| Author |
Farm Kitchen:  Bread the MaryJane Way  |
|
Dare2BUniquelyMe
Sharpshooter / Chapter Guru
143 Posts
Sherrilyn
Lake Tapps
Washington
USA
143 Posts |
 Posted - Feb 02 2015 : 1:46:45 PM
|
I made some bread using my mother this weekend. I started it Saturday morning and let it rise all day. Since I saw no noticeable rise, I let it sit all night too and baked it the next morning. It was a beautifully colored brick. I sliced it up into little squares and roasted it on top of my wood stove with some herbs, spices, and olive oil. We had it with chilli for the Super Bowl.
<sigh> I will try again this next weekend.
Sherri
Sister #1350 |
 |
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 03 2015 : 2:24:36 PM
|
I'm just wondering if it's been too damp and chilly for any Mother reaction with your first loaf. Mine is bubbling but I'm building it up so I can do a bread recipe. The first 2 cups I withdrew made pancakes for the grandkids.
Just got the bread bowl from King Arthur flour people. My first loaf is going to be baked in it.quote:
Originally posted by Dare2BUniquelyMe
I made some bread using my mother this weekend. I started it Saturday morning and let it rise all day. Since I saw no noticeable rise, I let it sit all night too and baked it the next morning. It was a beautifully colored brick. I sliced it up into little squares and roasted it on top of my wood stove with some herbs, spices, and olive oil. We had it with chilli for the Super Bowl.
<sigh> I will try again this next weekend.
Sherri
Sister #1350
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 03 2015 : 2:32:38 PM
|
I love Montana Wheat flour, especially the Prairie Gold. It's not advertised as organic but they follow organic procedures. Good stuff.quote:
Originally posted by shawneefarmgirl
Thought I would jump back on with an update and question...last week was week 1, and like everyone else , I baked a brick - ha!ha! Today I made pancakes - delicious !!!! and tonight I will try the biscuts. Thought I would give ma a break on the bread until next week #3. Most of the girls have said that by wk 3 their bread was a lot better. Now my question is has anyone tried the Wheat Montana brand flour? I am using King Arthur, but my store doesn't carry the organic. They do have the Wheat Montana organic, though. I was not sure how good their products were. Any thoughts??? ... Thanks!
"I'll tell you the truth, if a man keeps my word, he will never see death." John 8:51
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
Dare2BUniquelyMe
Sharpshooter / Chapter Guru
143 Posts
Sherrilyn
Lake Tapps
Washington
USA
143 Posts |
Posted - Feb 03 2015 : 6:15:08 PM
|
Maybe this weekend I will give pancakes a try and wait until week 3 to try bread again. If it fails, I may feed it to the compost heap and try again. The chickens like bricks though :)
Sherri
Sister #1350 |
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 07 2015 : 10:17:51 AM
|
My towel over my mother kept being moved around by family members. It's a big flour sack towel and I was using the island in my kitchen to make my sourdough Mother. There are three lights above the island and I love to use them for dough rising. I made a couple of bowl covers using some muslin. I took the diameter of my bowl-it measured 9" across. Measured the circumference of the bowl: 26" Using those two measurements I was able to make a well-fitting cover. Now I'm going to get crazy and make some pretty ones. I"ll spell out details on my blog. The muslin allows some breathing which I gather our Mothers need? I might even go a step further and embroider "Mother" on the bowl cover! It's fun!
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 12 2015 : 08:26:08 AM
|
My second attempt at the Mother has been successful so far. I did make a muslin cover for the bowl. Sprayed it with a mist every day. Just took off the 2 cups of dough, made my first loaf of sourdough bread. Despite the dampness of the day, I used to lights above my kitchen island to provide some warmth, the dough did rise. The bread was so delicious, it didn't last long enough for me to take a photo! Rats! My two guys devoured it muttering something about me making another loaf.
Making more bowl covers, along with the clothespin aprons. They are really fun to make.
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Feb 12 2015 : 08:38:51 AM
|
I love the idea of MOTHER embroidered on the towel. I keep my tea towel tucked in around the bottom of the bowl that I have sitting in a glass pie plate that I keep full of water. The water wicks up, keeping the towel wet at all times.
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
 |
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 12 2015 : 2:53:49 PM
|
I just spoke to Ashley today. I went to add the flour and water to my Mother and found the deadly black mold. It developed overnight. She suggested I use distilled water instead of the Brita filtered water I'm now using. So I'm starting over. I love your idea of tucking the towel and having a pie plate of water. Just trying to figure out the culprit here. I live in western WA where we are like ducks. Always splashing in water.
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Feb 12 2015 : 4:04:44 PM
|
What kind/brand of flour are you using?
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
|
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
|
|
MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Feb 13 2015 : 05:19:27 AM
|
I visited with Ashley. It sounds like she's in touch with you for some problem solving. Don't hesitate to let her walk you through it. I would suggest a dryer towel, and even if you do get a bit of a crust on the surface of your mother, you can either remove it or vigorously stir it back in. I've tried that before and the activity of the mother dissolves it in no time--no lumps whatsoever the next time I added more flour. Also, since it's so moist in your climate right now, can you try stirring it more often? Let us know. We'd love to help you master the idea!
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
|
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 13 2015 : 09:27:50 AM
|
With all this good advice, I'll try again. It's worth it! I will change covers as I've made a few and the bowls. No misting, distilled water. I will report again when we've baked again and past the day where the mold usually shows up! Thanks so much.
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 22 2015 : 1:19:25 PM
|
Third starter is bubbling and very active. Changes I made was using distilled water, changed bowls, and used 2 layers of cheesecloth. The starter had a lot of air and very little skin formed, very little. Stirred back in. Today I removed 2 cups and made a loaf of bread. My two guys love waiting for bread. The Mother had a great sour smell. Very hopeful. I'm moving the starter to a jar tonight. I did feed it today. I did read an active starter doesn't grow mold! Hoping!
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
Dare2BUniquelyMe
Sharpshooter / Chapter Guru
143 Posts
Sherrilyn
Lake Tapps
Washington
USA
143 Posts |
Posted - Feb 22 2015 : 7:37:06 PM
|
I pulled my 2 cups yesterday and added 1/2 tsp of yeast for good measure. I let it raise a full 24 hrs and it did quite nicely. When I baked it, it got dark on top, but almost not quite cooked on the bottom. I am going to lower the temperature and put to muffin tin of water in at preheat and see if that helps. The bread is still a bit heavy, but not a brick, and has a lovely sour taste. We'll see how next week goes.
Sherri
Sister #1350 |
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Feb 23 2015 : 3:27:49 PM
|
Success at last! The starter is bubbling on day 8, no mold. Yeah! I let the bread dough developed all night and baked a beautiful loaf this morning. It's mostly gone now. My guys love sourdough. I got the high five sign and a request to keep baking. Obviously in my kitchen things are moist enough. No skin ever formed using cheesecloth. I didn't ever spray it, kept it attached to the bowl with a rubber band. Distilled water and MJ sourdough flour. What a delicious loaf. Used sea salt and organic honey in the dough. I did feed the starter on day 7 and didn't let it rest. Somewhere I read that mold forms because the yeast isn't active enough to eat it. The sour smell is really nice, just perfect. Thank you Mary Jane and Ashley for all your help.
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/ThymeVintage |
|
|
|
MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Feb 23 2015 : 6:30:25 PM
|
Once you get it going and get the hang of it particular to your situation, there's no stopping the fun you'll have. Congrats!
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
|
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
|
|
Dare2BUniquelyMe
Sharpshooter / Chapter Guru
143 Posts
Sherrilyn
Lake Tapps
Washington
USA
143 Posts |
Posted - Mar 28 2015 : 1:49:15 PM
|
Made bread again this weekend and it turned out fabulous!!!!!! First thing I did was get an oven thermometer and discover that my oven was off by about 5 degrees. This is VERY important information for baking, and oven thermometers are cheap. Another important thing is elevation. I am about 500 feet above sea level, so my "done" bread temperature is going to be about 200 degrees or so (I am still working that one out). The higher the elevation, the lower the temperature, but I don't have a table for it.
Sourdough Cinnamon Rolls
Adapted from “Sowbelly & Sourdough: Original Recipes from the Trail Drives and Cow Camps of the 1800s” by Scott Gregory
1 c whole wheat flour
3 c white flour
2 c sourdough starter
1 c white sugar
1 c milk
¾ c warm butter (soft, not melted)
½ c brown sugar
¼ c honey
4 t cinnamon
1 egg
Handful of nuts and raisins (optional)
Pinch salt
Mix sourdough starter, salt, and ½ c sugar. Stir in milk and the egg, then stir in ¼ c of the warmed butter. To this, slowly mix in the flour until a heavy dough forms. Knead thoroughly on a floured surface, adding more flour as needed. Allow dough to rest 30 minutes. Roll out into a large rectangle approximately ½ inch thick. Spread remaining soft butter. Sprinkle with remaining sugars and cinnamon. Drizzle honey, nuts and raisins. Roll dough and slice into 1 inch slices. Put in well greased 9”x13” baking pan, cover and allow to rise until doubled. Bake at 350 degrees for about 30 minutes. Tops should be light brown. Frost if desired. Makes 1 dozen rolls.
Whole Wheat Sourdough Bread
Adapted from http://www.sourdoughhome.com/pfsfsd1.html
1 c sourdough starter
2 c water
1 T honey
1 c whole wheat flour
2 t salt
5-1/2 c white flour
Mix sourdough starter, water, honey, and whole wheat flour. Add in salt and white flour, stirring as you go. When dough becomes too heavy to stir, turn out onto a flour surface and knead in remaining flour, adding more if needed, until dough is smooth. Allow dough to rest 30 minutes. Form dough into baguettes, pan loaves or rounds, then cover and allow to rise until doubled. Preheat oven to 375 degrees. Slash loaves with a sharp knife or razor and put them in the oven with a pan of water on the rack below. Bake approximately 45 minutes or until internal temperature reaches at least 200 degrees (about 190 if you live above 7700 feet above sea level). Remove from oven and cool on racks. Makes 2 loaves.
Sherri
Sister 1350
|
|
|
|
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts |
Posted - Mar 29 2015 : 11:48:11 PM
|
Went back to baking in my clay pot. It's 4 quarts so it can cook a large loaf. My starter is now producing some larger bubbles so I bake a beautiful loaf of bread that's half organic white whole wheat flour and half Mary Jane's sourdough flour. Seeing that both would have some wild yeast in them, how could I fail? Here's some photos of the bread. I put the pot in the oven with a lid on, baked for 40 minutes, took lid off to brown it up for about 20 minutes. Tested it with a thermometer. Here it is!
The men in the family gobbled most of it up with butter and jam tonight. I guess it was a hit. I'm so pleased to have a successful starter and making bread with natural yeast!
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
http://etsy.com/shop/Vintagehousegoods |
|
|
|
Jenny Lynn
Farmgirl at Heart
4 Posts
Jenny
Olympia
Washington
USA
4 Posts |
Posted - Jul 08 2015 : 07:28:52 AM
|
I made my first loaf of bread in the cast iron sauce pan as described in the no knead MaryJane Basic White Farmhouse Bread. It tasted really good the texture was great, about what I had expected for sourdough. The issue I had is that it was pretty flat, about 2 inches or so. It didn't rise very much during the 8 hours I left it out, covered with the lid slightly ajar. It wasn't hard or dense, but looked more like focaccia bread. Should it have risen more? Should I have used a cast iron pan with a smaller diameter (mine is 8 inches)?
Curious if anyone has made this recipe in a cast iron and has suggestions.
Making another batch of bread today, but this recipe calls for the addition of active dry yeast, and about 10 minutes of kneading. It yields 2 loafs in regular style loaf pans. I am wanting something to use for sandwiches.
Jenny Lynn |
|
|
|
Dare2BUniquelyMe
Sharpshooter / Chapter Guru
143 Posts
Sherrilyn
Lake Tapps
Washington
USA
143 Posts |
Posted - Jul 08 2015 : 07:57:43 AM
|
I found that my bread needed nearly 18 hrs to get a good rise and I usually did not get a second rise. The older the mother, the better the rise is my experience. At about 2 months I was getting a pretty consistent rise, although it still took at least 12 hours, depending on room temperature. Hope that helps.
By the way, I am just up the road in Lake Tapps, WA (not far from Puyallup) if you ever want to visit.
Sherri
Sister #1350 |
|
|
|
Jenny Lynn
Farmgirl at Heart
4 Posts
Jenny
Olympia
Washington
USA
4 Posts |
Posted - Jul 08 2015 : 08:46:18 AM
|
Thanks for the information. If I am up towards Puyallup I will give you a heads up, I like to go to Watson's Nursery, if you know the place. Take care.
Jenny Lynn |
|
|
|
Dare2BUniquelyMe
Sharpshooter / Chapter Guru
143 Posts
Sherrilyn
Lake Tapps
Washington
USA
143 Posts |
Posted - Jul 08 2015 : 09:03:16 AM
|
I know Watson's and avoid it like the plague. I don't have enough time or money for everything I want...lol
Have a great day!
Sherri |
|
|
|
MaryJane
Queen Bee
16458 Posts
MaryJane
Moscow
Idaho
USA
16458 Posts |
Posted - Jul 08 2015 : 09:12:32 AM
|
Good morning bread lovers. I started another type of mother this morning, this time using Kamut flour.
Jenny, the cast iron enameled Dutch oven I use is slightly more than 6 inches at the bottom so you're close! I think letting your mother mature more might be the answer. Sourdough pancakes?
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
|
|
|
|
debbieklann
Sharpshooter/Schoolmarm
783 Posts
Debbie
Madras
OR
USA
783 Posts |
Posted - Sep 05 2015 : 08:43:31 AM
|
With the weather turning cooler, it makes me think of a hearty breakfast of sourdough pancakes! I have a recipe to share for them...the batter will rise up like meringue and they taste like a slice of heaven!
Mix together:
3 cups starter
2 tbsp. sugar
1/4 tsp. salt
1 egg, well beaten
1 tbsp. butter, melted
Just before baking, mix together and stir in:
1 tsp. baking soda
2 tbsp. warm water
The batter will foam up almost immediately. Cook on a hot griddle as usual and enjoy! |
|
|
|
Farm Kitchen: Bread the MaryJane Way |
|
Bread the MaryJane Way
Topic Locked
