| T O P I C R E V I E W |
| Mag |
Posted - Jan 14 2007 : 4:54:44 PM
I have officially created 2 loaves of sourdough bread today! The bread did not rise as much as I had hoped but the taste is pure sourdough.
Thanks to Ann for the starter and helpful tips~~yours is a generous soul for sure!
On a side note, my chickens have resumed egg production!!YIPEE!!
take care,
mag |
| 12 L A T E S T R E P L I E S (Newest First) |
| berries |
Posted - Jan 15 2007 : 5:17:37 PM
Thank you girls! The sourdough bread and potato soup helped! I have no voice right now, and my husband loves it! But I think the sourdough made us feel better. We had full tummies, and a nice cozy week to stay home!!!!
farmgirl hugs, gloria g. Richards, TX
strawberry fields forever and ever!
www.strawberryhousequilting.com |
| Phils Ann |
Posted - Jan 15 2007 : 4:54:07 PM
Mag, I firmly believe in making every mistake possible at least once, myself But... if you poke the dough and it doesn't spring back very well, it should be ready to bake. My personal hang-up was making dough too dry. I couldn't figure it out for years. Every change in flour-- such as white to whole wheat, or adding lots of seeds... or using sourdough means learning some new trick, doesn't it? Trial and error, as you said!
Gloria, Oh, you have my sympathy! Get well soon.
Ann
There is a Redeemer. |
| Mag |
Posted - Jan 15 2007 : 4:04:37 PM
Thanks Ann. I will try your way next time. I found the recipe that I used on a website for San Francisco Sourdough and I may not have let it rise enough (I really need to work on my patience:)
Trial and error are the name of the game with home baking. I make wheat bread beautifully, but it took me quite a lot of practice to get that right as well.
Thanks again for the starter and advise.
mag |
| Tina Michelle |
Posted - Jan 15 2007 : 2:18:45 PM
oh Gloria, please do get to feeling better real soon. the flu is the pits:0( take care of yourself.
hugs, Tina
~Seize the Day! Live, Love, Laugh~ |
| Phils Ann |
Posted - Jan 15 2007 : 06:57:54 AM
Mag, I don't use any yeast, but do (almost) as Jo suggested, and let it rise in the bowl for three and a half or four hours (this is after the starter has been fed between 8-12 hours earlier). Then, I take it from the bowl, and depending on how many loaves I'm making, set it onto a lightly floured surface in half, or thirds, etc. After 15 minutes of "resting" I form the baguettes, boules or whatever shape, and cover. Let set 1 hour, then (in the evening for me, about 8 p.m., place it in the refrigerator overnight, still covered, on a baking sheet. 8-12 hours later (next morning) remove it from the fridge, let it set on the counter until room temperature, then let rise some more, until it doesn't spring back when pressed with your finger. Meanwhile, the oven has been preheating. Bake....eat...! There are other fine ways, like the "sponge method" Jo uses, but the main point is (I believe), to let it rise slowly, and not plan to start it the day you bake. It always takes me two days if I'm making bread, as opposed to bisquits or pancakes. Hope this helps. I think we should post some recipes! Can't right now, but will do so later.
Ann
There is a Redeemer. |
| berries |
Posted - Jan 14 2007 : 9:14:15 PM
Hi farmgirls! I took out Ronna's starter yesterday, fed it, and around 4p.m. made a loaf of sourdough in my bread machine from a recipe with my machine that called for yeast. It turned out beautiful, tasted wonderful, smelled good, and we ate it with butter last night, along with a potato soup and had toast this morning! Thank you Ronna!!!! We love it!!!
farmgirl hugs, from the flu bugs in Texas, gloria g. (so sick)
strawberry fields forever and ever!
www.strawberryhousequilting.com |
| Mag |
Posted - Jan 14 2007 : 5:23:53 PM
I fed the starter the day before and let the spounge sit overnight. The dough did rise until double on the 1st rise but not in the loaf shape rise. We did have cold and damp all day and I know it usually takes me a couple of tries on new breads to get the consistency I want. The taste testers (hubby and son) really liked the bread so I am happy...now if I could only find out how to make that yummy kumquat jelly :)
Thanks for the feedback ladies,
mag |
| knewslady |
Posted - Jan 14 2007 : 5:09:10 PM
Mag
Did you feed your starter before you made your bread? I have also found weather has a big impact on sourdough bread, at least in my experience. It has got to have a nice, cozy warm place to rise.
Kathy
Will always be a farmgirl at heart |
| jo Thompson |
Posted - Jan 14 2007 : 5:08:35 PM
I'm getting very light sourdough loaves. I make the sponge the night before...... mix in the next flour and do two more rises, voila, it's almost too light! Ronna's magic sourdough with no added yeast. jo
north to alaska..... |
| Tina Michelle |
Posted - Jan 14 2007 : 5:05:55 PM
I did find a recipe that mentioned adding yeast, I had not done that with my first attempt, although my dough did rise to about double.I do think with the added yeast it would have risen even more and thereby helped to create a "lighter" more airy loaf. I'll definitely be trying it again, as even though it was "heavy" it had a very yummy taste..especially with homemade kumquat jelly.:0)
~Seize the Day! Live, Love, Laugh~ |
| Tina Michelle |
Posted - Jan 14 2007 : 5:03:10 PM
my sourdough bread was a bit on the heavy side the other day, so I have been trying to find a recipe for a "light and fluffy" type version..I found a few that looked promising through allrecipes.com
at the moment I have the sponge in the refrigerator until my next attempts.
The bread was edible, just on the heavy side though.
So, I'll keep trying until I get it right.
~Seize the Day! Live, Love, Laugh~ |
| Ronna |
Posted - Jan 14 2007 : 5:02:03 PM
I'll take the liberty of answsering until Ann gets back to you. If you use the starter alone and no added yeast, the bread will not rise as much and will be more dense. You'll come to a decision on what you want and as long as you're happy, it's okay. Adding starter to a regular bread recipe will add some of the flavor, but not as much as a loaf without added yeast..
Ronna |
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