| T O P I C R E V I E W |
| Lady in Pearls |
Posted - Mar 05 2016 : 12:46:46 PM
After watching the fascinating and beautiful documentary "Cooked" (on Netflix), I've finally decided to try making sourdough bread. The kind that is a natural result of nothing but flour, water, and time (with a little salt).
I've just received my order of specialty sourdough flour from Mary Jane, and am fairly confident about starting a mother and the kneading process (not new to bread-making, just sourdough), but I'm concerned about the baking part. I'm looking for that crunchy outside, soft inside, rustic loaf I tasted in France.
I've tried the water bowl method and the cast iron method with my store-bought yeast bread, but it hasn't come out right. I'm not sure what I'm doing wrong.
Any pointers would be appreciated! Thank you!
“If more of us valued good food and cheer above hoards of gold, it would be a merrier world." - Tolkien
http://myfrenchreligion.blogspot.com/ |
| 6 L A T E S T R E P L I E S (Newest First) |
| Marilyn Hartman Sullivan |
Posted - Jul 12 2016 : 09:35:43 AM
Oh bread -- how do I love thee? Let me count the ways!!!!!
Farmgirl #6318
"Where there's a will -- there's probably a family fight." |
| ceridwen |
Posted - Jul 12 2016 : 08:36:37 AM
Oh .... a Mary Jane bread book! It would certainly grace my MJ library.
I love baking bread. I used to do it manually but now rely on my fancy bread machine! The King Arthur baking school is somewhat close to me and I've been meaning to take some of their classes! They have one on Artisan baking! Would enjoy baking a crusty bread!
Carole
Farmgirl Sister 3610 - Nov 7/2011
http://www.carolesquiltingetc.com
http://www.fibrejunction.com |
| Cissik |
Posted - Mar 21 2016 : 3:13:14 PM
So twice a day is the latest discovery? Now you're seeing higher loaves? I've been going crazy with getting a loaf to not being a weapon--hard,so hard it would hurt you if thrown your way, but lovely tasting. Mmnn. Now I need to restart the Mother. Everything went hay wire last year when son was so sick and then passed away. He absolutely loved my sourdough bread and never complained about its weight. He's now in heaven probably hanging around a French sourdough bread maker.
And, I"ll ditto the others, can hardly wait for the Bread Book.
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/Vintagehousegoods |
| ceejay48 |
Posted - Mar 21 2016 : 1:24:53 PM
My goodness, Mary Jane! Makes me tired just thinking of keeping up with all of that! I'm looking forward to your break book too!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
my aprons - http://www.facebook.com/FarmFreshAprons
living life - www.snippetscja.blogspot.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| Lady in Pearls |
Posted - Mar 06 2016 : 6:19:26 PM
Ah! I can't wait to read your bread book! Thanks for the tip, I'll try that starting today. Your DIL's loaves are beautiful! Pesto/Asiago sounds great! I'll have to try it once my basil gets big enough!
“If more of us valued good food and cheer above hoards of gold, it would be a merrier world." - Tolkien
http://myfrenchreligion.blogspot.com/ |
| MaryJane |
Posted - Mar 05 2016 : 1:31:09 PM
Oh, how I wish I were further along with my bread book. I keep 8 mothers going, everything from white flour (the kind you purchased) to heirloom flours to sprouted wheat to whole wheat to brown rice to white rice, etc. The main thing to do is take what you would add in a day (flour and distilled water) and divide it in half so that you're feeding your mothers 2x/day. I kept running into problems with certain flours not performing up to par but now that I'm feeding them twice a day, lofty breads every time, even in a bread machine!!!!
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My DIL bakes every Thursday. Here's a couple from last week.
Heirloom Einkorn (flour, water, air):
White rice (flour, water, air) with pesto and Asiago cheese:
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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