Any Home Bakers Here?

[cmom]

Quote:
I started it with white flour and water. It has been bubbling away and foaming somewhat.

 

[cmom]

Quote:
I will try that tomorrow. I still have quite a bit of starter left. I didn't want to add any commercial yeast but will give it a try. I will not put yeast in it all as I still want to experiment with making starter with just the wild yeast, so I will reserve a little to keep feeding. I will try the twice daily feeding for awhile.

 

[ronott1]

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.

If the starter is bubbling, then the yeast is there already. It just has to mature since it is a living organism. It is like our gut "biodome" It ages with us and is important for growth when we are little. Only one type of yeast will live with the bacteria--It is a symbiosis between the two. Other yeast will be killed by the bacteria that is in there. Sourdough is a wild yeast and the sour comes from lactobacillus. Yeast is a fungus that is in the air where you live. The yeast in the sourdough does not come from the flour it comes from the air which is why you leave it out to start.

You can feed starter that is in the fridge. Just pop in 1\4C of warm water and flour. It will feed the starter in the fridge. If it is too full, take a bit out.

I would not use rye flour in it. You can add some potato flour\starch to it though and a tablespoon of vinegar helps too.

It will take time to raise fast enough is all.

(Psst....get the start from me...quit being stubborn!)

 

[ronott1]

I started it with white flour and water. It has been bubbling away and foaming somewhat.

You missed the lactobacillus!

This is one way.


Quote: http://breadtopia.com/make-your-own-sourdough-starter/
Another is to use unpasteurised milk or plain yogurt. The first starter that I had was started with plain yogurt.

You might be able to get the lactobacillus in by adding some plain yogurt though...Or get a start from me. I have some dried starter ready to mail to you.

 

[Loc20chick]

My new adventure this evening was honey oat wheat bread on post 251. Just out of the oven Hubby has given it the thumbs up. I like it too except the crust is hard, could it be my oven being too hot at 400, inside it's perfect

 

[cmom]

My Italian bread. They are actually the same size the picture is misleading.

Onion bagel

 

[cmom]

We grow blueberries so I always put up blueberries when we have them.
Blueberry Pie.

 

[theuglyduckling]

We grow blueberries so I always put up blueberries when we have them.
Blueberry Pie.

i never had blueberry pie but yours looks so good. do you make your own pie crust too? i could never get pie crust right.

 

[Wyorp Rock]

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.

This sounds yummy!

My new adventure this evening was honey oat wheat bread on post 251. Just out of the oven Hubby has given it the thumbs up. I like it too except the crust is hard, could it be my oven being too hot at 400, inside it's perfect

Lovely bread! I like crusty bread, so thumbs up!

 

[N F C]

Just a public service announcement, lol...

For any of you that have male birds of any sort (chickens, ducks, geese, etc.), there's a new contest you might be interested in entering:
https://www.backyardchickens.com/t/1074649/the-7th-annual-byc-easter-hatch-a-long/5050#post_16586382