter(make sense?LOL) last week and baked my first loaf this weekend....it came out kinda chewy, almost like it didn't bake all the way, but the batter was super thick and had skin on it - I'm thinking from the dry towel the first week. So now I've been adding to it this week and it is perfect consistency. I think my bread this weekend will come out awesome. Can't wait! It's bubbling, smells like sour dough, and is thinner - no skin on top - I started using the wet towel on Sunday.
Lisa
http://lisa22968.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Mar 17 2009 : 09:17:42 AM
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Ronna,
I made your English Muffins this morning (actually made the sponge last night). Oh my! Hubby is in heaven :) Thanks again!
~Sharon
By His Grace, For His Glory |
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Mar 17 2009 : 09:21:44 AM
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| Great! They are so pricey in the store-but then, what isn't. Nice to have your own fresh and much better too! They freeze well too, especially if you split them first so they'll be ready for toasting. |
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QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
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lisa229
True Blue Farmgirl
85 Posts
Lisa
Dorset(Lenox Twp.)
OH
USA
85 Posts |
Posted - Mar 17 2009 : 10:53:32 AM
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I have well water too Dalyn and it worked fine. I used Amish flour - must be organic since it worked fine...
What kind are you going to make?
I want to try the english muffins everyone's been talking about.
Lisa
http://lisa22968.blogspot.com/ |
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candela59
Farmgirl in Training
35 Posts
Peggy
White Swan
WA
USA
35 Posts |
Posted - Mar 17 2009 : 2:24:01 PM
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quote:
Originally posted by Ronna
I posted an english muffin recipe sometime back. Most tuna cans are not made to be opened on both ends anymore. A large biscuit cutter will work fine.
Peter Reinhart has done a great job of research on sourdough and related types of starters. Many bread baking books with just a few pages on sourdough aren't ones to give the best info or recipes.
Ronna~ I'm fairly new to this board. I would love an English muffin recipe. Do you have any idea what page you posted it on or even the approximate date and I could look for it myself?
www.thewanderlustgirl.blogspot.com
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ruralfarmgirl
True Blue Farmgirl
4309 Posts
Rene'
Prosser
WA
USA
4309 Posts |
Posted - Mar 17 2009 : 3:38:42 PM
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you girls make my head spin and my tummy growl... but I am off to bake another loaf of basic farmhouse bread.... I tend to be more of a "plain jane" then the whole lot of you............but I must say... I have tried a few of the recipes and you gals are amazing.. thanks for all the recipes they are awesome! As a side note.. I decided to read through the whole thread today... and WOW... literally my head is spinning.. I feel a little like,
"I cant believe I ate the whole thing" but boy was it good!
Rene~Prosser Farmgirl #185
http://farmchicksfarm.blogspot.com/http://renenaturallyspeaking.blogspot.com/
Circumstances made us FRIENDS; MaryJane's has made us SISTERS :) |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Mar 17 2009 : 5:48:00 PM
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Peggy,
Here it is :)
Sourdough English Muffins
1 cup sourdough starter
1 ½ cups milk
5 1/2 to 6 cups flour
1 T sugar
1 T sea salt
1 tsp baking soda
To make sponge: In a ceramic or glass bowl, mix starter, milk and 5 cups of flour. Cover with plastic wrap, and let sit UNREFRIGERATED for 7-24 hours.
To make dough: Mix sugar, salt, baking soda and ½ cup flour, kneading into the sponge – it will be too thick to stir – no more than 2 minutes. Cover with plastic wrap, letting it rest for an hour. (There’s still ½-cup remaining flour. Some of it can be added in if this dough feels too sticky. You want a dough that resembles a good biscuit dough – not too sticky, not too dry.
Kneading & Shaping: Lightly flour your kneading board and hands – dough will be “soft”. Knead for only 2-3 minutes, just until the dough is smooth, no longer lumpy. Roll it out between ¼ and ½-inch thickness.
Cut out 3 to 4-inch diameter circles. Place on a cornmeal sprinkled cookie sheet, letting rest for at least 15-minutes, but 30 is better. Note: I didn’t use cornmeal as I don’t care for the flavor. Ronna's notes..use Semolina flour, not so crunchy on the teeth and yet gives a bit of texture. Great for pizza too. Use a large biscuit cutter, if it's smaller than 3-4", that's okay. They'll bake/cook a bit faster and you'll have more of them to enjoy. Special EM cutters/forms are not needed. Specific type of flour (bread or all purpose) was not specified when the recipe was adapted, use what you have and they should be fine.
There are two cooking methods – either works well.
1. Stove top: Heat a lightly greased skillet, using a very low flame. I used ghee. Place cornmeal side down in the warmed skillet, cooking slowly for 10-minutes. Flip, cooking other side for another 10-minutes. Check for a light-brown color. Poke the sides to see if they’re cooked – not gooey.
2. Oven: Heat oven to 425-degrees. Place dough rounds on cornmeal dusted cookie sheet. Bake 8-10 minutes. Check bottom side for light brown coloration. Flip rounds over, cooking 6-8 minutes on the other side.
I tested both methods and preferred the oven method. The outside was more crispy, the inside more “fluffy” and light in texture, given the greater amount of heat that expanded the dough. Having said that, the skillet method resulted in English Muffins that were still superior to any store-bought
~Sharon
By His Grace, For His Glory |
Edited by - Calicogirl on Mar 17 2009 5:48:48 PM |
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Mar 17 2009 : 7:45:53 PM
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| Thanks Sharon. I'm not sure what page the list Julie made of recipes up to that date might be on-would be great if it could be moved to the first page, but likely not possible. |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Mar 17 2009 : 8:53:20 PM
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Ronna,
I couldn't find the page so I just copy & pasted from my recipe file:)
~Sharon
By His Grace, For His Glory |
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GailMN
True Blue Farmgirl
471 Posts
Gail
Hutchinson
Minnesota
USA
471 Posts |
Posted - Mar 18 2009 : 06:32:22 AM
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Good Morning - I just took brownies out of the oven - I sure wish you could have smelled them baking. Great recipe Julie, with excellent, easy directions. Don't know how long I can wait while they are cooling - hubby is anxious also. Tomorrow I am going to try the Gingerbread recipe that Lisa posted - I'll let you know! Have a great day - suppose to be 50 degrees here, so planning on spending the afternoon outside.
Gail
Farmgirl Sister #506
A Smile a Day . . . |
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lisa229
True Blue Farmgirl
85 Posts
Lisa
Dorset(Lenox Twp.)
OH
USA
85 Posts |
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candela59
Farmgirl in Training
35 Posts
Peggy
White Swan
WA
USA
35 Posts |
Posted - Mar 18 2009 : 08:26:34 AM
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Sharon~ Thanks for finding the English Muffins forme! Now, I just need some rings or bisquit cutters.
I see that you're from SW Colorado...may I ask what area? I'm about 50 miles east of Grand Junction. It is such a small world!
Okay Everybody, my starter is now 3 days old and looking good! Just fed her this morning. I'm hoping to bake on Sunday. Now I just have to decide if I want to make a loaf of bread or use the starter in another type of recipe. Decisions, decisions!!
www.thewanderlustgirl.blogspot.com
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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carycamille
True Blue Farmgirl
163 Posts
Camille
Cathlamet
Washington
USA
163 Posts |
Posted - Mar 18 2009 : 10:07:32 AM
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Page 65 has an index on it.
Camille |
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ruralfarmgirl
True Blue Farmgirl
4309 Posts
Rene'
Prosser
WA
USA
4309 Posts |
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Tina Kay
True Blue Farmgirl
107 Posts
Tina Kay
Deary
ID
USA
107 Posts |
Posted - Mar 18 2009 : 11:10:42 AM
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Thanks for posting the recipe. My husband is going to be a real happy guy for breakfast in a few days.
Tina Kay
Now I get me up to work, I pray the Lord I may not shirk. If I should die before tonight, I pray the Lord my work's all right. Anon. |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Mar 18 2009 : 1:38:14 PM
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Peggy,
I live in Dolores :) There is another gal Montrosegal (Laurie) that lives in Montrose :)
Try the pancakes (from page 13) too! They are awesome!
~Sharon
By His Grace, For His Glory |
Edited by - Calicogirl on Mar 18 2009 1:40:23 PM |
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
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