INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

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Beer can said:
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I never baked successfully until I started using a thermometer. None of the "tricks" of knowing when it was done worked.

I HATE light or white spongy bread - and always ALWAYS toast it. Bread that's almost a meal by itself...
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- Ant Farm
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Fire Ant Farm said:
Wow - that uses a lot of sourdough!!!!! Imma gonna try that!!!

- Ant Farm
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I do not use the sour salt.

It does not get super brown because it does not have sugar in it. Adding a teaspoon would make the crust brown.

The kirkland porcelain oven has a metal knob so it can go very hot. I make two loaves out of the recipe and the pan goes into the oven 30 min. before baking. I then use the parchment paper as handles to drop the bread into the hot pot. I set a timer for 10 minutes and then remove the lid and put the thermometer in. I close it all back up and wait until the temp gets to 195. I repeat with the second loaf.
 
daxigait said:
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So sorry.
Where can I order some?
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send me a pm with your address. I need to dry some more and that takes a couple of days. I should be able to get an envelope into the mail by Thursday for you.

I do not charge for the starter.
 
ronott1 said:
It is King Arthur Flour extra tangy sourdough bread made in a porcelain cast iron oven--cooked at 500 degrees.

This:


Extra-Tangy Sourdough Bread
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At a Glance

Prep
15 mins. to 20 mins.
Bake
30 mins.
Total
23 hrs 45 mins. to 23 hrs 50 mins.
Yield
2 loaves
Overnight
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This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).


Directions

  1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
  2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
  3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.
  4. Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
  5. Gently divide the dough in half.
  6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
  7. Spray the loaves with lukewarm water.
  8. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
  9. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
Tips from our bakers

  • For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.
  • What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough that's refrigerated before baking will have a more assertive sour flavor.
  • Adding citric acid gives your bread an extra hit of "sour;" but don't be tempted to go beyond about 5/8 teaspoon in this recipe. A good rule of thumb for ultimate sourness, without too much deterioration of the crust and bread's structure, is 1/8 teaspoon sour salt for each cup of flour used.
  • Depending on the thickness of your sourdough, you may need to add additional water or flour during the kneading stage. Your goal is a soft, elastic (but not sticky) dough.

In-laws wood oven is 500+ cooks super fast and crusty.
M-I-L egg washes bread like that to give it a shine, French and Italian.
They could do so much more with what they have, but are stuck in what they do, been doing it for yrs, F-I-L likes to experiment occasionally, I'm his Guinea pig...Lol!
 
ronott1 said:
@DuckGirl77 Yes, this is good advice. After 4 days late, it is time to see what is going on inside the eggs.

For the next hatch, get a brinsea spot check thermometer and adjust the temp of your incubator.
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Is a Fluke thermometer ok instead? I have one of those.

chicken hawk 33 said:
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just got home and it looks like my wood duck egg died.it was fine before I left.
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Oh, so sorry!

ChickenCanoe said:
Hatching late can also be from low temps, inbreeding, high humidity, large eggs, old breeders, weak embryos(which could be breeder nutrition).

Half way dark when due to hatch is a quitter.
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Interesting ..... I think my problem was humidity.

Sally Sunshine said:
My goat pen is almost done! need to paint the back and one side plywood and the front and other visible side I have to rip some skid boards into slats and cover the spaces yet. Oh and make a hay feeder and fill with stone. Free is good!

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Cool!

BantyChooks said:









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ROFL!

BantyChooks said:
Yep!!! Hershey's is GF.
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Really only anything that has wheat, barley/malt, etc is an issue..... Oh, and I do have to get special oatmeal and sometimes cornstarch due to the fact they are grown next to wheat.




But I had to give up Lindt chocolate, because it has malt. THAT WAS TERRIBLE.
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NOOOO not Lindt chocolate!
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casportpony said:
Okay, now I am confused, because didn't he tell banty that he used the Corid?

-Kathy
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Yes ....... I am confused, too!




Alright, so I made a pip in all of them except the one that didn't look developed. Nothing seemed alive, and two stank. I didn't want to see the poor dead chicks, so I had my dad open them up for me, and none were alive. According to him, the one that didn't look developed looked infertile. The two that stank had nothing distinguishable, just "slush." The other three were developed but had not absorbed the yolk sacs. There was fluid in them, so I'm thinking they may have drowned.
Anyways, so now I'm deciding whether I want to order chicks or hatch more (I need eight to replace the eight I lost.) Hatching is fun, but I don't want a bunch of roos ......

Is fumigating the best way to clean a LG styrofoam bator?
 
Fire Ant Farm said:
I use the Breadtopia recipe for no knead sourdough, and it only has flour, water and salt (and the starter, of course). No sugar. I bet it's the pot I'm using... the recipe calls for taking the lid off after a while to let it brown - I never have to.

- Ant Farm 
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The whole wheat you use might have natural sugars in it which may cause it to brown. Just thinking.
 
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