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Farm Kitchen:  Bread the MaryJane Way  |
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Carol
Moderator/MaryJane's Design Diva
452 Posts
Carol
Moscow
Idaho
USA
452 Posts |
 Posted - Jan 14 2009 : 12:14:25 PM
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Hi girls.
Remember, you're making sourdough bread here, and sourdough breads and French-type breads are traditionally simple and have no added oils.
Happy baking!
Carol
"Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, red wine in the other, body thoroughly used up, totally worn out, and screaming 'WOO HOO, what a ride!'"
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ennoid
Farmgirl in Training
22 Posts
D
FL
USA
22 Posts |
Posted - Jan 14 2009 : 1:03:04 PM
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I think the added broiler pan of water on the bottom rack of the oven is supposed to help keep the bread moist while it's baking.
I'm excited to find out next week. My mother will be ready then. |
Edited by - ennoid on Jan 14 2009 1:04:17 PM |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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LindaEllen
True Blue Farmgirl
275 Posts
Linda
Missouri
USA
275 Posts |
Posted - Jan 14 2009 : 3:15:43 PM
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Oh if the talk of the town isn't Artisan Bread. I just finished reading Mary Janes way of making bread, and it looks wonderful, and easy to. I got the last copy off the stand in our closest town, wow that was close. I looked all over the city yesterday for a copy.
I have seen others way of making artisan bread and did a couple of loafs, yum good . But MJ's recipe making "mother" is the way to go. The simple ingredience is just unbelievable to making this very good for you type of bread.
I got a picture over on my blog on the Artisan bread I made and it was good, but I can't wait to try this even better Mary Janes way.
Its very cold here in MO, got my hot cocoa and more good reads from Mary Janes Farm Magazine, I'm good for the night : ).
Linda
Farmgirl Sister #343
Locust Trail Homestead
http://www.homesteadblogger.com/walkabout/
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Jan 14 2009 : 4:59:05 PM
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Hey Linda! Glad to hear your going to give this a go! I am your neighbor to the South and it looks like you are sending that arctic air my way! BRRRRR! Our highs for tomorrow and friday are only supposed to be in the upper teens and lower 20's! Hot cocoa sounds perfect!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
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K-Falls Farmgirl
Chapter Leader
2096 Posts
Cheryl
Klamath Falls
Oregon
USA
2096 Posts |
Posted - Jan 14 2009 : 6:43:21 PM
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I started mine today. Can't wait to get to the Eat part! I am using well water so I hope it works. Anyone else not using purified water from a bottle?
http://www.k-fallsfarmgirl.blogspot.com/
Come visit the barn at http://barndoorcreations.blogspot.com/
Cheryl
Farmgirl #309
"If you don't like something, change it. If you can't change it, change your attitude." Maya Angelou |
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Laura Marie
True Blue Farmgirl
419 Posts
Laura
Rancho Cordova
California
USA
419 Posts |
Posted - Jan 14 2009 : 6:45:03 PM
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Alright ladies...I think I figured out the answer to my question but I do want to ask this and hopefully I figured it out right....
In the article after starting the mother it says "Cover with wet dishtowel" then it says to see page 68, I didn't see anything on page 68 about covering it with a wet towel, but on 69 it says, "For the first week of her life, she needs to be covered with a thin, dry cotton dishtowel...but after that, you'll want to wet your towel with purified water..." So I'm thinking after the further explaination of why you use a wet dishtowel, that I do what it says on page 69, dry towel for 1st week then wet towel. Am I correct? I'm new at this bread thing. I bake and cook but have never done the bread thing!
Thanks MJ!
Laura Marie #369
www.lauramariedesign.com
"It's not the size of the farm but the size of your heart!"
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MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Jan 14 2009 : 7:04:31 PM
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Your summary is correct Laura. On page 67 it should have said DRY dishtowel. That must have confused you. However, some of the women have already said their mother dried out too much that first week. Someone then mentioned putting plastic over it. If your home air is too dry, PLEASE DO try the wet towel/plate method on page 69. (I was trying to cross-reference them but didn't pull it off completely.) I just don't think plastic is the way to go on this. I always keep a dry towel over my mother the first week it's incubating. I've noticed that if there's a thin crust on it in the morning, I can just stir it in and it disappears without leaving lumps. (I think the healthy, good bugs get busy on those lumps during the day. Remember, it's a whole ecosystem in there!)
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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K-Falls Farmgirl
Chapter Leader
2096 Posts
Cheryl
Klamath Falls
Oregon
USA
2096 Posts |
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Laura Marie
True Blue Farmgirl
419 Posts
Laura
Rancho Cordova
California
USA
419 Posts |
Posted - Jan 14 2009 : 7:39:25 PM
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Thanks for the information Mary Jane. I will keep a close eye on my mother and go from there. I will see how it goes!
Laura Marie #369
www.lauramariedesign.com
"It's not the size of the farm but the size of your heart!"
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Jan 14 2009 : 7:52:10 PM
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Hi ladies!
It has been my experience that the oil free breads work great! They end up having a richer wheatier taste. Just like with beef- a little salt can bring out the flavor and sauces (in this case oils) can change the taste. It's all part of the wonderful experience of baking (and eating!) bread.
I think a lot of farmhouse and artisan breads were originally made without the oils because, if you think back- oils were hard to come by. Butter was a commodity, and vegetable oils (depending on your region) were scarcer still.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Jan 14 2009 : 8:20:21 PM
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True sourdough has no sugar, oil/fat or yeast. I made my starter and did not use any of these. Yes, it took longer to get going, but after all these years it's still strong and healthy. Bread made without commercial yeast takes longer to rise. I've used it in so many different recipes, with and without yeast.
Since I'm still waiting for my issue of MJF magazine, I can't comment on Mary Jane's recipe and probably wouldn't anyway. I prefer to not step on anyone's toes, most especially the Queen Bee's. |
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MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Jan 15 2009 : 07:23:01 AM
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Hi Ronna,
Go to the link in the first post on this thread. It's all right there!
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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KansasConnie
True Blue Farmgirl
69 Posts
Connie
Atchison County
Kansas
USA
69 Posts |
Posted - Jan 15 2009 : 07:44:03 AM
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I'm also using well water. My mother is only a couple days old, but she's already bubbly and "alive" looking! Ohhh...I can't wait until baking day!!! Cheryl--How is your mother looking/doing?
Kansas Connie |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Jan 15 2009 : 08:27:15 AM
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With regards to well water, it might work--you won't know unless you try! I happen to have a distiller here at the farm so I use it for my sourdough. I'll try my well water next and let you know how it turns out. I do know that chlorinated water won't work. It seems like most people have some kind of water filter in their homes and should consider that kind of water PURIFIED. I haven't tried the cheaper versions like Britta.
Also, I wanted to point out that in the early part of the century and well into the 40s in some cases, commercial bakeries were still making true sourdough bread. Sourdough isn't just for home use. Isolated quick yeast is a "recent" development, relatively speaking.
French Meadow Bakery in MN makes and sells true sourdough. (There are others across the US and of course true sourdough artisan breads are still common in Europe.) French Meadow has a restaurant in the Minneapolis airport that makes the best organic sandwiches on earth--using true sourdough. If you travel and can pick that airport for a brief layover, give yourself an extra hour to dine there. They also serve breakfast. Prosserfarmgirl, Katy, Rebekka Mae and I ate there on our way to the Iowa quilt shoe. YUM!
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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dkelewae
True Blue Farmgirl
1310 Posts
Diana
Saint Peters
MO
USA
1310 Posts |
Posted - Jan 15 2009 : 09:09:59 AM
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Okay, I'm a breadmaking neophyte but was wondering if there were recipes for non sourdough artisan bread? Hubby won't touch sourdough bread.
Diana
Farmgirl Sister #272
St. Peters MO
Country Girl trapped in the city!
http://farmgirldreams.blogspot.com/ |
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country roads
True Blue Farmgirl
443 Posts
Melissa
Shinglehouse
Pa
USA
443 Posts |
Posted - Jan 15 2009 : 09:17:36 AM
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If well water is ok, then spring water should be fine too right? Our water comes straight from a spring up on the hill. I will be starting my mother this weekend...wish me luck!
Take care, Melissa.
Farmgirl # 352
~Think happy thoughts~ |
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MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Jan 15 2009 : 09:18:47 AM
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I don't have any, Diana. I've been sour jane since day 1. I'm sure if you googled "artisan bread" you'd find something. You should at least try my method and see if it wins over your husband. Wouldn't that make a great testimonial!
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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dkelewae
True Blue Farmgirl
1310 Posts
Diana
Saint Peters
MO
USA
1310 Posts |
Posted - Jan 15 2009 : 09:46:48 AM
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I'll give it a try and report back on if my hubby is won over :) I just checked and one of our local grocery stores carries the King Arthur flour...yippee!
Diana
Farmgirl Sister #272
St. Peters MO
Country Girl trapped in the city!
http://farmgirldreams.blogspot.com/ |
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Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Jan 15 2009 : 11:55:52 AM
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I just found this thread, and ironically enough, I started a sourdough starter according to a different program a few days ago (a group I volunteer for is going to do a Klondike cooking demonstration as part of the "Big Read" program - The Call of the Wild is the selected book).
So I think I'll start a second sourdough "mother" following Mary Jane's instructions and see how they differ from each other. My current one is just commercial flour, tap water, and dry active yeast! I wish I'd seen this thread first...oh well.
I have a question about the cast iron saucepan...would a dutch oven work as well? I just got one for Christmas and I'd love to try it out. |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Jan 15 2009 : 12:10:46 PM
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Amie- The Dutch oven should work great- especially if it is a true dutch oven and not a teflon look-a-like. I wouldn't suggest using Teflon because of the chemicals that Teflon has in it.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
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Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Jan 15 2009 : 12:26:07 PM
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| It's made by Lodge, and from what I read on the box it certainly sounds like it's real cast iron. Glad to hear it will work! |
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Bonne
True Blue Farmgirl
3003 Posts
Bonne
Littleton
CO
USA
3003 Posts |
Posted - Jan 15 2009 : 5:22:38 PM
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Amie, I've got a 2 qt. "Texsport" cast iron dutch oven that I'm going to
bake my bread in. I got it at a local sporting goods store; fairly inexpensive too!
Many cast iron pieces come pre-seasoned these days, but I still put them through the seasoning
process to get rid of any residual smell. I'm also going to pick up some parchment paper, as MJ advised,
as I've only used it for cooking a couple times. Good luck baking this weekend everyone! ;)
 http://bonne1313.blogspot.com/ BLOG
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chessie
True Blue Farmgirl
403 Posts
Karen
Vista
CA
USA
403 Posts |
Posted - Jan 15 2009 : 6:55:27 PM
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Bonne, That is what I want. Can you tell me the name of the sporting goods store you found this? I went to Sports Authority today with no luck... also went to my local antique stores with a large selection of cast iron items but nothing but small fry pans.
Thanks!!!!
Karen
www.edgehillherbfarm.com "where the name is bigger than the farm, but no one seems to mind"
blog http://edgehillherbfarmer.spaces.live.com/default.aspx?wa=wsignin1.0
happy farmgirl #89 |
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
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