Any Home Bakers Here?

[Ladies-Eight]

So sorry to hear this I am a nurse and know what you are talking about …if possible, low impact exercise can strengthen your heart, the main thing is to get active, just walking will improve the heart condition, a friend of mine had a massive heart attack, and started walking ( at first, just a little bit) she has joined a hiking group and when she went to her cardiologist after a few years, he couldn’t believe how much better her heart was doing! I also have a minor heart condition with extra heart beats ( aortic valve problems) ever since I got my energetic dog, it’s gotten so much better, my EKG no longer shows any extra beats, so hang in there.

I'm a nurse also.

My sister was nine years younger than me.

She died at 60 years old.

I'm still not sure of what she died from.

She had multiple diagnosis which were all bad.

I have a cardiac problem, atrial fibrillation.

After having an ablation, I sat in my bed at the hospital and watched my heart rate get slower and slower.

My heartbeat was one every seven seconds.

It was like watching a dying heart.

My SA node quit working.

They inserted a dual pacemaker which has worked quite well.

I am one who does research on different diagnosis for my husband and myself.

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 57 and clear.

Have a great day!

 

[Sally PB]

Thanks to everyone here sharing knowledge and experience about health related topics. You never know what little (or huge) bit of info will help someone.

Yes, sharing IS caring.

 

[Aria]

It is a Spring day 26 degrees and 42 expected today
and SNOW forecast for tomorrow. Crazy March.

 

[Sally PB]

Yeah, March is a demented month. April is cruel, March is crazy.

We're getting close to the end of our nice warm spell, which is fine by me. It's waaaay too early for stuff to wake up and bud out if it doesn't have antifreeze in its veins, like snow drops and crocus do.

 

[topochico225]

Good morning

Got up early so I could make sure the bantams got let out before the storm. Work and everything I had today got called off for the weather, so I’m lucky enough to be able to stay home today.

What is everyone doing today?

 

[Aria]

I have a loaf of Artisan No Knead Bread rising.
Overnight ...quick mix in the evening...shape and
bake in the morning. Fortunately I have two neighbors that LOVE it. This one has whole wheat, spelt and bread flour with multi seeds.

 

[SnapdragonQ]

It is a yeast culture. It will likely not be sour but you could make it sour by adding ascorbic acid to it.

Using wild yeast results in a longer rise to baking and that adds the sourdough texture to the bread.

making GF bread might work better this way for you. Try both ways!

Thank you!
After I posted about not doing it, I went and did it anyway.

Continuing my research has turned up methods that make much smaller starters. Since GF flours are usually $3 to $6 a pound, not a sack at the store, but per pound...I've always been hesitant to try something with a higher failure rate like a SD starter. I simply cannot afford to toss $20 on an experiment.

90% of the recipes I have seen call for using 8 to 12 cups of GF flours just to make a 1 or 2 cup starter. Constant feeding and dumping because no using discard before day 5.

But, now that I'm beginning to understand the process, and how to scale it way down, I can afford a $2 failure in my attempts and experimentation. So... I did start a cheater yesterday afternoon, and oh boy did it go poof! I only used a 1/4 tsp of dry yeast, but made sure to use whole grain flours like Quinoa, Millet, Amaranth, and Buckwheat.
(FYI all...despite the name, Buckwheat does not have gluten)

I *think* it's just for that reason. Since there is no stretchy elastic gluten, straight GF sourdough doesn't rise much. At least mine didn't, anyway. The next time I make GF sourdough, I might add a 1/2 teaspoon of yeast, to see if it gets a bit poofier.

Ah, the more I'm learning the better I am understanding and now this is making sense. You are right. I'll bet it is just for some extra rise since the lack of gluten means they don't hold the bigger bubbles.

I will say, though, I've done it the other way around, and added 1/2 cup sourdough starter to my machine GF yeast bread. I think it's an improvement! A bit more flavor, and a bit more rise. More holes in it, anyway, so not quite so dense.

I usually get really good rise in my regular yeast breads and they are not dense. So much so that sometimes I need to back off the yeasts. However my breads don't normally get that nice domed top like gluten containing breads do, but that's very typical GF.

Brown rice flours do tend to be heavier and produce a more dense overall item when compared to most of the other grains. I like brown rice flour though, so I'm not downing it at all. It just behaves a little differently.
And like your SDS, my start with just brown rice flours does settle in tiers...the dryest at the bottom, decent mixture in the middle, and extra liquids to the top. It has no activity, bubbles, or a smell yet, so it's the properties of the brown rice doing that.

At any rate, if any of my starters are successful I think I'd like to try putting smaller amounts into stuff for flavor.

When you add 1/2 a cup of SDS, do you remove 1/2 a cup of flours and 1/2 a cup of liquids from the base recipe? How do you work out the compensation?

The usual recipies with sourdough often call for extra yeast, the thing is, when your sourdough is new, it isn’t as active, so you need to add extra yeast , the older it gets, the better, I have “year” old sourdough which doesn’t need extra yeast! And if you are not satisfied with it, you can refresh ist every day for a few days, that will really get it going I also use freshly milled rye, which also gives it more action, the flour you buy at the store is usually a few months old. No active enzymes in there any more

Thank you! The comment about needing yeast for a younger starter makes sense to me now.

 

[SnapdragonQ]

Good morning

Got up early so I could make sure the bantams got let out before the storm. Work and everything I had today got called off for the weather, so I’m lucky enough to be able to stay home today.

What is everyone doing today?

Continuing down the rabbit hole of GF sourdough starters.

 

[MotherofOrpies]

Instead of yeast, some people use eggs to hold the dough together and get it to rise