What are you baking now?

[Kim_NC]

Hmmm...I'm not sure. I know in extremely humid conditions, starter can go sour. Also, if it's too cold, it won't grow.

Let us know how it works out for you.

 

[Dragonfly Ranch]

Perfect timing.

My mom belongs to a cooking club and they sent a cookbook each month and this month "All About Bread".

Read through all the informational part and made a Baguette yesterday. It was a rated a 6, but I think I sprayed too much water during baking process and the crust was a little too hard. But this book will be a great reference.

Interesting how they have you do the sponge. You mix the flour and salt, make a well and add the yeast mixture and pull in enough flour from the side to make a paste and cover with towel until bubbly. Once bubbly then continue to make the bread.

One thing they do not address is whether the towel is damp or dry - any opinions?

Kim_NC I'll be using your starter recipe as well - Thanks

Sandee

 

[Dragonfly Ranch]

Kim_NC Should have asked this in my previous post - Do you use milk or water? and what type of flour - All purpose - unbleached?

Sandee

 

[Patchesnposies]

This is the sourdough starter I made using Kim_NC's recipe. I started it on March 3rd, so it has only taken 5 days for it to get nice and bubbly.

I fed it everyday. I am going to go ahead and try making a loaf using it today.

I'll post a picture of it later.

Wish me luck!

 

[Patchesnposies]

Quote:
Sandee, sorry I didn't see your post before I sent mine. I usually use a dry towel. Sometimes, in the middle of winter if the house is on the cool side, I will take a sheet of plastic wrap and spray it with Pam and then lay it over the top of the bowl (the oil is to keep the dough from sticking to the plastic wrap if it decides to go crazy or if the sheet falls in) and then lay a towel over the top of that and then set it in a warm place.

 

[mikenandrea]

Quote:
What kind of flour do you use? or does that part matter?

 

[ozark hen]

Sandee, I always use a wet tea towel wrung out real good to put over my yeast starters. I seem to have better luck but no positive proof so I guess it is a matter of preference? I would love your recipe to make a baguette. Don't have time to make it up now but will as soon as things settle down around here.

 

[Kim_NC]

Quote:
Quote:
What kind of flour do you use? or does that part matter?

I use milk (1% is what I usually have on hand). I think it 'sours' faster and makes a little thicker starter. Water works fine though, but may take a little longer to bubble.
And I use plain, unbleached all-purpose flour. Although, whole wheat should work just fine.

 

[Kim_NC]

Quote:
Nice job on the starter. (Love that bowl too.)

Can't wait to see your bread!

 

[Dragonfly Ranch]

Quote:
Quote:
What kind of flour do you use? or does that part matter?

I use milk (1% is what I usually have on hand). I think it 'sours' faster and makes a little thicker starter. Water works fine though, but may take a little longer to bubble.
And I use plain, unbleached all-purpose flour. Although, whole wheat should work just fine.

Thanks going to start one tonight. Bought a french banquette pan last night so think I have enough "bread toys" to get really serious now.

Sandee