| T O P I C R E V I E W |
| lisamarie508 |
Posted - May 10 2007 : 2:04:18 PM
I just finally got around to using my starter (thanks again Ronna, it is just wonderful!) and made my first loaf last night. Now, I'm wondering if I can use up the rest of the zucchini I have in the freezer with the sourdough starter. Do you gals think it would work? I'm guessing I would just add more flour until I had the right consistency? Or should I add less water (it calls for 2c) at the beginning of the recipe? What do you think? I was also thinking I could use the starter to make cinnamon raisin sourdough bread. So, what do you think?
We come from Nature, we go back to Nature; health & happiness in between requires intimacy with Nature. |
| 7 L A T E S T R E P L I E S (Newest First) |
| Cindy Lee |
Posted - May 13 2007 : 10:45:56 AM
Kneading? What's that? ....KitchenAid is the ONLY way to go! Bread was Ok, I'm still looking for the perfect recipe I guess. This one was kinda bland. Any ideas?
If life gives you scraps, make quilts! |
| Ronna |
Posted - May 11 2007 : 5:30:37 PM
Cindy...I do hope you used your KitchenAid mixer for kneading and didn't over work your muscles. And glad to know your starter is still alive and kicking. Note to MJF gals...I've threatened to strangle her if she tosses it (just kidding).
Ronna |
| Cindy Lee |
Posted - May 11 2007 : 3:45:34 PM
Ronna....I'm feeling much better and have found my way to the kitchen! I'm making sourdough bread for dinner. It's raising as we speak. I have plenty of time on my hands so thought I'd start trying bread recipes. I'll let you know how it turns out! Cindy
If life gives you scraps, make quilts! |
| Ronna |
Posted - May 11 2007 : 12:27:02 PM
Just don't tell those who ''hate sourdough'' about the secret flavor ingredient. It does add another dimension in flavor to many recipes. Use some when you make biscuits, pancakes or waffles, any bread recipe. Doesn't need to be just for sourdough bread where that is the prominent flavor. I am so happy those who have kept the starter I shared alive are enjoying using it.
Ronna |
| lisamarie508 |
Posted - May 10 2007 : 3:55:22 PM
Oooh boy! I'm off and running with it then. Lemon sourdough with white chocolate chunks mmmmmm sliced thick with strawberries on top mmmmm. I'm going to try that when my strawberrie ripen!
We come from Nature, we go back to Nature; health & happiness in between requires intimacy with Nature. |
| Huckelberrywine |
Posted - May 10 2007 : 3:38:56 PM
Mmm, sounds like you and your starter are in for some tasty creative times! I love using my starter in other recipes, it really is as easy as Ronna says to do. |
| Ronna |
Posted - May 10 2007 : 3:10:59 PM
As a general rule, just follow your regular recipe and add some of the starter to it. If the starter is about the same consistency as your batter or dough, it won't change anything but the flavor..and maybe rise a bit higher with the extra that was in the bowl. Enjoy using it but don't be a slave to exact feedings, etc and you'll be just fine. How thick or thin you keep the starter is up to you. I like a pancake or cake batter. Add a bit more water or flour when you feed it to make it the thickness you like.
Ronna |
