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Post by Ozarks Tom on Dec 29, 2019 23:59:37 GMT
BrewDaddy, Those videos are great. We've got a bread machine, but I'm betting with a little adjusting of timing the machine would do just fine. Thanks!
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Post by daw on Dec 30, 2019 1:10:51 GMT
I have a new batch of sourdough starter in the making. Just know where your wild yeast is coming from! If you want your sourdough bread to look like yeast bread you will have to add yeast. Sourdough rises differently and is a different process. If you leave it rise over night it will still rise . Yeast would eventually not rise. You can proof sourdough in the refrigerator for a a tangier taste . It will rise and might crawl out of your contanier. Straight sourdough has a crisp crust and needs to be cut across the top to prevent blowouts. Also to keep sourdough starter active it needs to be fed frequently NOT infrequent! Ignored you may lose it to mold. It is suggested to pull your dough instead of punching as in yeast. I think it is a good suggestion.
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Post by BrewDaddy on Dec 30, 2019 1:53:26 GMT
BrewDaddy , Those videos are great. We've got a bread machine, but I'm betting with a little adjusting of timing the machine would do just fine. Thanks! When I used my restored salt crusted starter, it took about 2 days to show signs of life... I should have left it go another day me thinks.. I was using a bread machine also, and my never fail recipe from the cookbook that came with it called for adding a tsp of yeast... so the problem with using a reconstituted liquid starter was - how much, and what liquid do I need to add/remove to make up for it? My loaves came out quite edible, but very dense. Just thought I'd mention it and with your experience maybe yours could be better. bd
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Post by Txsteader on Dec 30, 2019 12:09:22 GMT
woolybear, that is an absolutely gorgeous loaf of bread!! Well done!! I've tried to create starter a few times with no luck. Just might have to try again.
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Post by Deleted on Dec 30, 2019 12:55:15 GMT
I ordered the starter from king Arthur, and also started my own.. My problem is, I don't know enough people to give half to every few days, I can't bear to throw it away, and my ref. Refused to hold anymore. I'll bet your compost heap would love the overflow.
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Post by woolybear on Dec 30, 2019 14:41:53 GMT
woolybear , that is an absolutely gorgeous loaf of bread!! Well done!! I've tried to create starter a few times with no luck. Just might have to try again. That was a pumpkin loaf that I made using dehydrated pumpkin I had made.
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Post by woolybear on Dec 30, 2019 14:44:40 GMT
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Post by Deleted on Dec 30, 2019 14:53:49 GMT
Sweet! Thank you!
Of course, this all comes at a most inopportune time for me, as we plan to go back to eating keto. I've gained 10 pounds over the past 3 months because I've been eating a lot of carbs (read: BREAD).
But man! There's nuthin' in the world like fresh baked sourdough and a stick of butter...
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Post by BrewDaddy on Dec 31, 2019 3:40:24 GMT
And...... in case we haven't beaten this enough, here's another vid on making sour dough...
Looks like good info, BUT they don't tell you how to take care of your remaining starter after you've made your loaf....
bd
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Post by daw on Jan 3, 2020 14:30:56 GMT
Feed the sourdough as often as needed. My new starter is very hungry! Not sure why but I have been feeding it 2-3 times a day. I am using both bread flour and all purpose. What to do with the remaining starter Pancakes, biscuits , pizza crust, If you really use it, it will be like leavening. I have never tried it in cake but , but then it has been years since I made a cake. Some people use it in pie crust, Haven’t tried that either but I have heard it keeps the crust from going stale? Never had pie crust to stay around long enough to get stale.
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