What are you baking now?

[Jen4]

Oh ok Thanks Kim_NC... didnt know I could freeze the starter. Now this is a sweet bread, on day 10 I have to add eggs, oil, milk, sugar, cinnamon, vanilla, backing powder, baking soda, salt, flour, a large box of vanilla pudding. So if I just wanted plain bread do ya'll think it would be ok to leave out the sweet stuff?

 

[Kim_NC]

You can use that starter in a "traditional" sourdough bread recipe. Your loaves will not have the stronger sourdough "tang", but will have a bit of tang yet sweetness.

To begin a traditional sourdough starter- you could also take one of the starters on day 10, start feeding using just the 1 c each of flour and milk or water (omit sugar).

 

[Jen4]

Ok thanks, I'll try that with one of the bags of starter

 

[Dragonfly Ranch]

Quote:
Starter can separate and still be alright. It should have a yeasty and slightly sour smell. Stir it and try feeding it - add 1/2 cup or 1 cup each of flour and milk or water. It should bubble, rise slightly in the container and look like a foamy, thick pancake batter. If there are no bubbles after 3 to 5 days, discard and start over.

Thanks I feed it tonight and see what I get. It is really strong smelling to me. But I'll give it another smell and see how its going.

My Victorian Milk Bread was a OK. This sounds silly but I'm having problems following their recipes. The sponge was 1/2 cup milk, lukewarm and add yeast and let it stand for 5 minutes. Well, I missed the part that said to add 1/2 of the remaining milk after 5 minutes. Didn't catch it until the sponge was done. Tried adding it and it rose some but not like it should have. So the end result was bread never really rose like it should have. I'll make this recipe again and hopefully do a better job. - Practice, Practice and paying better attention to the recipe. This bread took a long time to make though so only can do on the weekends about 4.5 hours from start to finish. Wish I could win the Lotto and stay at home and make goodies.

Sandee

 

[Dragonfly Ranch]

Quote:
You can also freeze a bag of starter. And you can bake more than one recipe of the bread - it freezes well too.

Typically when I'm "done with it" for awhile, I bake all but one of the starters into variations of the bread, freeze those, and then freeze the remaining starter for future use.

I also saw in my new bread book that you can save a piece of dough to add it to the next recipe. Actually the recipe for the famous San Francisco Sourdough bread is done that way. When I get my sourdough started done I'm going to try that recipe and post how I do.

Sandee

 

[Dragonfly Ranch]

SunnyDawn Awwwwww you are so sweet! I don't know why I care even a little. It's not like I've ever said anything profound on BYC. In fact I don't know how profound anything I say is!

You should care I get weird when people I know spell my name wrong - Makes me feel like they are not really paying attention. You do say great things here and that's why I can't wait everyday to get on line and chat with all of you.

Thanks for being here. You, as well as all the others are a great support system in the creative food side of my life.

Sandee

 

[TifsBroodyBabes]

Quote:
I feel the same way.I don't post very often at all but,I do read every post in this thread (and other threads too!) and I get alot of good advise and info that I wouldn't get from anywhere else.All my family and friends are not into the kind of things I get from here.My mom didn't care to cook and my grammy has pasted away too.They didn't make bread or bake very much and I just love it.Everything I've learned was from trial and error! Self taught and it's nice to be able to read others experiences and be able to get and give advice.I look forward to reading this thread everyday.

 

[Dragonfly Ranch]

I can't beleive I forgot to post this earlier!

I made the Tiramisu Cheese Cake this weekend - Oh my Gosh it was sooooooooo good. I'll have to take a picture of the remainder - we each had a slice last night and bought the other 1/4 for my boss and his wife. The flavor was so good - I didn't have instant coffee so I just used the coffee grinder and made our regular French Roast really really fine. The only other thing - in my effort to get the best price on cream cheese I bought two tubs of "Soft" cream cheese instead of regular blocks. I think is made the filling a bit too creamy but the flavor still divine!

This recipe was rated a full "10" and will be going in my all time favorite recipe cookbook. I have been writing down my favorites recipes in there since about 1990.

You have to try this recipe it is a winner for sure. Mark even said I should sell to restaurants!

Sandee

 

[SunnyDawn]

Quote:
That is a fantastic idea! I have my favorite recipes mixed in with all my others and I've been telling myself over and over again that I need to organize this mess! A separate binder with just the favorite recipes that I use so often would be a great solution!

Thank you Sandee! Also thank you for the kind words! You really made my day.

The reason this thread is as much fun as it is, is because you set the tone and it's a lovely melody that I look forward to every day!
Sorry, I rarely get so mushy but I do enjoy baking so much and I enjoy this thread so much! I'm starting to think that the people that enjoy feeding others are just extra special 'cause all of the folks on this thread are so much fun to talk to! Really!

 

[ozark hen]

Quote:
Ok, now you must tell us what you put in this pancake?? Made me think of funnel cakes

Jen4, I was planning on trying that 10 egg pound cake and now that you have and given it a

I feel like it is a must!!!