Toaster79
- Posts
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- Joined
- Oct 5, 2012
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+1
Teach me your ways master
Usually, yes. I was never able to get an actual starter going that way. It was when I discovered the pineapple juice method, and it worked, that I was finally able to embark on my sourdough journeys. That said, it turns out that you can make a yeast sponge, keep feeding it, and you will eventually end up with a sourdough.Not yet, but as I understand that shouldn't be a problem. She just needs to mix equal parts flour and water and let it sit for a few days until it starts to bubble than add some more flour and water. Am I right?
I'm in for any kind of recipes especially those burger buns ;) She does baking I do cooking :D
You could, or you could save yourself the money and learn about no-knead.I've been thinking about getting a bread machine if that counts for anything...
How about learn along with me? My father, now he's probably reached Jedi status with the sourdoughs. :D I must learn and conquer his sourdough challah. Then, there will be sourdough brioche, and then the tricolor brioche I saw... and more biscuits. Gotta have more biscuits.Teach me your ways master
Doesnt where you live affect the taste of sour dough bread?
Different varieties of yeast live in different areas/climates OR does the initial culture determine that?
Doesnt where you live affect the taste of sour dough bread?
Different varieties of yeast live in different areas/climates OR does the initial culture determine that?
We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.I worked at a little bakery (was originally called LSD Bakery, Litha Sour Dough )in Ashland Oregon years ago that had a sourdough starter the owner had smuggled over from a french bakery he worked at to learnt he trade. The sourdough was amazing, I remember having to feed the starter as part of my job.... I have serious wheat allergies (crohn's related) and sourdough does seem to be the easiest to digest for me as well!
As usual, GORGEOUS, chickenman. Gawj!
We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
And as you know darlin', I've been espousing the dietary/health benefits of sourdough for years, yes? :)We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
As usual, GORGEOUS, chickenman. Gawj!
We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
Honest to God, it was an experimental loaf, because my discard was still very much alive and so I figured, why not see what it does? So, I loaded it up with steel cut oats, hemp seed, flax, whole wheat, and let it go and poof! Loaves of bread. I really should have written it down because we're eating the other loaf and, yeah, it's pretty tasty and makes great TOAST.So I gotta ask @Seamaiden , what kind of bread did you give me? It is quite some tasty bread! I made a bbq chicken sandwich out of part of the loaf you gave me. Was really one of the best sandwiches I have had in a long time. Thanks again for the tasty bread!
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