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Sourdough bread

post #1 of 15
Thread Starter 

It has been a while since I posted and I am making lots of loafs for Thanksgiving and decided to get back on the horse and post some more.  Here goes, enjoy.

 

Here is the starter getting ready for bed

 

 

Next morning after taking a cup out 

 

 

Ready for oiled bowl

 

 

 

All in

 

 

Now for a long nap

 

 

 

letting rise again

 

 

Ready for oven

 

 

Done

 

 

 

Thank you for looking

post #2 of 15
Looks great.

Recipe?
post #3 of 15
What are your favorite yeasts?
post #4 of 15
Thread Starter 

Quote:
Originally Posted by Trickyputt View Post

What are your favorite yeasts?

This is from a starter so there is no yeast.  I got the starter from a member here a few years ago and it is still going strong.


Edited by RdKnB - 11/24/14 at 6:55pm
post #5 of 15

Yeah , Sourdough is GREAT , I lost my starter recipe and don't anymore , but I want to , maybe I can make Trish happy :confused:

 

Oh, forgot about the search.

 

Keep putting out that fantastic Bread and have a great Thanksgiving.

 

As always , have fun and . . .

post #6 of 15
Not a baker, so please forgive the questions.

My limited knowledge of sourdough, you have the sour mix that is live and fed daily. Either you make a lot of bread or you have a way to keep it for use later. If you're keeping and using later, please share the method. I love sourdough bread and your looks wonderful is why I ask.
post #7 of 15
I have heard that old timers exposing a bowl of bread making ingredients outdoors finds natural yeasts. I guess just the flour, sugar, water is what was meant, and that one might also get a batch that is not so good and must be disposed of, until the right yeast is found. I have never tried this, but am a little leery. It seems like ordering the mix is a easier way. I have had sourdough with very strong robust flavor, and I have seen people give their starter names because they were so unique. Its those stronger starters I am interested in, is there resource on this?
post #8 of 15

Hey Warren!  Glad to see you've been using the starter.  Your bread looks fantastic. 

post #9 of 15
I have worked with many Pastry Chefs and have heard stories of Chef's hand carrying sour dough starter and yest from Europe. We had a Pastry Chef fire an entire shift because they killed the sourdough.

I love sourdough bread, that is why I was asking if you had a way of keep for later use.
post #10 of 15
Thread Starter 
Quote:
Originally Posted by jarjarchef View Post

Not a baker, so please forgive the questions.

My limited knowledge of sourdough, you have the sour mix that is live and fed daily. Either you make a lot of bread or you have a way to keep it for use later. If you're keeping and using later, please share the method. I love sourdough bread and your looks wonderful is why I ask.

Yes I have a live starter that I keep in the fridge.  I feed it once a week.  I did not make the starter, got it from a member here, so I skipped the daily feeding step

post #11 of 15
Thread Starter 

I looked at my past posts and this starter is over 4 years old for me.  I got it mailed in dehydrated form from a member, Bassman, here.  I have forgotten about it in the fridge and was able to feed it back to life a few times.  I tell the bread is good and makes GREAT french toast and also love the starter for making out of this world waffles.

post #12 of 15

Hello Folks,

 I would guess that I am an old newbie. I came to the site for kamado grill reviews, and veered off course. The subject of sourdough bread and starter is almost as "complexicated" as grilling, homebrewing etc................

 I do by chance have a bowl of rye starter  being refreshed while I am writing this comment. It is not rocket science due to the fact that it started hundreds or thousands of years ago, in times before measuring cups and ground flour in paper backs were dreamed of. 

 These are the methods used by a retired toolmaker/farmer with good results.

 

1) 1 cup distilled water in a clean mixing bowl

2) 1/2 cup rye flour ( Substitute any flour here, but rye flour has more of magic component that produces more sourness to the bread)

3) whisk these ingredients together to create a thin runny mixture (adjust the amounts of either flour or water to achieve the results)

4) cover the bowl with a loose  cloth towel (flour sack) if flying critters are present in your kitchen. I leave the bowl open when possible to expose your gruel to wild yeast spores in the air.

5) Wait patiently for 2-3 days. Watch for small bubbles to form. Add another 1/4 cup of flour and re-thin with more water.

6) repeat the waiting/ feeding process on a 2-3 day cycle until the bubbles are really going well.

7) increase your starter volume to a quart +/- to allow saving back approx. 1 cup of good starter, and 2-3 cups to feed your new bread

8) put the 1 cup of held back starter into a clean bowl(I use Rubbermaid  or Tupperware food grade hdpe) and add approx 1 cup of flour and enough water to feed the starter for a week or so. Put the bowl in a zipper bag to allow for gas expansion and place in the fridge for slow growth.

9) a day before you plan to use the cold starter, remove from the fridge to warm up, place back in the mixing bowl, and repeat the process from point of refreshing/feeding the starter

10) If you lose your starter, start from step 1

 

 I have heard that during the refreshing process that the wild yeast in your area will gradually morph the starter into a new profile. The longer that you allow the refreshing and making of a batch of bread to continue the sharper the taste profile will become.

 The process is so simple that even a caveperson might have done it.

 

What you need when you knead it,

Chip Burns

post #13 of 15
Very interesting Chip.

In our bakeries they fed theirs onion and grapes. They would also keep a heat lamp over it. However they were making over 1000 rolls a day. If I could remeber to feed the starter I may try to do your method. I might at work, I am in a diffrent location with no Pastry Chef and I like the waffle idea, actually love it.......
post #14 of 15

Yes, I have heard the stories about onions, but not the grape approach. The whole issue is to provide a warm enough place for the yeast cells to grow, water for the yeast to use during the reproduction, and flour to use as a food source. The basic fermentation process is the same whether it is bread, wine, or beer. 

 When I bake rye bread, starter, 6 cups of chlorine free water, 1 cup of white flour, 1 cup of milled flax seeds, 4 tea spoons of salt, and enough rye flour to make a good firm dough, the standard kneading and when risen 45-50 minutes @ 450 deg. F.

  I started baking bread at about 10-12 yrs. old with Mom who was a gifted cook/baker who knew when to follow the recipe and when to follow what was in the cupboard. ;-) She was interested when my brother and I were making either beer or wine.

 Another point is that I do not use caraway except for bird food. Nasty stuff.

post #15 of 15

I did sourdough pull-apart dinner rolls for the Christmas meal.  I dispensed with the surface flour, and buttered them up to get a thinner crust and softer bite-through. 

Three lumps of dough were placed in muffin tins, which were pre-buttered.  Baked on a Kamado grill at 350.  One Jumbo and one Small roll was prepared in the batch to confirm doneness for the entire batch.  They were perfect, and pulled apart with ease for consumption.

 

 

 

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