| T O P I C R E V I E W |
| Alee |
Posted - Jul 03 2007 : 3:12:47 PM
I love making bread because it lets me get my fingers all sticky! LOL
I love kneading the bread and finding that perfect balance of flour to put in that no recipe can truly ever describe.
I love watching it go from rough on the outside to a smooth elastic ball as I knead it.
I love the yeasty smell that fills my house.
I love how fast it is to put together.
I love smearing some butter on a hot slice fresh out of the oven, or just eating it plain.
And I LOVE how it is more substantial than store bought bread!
one last thing- I love how cheap it is to make!
Alee
The amazing one handed typist! One hand for tpying, one hand to hold Nora! |
| 17 L A T E S T R E P L I E S (Newest First) |
| mikesgirl |
Posted - Jul 06 2007 : 09:01:40 AM
Would you share your whole wheat recipe? |
| nashbabe |
Posted - Jul 06 2007 : 08:57:17 AM
Even though I usually resort to the bread machine I do love the 100% whole wheat recipe we use. I also love that there isn't any junk in it--I love food where I can pronounce names of all the ingredients! :-)
Crunchy crafty goodness and psychoses...;-)http://nashbabe.blogspot.com |
| Ronna |
Posted - Jul 05 2007 : 9:37:39 PM
My starter is only about 10 years old. I think the good wild yeast from all the Basque sheepherders who have been here in No Nevada helps. It's very forgiving and will be fine for months at a time in the fridge without feeding. And comes right back to bubbling when brought to room temp and fed.
I have used a bread machine for the mixing and kneading, but much prefer baking in the oven. I sent my machine to a dear lady in Canada with bad Rheumatoid Arthritis and she loves it. I have the big KitchenAid mixer anyway and it does a good job.
If you can make good bread and good piecrust, that's a great sign of a good cook and baker. Just my opinion, of course :)
Ronna |
| Alee |
Posted - Jul 04 2007 : 6:40:58 PM
Sounds great! I can't wait to try it! I would love to make my own starter following MaryJane's instructions from her first book. I hear that starters from different areas can have different tastes? And starters that are different ages can have different tastes? Is that correct?
How old is your starter Ronna? I have heard of starters that are over 100 yrs old!
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora! |
| sewgirlie |
Posted - Jul 04 2007 : 6:35:56 PM
You will love Ronna's sourdough starter!! It has the best flavor and comes to life so fast when you take it out of the fridge! I love watching it bubble and grow! We make bread several times a week, once a week by hand (during the school year that is on Saturdays) which is when I use Ronna's starter. The other loaves I make using the bread machine I got from this forum from Kim (who is married right about now?? Am I right about that?)
The smells, the textures, the methodical kneading...it's good for your soul. |
| Alee |
Posted - Jul 04 2007 : 6:12:56 PM
I vote for by hand. My sister makes hers with a bread machine- which is fine- but I love the kneading and rolling. And I don't think it takes that much extra effort in the long run.
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora! |
| jo Thompson |
Posted - Jul 04 2007 : 3:12:44 PM
by hand, it's a tactile thing, I love handling the dough............
"life is drab without a lab"
http://web.mac.com/thomja/iWeb/Site/Welcome.html
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum15.html |
| Annie S |
Posted - Jul 04 2007 : 1:54:37 PM
Alee, you have got to try sourdough bread - it's the most wonderful tasting and tectured bread there is. And you can make anything out of it. Have got to get some going again too.
Just curious - do most of you prefer making bread by hand or machine?
Peace and love.
Annie |
| jo Thompson |
Posted - Jul 03 2007 : 9:19:59 PM
hey Ronna! my favorite sourdough girl, your name comes up often in my conversations when it comes to bread!! how are you? I sure like the book you sent me Ronna........ life has been a little weird, but settled down now... jo
"life is drab without a lab"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum15.html
http://web.mac.com/thomja/iWeb/Site/Welcome.html |
| Ronna |
Posted - Jul 03 2007 : 9:16:43 PM
Alee,
I'm going to send you some sourdough starter in the box that's filling up quickly. Also found another copy of the good sourdough recipe book some of us have. If anyone else wants on the sending sourdough list, let me know.
Jo, I wondered if you got lost in a snowbank, haven't seen you post in awhile. Glad to know the starter is still going strong...and hasn't been a Lab lunch again :)
Ronna |
| Alee |
Posted - Jul 03 2007 : 9:06:50 PM
Sure! It's not mine, so I can't take credit for it- but this is the one I use...
INGREDIENTS:
6 cups flour, more or less, divided
1 tablespoon sugar
2 1/2 teaspoons salt
1 envelope active dry yeast
2 cups very warm water, about 120°
2 tablespoons softened butter
PREPARATION:
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer.
Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary.
Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.
Makes 2 loaves of white bread.
I use this recipe to make everything from bread to rolls to the cabbage burgers.
I got it from :
http://southernfood.about.com/od/yeastbreads/r/bl40112b.htm
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora! |
| mikesgirl |
Posted - Jul 03 2007 : 9:01:25 PM
Alee will you post your bread recipe? thanks! |
| Carol Sue |
Posted - Jul 03 2007 : 8:36:50 PM
Hey Maryann, let me talk to dh, his starter is 4 or 5 years old. He had one that was older and our frig went belly up. Oh man was that a bummer.
I know that we used organic grapes and caught a great wild yeast.
Hey my honey says he can dry some of his and send it to you and then you reconstitute it with water. He will tell you how. He is our breadbaker is this family and loves to do artisian breads. WE got an old small wood cookstove that we want to use, we will eventually put on our front porch when we build it and enclose it so he can use if for his bread. Will heat up the front porch as well. Hoping to use it as eating area and hang out. Dreams someday will turn into reality.
Carol Sue
Enjoying the moments. |
| jo Thompson |
Posted - Jul 03 2007 : 4:56:58 PM
Love your blog MaryAnn, you're a crazy girl........ I learned to fiddle at 34, still one sloppy violin player, have an old factory klotz, just pulled it out today. Branching out to the mandolin.......... jo
"life is drab without a lab"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum15.html
http://web.mac.com/thomja/iWeb/Site/Welcome.html |
| Runbikegrrl |
Posted - Jul 03 2007 : 4:45:44 PM
Yeah, sour dough...does anyone have a good starter recipe? I use to make it years ago and had a starter I kept on hand ...don't know what it was made from thought.
"So many interests so little time!"
http://lovelifelivegrrl.blogspot.com/ |
| Alee |
Posted - Jul 03 2007 : 4:05:15 PM
I haven't tried sour dough yet, but I am looking forward to it one of these days.
Alee
The amazing one handed typist! One hand for tpying, one hand to hold Nora! |
| jo Thompson |
Posted - Jul 03 2007 : 3:41:17 PM
I love bread too Alee! One day a week I look forward to my sourdough concoction!!! Ronna's sourdough has been a year long hit at my house............
jo
http://web.mac.com/thomja/iWeb/Site/Welcome.html
"life is drab without a lab"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum15.html |
