Any Home Bakers Here?

[Aria]

Ron, Your B

It will need feeding for a couple of days and you can use the starter that you need to pour off for pancakes, muffins and etc. The sourdough bagels recipe will work too since it has yeast in it.

I remember seeing the bagel recipe in the first post index. Let me know if I need to post it again

Ron, Your Bread Recipe Mixed...rising for 1hour. Please post the Sourdough Starter....I missed it. I will give you an update after your Bread Recipe is done. I used Splet, Bread Flour, and Whole Wheat...took about 9 cups. Thanks again. Aria

 

[ronott1]

Ron, Your B

Ron, Your Bread Recipe Mixed...rising for 1hour. Please post the Sourdough Starter....I missed it. I will give you an update after your Bread Recipe is done. I used Splet, Bread Flour, and Whole Wheat...took about 9 cups. Thanks again. Aria

I mail out dried starter for free to those that live in the US. Send a message to me with a mailing address and I will get some out to you tomorrow.

Yes, The recipe should take 9 to 10 cups of flour.

 

[ronott1]

Sourdough Bagels


1 envelope yeast 1/2 C sourdough

1 C warm water (110) 31/2 C flour

3 Tbl. sugar 3 qts. boiling water

2 tsp salt 1 egg beaten


In a bowl, combine yeast, warm water, sugar, salt, starter, and 21/2 C of the flour. Beat on medium speed with dough hook or electric mixer until dough pulls from sides of bowl, about 5 minutes. With dough hook or heavy spoon, gradually beat in 1 more C flour. Turn onto a floured board and kneed, adding flour if required, until smooth and elastic, about 10 minutes. Turn dough over in a greased bowl to coat all sides. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.

Punch dough down and cut into 12 equal pieces; form each piece into a ball, cover with plastic wrap and let rest 15 minutes. Poke a hole in the center of each piece and stretch until hole is about 3 inches in diameter. Arrange, 2 inches apart, on two 12x15 inch greased baking sheets. Cover with plastic wrap and let stand until puffy, about 20 minutes. In a 5-6 quart kettle, bring 3 quarts of water to boiling. Carefully lift bagels off baking sheet with a wide metal spatula and drop, 3 at a time, into water. Boil until puffy, about 1 minute per side. Lift out with a slotted spoon and drain briefly of paper towels. Arrange bagels, slightly apart, on the same baking sheets and brush tops with beaten egg. Bake in a 375° oven until tops are golden brown, about 20 min. Serve warm; or cool, cover, refrigerate overnight (freeze to store longer, then thaw wrapped). If cold, split and toast.


Sourdough Waffles & Pancakes



1C. Whole Wheat flour 2 eggs

1C. All-purpose flour ¼ C. each milk and oil

½C. Sourdough starter 2 Tbl. sugar

2C. warm buttermilk 1 tsp. Baking soda

½ tsp. salt


In a large bowl, combine flours, starter, and buttermilk; beat until blended. Cover and let stand at room temperature for 45 min. or over night, in refrigerator. Beat together eggs, milk and oil. Add to flour mixture and stir until blended. Combine sugar, salt and soda. stir into batter, then let stand for 5 minutes. Bake as desired.



Sourdough French Bread




Overnight Starter, see below 1 Tbl. salt

Tbl. butter or margarine 4-5 C. flour

1 Tbl. sugar(opt.)


Overnight Starter:


1 C. sourdough starter 4 C flour

2½ C. warm water(105F)


Prepare starter the night before by combining starter, 2½ cups warm water and 4 cups of flour in a large, non-metal bowl. Cover with waxed paper and then a towel. Place in a warm (70º) location. Remember to save enough starter to replenish the starter! Melt margarine and let cool so that it wont kill the starter. ( If you want the bread to raise faster, dissolve 1 pck. of yeast in 1/4 C. warm water and let soften 5 min.).

Stir (yeast) cooled butter, salt, (sugar) and 1 cup of the flour into the overnight starter. Beat until blended. Add remaining flour until a stiff dough forms (sourdough will remain slightly sticky, so judge by stiffness rather than by stickiness). Cover with a cloth and let raise 1 to 2 hours or until doubled. Punch down and kneed, adding flour as necessary. Divide dough in half and shape into two elongated loves. Place side by side on a 12x15 cookie sheet. Cover and let raise 1-2 hours until doubled. Slice diagonally every couple of inches across the top (allows for expansion) of the bread. Bake at 450F for 25 minutes.



English muffins


1 envelope yeast 1 tsp. salt

1/4 C. warm water 1 C. starter

2 Tbl. yellow cornmeal 3/4 C. buttermilk

22/3 C. flour 1/4 C. cornmeal


Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper. Sprinkle with 1 Tbl. cornmeal;

set aside. In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside. In a medium bowl, combine starter, buttermilk and yeast mixture. Stir into flour mixture until well blended. Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic. Roll out dough to 3/8 to 1/2 inch thick. Cut muffins with a 3" biscuit cutter or drinking glass. Arrange on baking sheet. Sprinkle with remaining cornmeal. Cover with cloth; let raise 45 minutes. or until doubled. Cook on medium heat in a slightly greased griddle. Turning often, cook raised muffins on medium hot griddle about 20 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.

 

[Aria]

I am baking bread this morning! The first rise is finished and I am about to shape the three loafs.

I have just put the 2 loaves (1 1/2 lb) in each large bread tin.
I have made Bread all my life and to sell too...NO DOUGH ever felt this GRAND. Thanks again Ron. Aria

 

[ronott1]

I have just put the 2 loaves (1 1/2 lb) in each large bread tin.
I have made Bread all my life and to sell too...NO DOUGH ever felt this GRAND. Thanks again Ron. Aria

You are so welcome!

Spelt bread is one of my favorites for sure

 

[pennyJo1960]

thanks for that recipe Ron do not think I had it before

 

[pennyJo1960]

need to go tend chickens back later do you have a good
sourdough dinner roll recipe?

 

[Aria]

2 Large Loaves are baking....(Never had such good luck with first time recipe)....RON, THIS IS BY FAR THE BEST BREAD RECIPE I HAVE EVER BAKED.

Will try it again (for sure) and use more multi grains. THANK AGAIN.

Need to know how to send a Private Message? Can anyone help? I have a great Healthy Oatmeal Cookie Recipe if anyone would like.
This is a super bunch of Chicken and Baker Lovers. YES.

 

[Aria]

I mail out dried starter for free to those that live in the US. Send a message to me with a mailing address and I will get some out to you tomorrow.

Yes, The recipe should take 9 to 10 cups of flour.

Ron, How do I get a private message to you with my address for
the Sourdough Starter? Thanks Aria

 

[DR ARNETT]

not only bake but grow & grind my own grain. questions??? GBA