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From: Jeff Miller - 28 Jan 2007, 16:36
Kenneth wrote: >Are you grinding your wheat? If so, (and you want whole >wheat), try buying "pastry wheat berries." Agreed. Whole wheat pastry flour is what you want. If you grind soft white wheat berries or buy the Bob's Red Mill whole wheat pastry flour, no one will ever know you're using whole wheat. I make all my quickbreads using it and can't...
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From: cap'n rye - 27 Jan 2007, 22:07
I need some help troubleshooting sourdough pancakes. I am trying to make them without any added chemical leavening agents. They consistently turn out unacceptably rubbery. When I make injera all I use is t'eff, water, and a little starter, all fermented for at least three days. This bread comes out fine from a very thin batter, making a thin, but fluffy...
9 Posts. Last post send by: cap'n rye - Saturday 27 Jan
From: Dick Adams - 27 Jan 2007, 00:57
Some one actually asked for a picture when I mentioned it. * w w w .prettycolors . com /bread%5Fculture/BMpartRye.jpg Made quite like = * w w w .prettycolors . com /bread%5Fculture/BMWW/index.html but half of the whole wheat was replaced with rye chops. The rye chops were slurried with the water (all 10 fl. oz.) and a dab of fridge starter (Carl's}....
3 Posts. Last post send by: Dick Adams - Saturday 27 Jan
From: david.lubertozzi@gmail . com - 25 Jan 2007, 10:31
I hadn't made bread for a few years, but since I'd worked as a baker for a while I figured it was like riding a bicycle. However, I hadn't worked with sourdough before, so after reading a bit here and elsewhere and getting some good advice from a few of you (especially Samartha, thank you) I jumped in. I was thinking about ordering a starter but was impatient,...
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From: Jeff Miller - 24 Jan 2007, 21:25
Brian Mailman wrote: > *dog knows why, since there's a perfectly good SF-style clam > chowder that nobody makes any more. I'm a Southerner transplanted here in the Boston area, and have since become a New England clam chowderhead. What's the SF-style? Of course, I suppose it goes without saying that it's naturally leavened? ;-) -- Jeff
1 Posts. Last post send by: Jeff Miller - Wednesday 24 Jan
From: Jeff Miller - 24 Jan 2007, 17:33
Julie wrote: > I just checked my starter, and it has doubled in size. I fed > it two hours ago and put it in my oven to proof. Is this > normal? I made the starter myself, just using flour and > water, about a year ago. I have been making a lot of yeast > breads lately, would this have anything to do with it? If your oven is pretty warm,...
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From: Jeff Miller - 24 Jan 2007, 16:42
Mike Avery wrote: > However, it is worth noting that a thinner starter, that is > one made with more water and less flour, will work more > quickly than a thicker one, that is, one made with less water > and more flour. I've had luck using a stiffer starter as well when I want to have an active starter for morning baking. But you can also increase...
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From: JulieF. - 24 Jan 2007, 15:40
Is it necessary to proof overnight? I have a very active starter, and it gets frothy and bubbly after a few hours of proofing. If I leave it overnight it seems to get "flat." I was wondering if it's o.k. to use it after just a few hours of proofing. Thanks, Julie
7 Posts. Last post send by: JulieF. - Wednesday 24 Jan
From: Jeff Miller - 22 Jan 2007, 18:52
Monte, If I read your post right, it sounds like you're not always giving your starter enough food when you feed it. At minimum, you want to double the starter in size, which you seem to be doing occassionally, but not consistently. I usually increase mine three to six times in size each time I feed it, depending how long I want to wait before it's ripe....
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From: Monte - 22 Jan 2007, 17:49
I've gotten some of Carls starter and have been experimenting with it. I seem to get some relatively nice loafs, but I don't ever get a lot of oven spring and while I get some medium sized holes, they are genearlly at the top of the loaf and definitely medium sized. Also, the flavor is not nearly as sour as the starter aroma is. I'd like something a little...
17 Posts. Last post send by: Monte - Monday 22 Jan
From: PastorDIC - 21 Jan 2007, 23:08
With the long rises do sourdoughers have to eliminate the egg from the dough in their recipes? It seems the rises are so long you would have to, but I'd want to include the eggs in the dough if it was safe. I plan on making this recipe tonight after work. In fact, I'd better get things together and head for work. TTFN
8 Posts. Last post send by: PastorDIC - Sunday 21 Jan
From: Jeff Miller - 21 Jan 2007, 15:45
>I ended up getting Ed Wood's "Classic Sourdoughs", which is very >interesting, Dan Lepard's The Handmade Loaf, which has wonderful >pictures and recipes I am very interested in trying out, and The >Laurel's Kitchen Bread book, which I haven't looked at. >Russ Just so you know, Laurel's Kitchen Bread Book is a great reference for baking with whole wheat...
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From: Jeff Miller - 21 Jan 2007, 01:18
Mike Avery wrote: > >However, I think a more productive approach is to learn by doing... that >is, bake bread. When you have problems, ask for help. If you got the >recipe from a particular person or web site, ask that particular person >or the people at the web site. The person or web site that provided the >recipe understands it better than someone...
1 Posts. Last post send by: Jeff Miller - Sunday 21 Jan
From: Jeff Miller - 19 Jan 2007, 21:15
PastorDIC said: > That's just like saying "Who cares what management at work > does, whether they follow the rules or not, that's just the > way they are. > Let them do/say whatever they want whether it's right or not." If r.f.s were a coal mine or a monopolistic retail establishment, I might agree with you. But since it's just a bread forum...
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From: Jeff Miller - 19 Jan 2007, 20:17
PastorDIC said: > Maybe the people frustrated with novice questions should > remember back to when they first started sourdough and > remember what problems you had for a fresh perspective. [snip] > It is also confusing when I start sourdough with recipes from > Mike A's website, and then am treated like a football player > on the bottom...
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