What are you baking now?

[ChikeeMomma]

Onion buns (homemade hamburger buns with sauteed onions on top), croutons, and finishing up a homemade yellow cake with chocolate buttercream frosting. It's the hubbies birthday and he wanted burgers and his favorite cake is yellow cake with chocolate frosting.

 

[Dragonfly Ranch]

Well, I made two batches of bread this weekend. The first was from the recipe from the bag of Instant Sour Dough Flavor from King Arthur Flour. It was OK - they indicated that you could do a slow rise in the frig overnight for more flavor. Tried that and the bread was kinda' flat - but the flavor was mild and rated about a 5 (scale 1-10). Crust was good and chewy since you sprayed with water first then baked.

The second was a sponge type that I got the recipe from All Recipes.com. I again tried the Sour Dough flavor and it rated about a 7. Will try again this weekend without the Sour Dough and see how it is. I can't remember who mentioned it but tried raising the bread in the oven with the light on and that worked really well.

Thank goodness that I have people to share our bread with - otherwise my hips would be as big as a house. But again I'm getting better and love all the practice.

Sandee

 

[Patchesnposies]

Sandee,

Way back in my hippie days I kept a sour dough starter for many years. You will find that as your starter ages it will develop a much more substantial sourdough flavor. It just keeps getting better and better....it isn't unusual for a brand new starter to be sort of bland or mild.

A question I had for those of you who freeze or refrigerate your flour, do you let it sit out until it is room temp before you make bread with it?

(That would require thinking ahead....and planning......wouldn't it?......eliminating spontaneity....oh dear!)

 

[Dragonfly Ranch]

Quote:
Didn't you just love the hippie/dippy days. I'm going to break down and do a sour dough starter. They are like having another pet and something that we have to think about. But may be this time with actaully making bread I'll use more. Have a couple of good recipes that I want to try. I also know that when I'm in the mood for making yogurt and save some culture for the next batch that the yougurt improves each time. I had one culture going on for about six months - then got tried of yogurt and laid off for a while.

Sandee

 

[jenjscott]

Patchesnposies, It depends, of course on your recipe and how you go about adding your ingredients, but sometimes if your liquid is a little warmer, it will offset a little of the chill, otherwise, you'll be waiting a while for the dough to rise.

 

[Kim_NC]

I started a new sourdough starter in Dec. It's finally getting that deeper sourdough flavor we like best.

 

[mikenandrea]

ok.. What is a recipe for the sourdough starter? You all have me intrigued.. Also, how do YOU make your bread with the starter?

 

[jojo54]

Quote:
Here's a link to a thread I did on sourdough. I use the Robin Hood starter called Sherwood (link is also included). The best sourdough bread I ever made was the recipe with applesauce. It was so good and seemed to stay soft and fresh until the loaf was eaten. Enjoy.

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

 

[Kim_NC]

The sourdough starter recipe I use is posted on our farm site here:
[URL]http://www.millriverfarm.com/recipe.cfm?id=416&catname=Bread, Rolls, and Muffins[/URL]

 

[Patchesnposies]

Quote:
Thanks Kim! I was just thinking about looking up a recipe for SDS. I'm going to mix it up now and see how long it takes for it to get frothy. I've never made sourdough in the desert......wonder if the dryness will help or hinder the growth?

Deb