Any Home Bakers Here?

[ronott1]

I have the bubbles in my dough. Just like your picture. But the outside also has the bubbles. I did them in loaf pans because my husband wanted them in loaf form.

That is a symptom of the wild yeast taking too much time to raise the bread. Until the starter is active enough to raise the bread, use a teaspoon of commercial yeast in the recipe. If you do that, add the yeas in 1\4c of warm water(proof the yeast first) and add it to the sponge in the morning when you make the bread.

You will need to do this for 6 months to a year.

 

[ronott1]

I have some errands to do today. I'm going to get some whole grain flour to do another starter. I will use some of what I have to start the new starter. You said you have another different one. What do you use?

I have Carls starter and a San Francisco style starter.

 

[cmom]

Quote:
I guess I'm stubborn and will give it a go with what I have no matter how long it takes. The only part is that I'm an old lady and the starter could out live me. I was reading on the different styles of starters. I guess climate can also affect the starters, from what i have read.

 

[ronott1]

I guess I'm stubborn and will give it a go with what I have no matter how long it takes. The only part is that I'm an old lady and the starter could out live me. I was reading on the different styles of starters. I guess climate can also affect the starters, from what i have read.

How did you start yours?

 

[appps]

Interesting to read folks saying feed twice a week and once a day. My starter is pretty active, it only lasts about 12 hours before exhausting itself and collapsing so I have to feed it twice a day if it's out of the fridge? Or do you guys just leave it collapsed for that extra 12 hours? I've even used it straight from the fridge into the bread dough without feeding it first when I've forgotten, still seems to do the job without that extra wake up.

@cmom. I'm sure I read somewhere that if you want a whole meal one you start it off with white flour and once up and running slowly start feeding more and more whole meal rather than white flour until you have converted it over. Not sure why, maybe there isn't as much wild yeast to get it started in whole meal flour?

 

[wyoDreamer]

I window pane my pizza dough, but don't do that for my bread dough. I knead bread dough to the texture that I find works best.

 

[theuglyduckling]

here is what I have...I have not made this recipe with my mom's dough recipe so not sure how many these make and if the portion of meat filling to dough is accurate. If that makes sense. Just wanted to share...if someone tries this recipe before me, please let me know if the portions are correct.

Kraut Burgers or Runza's


Dough

l pkg active dry yeast
l/4 cup water
1 cup milk, scalded
2 Tablespoons sugar, 2 tablespoons shortening
1 tsp salt
1 egg

soften yeast in l/4 cup water - combine milk, sugar, shortening, salt; cool to lukewarm - add 1 cup of the flour beat well. Beat in softened yeast and egg(I never use the egg unless I am making dinner rolls) gradually add remainingflour to form a soft dough, beating well. Cover and let rise in warm place 82 degrees till double. 1 1/2 to 2 hours - turn out on lightly floured surface and shape as desired. Richer version for rolls - add egg, increase shortening or sugar or both to 1/4 cup.

Filling
2 pounds ground beef

1 large onion thinly sliced
1 Medium Cabbage, chopped

Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally.


Preheat oven to 350 degrees.

Roll each bread piece out into a 5" square. Using a slotted spoon to scoop mixture (you don't want them soggy) Place about a 1/3 cup of filling into each square. Bring up sides and pinch together. Place seam-side down on a greased baking sheet and allow to rise 10 minutes. Bake kraut burgers in preheated oven for 20 minutes or until golden brown. Remove from oven and immediately brush kraut burgers with melted butter.

Serve with a good stone ground mustard and horseradish.

oh those look so delicious!

 

[wyoDreamer]

In regards to Runzas, I make Marquette Pasties using venison, onion and potatoes. Sometimes mushrooms.

 

[ronott1]

In regards to Runzas, I make Marquette Pasties using venison, onion and potatoes. Sometimes mushrooms.

My Wife's Family on her mother's side is Finnish. She made pasties for us once and it was so very tasty!

 

[cmom]

Interesting to read folks saying feed twice a week and once a day. My starter is pretty active, it only lasts about 12 hours before exhausting itself and collapsing so I have to feed it twice a day if it's out of the fridge? Or do you guys just leave it collapsed for that extra 12 hours? I've even used it straight from the fridge into the bread dough without feeding it first when I've forgotten, still seems to do the job without that extra wake up.

@cmom. I'm sure I read somewhere that if you want a whole meal one you start it off with white flour and once up and running slowly start feeding more and more whole meal rather than white flour until you have converted it over. Not sure why, maybe there isn't as much wild yeast to get it started in whole meal flour?

I have read the same thing. I have started it with white flour. It has only been going for a couple of weeks. My bread didn't turn out too well but most was my fault. I couldn't give it the attention it needed. I am going to start feeding my starter twice a day for a few days then will have to refrigerate it then feed it maybe once a week. I have read that when you refrigerate the starter that it should be left out for a couple of hours before you feed it. I read that rye flour has the most wild yeast.