What are you baking now?

[Kim_NC]

Quote:
Yay! another sourdough maker!

I'm starting my weekly ritual again today - getting starter out of the refrigerator, feed this morning and feed again tonight, make breads Friday.

 

[Dragonfly Ranch]

Quote:
Yay! another sourdough maker!

I'm starting my weekly ritual again today - getting starter out of the refrigerator, feed this morning and feed again tonight, make breads Friday.

KimN_C Tell me more about "feeding" the sourdough. Last weekend I stirred in the liquid and took 1/2 cup out, dumped it and replaced with a 1/2 cup each of flour and water. I then let it sit on the counter for the rest of the afternoon. Is that what I'm suppose to do? I hate to waste it by dumping it but I had no recipe or time to make bread.

Sandee

 

[ozark hen]

Made large rolls from gumpsbread, hollowed them out and stuffed them with chicken salad. I should have taken pics but we ate them and they were awesome! Here is the chicken salad recipe I used:
One can of chicken (white meat in large chunks)
one peeled stalk of celery diced up
about ten green seedless grapes cut in half
salt and pepper to taste
about 1/3 cup of chopped pecans
about 1/3 cup of craisins
mayo to hold it all together without smashing up the chunks of chicken
Now a healthy sqeeze of honey mixed in.............

Edited to add: I got the large cans of white chunk chicken from Dollar General. This was a very inexpensive and delicious meal.

 

[eastbaychicks]

Quote:
Yay! another sourdough maker!

I'm starting my weekly ritual again today - getting starter out of the refrigerator, feed this morning and feed again tonight, make breads Friday.

KimN_C Tell me more about "feeding" the sourdough. Last weekend I stirred in the liquid and took 1/2 cup out, dumped it and replaced with a 1/2 cup each of flour and water. I then let it sit on the counter for the rest of the afternoon. Is that what I'm suppose to do? I hate to waste it by dumping it but I had no recipe or time to make bread.

Sandee

I would LOVE to get my hands on a sourdough start.... or learn to make it... any tips? I'm listening to this convo too..

 

[jojo54]

Quote:
Yay! another sourdough maker!

I'm starting my weekly ritual again today - getting starter out of the refrigerator, feed this morning and feed again tonight, make breads Friday.

KimN_C Tell me more about "feeding" the sourdough. Last weekend I stirred in the liquid and took 1/2 cup out, dumped it and replaced with a 1/2 cup each of flour and water. I then let it sit on the counter for the rest of the afternoon. Is that what I'm suppose to do? I hate to waste it by dumping it but I had no recipe or time to make bread.

Sandee

I feed my sourdough - 1 cup flour, 1/2 cup sugar, 1 cup milk - mix them together and add to the sourdough. I never throw any away. If I am not using it I feed it every week or 10 days and then do extra baking. I keep mine in an ice cream pail so there is room for alot of it. I often double my recipes so I have something to freeze as baking seems to disappear into thin air. We have a sourdough thread on here for more recipes if you are interested. Feel free to add you own recipes to it so we can have all the sourdough recipes in one place.

https://www.backyardchickens.com/forum/viewtopic.php?id=272398

 

[SunnyDawn]

Quote:
That's a unique twist on chicken salad. I've never liked chicken salad but that recipe sounds yummy!

 

[Kim_NC]

Quote:
KimN_C Tell me more about "feeding" the sourdough. Last weekend I stirred in the liquid and took 1/2 cup out, dumped it and replaced with a 1/2 cup each of flour and water. I then let it sit on the counter for the rest of the afternoon. Is that what I'm suppose to do? I hate to waste it by dumping it but I had no recipe or time to make bread.

Sandee

I feed my sourdough - 1 cup flour, 1/2 cup sugar, 1 cup milk - mix them together and add to the sourdough. I never throw any away. If I am not using it I feed it every week or 10 days and then do extra baking. I keep mine in an ice cream pail so there is room for alot of it. I often double my recipes so I have something to freeze as baking seems to disappear into thin air. We have a sourdough thread on here for more recipes if you are interested. Feel free to add you own recipes to it so we can have all the sourdough recipes in one place.

https://www.backyardchickens.com/forum/viewtopic.php?id=272398

Sandee, I feed mine 1 cup water or milk and 1 cup flour at a time and do not throw any away either. Throwing some away is a fairly common practice among those who want to keep a starter going but can't use it frequently. You discard an equal amount of starter for the amount of flour you're feeding. You can also feed a smaller amount like 1/2 c at a time if you don't want to build up as much. Occassionally I will feed mine a little sugar (1/2 c) with the flour if it's bubbling slows down a lot. The sugar does give it more to eat and increase it's activity.

My current schedule is remove from refrig on Thu AM, stir & feed. Then stir & feed again Thu evening. Let stand overnight, bake Fri AM. I use all but 1 cup of the starter when I bake. Then feed one more time and return to the refrig until the following Thu. I store mine in a plastic container - it's tall, square, about quart size.

Lot's of good recipes in the thread JoJo mentioned. I'd love to have more recipes added there if anyone has some to share.

eastbaychicks, I have instructions for making a starter from scratch posted here:
[URL]http://millriverfarm.com/recipe.cfm?id=416&catname=Bread, Rolls, and Muffins[/URL]

Here are instructions I found for drying starter. I haven't tried this, but plan to. Might be a good option rather than having to toss the extra, Sandee. I'd like to do it so I have a back-up of my starter. The original article is here: http://home.teleport.com/~packham/sourdo.htm - lots of other sourdough info there too.

If you want to keep starter unused for a longer period of time than a few weeks, or if you want to send some through the mail to a friend, you can easily dehydrate it into flakes. Using starter that has been fed the day before, spread a paper-thin layer onto a sheet of plastic wrap and let it sit a day or two until it dries. It can then be broken into flakes and stored indefinitely in a dry place.

To reconstitute the flakes, put about a tablespoon of flakes into a glass or plastic bowl (not metal) that will hold about four cups. Mix the flakes with about a tablespoon of lukewarm water to form a paste. Gradually mix into the paste another cup of lukewarm water, then stir in one and a quarter cups of flour. Mix well, although the mixture does not have to be free of lumps. You should have approximately one cup of a batter the consistency of pancake batter. Cover the bowl lightly (not air-tight) and put in a warm spot where the temperature is 70 to 80 degrees Fahrenheit (not warmer). Allow it to sit overnight.

After standing, there should be bubbles covering the surface and the volume should have increased a little. If so, you now have a starter. If only a few bubbles have formed, let it sit another day. If it appears not to have changed, then the reconstitution was not successful.​

 

[Jen4]

Do you all let your starts sit out all the time or do you put them in the fridge?

 

[MissPrissy]

Here is my blog post I wrote on capturing a wild yeast for dough starter.

http://bigredcouch.com/journal/?p=708

I always keep mine out on the counter. If I won't be baking for an extended period I refrigerate it.

 

[jojo54]

I used up the last of my crop of sweet potatoes and made a Sweet Potato Loaf and 2 Banana Pineapple Loaves (also had some bananas going soft). I have some Sweet Potato Buns rising as I speak and have enough sweet potato left to make a Sweet Potato Custard tomorrow for dessert. All recipes are new to me and courtesy of people on BYC. Thanks all!