SLEEP!!!! And maybe start a sourdough... I'm trying to find a sourdough bred recipe that doesn't involve me in the kitchen all day petting and primping the bread....
The Old Folks Home
- Thread starter Wisher1000
- Start date
Everyday is a weekend when you are retired. I am shopping today and doing more of the same work around here. Someday i will finish my coop.
the top is on one run now!
the top is on one run now!
This reminds me that I want to start a sourdough thread!
If you start a sourdough culture it will take 6 months to a year to be able to raise bread without adding commercial yeast. If you want to get a good one send me a pm with your address and I will mail your a start. I sent one to penny last week. This starter is about 300 years old!
By PaulaG on September 19, 2005
Prep Time: 10 mins Total Time: 72 hrs 10 mins Servings: 1
About This Recipe
"This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor."
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.
This one will be fairly fast since it has yeast added to it. You can get it to raise faster by adding more yeast but that will cut the sour flavor:
French Sourdough Bread
Sponge
1/4 teaspoon French Sourdough Starter
2 cups King Arthur Unbleached All-Purpose Flour
1 cup warm water
Dough
all of the sponge (above)
3 cups King Arthur Unbleached All-Purpose Flour
3/4 cup warm water
1 1/2 teaspoons sea salt
1/2 teaspoon instant yeast
The Sponge: Combine the sponge ingredients and allow the mixture to rest for 18 to 20 hours at room temperature. When ready, the sponge should have expanded, and developed bubbles and a pleasing aroma. (You may do this step up to 7 days ahead, then refrigerate until ready to use.)
Dough: Combine all of the dough ingredients and mix them together -- by hand, mixer or bread machine -- till they're well-combined. Allow the mixture to rest for 20 to 30 minutes. This resting period, the autolyse, allows the gluten to relax, and the flour to absorb the water.
Knead the dough -- by hand, mixer or bread machine -- till it's firm, slightly sticky, and elastic. Allow the dough to rise, covered, for 2 to 3 hours in a moderately warm spot (not over 90°F), or until it's puffy (though not necessarily doubled in bulk).
Turn the dough out onto a lightly greased work surface, divide it in half, and form each half into a round. Let the rounds rest, covered, for about 20 minutes. Form the rounds into the desired shape (round, oval, or baguette). Note: raising the loaves in a couche or dough-rising basket will help them achieve a thick, chewy crust. Let the loaves rise, covered, for 2 or more hours. They should almost double in size.
Preheat your oven to 475°F for 30 minutes. Turn the loaves onto a piece of parchment paper placed on a baker's peel (if you're using a baking stone), or onto a parchment-lined baking sheet. Note: For nice big fissures in your loaves' interior, dust them with flour, cover, then refrigerate overnight. Next day, remove the loaves from the fridge, and let them rest, covered, at room temperature while you preheat your oven for 30 minutes. Uncover and bake as directed above.
Slash the loaves several times using a lame, a sharp knife or a razor blade. Spritz them with water, and place them in the oven. Spritz them with water again after 30 seconds, again after 1 minute, and once more at 2 minutes. Then turn the oven down to 450°F and bake for 18 to 25 minutes. The bread should be golden and sound hollow when tapped; its internal temperature should read 195°F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a rack to cool. Yield: 2 loaves.
French Sourdough Bread
Sponge
1/4 teaspoon French Sourdough Starter
2 cups King Arthur Unbleached All-Purpose Flour
1 cup warm water
Dough
all of the sponge (above)
3 cups King Arthur Unbleached All-Purpose Flour
3/4 cup warm water
1 1/2 teaspoons sea salt
1/2 teaspoon instant yeast
The Sponge: Combine the sponge ingredients and allow the mixture to rest for 18 to 20 hours at room temperature. When ready, the sponge should have expanded, and developed bubbles and a pleasing aroma. (You may do this step up to 7 days ahead, then refrigerate until ready to use.)
Dough: Combine all of the dough ingredients and mix them together -- by hand, mixer or bread machine -- till they're well-combined. Allow the mixture to rest for 20 to 30 minutes. This resting period, the autolyse, allows the gluten to relax, and the flour to absorb the water.
Knead the dough -- by hand, mixer or bread machine -- till it's firm, slightly sticky, and elastic. Allow the dough to rise, covered, for 2 to 3 hours in a moderately warm spot (not over 90°F), or until it's puffy (though not necessarily doubled in bulk).
Turn the dough out onto a lightly greased work surface, divide it in half, and form each half into a round. Let the rounds rest, covered, for about 20 minutes. Form the rounds into the desired shape (round, oval, or baguette). Note: raising the loaves in a couche or dough-rising basket will help them achieve a thick, chewy crust. Let the loaves rise, covered, for 2 or more hours. They should almost double in size.
Preheat your oven to 475°F for 30 minutes. Turn the loaves onto a piece of parchment paper placed on a baker's peel (if you're using a baking stone), or onto a parchment-lined baking sheet. Note: For nice big fissures in your loaves' interior, dust them with flour, cover, then refrigerate overnight. Next day, remove the loaves from the fridge, and let them rest, covered, at room temperature while you preheat your oven for 30 minutes. Uncover and bake as directed above.
Slash the loaves several times using a lame, a sharp knife or a razor blade. Spritz them with water, and place them in the oven. Spritz them with water again after 30 seconds, again after 1 minute, and once more at 2 minutes. Then turn the oven down to 450°F and bake for 18 to 25 minutes. The bread should be golden and sound hollow when tapped; its internal temperature should read 195°F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a rack to cool. Yield: 2 loaves.
hey there copied the starter going to give a go waiting for the one you sent but this might be a kick also.. my caregiver is here so am going to have her help me get the batting in quilt getting it basted while she is here today
Removed the recipe for the sake of not adding more bulk to the page. So, is sourdough something that you pretty much have to be home all day to bake or something that could be prepped, then go to work, come home, do the next step, etc? I would like to bake, bread, but I don't have many days when I can just sit around and look at bread rising. Does that make sense?
The one I sent should be there by now
I do prep and go away. The sponge is started the night before. The rest of the ingredients are added the next morning and then you can go do stuff for a couple of hours. Then the dough is punched down, shaped into loaves and then can be left for another two hours. The time is not critical so if you do not get back in exactly 2 hours it will not matter.
Baking is of course critical. You do have to be home for that part.
Didn't know you saw the message the starter is here now going to wait till tomorrow to start it
Fantastic!
Similar threads
New posts New threads Active threads
-
Latest threads
-
-
Rooster Trade near Purcellville.
- Started by Larafamilychickens
- Replies: 0
-
-
Chicken is wheezing like a kazoo- Started by Adabba
- Replies: 0
-
-
-
Threads with more replies in the last 15 days
-
-
Question of the Day - Thursday, August 14th, 2025- Started by casportpony
- Replies: 75
-
-
-
-
