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From: PastorDIC - 16 Feb 2007, 02:24
Recently I was transferred from one work location to another one an hour further away (with 9 hour work days). We have also been having more overtime than we could want so there isn't the time to bake on the weekends. At the same time my wife ended up spraining one wrist and at least one of her shoulders so she can't stir or punch down the sourdough or...
1 Posts. Last post send by: PastorDIC - Friday 16 Feb
From: fakir005 - 15 Feb 2007, 02:27
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From: cle.news.sbcglobal . net - 14 Feb 2007, 15:43
Hi, Has anyone tried parbaking sourdough (or any artisanal bread) at home? What I want is to have a loaf ready for supper on Friday but I don't have time to bake during the day. I'd like to bake Thursday evening and finish it off on Friday. Thanks, Marc
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From: Jayne Kulikauskas - 13 Feb 2007, 19:32
We are currently in the process of having a masonry heater built. We are including the bread oven option. I have decided that I want to learn how to make sourdough bread in this oven. I don't have much baking experience though I have recently made a few batches of bread with baker's yeast in an electric (convection) oven. They were edible. I notice...
58 Posts. Last post send by: Jayne Kulikauskas - Tuesday 13 Feb
From: Thomas J. Clark - 12 Feb 2007, 00:21
Hi guys, I bought a packet of Goldrush sourdough starter a few days ago and followed the directions for getting it ready. Got sour smell after 24 hours and kept it in the oven with the light on for another 3 days. Used it in Mr. Avery's sourdough biga recipe and it's been over 24 hours now and the biga has failed to even double. It seems to have...
2 Posts. Last post send by: Thomas J. Clark - Monday 12 Feb
From: jyjrkjfmexcb@yahoo . com - 11 Feb 2007, 12:13
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3 Posts. Last post send by: jyjrkjfmexcb@yahoo . com - Sunday 11 Feb
From: Dick Adams - 09 Feb 2007, 15:47
I'll claim some credit for popularizing the term "inoculation". if not introducing it, at r.f.s. But we have clearly gone over the top here. Inoculation means no more than introducing the microorganisms to the dough (or whatever else is to be infected with them). Where the dough is built by stages from the starter culture, it is the first stage that...
1 Posts. Last post send by: Dick Adams - Friday 09 Feb
From: Jeff Miller - 06 Feb 2007, 16:56
I keep my refridgerator starter as a very stiff dough (50% hydration) and have made bread in the past from a stiff starter. It worked just as well for me as using the wet starter. Basically, I'd just take the dough ball from the fridge, which is never more than 30-50 grams (about an ounce or two), and feed it over 2-3 builds until I got it to the size...
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From: Kevin Griffin - 06 Feb 2007, 16:43
Hello, I'm wondering how one uses a "dough ball" style starter as mentioned by group member Will. Right now I'm using a slurry style starter. I take a few tablespoons of the slurry and add some water and flour to start a sponge. If I add more flour to the slurry starter to make a dough ball, how do I start a sponge from it?
2 Posts. Last post send by: Kevin Griffin - Tuesday 06 Feb
From: Aaron - 06 Feb 2007, 03:25
Sorry, this was supposed to be posted to the group and not sent as a private message. ----- Original Message ----- From: "TG" < sourdough@fsmail . net > Newsgroups: rec.food.sourdough Sent: Tuesday, January 30, 2007 1:20 PM Subject: Re: Carl's invincible starter! > On 30 Jan, 18:35, "Aaron" < cajnnjo...@fjireanjtjprodjuctijons . com > > wrote: >>...
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From: jc - 04 Feb 2007, 04:08
I'm on my third attempt to make a sourdough starter, following Mike Avery's instructions on his web site, and yes I'm battling all those demons he mentions. The first try, using organic rye flour from Arrowhead Mills, I gave about 3-4 days with no sign of gas bubbles at all although it did seem to begin to smell good by the 2nd day. I added an extra 1/4 cup...
9 Posts. Last post send by: jc - Sunday 04 Feb
From: Louise - 03 Feb 2007, 12:50
I think my old starter has gone bad, so today I tried to make my own new starter. I have mixed some spelt-flour and water, and put it in the frigde. I will let it sit for a couple of days, and then feed it with a small amount of flour. It is quite soft in the cinsistensy. Is it okay to make a starter like that? How do you make your own starter from...
10 Posts. Last post send by: Louise - Saturday 03 Feb
From: erichjseifert@gmail . com - 01 Feb 2007, 02:46
hi. new to this, so please excuse any errors of convention. anyway, if anyone out there would be so kind as to advise, i'd like to know what is meant by "inoculation?" would this be the storage leaven that you use in the next stage? another question i've had is on the amount of final leavening agent (sponge?) added to the final dough. i typically note this...
23 Posts. Last post send by: TG - Thursday 01 Feb
From: Aaron - 30 Jan 2007, 19:35
Well, I slacked off for a while. I had some of Carl's starter that I had been using exclusively. But we were going to be gone on vacation for a month, so I took the starter and mixed it with as much flour as it would hold to form a very hard dough. I then put this ball (about 3 inches in diameter) in a ziplock bag, squeezed out all the air, and sealed...
1 Posts. Last post send by: Aaron - Tuesday 30 Jan
From: jc - 30 Jan 2007, 06:46
I just received my package of Carl Griffith's sourdough starter and after looking at the instructions on the website, I see mention of adding white flour and sugar to the starter. I'd like to know if it matters, at the beginning stage, if I use rye or whole wheat flour and honey instead of white flour and sugar. Can someone point me in the right directio...
8 Posts. Last post send by: jc - Tuesday 30 Jan
