BTW, I've been doing research on my starter. Basic starter the serious bread folks use is referred to as 100% hydration....meaning the starter is built and maintained with equal parts of water and flour, by weight. Starter done like this is semi thick when mixed up, goes to town and doubles in volume after 4 to 6 hours at room temps. I was mixing mine too thin and not feeding it enough flour. Changed that and it jumps and frolics now.
Seems to be at least three skills like this that are closely related. Bread, beer and sausage....at least the smoked and fermented stuff. My mother finally got around to telling me what was in some German Christmas bread she makes every year........a recipe our ancestors brought with them from Germany in the 1800's........and the ingredients list reads like the spice mix for bratwurst.
Great job on the sourdough. I have been following your posts on sourdough and I got my starter going last week. It is looking great. My question is exactly how do you do the rolls? Do you just use a regular 9 X12 cake pan? How big do you roll them when you put them in the pan? I am thinking homemade sourdough rolls and some pulled pork would be very tasty. Thanks for any help.
I can't think of a better thread to spend my #500 on! woo hoo!
This is the thread that got me on the sourdough, and Bassman is a wise o'l bird, cuz I am hooked. I think I've made a batch of bread almost everyweekend after I got a starter sample....
So watch out iowasmoke!
I'll let the "master" give you all the details on how he makes his rolls. For mine - the dough ball for a normal roll is generally the size of an egg - remember they will/should at least double in size. As far that the pan - just depends on how many you want to make! I've used everything from no pan (on aluminum foil), to pie pans.
Thanks, Bassman! I'm one of a long list who have been inspired by your bread making abilities.
There's really nothing secret about making the rolls. Just another form of bread. These are large dinner rolls. I just pinch off a chunk of dough about 1 1/2 times the size of a golf ball and form into a ball. Place about 1 1/2 inches apart in a greased pan. I have an extra large baking pan (about 11"X15") but any cake pan will work. If you want rolls for sandwiches, use a cookie sheet. Flatten out the ball and place a little further apart. Enjoy!