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Sourdough Bread Attempts
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Tom C
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PostPosted: Sat Feb 19 11 2:52 pm    Post subject: Reply with quote

Hi Harry, That's really cool that you a starter that has been in the family for years! I bet the flavors from it are fantastic! Thanks for the info on the pizza dough recipe, I will check it out.

This last weekend I went up north to an area that used to have a resort famous for the natural springs and mineral waters called Shasta Springs.
http://www.shastasprings.com/Resort/shasta_springs2.htm




Oxone falls & Spring as they looked about 1910 and as they looks today. Oxone Spring at the top of the stairs is still there but all the buildings along the tracks are gone. The part of the resort that was atop of the hills is still there but is closed to the public.



Oxone Spring today.
I took 2 gallons of this water, which has a carbonated / mineral taste, to see how my starter and bread would react to using this water. The result was that my starter loved the water and was more active using it. The bread baked with it is a bit more sour than the bottled water I have been using. To make a long story short, I found that changing water and even flour brands can change the taste of my bread.
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PostPosted: Sat Feb 26 11 4:59 pm    Post subject: Reply with quote

So i started this stuff last weekend.
2 to be exact. 1 wheat and 1 white. They are showing promise, i used the pineapple recipe. Didnt watch the video, just read the directions.
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Tom C
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PostPosted: Sun Feb 27 11 3:39 am    Post subject: Reply with quote

That's great Jason! If it's a week old it should be about ready to bake with. Let me know how it goes and best of luck!
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PostPosted: Sun Feb 27 11 9:58 am    Post subject: Reply with quote

Tom, thanks!
The wheat one is going crazy, doubling in size after each feeding.
The white bread SD starter is active but much slower. I am going to give it a few more feedings to settle in.
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Tom C
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PostPosted: Sun Feb 27 11 10:12 am    Post subject: Reply with quote

Jason,
From what I read there is more food and yeast in the wheat flour. That's why it does better. Glad to hear you have some active starter. You'll enjoy the end product from it I'm sure!
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PostPosted: Mon Feb 28 11 1:39 am    Post subject: Reply with quote

Tom, i dont have a stand mixer and these recipes say that its a good idea. How would go about mixing up the batter? And do you have a good description of what the consistency should be?
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Tom C
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PostPosted: Mon Feb 28 11 2:03 am    Post subject: Reply with quote

For the Ciabatta recipe I don't know how you would mix it without a mixer. It's very wet and in the mixer you know itís done when it pulls away from the bowl sides using the dough hook.
If you are going to try to do it by hand there is a folding technique but it takes a lot longer. When it's ready to be left to rise it is very elastic.

This site has a different recipe and uses the folding technique.
http://www.sourdoughhome.com/ciabatta.html

The San Francisco sourdough recipe can be mixed by hand. When everything is mixed and kneaded correctly it should be tacky but not the point that it sticks to your fingers. It should be very springy when it's ready to let rise.

Hope that helps.
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PostPosted: Sat Mar 05 11 5:44 pm    Post subject: Reply with quote

Alright its late.
I tried baking some bread with my starter. It worked kind of. No stand mixer makes for one hell of a workout. I didnt have patience and probably could have mixed both the white and wheat longer. White baked up better. Wheat i was already worn out when mixing it up. Plenty of bubbles in the bread so to speak, better then past attempts. Flavor is there but i can tell as the starter ages it will get better.
Going to pass this around to a few friends tomorrow and see what they achieve.
I am not giving up on this one since i have a method that seems to work even when the cook doesnt follow along well.

I do have one ?, can i use a hand mixer to mix the batter? 1,2 beaters... or is it to much or bad for the batter?

I started lifting weights again this week and tonight was supposed to be my "off" night, mixing the bread batter by hand changed that idea...may as well use these bread nights to churn butter by hand. Shocked
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killswitch505
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PostPosted: Thu Mar 10 11 7:47 am    Post subject: Reply with quote

$hit Tom i was thinking you were from back east the biggest thing i miss from living in Cali is the sourdough pizza with a white sauce have you tried making a pizza dough yet?
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Tom C
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PostPosted: Sat Mar 12 11 11:25 am    Post subject: Reply with quote

I did try it once with the sourdough starter when the starter was new but I was not real happy with the results. I want to try it again now that I'm getting better results all around.

Are you having any luck with your starter?
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killswitch505
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PostPosted: Sun Mar 13 11 12:15 am    Post subject: Reply with quote

oh yeah she is kickin ass i may try to do something Monday
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PostPosted: Sun Mar 13 11 5:03 am    Post subject: Reply with quote

Right before i got sick i tried baking a loaf wasnt pleased with the results so no pictures. I dont think its the starter so much as the method which is where i got frustrated last time. That and the wife thinks we have knead everything.
Does anyone have a no fail, no stand mixer, no knead recipe? Sad
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Tom C
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PostPosted: Sun Mar 13 11 7:29 am    Post subject: Reply with quote

Jason
Here is a link to a sourdough no knead recipe
http://www.breadtopia.com/sourdough-no-knead-method/

Denny,
I can't wait to see some bread pictures from you! Good Luck!
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zxcvbob



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PostPosted: Tue Mar 29 11 3:01 am    Post subject: Reply with quote

I've been making sourdough bread for a couple of months now. I made my own starter using rye flour and water (I feed it with white flour. Then the last feeding before baking a loaf, I use rye again cuz I like the flavor a little rye gives to the loaf.)

I dump a pound of bread flour and a cup of water with a tsp of salt dissolved in it into my $5-from-the-thrift-store bread machine. Add about 1/2 to 3/4 cup of starter and run it through a whole "dough" cycle. Transfer the dough to a greased Corningware casserole, flip it (to grease the top), and put on the lid. I let it rise overnight, then bake it in the morning.

I still haven't figured out that "slice the top" thing, so sometimes my loaves have a huge bubble right under the top crust.

I made the mistake once of punching-down the dough to let it rise again, not realizing that the bacteria in starter was eating the gluten. Shocked
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Tom C
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PostPosted: Wed Mar 30 11 6:58 am    Post subject: Reply with quote

I have some rye flour that I keep meaning to add to a loaf, I hear it increases the sour flavor.
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Raine
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PostPosted: Wed Mar 30 11 7:02 am    Post subject: Reply with quote

We have a starter recipe somewhere that is pretty good. If I can dig it up, I'll pass it along.

We also make cinnamon buns with sourdough as well.
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Tom C
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PostPosted: Fri Apr 01 11 2:05 pm    Post subject: Reply with quote

Cinnamon buns! Alright, you have my attention! Very Happy
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zysmith
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PostPosted: Wed Apr 06 11 3:58 am    Post subject: Reply with quote

All the breads look great. I hadn't even thought of English Muffins but will add them to the list, just below "Getting the basics right" and "Making my first decent sourdough"

My wife's gonna kill me...
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PostPosted: Wed Apr 06 11 4:13 am    Post subject: Reply with quote

Cinnamon buns on the list for next weekend.
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Tom C
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PostPosted: Wed Apr 06 11 8:34 am    Post subject: Reply with quote

zysmith wrote:
All the breads look great. I hadn't even thought of English Muffins but will add them to the list, just below "Getting the basics right" and "Making my first decent sourdough"

My wife's gonna kill me...


I hear ya! It seem to take me foever to get it down to where I could produce a loaf of bread I liked. The English Muffins were a side thought when I saw the texture of the ciabatta bread. I think you'll be pleased if you make them.
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