mommato3boys Posted November 14, 2007 Share Posted November 14, 2007 Originally Posted By: quiltys41 Got the fingers crossed! Let us know how it went. I decided I WILL learn how to make bread if it kills me. Had to pay almost 2.00 for one loaf today at the store. Ugh! Q There is a real simple white/wheat bread recipe on Hillbilly House wife www.hillbillyhousewife.com Link to comment
Grubby Posted November 14, 2007 Share Posted November 14, 2007 Originally Posted By: Skagitgal The best place for sourdough is on top of the warming oven of a wood stove. Feed and use daily for best results. I'm using your recipe this time. I do have one question for you. Do you feed and use yours daily? If so, could you give me some sort of schedule for this? Link to comment
Jewlzm Posted November 14, 2007 Share Posted November 14, 2007 Originally Posted By: ArmyOfFive4God I have to bow out of this til spring. I'd forgotten how cold this house gets. *sigh* My house gets to cold too Ao5 so dont feel to bad. I really wanted to try this. Link to comment
ArmyOfFive4God Posted November 14, 2007 Share Posted November 14, 2007 I've been getting creative, jewlz. My starter & dough have been on top of the dryer, next to the stove, on top of the coffee maker. Had a bit of a setback today though. I "formed 2 loaves" on a cookie sheet only to wake and find they'd spread out rather then up. So I plopped them in 2 loaf pans and sat them atop my coffee maker (on with a pot of water since the coffee's gone right now) to rise for a few hours. If all else fails, I can go back to my original sweet sourdough bread. *sigh* Link to comment
mommato3boys Posted November 14, 2007 Share Posted November 14, 2007 Originally Posted By: ArmyOfFive4God I've been getting creative, jewlz. My starter & dough have been on top of the dryer, next to the stove, on top of the coffee maker. Had a bit of a setback today though. I "formed 2 loaves" on a cookie sheet only to wake and find they'd spread out rather then up. So I plopped them in 2 loaf pans and sat them atop my coffee maker (on with a pot of water since the coffee's gone right now) to rise for a few hours. If all else fails, I can go back to my original sweet sourdough bread. *sigh* ROLLS...roll those babies out in to golf ball size balls and plop them in a muffin pan and have sour dough rolls. Link to comment
ArmyOfFive4God Posted November 14, 2007 Share Posted November 14, 2007 I was up half the night with the widdle one. I'm too lazy to make rolls Link to comment
Skagitgal Posted November 14, 2007 Share Posted November 14, 2007 Oh Ladies, hang on to your starters. Just because your kitchen/house is cool/cold, doesnt mean you cant have a sourdough pot. It just means that the starter works more sloooowly than if it is warm. If your house is as cold as an Alaska miner's cabin/tent; you may have to sleep with the starter to keep it from freezing. LOL! Otherwise you do have to warm it up to 'nice yeasty, bubbly' stage before you use it. At a minimum, [when it's sitting on the counter or in the fridge], feed it once a week. When I'm not using it much, I feed the starter and clean the pot once a week, usually Sun. morning. When you are using the starter, you feed it every time you take starter out to cook with. OK, now this is where a lot of arguements start. You will find people will argue about sourdough quicker than they would an insult. Two ways to proceed. 1. Take ALL the starter and feed it, use what you need for the recipe, return the pure starter to the pot. If you have a lot, dont refeed it right away, but within a couple of days. If you are going to use it tomorrow, feed it. JUST KEEP the starter looking bubbly. However many times it takes feeding it to achieve the constant action, is what you want. 2.More common way to use; take out the amount of starter you need and feed it in a seperate bowl and proceed with the recipe from there. Also feed the 'mother' starter in the pot. Rabid sourdough users never let 'anything' contamminate the 'mother'. Only flour and water.......ever!!!!!!!!!!!!!!!!!!!!!! Now, that I have given you the 'pure' method, I must confess to dropping in a few grains of yeast now and then. Sourdough is a slooooooooooooow acting dough. Where as a yeast dough might take 3 hours to rise in a cool kitchen, sourdough might take 5, or longer. Sometimes, just sometimes, I dont have that kind of time. So I add a little yeast to the dough I put to work in the second bowl. If I find that I like the results[ less pronounced sourdough taste, or better loft to the loaf] I will add a bit of the yeast lively dough back into the 'mother pot'. 1/8 t. is what I use of regular yeast. There is no reason not to use yeast with sourdough, and many recipes combine both. Straight sourdough is for when you have no yeast available. A steady diet of sourdough is tiring; unless it is all ya got. Then you have no choice in the matter. Have fun!!! Link to comment
Grubby Posted November 14, 2007 Share Posted November 14, 2007 Originally Posted By: mommato3boys ROLLS...roll those babies out in to golf ball size balls and plop them in a muffin pan and have sour dough rolls. That's what I did! I always have problems with loaves. Link to comment
Skagitgal Posted November 14, 2007 Share Posted November 14, 2007 Grubby, are you giving your loaves enough time to rise? Your sourdough loaf WILL NEVER be more than a 1/2 to 1" above the rim of the bread pan. It takes a commercial steam injection oven to raise sourdough to lofty heights...they also cheat & add yeast . You can put a pan of water in the bottom of the oven..rising steam.. and/or spray the baking loaves with a light mist of water. All too much trouble for me. If your mind has to have loft in the loaf, just add yeast to the starter. The amount that the recipe calls for. Link to comment
ArmyOfFive4God Posted November 14, 2007 Share Posted November 14, 2007 Grubby does the pan in the oven before adding the loaves. I know cuz I'm using her recipe, LOL. Link to comment
Grubby Posted November 14, 2007 Share Posted November 14, 2007 Ao5 is now my answering rep. If you have any Q's for me...Go find her! I have a problem with regular white bread too. Link to comment
ArmyOfFive4God Posted November 14, 2007 Share Posted November 14, 2007 Originally Posted By: Grubby Ao5 is now my answering rep. If you have any Q's for me...Go find her! Link to comment
quiltys41 Posted November 14, 2007 Share Posted November 14, 2007 Grubby, I have trouble with loaves too, you're not alone here! So far, I have my starter in an old bean crock pot and it is bubbly and getting a little watery. Smell bad? No! It smells good to me, like a sour mash. (Don't ask!). I put it back on the dryer since I had to do laundry today and it is raining. Seems okay back there. I have to feed it tomorrow then let it set another 2 days (Will try the heating pad trick since it is to get cold again)....then I can try and make the bread. So Sunday morning, I will try to bake these babies. DH is so looking forward to it...hope it turns out! Q Link to comment
ArmyOfFive4God Posted November 14, 2007 Share Posted November 14, 2007 Time to try a different recipe. Unless you like a VERY thick dense, brick of bread..... Link to comment
Grubby Posted November 15, 2007 Share Posted November 15, 2007 Originally Posted By: ArmyOfFive4God Time to try a different recipe. Unless you like a VERY thick dense, brick of bread..... Don't blame that recipe or me! I made rolls with that recipe and they turned out yummy. What did you do wrong? Go with the starter that we're using now. Skagitgal's! Link to comment
ArmyOfFive4God Posted November 15, 2007 Share Posted November 15, 2007 I think I'm going to use my tried n true but use less sugar *sticks tongue out at mean Grubby!* Link to comment
dogmom4 Posted November 15, 2007 Share Posted November 15, 2007 I added to the starter this morning and it sat next to the crockpot all day. It is bubbling and I think it smells good too! Now to let it sit for 2 days... Stacy Link to comment
dogmom4 Posted November 17, 2007 Share Posted November 17, 2007 I added the final cup of flour and warm water today. I'd like to make some rolls tomorrow. Anyone have a good recipe? Stacy Link to comment
quiltys41 Posted November 18, 2007 Share Posted November 18, 2007 I added mine today too. Going to try and bake some bread tomorrow. Starter is looking good anyways! Q Link to comment
Grubby Posted November 19, 2007 Share Posted November 19, 2007 I was supposed to make something (rolls) with mine but I didn't get around to it. I'll do it in the morning. It smells really good...and sour. Not bad sour. Link to comment
quiltys41 Posted November 19, 2007 Share Posted November 19, 2007 I have my bread dough mixed up to rise overnight. Fed the starter...it's still looking good with lots of bubbles! Just hope this turns out okay. Will let yall know tomorrow... Q Link to comment
dogmom4 Posted November 19, 2007 Share Posted November 19, 2007 I made biscuits with the starter today. They were a hit! Now I need a recipe for rolls... Link to comment
Grubby Posted November 20, 2007 Share Posted November 20, 2007 I made rolls with my mine but I didn't want to make plain ones. For these I put toppings on them. First I brushed melted butter on them. On 1/2 of them I sprinkled cinnamon/sugar mixture. On the other 1/2 I sprinkled brown sugar. For the last step. I sprinkled nuts over them. They were so good! I love cinnamon rolls but I just didn't have the time. This worked! I could go the extra step and drizzle on the glaze. It was after dinner and you know how that goes! Link to comment
Stephanie Posted November 6, 2008 Share Posted November 6, 2008 I really want to master sourdough bread, and so far, I haven't. Link to comment
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