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From: PastorDIC - 14 Dec, 20:12
How do you back up your starter in case someone thinks it is food gone bad in the back of the refrigerator and throws it out, or if it has gone bad? I'd like to have some backup starter I could just leave safe for a long time without having to refresh it or check to make sure it is still ok. I've read a lot on the internet about drying it or freezing...
35 Posts. Last post send by: PastorDIC - Thursday 14 Dec
From: JulieF. - 11 Dec, 20:38
I needed 2 cups of proofed starter for a bread recipe, which used up all of my starter except for the part clinging to the sides of the bowl after I poured it out. I went ahead and added flour and water; was there enough starter in the bowl for it to grow again? I'm worried I used it all--stupid me! :-( Thanks, JulieF.
4 Posts. Last post send by: JulieF. - Monday 11 Dec
From: hutchndi - 10 Dec, 16:27
Hey people. I just read it takes 150 gallons of water to grow enough wheat to make one loaf of bread. (UN Commission on Sustainable Development). Just a Holy Smokes from me. Russ Hutch
4 Posts. Last post send by: hutchndi - Sunday 10 Dec
From: PastorDIC - 10 Dec, 05:39
A few days ago I decided to try and start my sample of Carl Griffith's 1847 Oregon Trail Sourdough Starter from * w w w .carlsfriends.org without success. I carefully followed the instructions, and even had my wife double test the temperature of the water for me. It just sat there no matter how much I pampered it. If anyone has used Carl Sourdough...
31 Posts. Last post send by: PastorDIC - Sunday 10 Dec
From: atty - 08 Dec, 11:37
due to helpful comments from Felix and TG/Jim have done some more revisions and taken the second sheet book recipe converter further * w w w .myplot.org/oven/bake_calc2.xls or * w w w .myplot.org/oven/bake_calc.zip now the second sheet can calculate not only percentage formulas but also quantities in units either starting with the dough total desired, or...
3 Posts. Last post send by: atty - Friday 08 Dec
From: Walden Manor, including Chip, Skipper, Sky, Sue - 04 Dec, 20:59
I should be able to think this through but for some reason the mind isn't working. I have a new oven and cooked my first bread over the weekend. I did the same as always (preheat to 550, turn it down to 460 after the bread goes in and some spraying for steam. Bake 10 min. turn the loaf, bake another 10 min. and it should be right.) when I went to take...
2 Posts. Last post send by: Walden Manor, including Chip, Skipper, Sky, Sue - Monday 04 Dec
From: Lordish - 03 Dec, 18:19
$9 for a real sourdough starter from sourdoughbreads . com . Well they have a really nice SF white sourdough bread recipe, but I'm a diabetic so I need whole grain. I've got a really good sourdough rye. However, I want whole wheat, Sennebec Hill bread, or any of the specialty flours. However, I don't want to add any other yeasts to this sourdough, as...
6 Posts. Last post send by: Lordish - Sunday 03 Dec
From: Doc - 03 Dec, 07:02
Does anybody have some pointers to whole grain sources in the Los Angeles area? The Venice-Ocean Park Coop closed their retail outlet a couple of years ago and I am running low on hard red wheat and kamut. Doc
2 Posts. Last post send by: Doc - Sunday 03 Dec
From: Terri - 02 Dec, 21:51
Mike S. They look good! You mentioned that you thought the hydration was higher so you put them in pans. Did you then not use a stone in the oven? Also, what temperature did you bake at and for how long? Did you spray the oven with water in the beginning? I'm trying how to figure out how to use pans sometimes so the bread is more sandwich friendlier. thanks, Terri -----Original...
1 Posts. Last post send by: Terri - Saturday 02 Dec
From: ravenlynne - 02 Dec, 16:00
Hi! I'm Gina and am attempting to make a starter for the first time, and suspect that I have Leuconostic bacteria growing instead of yeast. Thursday, at 11:30 am I made my starter with 1 cup AP flour and 1 cup warm water in a large glass pyrex bowl. I covered and placed in a warm corner of the kitchen. This morning there was much puffiness and bubbly-ness....
14 Posts. Last post send by: ravenlynne - Saturday 02 Dec
From: atty - 02 Dec, 15:49
thanks to helpful tips from TG some revisions to my sourdough calculating sheets * w w w .myplot.org/oven/bake_calc2.xls or * w w w .myplot.org/oven/bake_calc.zip red and bold figures are still the ones to edit but other fields now can't be edited unless you 'unprotect' the sheet (no password required to do this should you want to edit functions...
4 Posts. Last post send by: atty - Saturday 02 Dec
From: Mikey S. - 30 Nov, 15:22
A long time ago, in a kitchen not very far away.. I got into baking sourdough last year, spent a few months tinkering day and night, and ended up making some really really good bread. I was using 2 cultures, Carl's and one I developed myself that I call 'Mikey's'. They both made great bread, Carl's had a lot more rise but the flavor of mine was quite...
5 Posts. Last post send by: Mikey S. - Thursday 30 Nov
From: Jeff Miller - 29 Nov, 18:27
I bought a SuperPeel specifically to get my pizzas on the stone without crumpling it into a doughy mess. Was well worth the money: * w w w .superpeel . com -- Jeff Miller > -----Original Message----- > From: > rec.food.sourdough-bounces+jmiller=daviesmurphy . com @mail.other > when . com > [mailto:rec.food.sourdough-bounces+jmiller=daviesmurphy . com @ma >...
0 Reply
From: Jeff Miller - 29 Nov, 16:49
Ack. I spoke too soon. I haven't actually tried to order wheat berries through Savage. I've gotten cracked rye there, so I guess I just assumed they'd have wheat berries as well. I just called Savage to verify, and Dick is right -- they don't carry wheat berries. Looks like your best source would be the bulk aisle at Whole Foods or Debra's: * w w w .debrasnaturalgourmet . com / Sorry...
0 Reply
From: Jeff Miller - 29 Nov, 14:09
If you're looking for organic whole wheat berries, I go to Debra's Natural Gourmet in Concord. I buy 50 lb bags of organic hard spring wheat berries, soft white winter wheat berries (for pancakes, waffles and muffins) and rye berries for less than 50 cents a pound, which is a great price. I've been a bit disappointed in the quality of the hard red wheat...
1 Posts. Last post send by: Jeff Miller - Wednesday 29 Nov
