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Farm Kitchen:  Bread the MaryJane Way  |
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QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
 Posted - Mar 18 2009 : 5:39:12 PM
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MaryJanes Bread Article ..........................................pg. 1
Baked French Toast with Apples and Nuts................pg. 12
Pancakes.....................................................................pg. 13
Sanfrancisco Style Bread (Ronna) ............................pg. 13
Old Fashioned Biscuits (celticheart) .........................pg. 17
Pancakes (celticheart) ...............................................pg. 17
Croutons....................................................................pg. 18
Waffles.....................................................................pg. 19
Buttermilk Biscuits ..................................................pg. 27
Whole Wheat Biscuits .............................................pg. 27
Basic Biscuits...........................................................pg. 27
Pizza Crust ..............................................................pg. 32
Bagels......................................................................pg. 43
English Muffins (Ronna).........................................pg. 45
Carrot Cake ............................................................ pg. 47
Bread Machine White Bread w/ added yeast..........pg. 49
Pecan/Date Bread....................................................pg. 51
Dog Treats..............................................................pg 53
Banana Cake (pearlgirl).........................................pg 54
Honey Wheat Oatmeal Bread (parisknight)
pg 62
Croissant.....................
..pg. 63
Pumpernickel Bread
pg. 65
Chocolate Chip Cookies(GailMN)
. Pg. 66
Cake Like Brownies
..Pg. 67
Sideways Sourdough Fruit Cake(lupinelady99)
.pg. 67
Sourdough Gingerbread with Lemon Sauce(lupinelady99)
..pg. 67
Sourdough Bran Bread(lupinelady99)
.pg. 67
Sourdough Applesauce Cake(lupinelady99)
pg. 68
Sourdough Chiffon Cake(lupinelady99)
pg. 68
Sourdough Peanut Butter Cookies(lupinelady99)
.pg. 68
Sourdough Spice Cookies with Maple Frosting(lupinelady99)
pg. 68
Sourdough Oatmeal Cookies(lupinelady99)
pg. 68
Black Bean and Chipotle Bread(lupinelady99)
pg. 68
Seven Grain Cereal Bread(lupinelady99)
..pg. 68
Sourdough Oatmeal Coconut Cookies(lupinelady99)
..pg. 68
Sourdough Sugar Cookies(lupinelady99)
pg. 68
Sourdough pretzel recipe(lupinelady99)
pg. 68
I am cutting and pasting this from my word doc. so I have no idea why it changes size and spacing in the middle. Sorry if it is weird.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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candela59
Farmgirl in Training
35 Posts
Peggy
White Swan
WA
USA
35 Posts |
Posted - Mar 18 2009 : 7:17:12 PM
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Julie~ Thanks for the recipe index. I just copied and pasted it to a word document for safe keeping :)
www.thewanderlustgirl.blogspot.com
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
Posted - Mar 19 2009 : 12:17:31 PM
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Ran across this and wanted to share with the group: I was putting laundry away today and thought of this. Don't know if it will apply to anyone, but it feels worth sharing. I received some kitchen towels as a gift that are "anti-microbial". It is nothing that I would have bought and in fact I won't even use them on dishes (only to dry hands). Now I know that some of us are covering mother with a damp towel. Don't know if these towels would hurt your mother, but who wants to chance losing mother to something like this.
http://www.myspace.com/lupinelady99 |
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lisa229
True Blue Farmgirl
85 Posts
Lisa
Dorset(Lenox Twp.)
OH
USA
85 Posts |
Posted - Mar 19 2009 : 1:29:51 PM
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Dalyn - your starter looks awesome! Mine looks like yours so I'm glad. Love your bowl too....
Lisa - I would think the thin cotton ones work best for covering your mother - I won't even chance my terry cloth ones....
But I was thinking of making special starter ones with muslin and finishing the edges. Does anyone know if that's okay to use? Same thing, isn't it?
Lisa
http://lisa22968.blogspot.com/ |
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Quintessential Kate
True Blue Farmgirl
175 Posts
Kate
Tyler
TX
USA
175 Posts |
Posted - Mar 19 2009 : 2:31:54 PM
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Personally, I like cheesecloth....and that's what I've been using for the past 2 plus months. I buy organic from my healthfood store.
Just my 2 cents worth!
Ciao, Kate
Heart of Texas
Chapter
AKA: Hot Farmgirl #234
http://quintessentialkate.blogspot.com
Today is my best day! |
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
Posted - Mar 19 2009 : 3:10:45 PM
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I haven't bought kitchen towels in ages so don't know how common that "anti-microbial" is. I do know that you see it in so many products out there and those of us that try to live more organically/greener try to avoid it. It was just something that I thought worth a mention. I've got some nice older towels that work great that came from my sons' great grandmother that are the perfect weight and size for baking & mother. I don't used the clothes dryer for the most part, so towels seem to last forever for me.
http://www.myspace.com/lupinelady99 |
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amberjsquirrel
Farmgirl in Training
27 Posts
Amber
Norfolk
VA
USA
27 Posts |
Posted - Mar 19 2009 : 4:31:56 PM
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I just had to tell you that I finally had success baking! This is mother's fourth week and I made the olive-garlic-rosemary bread. It had a fabulous texture and crumb, and of course, a great flavor. I'm so pleased. I was beginning to get frustrated with my weekly "doorstops". I still want to be able to make the basic farmhouse white, but it hasn't turned out well yet. Maybe it will next time!
Thanks to everyone for their inspiration!
Amber
Farmgirl #505
"One of the advantages of being disorderly is that one is constantly making exciting discoveries." --A.A. Milne |
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GailMN
True Blue Farmgirl
471 Posts
Gail
Hutchinson
Minnesota
USA
471 Posts |
Posted - Mar 19 2009 : 5:00:40 PM
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Way to go Amber - so happy for your success - someone said in an earlier post that sourdough baking is an addiction - and I have to agree. I have baked 2 times this week and will again tomorrow. My neighbors and family are loving it. My hubby's favorite is the carrot cake and the pancakes. I have a few recipes I would like to convert to sourdough, but haven't ventured down that path yet!
Gail
Farmgirl Sister #506
A Smile a Day . . . |
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Sewsmartie
Farmgirl at Heart
7 Posts
Martie
7 Posts |
Posted - Mar 19 2009 : 5:06:35 PM
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I am hoping for sucess tonight. I will mix it and back in the morning. Like Amber, I do not want another door stop! California is warmed up a bit so perhaps "Mama" will do better on my kitchen counter. I still wonder if I can use my bread oven for this. I did not get a reply. Unless the bread is in a container I do not seem to achieve the "artisan" look. How I wish I could as I would love to make bread bowls like Panera serves!
Sewsmartie |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Mar 19 2009 : 6:38:57 PM
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Ronna,
I made your San Francisco Style bread (page 13) today. It is wonderful!!! I did tweek the recipe a little :) I used my bread machine's dough only cycle and only needed to add 4 cups of flour. My husband is on his third slice right now :) Thanks again!
I am looking forward to trying Julie's Brownie recipe soon :)
~Sharon
By His Grace, For His Glory |
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lisa229
True Blue Farmgirl
85 Posts
Lisa
Dorset(Lenox Twp.)
OH
USA
85 Posts |
Posted - Mar 20 2009 : 06:43:44 AM
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Kate, I never thought to use cheesecloth! Thanks! I have some...
Lisa, if they're the "going green" stuff, they'd probably be fine. I never heard of anti-microbial....now of course I'll be looking...LOL
Congrats Amber on your successful baking!!
I think I'm just going to try the basic farmhouse white this weekend.
If my "rest" day is on Saturday, can I take my 2 cups out that day but not mix or bake it till Sunday? Do I just leave it resting in a separate bowl and then add my stuff on Sunday and bake?
Lisa
http://lisa22968.blogspot.com/ |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Mar 20 2009 : 08:00:57 AM
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If you want to wait til Sunday to bake I would suggest you leave it in the same bowl and just take out what you need for baking on Sunday BEFORE you feed the starter.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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lisa229
True Blue Farmgirl
85 Posts
Lisa
Dorset(Lenox Twp.)
OH
USA
85 Posts |
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
Posted - Mar 21 2009 : 06:02:20 AM
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Ok, this might be a foolish question but just need to know the answer....
Why do we give mother a day of rest each week?
http://www.myspace.com/lupinelady99 |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Mar 21 2009 : 07:38:46 AM
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Lisa, I don't know but my mother is resting today also. I have my second loaf setting to rise today. It is cool and raining today. I hope it don't have an effect on my dough. I put it in the oven with the light on. That seems to be the warmest place in the house. Can't wait till this eve when I can bake it. Hope this loaf last longer than the first one I made. My grandsons came in and took over. I wonder if they know that I am baking a loaf every Saturday.
Which brings up a question. How can I expand my mother? How much do you need to start a second mother? One loaf a week is not enough. This question might have been answered before but don't have time to read all 72 pages of this topic. LOL |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Mar 21 2009 : 07:55:03 AM
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Hi Lisa-
That isn't a foolish question at all! It is just because of the math amounts of flour and water that Mary Jane recommends. If you feed the mother every day, and then baked always using her recipes, you would slowly gain extra starter- and in a couple weeks your starter would have doubled in size. So by taking one day off, you will always have the right amount to bake with, with just the right amount left over to continue the starter for the next week's baking.
Belle if you want to bake multiple times a week, just multiply the base amounts of starter feeder (flour and water) that is in the original instructions by the times you want to bake (or batches) you want to bake each week. So I am going to do a few examples below to show:
For one baking a week you feed daily:
1/3 Flour + 1/4 cup water = 1 weekly baking
For two bakings a week you feed daily
[ 1/3 * 2 ]flour + [ 1/4 * 2 ]water = 2 weekly baking
so that means:
2/3 flour + 1/2 water = 2 weekly bakings
3 bakings a week would then be:
[ 1/3 * 3 ] flour + [ 1/4 * 3 ] water = 3 weekly bakings
so that means:
1 cup flour + 3/4 water = 3 weekly bakings.
I hope that helps!
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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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
113 Posts |
Posted - Mar 21 2009 : 08:06:17 AM
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Thanks Alee. Just always wondered about that is all. Personally because I'm a rebellious sort I feed mother at least once a day, but sometimes as much as 3 feedings a day depending on what my baking plans are for the week. I try to give her a day off here and there to allow for the "sour flavor" to develop. With the multiple feedings, it works better for me to split them up over the course of a day rather than to just dump it all in at once. It seems to be easier to stir everything up better that way and I thought it might be better for the yeast to have it split up. Don't know that there is any "science" to back that theory up, lol. I guess we will all develop our own styles from MJ's blueprint.
http://www.myspace.com/lupinelady99 |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Mar 21 2009 : 09:18:49 AM
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| Thanks Alee, that will work for me. I didn't want to have 2 bowls of mother sitting on the counter. So starting tomorrow, I'll add 2/3 cup flour and 1/2 cup of water daily. I will bake later in the week and again on Sat. Letting Mother rest on Saturday. |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Mar 21 2009 : 12:22:34 PM
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Belle - I have doubled mine one week and then knowing I wasn't going to bake a lot the following week reduced back down to normal feedings. I have not had any problems with this.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Mar 21 2009 : 2:55:04 PM
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I'm baking more Sourdough bread today and I made Julie's Brownies :) It's killing me not eating them yet but they are for after dinner :) They look and smell divine!
Girls,
I have been sharing my starter with friends too!
~Sharon
By His Grace, For His Glory |
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ginnybee
Farmgirl at Heart
4 Posts
Ginny
Seattle
WA
USA
4 Posts |
Posted - Mar 21 2009 : 3:46:58 PM
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I doubled-up on a few feedings for Mom and made the multigrain bread on Thursday. It was wonderful - rose more than the last loaf. Still looking around for a 2 qt. pan (I never buy new until I've exhausted all the nearby thrift stores) so I used the big Dutch oven again.
I hadn't scraped the sides (I'd heard that if I let it dry on the sides, I could keep the dried up bits as dried starter) and discovered mold this morning! The mold was high on the sides so I used my silicone ladle to remove most of the mother from the bottom to a different bowl. Chances are, she's infected and the mold will spread but I'm hoping for the best. I'd hate to have to start over. |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Mar 21 2009 : 3:52:57 PM
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Ginny - I think you will find that she will be fine once transferred to another bowl. I don't think you will need to start over.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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candela59
Farmgirl in Training
35 Posts
Peggy
White Swan
WA
USA
35 Posts |
Posted - Mar 21 2009 : 3:53:40 PM
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Julie~ Those brownies look so good I'm thinking of baking them for my first try with the starter tomorrow! I just need to know what size baking dish you used. It looks like a 9x13 from the picture, but I can't really tell. I think nice warm brownies with some vanilla ice on top would make a good Sunday treat and a great way to introduce DH to sourdough baking! Thanks!
www.thewanderlustgirl.blogspot.com
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
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