tag:blogger.com,1999:blog-77381411489372561792024-03-05T02:57:08.246-05:00Sourdough MusingsA journal of my sourdough bread baking. What works, what doesn't and everything in between.Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7738141148937256179.post-26056460776248501572020-01-26T16:49:00.001-05:002020-01-26T16:49:11.576-05:00Week 1 of 15 - 100% store bought white flour sourdough bread.1000g flour - Gold Medal All Purpose Flour<br />
700g water @ 95F<br />
150g 100% starter refreshed 12 hours before with a 50/50 mix of fresh milled wholegrain hard winter white & AP flour<br />
22g salt - Coarse kosher salt<br />
<br />
6 S&F 20 minutes apart<br />
12 hour bulk ferment at room temperature - 73F<br />
2 hour final proof in bannaton<br />
Baked in a Romeratopf clay baker at 425F covered 1st 20 minutes then uncovered until interior temperature reaches 210F<br />
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Totals<br />
1075 g flour (75 from starter)<br />
775 g water (75 from starter)<br />
22 g salt (at 2%)<br />
1872 g final dough weight<br />
72.1% hydration<br />
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The dough was the consistency that I have come to expect from ciabatta so it was tough to score them but I like the pattern they developed during the bake. The crumb was a nice creamy white with lots of holes and the smell of the loaf is what sourdough bread should smell like. The flavor was tangy but not too tart even with a 12 hour bulk ferment. <br />
Overall I am very pleased with this loaf.<br />
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<br />Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-36271005156080704912020-01-25T11:06:00.002-05:002020-01-25T11:06:52.118-05:00Sometimes it's the journey, not the destination.<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
Getting ready to undertake a 30 loaf experiment over the next 15 weeks or so using different flours and combinations. I plan to use the same base formula and technique through out the entire series keeping everything as identical as possible. I'm not really sure what I'm looking for but sometimes it's all about the journey, not the destination.</div>
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I'm going to be keeping a journal on every batch and I will post those as well as pictures. </div>
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For your own sourdough loaf record copy go to:</div>
<div style="background-color: white; margin-bottom: 6px;">
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><a href="https://www.sourdough.co.uk/wp-content/uploads/2018/04/Sourdough-Loaf-Record-BOOK-.pdf">https://www.sourdough.co.uk/wp-content/uploads/2018/04/Sourdough-Loaf-Record-BOOK-.pdf</a></span></span></div>
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Base formula makes 2 loaves</div>
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1000g flour</div>
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<div style="font-family: inherit; margin-bottom: 6px;">
700g water @ 95F</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
150g starter refreshed 12 hours before</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
22g salt</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
6 S&F 20 minutes apart</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
12 hour bulk ferment</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
2 hour final proof in bannaton</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
All loaves will be baked in a Romeratopf clay baker at 425F covered 1st 20 minutes then uncovered until internal temperature reaches 210F.</div>
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<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
Totals<br />1075 g flour (75 from starter)<br />775 g water (75 from starter)<br />22 g salt (at 2%)<br />1872 g final dough weight<br />72.1% hydration</div>
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Sequence of loaves</div>
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100% store bought white flour. Gold Medal AP flour</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
100% hard white wheat</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
100% hard red wheat</div>
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100% spelt</div>
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100% kamut</div>
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50% Gold Medal AP 50% hard white</div>
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50% Gold Medal AP 50% hard red</div>
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50% Gold Medal AP 50% spelt</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% Gold Medal 50% kamut</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% hard white 50% hard red</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% hard white 50% spelt</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% hard white 50% kamut</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% hard red 50% spelt</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% hard red 50% kamut</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
50% spelt 50% kamut</div>
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Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-45395589463867082342018-05-26T19:21:00.000-04:002018-05-26T19:21:08.053-04:00Procrastibaking (baking bread while I should be tending to other matters)<div class="separator" style="clear: both; text-align: center;">
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Although spring is in the air and the air is heating up quite a bit here in Florida, it has still been raining and raining, and then for good measure, raining some more. There is not much I can do in the yard or garden, the chickens are getting webbed feet and learning a second language (quack) so I may as well work on my bread baking skills.<br />
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The kitchen manager where I work is enamored with all things Italian and serves ciabatta on a regular basis at the Wednesdays lunches but it's big box store ciabatta. Rather tasteless and bland. I don't work with too many high hydration doughs other than the rye bread I make from time to time but I feel comfortable working with the wet, sticky doughs since I've learned how to handle them. I figured ciabatta shouldn't be any different. <br />
The ciabatta starts with a pre-ferment that you start 12 hours before you plan to bake. I'm not familiar with bigga's but I think that's what it would be called. I make it the night before and put everything else together in the morning. I found a <a href="https://youtu.be/VMWJZvmauTo" target="_blank">video with recipe on youtube</a> that I watched and then downloaded the recipe. The recipe is a yeasted one and that's how I make the 1st batch just to get a feel for it but it wasn't hard to convert it to a sourdough version by eliminating the yeast and substituting 1 cup (190g) of starter. My cellphone pictures do not do it justice. They came out light and airy with nice big holes just like ciabatta should and best of all, the cook at work gave me the highest compliment by telling me they had an Italian soul after I brought her some.<br />
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<br />Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-11817379021904880852017-05-31T07:40:00.000-04:002017-05-31T07:54:10.772-04:00Hands down the best rye bread recipe I've ever made.<div style="text-align: center;">
<span style="background-color: white; color: #7d3123; font-family: "rosarivo" , "georgia" , serif; font-size: 30px;">Artisan Sourdough Rye Bread</span></div>
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I've always enjoyed a nice rye bread with caraway seeds so it was only natural for me to try and perfect a sourdough rye bread. I've been trying different things on and off over the years including using all rye flour one time. That was a dense loaf. In my travels around different sourdough websites I finally stumbled upon what was to become the recipe that just knocked my apron off at <a href="http://breadtopia.com/">Breadtopia.com</a> Right there on their home page was a link to a recipe for <a href="http://breadtopia.com/sourdough-rye-bread/" target="_blank">Artisan sourdough Rye bread </a> I read through the recipe and it sure sounded tasty so I decided to give it a whirl. They also include a yeast variation but I went straight sourdough. The aroma of this bread rising is enough to make you drool.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQEmqbX5nmmxRzuA6gNcM4OreEdQwc66XO9DLM1qqW_lKwvecbpwA9-HVojneebaBODR25R7BMRcJyb0fo1t2Vu9MwCqAyIbEjou1C4ZX3ombaQ9eyP48JdVcBYXZUuSENUCmD5uI1OE/s1600/mise+en+place.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQEmqbX5nmmxRzuA6gNcM4OreEdQwc66XO9DLM1qqW_lKwvecbpwA9-HVojneebaBODR25R7BMRcJyb0fo1t2Vu9MwCqAyIbEjou1C4ZX3ombaQ9eyP48JdVcBYXZUuSENUCmD5uI1OE/s400/mise+en+place.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise en place</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTJ3iRvSkihsBIZxtDMMfDXTxqtYcsh1i0C5PlMsXbyYjQQJIIi4bUFF7pMigtCx_tt9mK3dP_uoxuPmNWPjjlJ4kRPQ3tLIdvL099i_E4uddUTxZFL2St1WWaaeKF66_oBXL2ful3DA/s1600/shaggy+mess.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTJ3iRvSkihsBIZxtDMMfDXTxqtYcsh1i0C5PlMsXbyYjQQJIIi4bUFF7pMigtCx_tt9mK3dP_uoxuPmNWPjjlJ4kRPQ3tLIdvL099i_E4uddUTxZFL2St1WWaaeKF66_oBXL2ful3DA/s400/shaggy+mess.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a high hydration dough and a shaggy mess to work with.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg__4C5EbPOc4QlB50A-Kc9tYSGZPAcAAQNRnt1gAR36d1ebUrLghJuBe3x0aZt7fAFUOsedH7HeQTqbhnPscdoERP5Ba393DayD-1nl7Dzp1DPPtZOqrdyqxTV4AGXK3vG8DZMBiiCeg/s1600/Rising+Rye.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg__4C5EbPOc4QlB50A-Kc9tYSGZPAcAAQNRnt1gAR36d1ebUrLghJuBe3x0aZt7fAFUOsedH7HeQTqbhnPscdoERP5Ba393DayD-1nl7Dzp1DPPtZOqrdyqxTV4AGXK3vG8DZMBiiCeg/s400/Rising+Rye.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First proofing. The aroma of this dough is enough to make you drool.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfSz3QvvvplNfidV1k4XL2oO0kR78ST2hoG4gckvQr7ZlcMxvwTO6cTRPheYY2T5Ns96TRAL764suJcxb9WSduDeLPBbn8uepCtQqRm_I3klgOvv-Q3ip1cvGwB7pLQqcVQCE253sxeQ/s1600/In+the+basket+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfSz3QvvvplNfidV1k4XL2oO0kR78ST2hoG4gckvQr7ZlcMxvwTO6cTRPheYY2T5Ns96TRAL764suJcxb9WSduDeLPBbn8uepCtQqRm_I3klgOvv-Q3ip1cvGwB7pLQqcVQCE253sxeQ/s400/In+the+basket+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the basket for the final rise</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJIQu6VBcPR0AjoEPtSu5UtEVhIb2rFCGDjF0qybamNZ1ik6F2zgCxxohXfcYyYYuM7rbZ8cqkXSQAi1jMAFVAuWnxyBwZoKPPiBS7DFwljZfFkCcOitBTHwby4xBEjpcWtG2j8rqons/s1600/Rye+Done.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJIQu6VBcPR0AjoEPtSu5UtEVhIb2rFCGDjF0qybamNZ1ik6F2zgCxxohXfcYyYYuM7rbZ8cqkXSQAi1jMAFVAuWnxyBwZoKPPiBS7DFwljZfFkCcOitBTHwby4xBEjpcWtG2j8rqons/s400/Rye+Done.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I missed getting it into the cast iron dutch oven but it still turned out nice<br />
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<div id="zlrecipe-prep-time" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 22px; margin-bottom: 10px; padding: 0px;">
Prep Time: <span content="PT20M" itemprop="prepTime" style="font-weight: normal; margin: 0px; padding: 0px;">20 minutes</span></div>
<div id="zlrecipe-cook-time" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 22px; margin-bottom: 10px; padding: 0px;">
Cook Time: <span content="PT45M" itemprop="cookTime" style="font-weight: normal; margin: 0px; padding: 0px;">45 minutes</span></div>
<div id="zlrecipe-total-time" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 22px; margin-bottom: 10px; padding: 0px;">
Total Time: <span content="PT18H" itemprop="totalTime" style="font-weight: normal; margin: 0px; padding: 0px;">18 hours</span></div>
<div id="zlrecipe-yield" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 22px; margin-bottom: 10px; padding: 0px;">
Yield: <span itemprop="recipeYield" style="font-weight: normal; margin: 0px; padding: 0px;">1 Loaf</span></div>
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<span itemprop="recipeYield" style="font-weight: normal; margin: 0px; padding: 0px;"><br /></span></div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 18px; font-weight: bold; line-height: 22px; margin-bottom: 20px; margin-top: 20px; padding: 0px;">
Ingredients</div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; list-style-image: none; list-style-position: outside; margin: 0px 0px 20px 40px; padding: 0px;">
<li class="ingredient no-bullet" id="zlrecipe-ingredient-0" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Water: 400 grams, 1 3/4 cups</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-1" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-2" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Instant Yeast: 1 tsp. (omit if making sourdough leavened version)</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-3" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Rye Flour: 245 grams, 1 3/4 cups</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-4" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Bread Flour: 245 grams, 1 3/4 cups</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-5" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Molasses: 44 grams, 2 Tbs.</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-6" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Fennel Seed: 8 grams, 1 Tbs.</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-7" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Anise Seed: 2 grams, 1 tsp.</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-8" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Caraway Seed: 3 grams, 1 tsp.</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-9" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Salt: 12 grams, 1 3/4 tsp.</li>
<li class="ingredient no-bullet" id="zlrecipe-ingredient-10" itemprop="ingredients" style="line-height: 22px; margin: 0px; padding: 0px;">Zest of 1 Orange</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 18px; font-weight: bold; line-height: 22px; margin-bottom: 20px; margin-top: 20px; padding: 0px;">
Instructions</div>
<div class="instruction-label" id="zlrecipe-instruction-0" style="font-style: italic; font-weight: bold; margin: 0px 0px 0px 20px; padding: 0px;">
Sourdough Version:</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.</div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
In a separate bowl, combine the flours and salt.</div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.</div>
<div class="instruction-label" id="zlrecipe-instruction-4" style="font-style: italic; font-weight: bold; margin: 0px 0px 0px 20px; padding: 0px;">
Instant Yeast Version</div>
<div class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
The only difference is don’t use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.</div>
<div class="instruction-label" id="zlrecipe-instruction-6" style="font-style: italic; font-weight: bold; margin: 0px 0px 0px 20px; padding: 0px;">
Both Versions</div>
<div class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn’t follow that, I’m afraid you’re doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.</div>
<div class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
Preheat your oven to 475 F a half hour before baking.</div>
<div class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 20px; margin-left: 20px; padding: 0px;">
Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.</div>
<div id="zlrecipe-yield" style="background-color: white; color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 22px; margin-bottom: 10px; padding: 0px;">
<span itemprop="recipeYield" style="font-weight: normal; margin: 0px; padding: 0px;"><span class="instructions" id="zlrecipe-instructions-list" style="margin: 0px; padding: 0px;"></span></span></div>
<div class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions" style="color: #676767; font-family: "Merriweather Sans", Helvetica, Arial, Verdana, sans-serif; font-size: 14px; font-weight: 300; line-height: 22px; margin: 0px 0px 20px 20px; padding: 0px;">
Let cool completely before eating.</div>
Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-60176954853464547602016-11-20T20:55:00.000-05:002016-11-20T20:55:36.909-05:00Taking my bread to the next level.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcqEF186-PmtjIHewB5gtJCbmsmj33a6vQgSu0ewX-YrQrKPRvphDzyvY912Z85QLjmxEUxacThsLsZzWSErXD9ym-u_BisI1e1D2qUyentFL8H4c7WYLnknOUuMkLAbsIQWWIRtucak/s1600/wondermill_electric-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcqEF186-PmtjIHewB5gtJCbmsmj33a6vQgSu0ewX-YrQrKPRvphDzyvY912Z85QLjmxEUxacThsLsZzWSErXD9ym-u_BisI1e1D2qUyentFL8H4c7WYLnknOUuMkLAbsIQWWIRtucak/s320/wondermill_electric-1.jpg" width="320" /></a></div>
In my travels around the internet, I ran across the <a href="http://www.breadbeckers.com/" target="_blank">Bread Beckers website.</a><br />
Sue Becker explains all the advantages of grinding your own flour, not the least of which is that store bought flour is basically nutritionally dead 3 days after it's been milled. She has a food science degree, I'm not going to argue with her. <br />
The advantages of owning your own grain mill are many, grind what you need when you need it, true whole grain goodness and more control over what goes into my bread not to mention that whole wheat berries sealed in a can have a shelf life of 30 years.<br />
<br />
The 1st bread I made from my own fresh milled flour is commonly called "Ezekiel Bread". In case you have never heard of it, the reason for the name is pretty simple, grab a bible and look up Ezekiel 4:9. The ingredients list is right there as well as how Ezekiel is supposed to cook and eat it. (I don't recommend his fuel source, Ezekiel 4:12)<br />
<br />
This is the recipe directly as it is written on the Bread Beckers website and is the one I use. I made 6 loaves over a 2 day period and they got devoured by hungry co-workers. <br />
<br />
<strong><a href="http://www.breadbeckers.com/blog/ezekiel-bread/">"Ezekiel Bread</a></strong><br />
Combine the following whole grains:<br />
2 1/2 cups hard red wheat<br />
1 1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)<br />
1/2 cup barley (hulled barley)<br />
1/4 cup millet<br />
1/4 cup lentils (green preferred)<br />
2 Tbs. great northern beans<br />
2 Tbs. red kidney beans<br />
2 Tbs. pinto beans<br />
Stir the above ingredients very well. Grind in flour mill.<br />
<br />
Measure into large bowl<br />
4 cups lukewarm water<br />
1 cup honey<br />
1/2 cup oil <span style="color: red;">(I use olive oil)</span><br />
<br />
Add to liquids:<br />
Freshly milled flour from the above mixture of grains<br />
2 tsp. salt<br />
2 Tbs. yeast<br />
<br />
Stir or knead until well kneaded about 10 minutes. This is batter type bread and will not form a smooth ball.<br />
Pour dough into greased pans. You may use 2 large loaf pans (10x5x3)
or 3 med. loaf pans or 2-9×13 brownie pans. Let rise in a warm place
for one hour or until the dough is almost to the top of the pan. If it
rises too much it will over flow the pan while baking. Bake at 350o for
45-50 minutes for loaf pans and 35-40 minutes for brownie pans.<br />
<br />
*For fasting divide bread into 8 equal parts weighing 1/2 pound
each. Eat a 1/2 pound cake and drink a quart of water every day. For
fasting I do not alter the recipe."<br />
<br />
Now I'm sure that ol Ezekiel didn't have a grocery store near by to purchase instant yeast from so until the last 150 years or so, this bread was made from a sourdough starter. My 1st 2 batches were made just as you see in the above recipe with instant yeast but I plan on converting this into a wild yeast recipe. I'm sure it's going to change the flavor and texture a little but I expect good things to become of these changes. I will post the recipe once I finish converting it to a sourdough bread.<br />
<br />
As to my new Wondermill electric grain mill, I love this thing. I found it on Craigslist for a great price and the reviews I have seen on it reinforce my decision to own one. I already own a Wondermill Jr Deluxe, which is the hand cranked version, but this machine makes grinding your own flour a breeze. The only down side is that dried grains, dried beans and such is the only thing you can grind in it. You can not make your own nut butters, grind oily beans like coffee or anything else soft. For those jobs the Wondermill Jr. Deluxe shines since it came with 2 sets of grinding heads. A stone set for milling dried grains and a stainless steel set of grinding heads for softer, oily grains and beans.<br />
<br />
<br />Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-5278403065955556862014-12-22T09:29:00.001-05:002014-12-22T09:29:48.092-05:00Salt Rising Bread?Up until recently I had never heard of "<a href="http://en.wikipedia.org/wiki/Salt-rising_bread" target="_blank">Salt Rising Bread</a>. Apparently, it has some unique properties. The proofing temps for the starter are much higher than traditional sourdough and it is best toasted due to it's "<span id="lblDescription" itemprop="description">different, pungent smell"</span>. (It was described to me as smelling a lot like dirty socks) Ummm, Okay. When toasted it takes on a "cheese like" flavor. I've eaten a lot of cheese over the course of my life and I know that there are still some of those that I won't go near...lol.<br />
This salt rising bread has me intrigued though. In a sense it is in the sourdough family so it's only fair that I give it the benefit of the doubt and try it out. I understand that it is not an easy bread to make so I plan to take my time and research it as much as possible before I attempt to make a loaf. <br />
For Christmas a friend of mine is sending me a loaf and some starter from a mid-western bakery that specializes in the stuff. I'll keep good notes and let you know how it turns out. I already have a co-worker that is dying to get her hands on some so I have a willing <strike>guinea pig</strike> taste tester. I hope it comes with some documentation.<br />
<br />
To be continued....Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com1tag:blogger.com,1999:blog-7738141148937256179.post-37318159276666660172014-12-15T21:56:00.000-05:002014-12-15T21:56:03.990-05:00Pane Cafone<div class="separator" style="clear: both; text-align: center;">
</div>
I've been doing some research lately on simple recipes in preparation of teaching a retiring friend how to bake sourdough. I wanted something simple yet flavorful that looked great. My first thought was "Bob's Basic Sourdough Bread", which is fairly easy to make but I wanted something even easier. I ran across a recipe for Pane Cafone. A very simple Neapolitan Peasant Bread. Instead of baking this one on a stone though, I baked it in a 3Qt Littonware Simmerpot. The results were spectacular for such a simple recipe.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXfFu3EAFYdfarVSNFpBOWyzheSK4lFjRmtKxSJCFVafsn8qxx8AKk2eRFNSEEOneYYL-FGwWZ261__sYjDio2_T7_bWCb4RtoIoiNmoXRf-DptxxC8TELE5EO1TwwY7Pm3Um08Ihz8A/s1600/Pane+Cafone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXfFu3EAFYdfarVSNFpBOWyzheSK4lFjRmtKxSJCFVafsn8qxx8AKk2eRFNSEEOneYYL-FGwWZ261__sYjDio2_T7_bWCb4RtoIoiNmoXRf-DptxxC8TELE5EO1TwwY7Pm3Um08Ihz8A/s1600/Pane+Cafone.jpg" height="240" width="400" /></a></div>
<div class="recipe-ingredients">
<h4 class="recipe-ingredients">
Ingredients</h4>
<ul class="edit_text_ingredient editbox" id="ingredients" title="Click to edit...">
<li>
<span itemprop="ingredients"> 500 Grams soft grain flour (unbleached all-purpose flour)</span>
</li>
<li>
<span itemprop="ingredients"> 235 Grams water</span>
</li>
<li>
<span itemprop="ingredients"> 235 Grams active sourdough culture (levain)</span>
</li>
<li>
<span itemprop="ingredients"> 13 Grams fine sea salt. (Do not use salt with iodine added.)</span>
</li>
</ul>
</div>
<h4>
Directions</h4>
<span class="edit_text editbox" id="recipe" itemprop="recipeInstructions" title="Click to edit...">
1. Mix the flour, water and active sourdough starter together in a
bowl with a stout wooden spoon. If it gets too difficult, knead it out
on a lightly floured surface until everything is well incorporated.
<br />
2. Lightly oil the mixing bowl and place the mixture back in the
bowl, cover with plastic or a damp towel and let autolyse for 30-60
minutes.
<br />
3. On a lightly floured surface, pour out the mixture and gently
flatten it out. Sprinkle the salt over the mixture and knead for 5-7
minutes.
<br />
4. Return the dough to the oiled bowl, cover and let rise for 4 hours.
<br />
5. Punch down and form into a round loaf without slashing the top.*
<br />
6. Proof 2 more hours in a banneton or wicker basket lined with a lightly oiled and floured linen.
<br />
7. Slash top and bake in a preheated oven on a baking stone at 450F
for 20 minutes then reduce heat to 400F and bake until center reaches
210F using a quick read thermometer. **
<br />
8. Remove from oven and cool on a wire rack.
</span> <br />
<br />Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-88614742675516387542014-12-15T21:26:00.000-05:002014-12-15T21:26:01.755-05:00Natures Own???While at the store the other day I picked up a couple of loaves of Natures Own Whole Wheat bread. On the packaging it states, "No artificial preservatives, colors or flavors, no HFCS. It looks like a healthier choice than white bread.<br />
After I got home I scanned the ingredient list.<br />
<br />
Whole Wheat Flour, water, wheat gluten, yeast, contains 2% or less of each of the following: brown sugar, honey, wheat bran, soybean oil, salt, dough conditioners, (so far so good except for that GMO soybean oil huh?) Now comes the fun part, (contains one or more of the following: <a href="http://en.wikipedia.org/wiki/Sodium_stearoyl_lactylate" target="_blank">Sodium Stearoyl lactylate</a>, <a href="http://en.wikipedia.org/wiki/Calcium_stearoyl-2-lactylate" target="_blank">Calcium stearoyl Lactylate</a>, <a href="http://en.wikipedia.org/wiki/Monoglyceride" target="_blank">Monoglycerides</a> and/or <a href="http://en.wikipedia.org/wiki/Diglyceride" target="_blank">Diglycerides</a>, <a href="http://en.wikipedia.org/wiki/Calcium_peroxide" target="_blank">Calcium Peroxide</a>, <a href="http://en.wikipedia.org/wiki/Calcium_iodate" target="_blank">Calcium Iodate</a>, <a href="http://en.wikipedia.org/wiki/DATEM" target="_blank">Datem</a>, <a href="http://naturallysavvy.com/eat/scary-ingredients-used-in-bread-manufacturing" target="_blank">Ethoxylated mono- and diglycerides</a>, Enzymes), Vinegar, Cultured wheat flour, <a href="http://en.wikipedia.org/wiki/Ammonium_sulfate" target="_blank">Ammonium Sulfate</a>, <a href="http://en.wikipedia.org/wiki/Monocalcium_phosphate" target="_blank">Monocalcium phosphate</a>, Soy Lecithin.<br />
<br />
Why are there so many chemicals in my 100% Whole wheat bread that are also used as industrial fertilizers? Kinda makes you wonder. Ostensibly, there added to improve the texture of the bread and so that each and every loaf behaves the same way when it's put together and baked.<br />
<br />
The beauty of home made sourdough bread is the control I have over the ingredients but each and every loaf I bake has it's own look, no two are the same. Just about all of my wheat flours are ground from whole wheat berries. Water, salt and of course, sourdough starter finish off the ingredients list for a loaf of home made bread. I may get fancy once in a while and add cheese and herbs to the bread but there all fresh grown herbs out of my garden most of the time. I don't have a lot of control over the cheese making but it's not hard to find an all natural cheese even in a supermarket.<br />
<br />
Growing up I can't ever remember one of my childhood friends telling me he/she was gluten/lactose, whatever, intolerant. Allergic to strawberries or something like that, sure. I blame the food industry itself for creating all these latest ills in our society. The pasteurization/homogenization of all our foods, not to mention all the genetic modifications and extraneous chemical crap added. Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-13837277230205243382013-11-09T19:05:00.000-05:002013-11-09T19:05:01.529-05:00Fall is in the air, time to start baking again.Over the course of the last summer I think I may have baked 1 or 2 loaves of bread. I even managed to kill one of my favorite starters, a nice well aged Richard Packham 1965 SF starter. Fear not, I have back up's.<br />
With temps dropping along with the leaves I figured it was time to fire up another starter and get ready for the coming indoor baking season. The starter I chose to use this time is a Sourdough International San Francisco starter. I started with a dried back up and spent the last week feeding and nurturing it back to life. Today it was time to do something with it. Below is the recipe I'm creating today.<br />
<br />
<b>Ingredients</b><br />
<br />
350g white flour<br />
260g active starter<br />
60g whole wheat flour<br />
30g fresh milled rye flour<br />
25g fresh milled spelt flour<br />
25g fresh milled buckwheat flour<br />
13g Tuscan herb salt<br />
1 sprig fresh chopped rosemary<br />
1 clove fermented garlic chopped fine<br />
292g water - room temp<br />
<br />
<b>Prepare the dough</b><br />
<br />
1. At least 12 hours before beginning (you can do this the night before), feed starter as follows: Remove<br />
starter from refrigerator and add equal parts flour and room-temperature water (I use about 130 g each,<br />
which replenishes what I'll be using in the bread). Stir/whip well, incorporating oxygen, and leave on<br />
the counter top, with the cover slightly ajar. Starter should be bubbling and lively when you begin your<br />
bread.<br />
2. Place a large bowl on your scale and zero out the scale. Now add the flours, one at a time, zeroing<br />
out the scale after each addition. Add the starter and the water.<br />
3. Mix thoroughly with a wet hand until the dough is homogeneous. Mist a piece of plastic wrap with<br />
vegetable oil spray, press it directly onto the dough, and leave the dough to autolyse for 45-60 minutes.<br />
<br />
<b>Kneading and fermentation</b><br />
<br />
4. Remove dough from bowl and flatten out on the kneading surface. Add salt, chopped rosemary and chopped garlic and knead by hand 7-9 minutes. You can use a stand mixer with a dough hook for 2-3 minutes if you like but it takes away the joy of working the dough by hand. Knead until dough is elastic and smooth.<br />
5. Clean out and dry the mixing bowl (no soap), mist with vegetable oil spray, and replace the dough.<br />
Place the oiled plastic wrap back onto the dough. Ferment at room temperature (68 -72 degrees is ideal)<br />
for 4 to 5 hours.<br />
<br />
<b>Form and proof the boule</b><br />
<br />
6. Using your hand or a flexible pastry scraper, remove the dough to a floured counter top.<br />
7. Gently press down to form a disk about an inch thick. Try not to press out the gas bubbles or mess<br />
with it too much.<br />
8. Fold the edges into the center. Move around the disk several times, pulling and gathering, tighter and<br />
tighter, trying to create some surface tension, as you form a ball. Finish with a just few seconds of half-<br />
rolling, half-dragging across the floured counter top, moving the boule in a tight circular motion.<br />
9. If you don't have a banneton or basket for proofing boules, simply line a kitchen colander with a<br />
well-floured linen napkin and place the boule inside, seam side up.<br />
10. Cover with same piece of plastic wrap and set aside to proof, 11⁄2 to 2 hours. While dough is<br />
proofing, place a cast iron dutch oven with the lid on it on the bottom shelf of the oven. Preheat oven to its highest setting.<br />
<br />
<b>Score and bake</b><br />
<br />
11. After 1 1/2 to 2 hours, when the dough is proofed (another term for the second rise), it should<br />
have increased in volume by about half, and feel slightly springy. Remove the plastic wrap and sprinkle with rice flour or corn meal. Open the oven and setting the lid to the dutch oven aside, grasp the basket and flip the dough into the hot dutch oven. Be careful not to burn yourself.<br />
12. Make several symmetrical slashes (or grignes) with your lame or razor. A "tic-tac-toe" grid is a<br />
good way for beginners to start.<br />
13. Immediately spritz the top of the loaf with water from a spray bottle and put the lid back on the dutch oven. Try to minimize the time the oven door is open.<br />
14. Set oven temperature to 480 degrees F.<br />
15. After 20-25 minutes, remove the lid from the dutch oven.<br />
16. Bake until loaves register 210 degrees F in center, about 50 to 60 minutes) with an instant-read<br />
thermometer.<br />
17. Return bread to oven, with oven off and door closed, for 10 to 15 minutes.<br />
18. Remove bread to a rack and cool for at least 2 hours before serving.<br />
<br />
The finished loaf.<br />
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I'll take this one to work Monday and share it with my co-workers.</div>
Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-62239540409006997452012-08-09T14:09:00.000-04:002012-08-09T14:09:37.762-04:00An inspired Breakfast idea<div class="separator" style="clear: both; text-align: center;">
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Use a biscuit cutter to cut a hole in the middle of a slice of bread and toast over a medium heat in a frying pan. I used homemade chive butter in the pan to toast it with.</div>
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Drop an egg in the hole after both sides of the bread are lightly toasted.</div>
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Add slices of tomatoes. I used some sweet golden cherry tomatoes out of my garden.</div>
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After 2-3 minutes, add shredded cheese. Sharp cheddar was my choice.</div>
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Cover with a lid to let the cheese melt.</div>
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Breakfast is served.</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-75331609808074131542011-11-02T08:00:00.000-04:002011-11-09T22:59:08.959-05:00Thoughts on hand made bread - Time takes time.Hand made bread, "The Staff of Life", is not a lost art or even all that hard to do, it just takes something that most people in this fast paced world we live in are are in short supply of, time. People ask me how I manage to hold down a full time job, enjoy randonneuring and the training that goes with it, stay active with a fellowship I belong to and <i>still</i> find time to make hand made sourdough bread. The answer is really very simple. If something is important to you, you make the time. Making bread by hand, no machines other than the oven, is one of the most relaxing and rewarding experiences you can have. If you think about it, just a short 130 years ago, all bread was made this way and it was never given a second thought. Today people eww and aww when you show up with hand made bread like it's other worldly. Nonsense! I've only been doing this a short time and the results I've experienced can be experienced by anyone, it just takes a little time set aside each week to play and experiment in the kitchen. All the techniques I've learned, the recipes I use are there for the asking, it just takes a little research and daring to expand beyond what you read. Combining this recipe with that one, combining different techniques with different equipment. The worst that can happen is that it doesn't turn out the way you thought it would and what do you do with the mistake? You get to eat it anyway! Some of my worst mistakes, while not very visually appealing, most were delicious, some weren't. I try something different with almost every loaf I bake. I make the time to make the bread because the bread is important to me even if I'm not going to be the one eating it. I think sometimes it's just the process that drives me to it, other times, because I miss the simpler things in life and what can be simpler than making bread? <br />
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I'll end my rant or rave or what ever you want to call this post by sharing today's efforts in the kitchen. Tomorrow I'll tell you what went into making these from start to finish.<br />
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Enjoy<br />
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<br />Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-52505304299544819782011-11-01T11:05:00.000-04:002011-11-01T22:27:06.236-04:00Time to revive the pot and this blog.It's hard to believe it's been almost a year since I posted an update. A few things have happened since my last post. I finally let the last of my Amish Friendship Bread fade away, I've read a few more books on sourdough baking and I've scaled back to using just one starter recently. I've also refined some techniques.<br />
The Friendship bread starter was a causality of a refrigerator that died before I could get it replaced. I guess I could make another one out of an existing starter but I'm trying to eat a little healthier these days.<br />
The books I've read and really recommend for anyone into sourdough baking are, in no particular order:<br />
<ol>
<li>The Bread Bakers Apprentice by Peter Reinhart</li>
<li> 52 Loaves by William Alexander</li>
<li>Jake O'Shaughnessy's Sourdough Book by Timothy Firnstahl</li>
<li>Artisan Bread Everyday by Peter Reinhart</li>
</ol>
The starter I've settled on lately is the Richard Packham 1965 San Francisco I have in my collection. It has a great flavor and it's hyper-active when fed on a regular basis. I've been using it so much lately I just keep it on the counter top and feed it every day.<br />
This morning I decided to make a double batch of bread, which in most cases would be two boules, but the bread had other plans. I didn't plan on doing that when I got up this morning, but I noticed that I had quite a bit of starter working when I went in to make coffee, so I figured I'd use it all in one fell swoop. It worked out fairly close. I was 20 grams shy on starter for the recipe but that left just enough in the jar to replenish my supply of starter, maybe a tablespoons worth. You only need a tablespoon or so to get the things going again and I'm not too concerned about being a 20 grams shy in the recipe that calls for 520 grams of starter. This isn't rocket surgery. <br />
To revive the sourdough pot I added 195 grams of bread flour (one and one half cups) and 236 grams of water (one cup) to the remaining sourdough starter left clinging for dear life to the sides and bottom of the sourdough container. In this case, a food grade one quart plastic container.<br />
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I'm not going to go into the bread that I'm making right now in this post, I'm going to save that for a future posting. My reasoning being that I need to be able to devote more space to the changes I'm made to my recipes and techniques. Those would make this post overly long and I think it deserves it's own post. Today was just a chance to re-read some of my old posts to see where I've been, where it's taken me and to revive my interest in sharing my knowledge that I've gleaned over the last year.<br />
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Til next time, keep baking.Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-77302700690644166392010-12-27T09:15:00.000-05:002010-12-27T09:15:53.929-05:00Whole wheat bread with extra sharp cheddar cheese and garlic I'm going to be trying something a little different in the kitchen today. I've been wanting to try adding some cheese and/or garlic to the dough and see how it comes out. I originally envisioned using Gorgonzola or a strong blue cheese to compliment the full whole wheat flavor of this bread but the store was out of Gorgonzola so I went with the extra sharp cheddar.<br />
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<div align="LEFT" style="margin-bottom: 0in;">The starter I plan to use for it comes from King Arthur flour. This stuff is really hyper active when fed on a regular basis. I've had it out on my counter for the last two days and I've been feeding it twice a day. The last feeding was this morning and it was starting to froth out the top of the container I had it in by the time I got around to starting the recipe. The beauty of todays loaves is that I have no idea how much cheese or garlic to add to each loaf so I'm just going to wing it.. I bought a 8 oz block of cheese to use so I'll cube that up and divide that up among the 3 loaves I plan to make. The garlic I added to the dough during the initial mixing. I used about 5 teaspoons. YMMV , add what you're comfortable with. Me, I really like garlic. The cheese I'm going to add just prior to the final rise when I roll out the dough and ball it up into the final shape. That way I know that most of the cheese will be distributed evenly through the dough. The final rise will be a retarded rise, taking place in the refrigerator over night. I have discovered that a slow final rise really adds a twang to the bread. From what I've read recently, the cold rise allows the enzymes more time to do their little conversion work. Before baking I take the bread out of the refrigerator, slash it while it's cold and let it come up to room temp. This has the added benefit of making it easier to slash and the final warming allows the dough to expand more opening up the cuts made.</div><div align="LEFT" style="margin-bottom: 0in;">Todays bread is going to see a few other changes in technique that I've been wanting to try also. I plan to make 3 small boules and use parchment paper on top of the cooking stone that I bake with. I'm either going to wind up with 3 wonderful loaves of bread or this is going to be a complete disaster. I don't see any middle ground on this one. Here's hoping for the best.<br />
Well the loaves are baked and didn't turn out too bad. I haven't cut into one yet but they look nice. When I took them out of the refrigerator this morning I realized that I had a small problem, how to transfer them from the dinner plates they were resting on to the baking stone. I don't own a peel. I wound up using another dinner plate over the top and just inverted them. That allowed me to get them on the stone but it did have the effect of deflating them somewhat and wiped out the score marks I had on them. Live and learn. I did get a decent amount of oven spring so that helped. Next time I think I'm going to try and proof them in a basket of some sort. <br />
Another thing I discovered on this bake is that parchment paper is wonderful stuff. I did not have any sticking problems at all and laid it directly on the cooking tile, it may even be reusable.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Starter ready for action</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Say cheese, and garlic</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Resting after the 1st knead</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>After kneading</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Cheese added after rolling out</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE8W6TBYM-3xUFG23ACIIWPhp_untQNyJf3eTLbW6KeLUO879_ITHAsfOKPIKU351SC3oyXQGez5-MLpKsmTCRgphzdHnxiSSAAMIPZBms6zemBTPDmEyrbAcH_OZgjvBXIJ6lNU79io/s1600/DSCF3044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE8W6TBYM-3xUFG23ACIIWPhp_untQNyJf3eTLbW6KeLUO879_ITHAsfOKPIKU351SC3oyXQGez5-MLpKsmTCRgphzdHnxiSSAAMIPZBms6zemBTPDmEyrbAcH_OZgjvBXIJ6lNU79io/s320/DSCF3044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Shaped and on a dinner plate for final rise</i></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeomrZtXuVErvdKFM-BdTiFNWp0-UHmMxvLUitzziKkwnjKijauEFXP7OYRom_nZ4Q6miMFKjV31X-B8voKqJp7gNPCYMHSX8ITC93XtrhUgM-cPQYhjL58OGka14I846MI_huqjqDfTk/s1600/DSCF3045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeomrZtXuVErvdKFM-BdTiFNWp0-UHmMxvLUitzziKkwnjKijauEFXP7OYRom_nZ4Q6miMFKjV31X-B8voKqJp7gNPCYMHSX8ITC93XtrhUgM-cPQYhjL58OGka14I846MI_huqjqDfTk/s320/DSCF3045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bagged and ready for the final rise in the fridge</i><br />
</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWiv3nFsQLL01jccwN6bMAnKbbVif5F0mDkB4dl5tidvCgCtpN3aq0HexqtUiU_qTvXNvmjKKZlaSnZfZnAFuerT2cYk9Q6u9zh7-wMqnuy_2Xmq_OVJjmAOAv9ItjZyaYAq23hw390s/s1600/DSCF3046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWiv3nFsQLL01jccwN6bMAnKbbVif5F0mDkB4dl5tidvCgCtpN3aq0HexqtUiU_qTvXNvmjKKZlaSnZfZnAFuerT2cYk9Q6u9zh7-wMqnuy_2Xmq_OVJjmAOAv9ItjZyaYAq23hw390s/s320/DSCF3046.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>2 of the 3 loaves baked</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAdVOLoI21tvrpkURTGnwaInv_Nn463igG_GHmO1fXKnkn0um7-S2INIzTIAZNCWgA9EWJTHJnelEuwSGdE4NTwe4HuvKiCKcPNjdC-T6EbJYKsy7FcqNx4Kx7DWcK5Jo6h7fM35pB8I/s1600/DSCF3047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAdVOLoI21tvrpkURTGnwaInv_Nn463igG_GHmO1fXKnkn0um7-S2INIzTIAZNCWgA9EWJTHJnelEuwSGdE4NTwe4HuvKiCKcPNjdC-T6EbJYKsy7FcqNx4Kx7DWcK5Jo6h7fM35pB8I/s320/DSCF3047.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The last loaf baking</i></td></tr>
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</div></div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-36966228653802668112010-12-02T22:11:00.001-05:002010-12-25T11:31:20.216-05:00My current mostest favorite sourdough bread recipe<style type="text/css">
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<div style="margin-bottom: 0in; text-align: left;">I'm not sure where I came across this recipe but I've been baking in for the last few weeks with a couple of different starters in my collection and everyone raves about it. </div><div style="margin-bottom: 0in; text-align: left;"></div><div style="margin-bottom: 0in; text-align: left;">I currently have 3 loaves on their final rise in the fridge now, I'll post some pictures of the final product tomorrow night when they come out of the oven.</div><div align="CENTER" style="margin-bottom: 0in;"><br />
</div><div align="CENTER" style="margin-bottom: 0in;">Sourdough Whole Wheat Bread 1</div><div align="CENTER" style="margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;">List of ingredients:</div><div align="LEFT" style="margin-bottom: 0in;">**3 cups of sourdough sponge (See notes below)</div><div align="LEFT" style="margin-bottom: 0in;">3 to 3 ½ cups of unbleached white flour</div><div align="LEFT" style="margin-bottom: 0in;">¼ cup sugar or 1/8 cup honey and 1/8 cup agave syrup or ¼ cup of either (I prefer ¼ cup of honey)</div><div align="LEFT" style="margin-bottom: 0in;">¼ cup melted shortening (I use ¼ cup melted butter)</div><div align="LEFT" style="margin-bottom: 0in;">1 ½ cup milk</div><div align="LEFT" style="margin-bottom: 0in;">1 Tbsp salt</div><div align="LEFT" style="margin-bottom: 0in;">4 cups whole wheat flour</div><div align="LEFT" style="margin-bottom: 0in;">2 fresh eggs</div><div align="LEFT" style="margin-bottom: 0in;">1 cup old fashioned oats</div><div align="LEFT" style="margin-bottom: 0in;">1 Tbsp of sesame or ¼ cup sunflower seeds</div><div align="LEFT" style="margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;">**Sponge notes: Set the sponge the night before from one cup of sourdough starter, 2 ½ cups unbleached flour, and 2 cups of warm water. Be sure to put one cup of your starter back in your starter jar before you start the recipe. You will be using 3 cups of sponge in the recipe.</div><div align="LEFT" style="margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;">Let all ingredients come up to room temperature. Place 3 cups of starter in your Kitchen Aide bowl, or whatever bowl you use to make bread. Mix in one cup of the white flour and the honey/agave syrup or sugar. Add the salt and 1 cup of dry old fashioned oats, the beaten eggs and mix well with dough hook (or by hand).</div><div align="LEFT" style="margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;">Pour in the fairly warm milk and the melted butter. Mix well again. Dump in the sesame or sunflower seeds. Add 4 cups of whole wheat flower. Add about one more cup of unbleached white flour and knead about 8 minutes in the Kitchen Aide or by hand until it is ready to put on for the first rise.</div><div align="LEFT" style="margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;">Grease the inside of a large bowl with Crisco or whatever you use as a pan release agent. Put the dough in the bowl and cover with a towel. Set in a warm spot for rise for about 2 hours...then punch down, recover and let rise for 30 more minutes. Take our of the bowl, knead for about 30 seconds to get rid of any air pockets in the dough...then cut into 3 equal f you are using 4 1/2” x 8 1/2” pansor cut into two pieces if you want to make two LARGE loaves. Form into loaves (I ball the dough, flatten with a rolling pin and roll and press, sealing the edges by pinching closed) and put in non stick sprayed pans. ( I prefer Pyrex or cast iron loaf pans) The dough should just be touching the ends of the pans. Brush the tops with beaten egg white and sprinkle on some dry old fashioned oats and some sesame or sunflower seeds. Cover and let rise in a cool spot over night, or if your in a rush, in a warm spot for about a hour and a half or until ready to bake. I prefer to let mine do the final rise in the fridge over night and let it warm up on the counter for a couple of hours the next day before baking.</div><div align="LEFT" style="margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;">When ready to bake, bake in a preheated 375 degree over for about 45 minutes for 2 large loves and 40 minutes for smaller loaves. When golden brown and the internal temperature is around 185F to 195F (using an instant read thermometer), and the loaves have shrunken away from the sides, they are done. Remove from the pans and place on a wire rack, covered with a clean towel to cool. For a softer crumb, brush with melted butter when they come out of the over.</div><div align="LEFT" style="margin-bottom: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1334.snc4/162663_1613277865103_1631005241_1380675_6982465_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1334.snc4/162663_1613277865103_1631005241_1380675_6982465_n.jpg" width="320" /></a></div><br />
</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-16358620498262701002010-11-11T16:25:00.002-05:002010-11-11T16:25:50.352-05:00Thoughts about pan release spray and better alternativesI've been gone for awhile, off on a little cycling adventure across the US, but I'm back and baking again.<br />
<br />
One of the things I was thinking of today was what I use for a release agent for my baking pans. When I started baking I was using a leading no stick cooking spray but the thought of what may be coming out of an aerosol can and the disposal of the can always bothered me so I started looking for alternatives. For regular cooking I use a pump up bottle with regular cooking oil in it to oil the pans but it wasn't really suitable for what I wanted so I went looking for something better. What I ultimately came up with was a mixture of liquid lecithin from the local food co-op and regular cooking oil. The mixture I use is 2 parts lecithin to one part oil. It's too thick to spray from a pump up sprayer so I just keep the mixture in a glass jar and brush it on the bread pans with a pastry brush. I store the liquid lecithin/oil mix in the fridge and just stir it up with a chop stick before I use it. The bottle of liquid lecithin stays in the fridge as well. Just a little goes a long way and I feel that it's a much healthier alternative to canned sprays. It's also 100% organic and works better than the canned sprays or just coating the pans with oil or butter. It also does not impart any added flavors to the breads or baked goods.<br />
<br />
Give it a try, I think you'll be happy with the results.Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-64049493876111028982009-10-26T22:16:00.000-04:002009-10-26T22:16:02.516-04:00Russian Rye StarterWhen I was up in Tallahassee at Betsy's, we stopped by New Leaf Whole Foods a local food co-op. While I was there I figured I would go browse through the bulk food section and see what kind of flours they had. I was hoping to find a nice hard red winter or maybe some spelt flour but what really caught my eye was whole rye for $0.99/lb. I bagged up 5 lbs to take home.<br />
<br />
I've had a dried Russian starter for awhile now but I havn't activated it since I've been wanting to make it a pure rye starter, getting fed <i>only</i> rye flour. Now that I had the rye flour it was time to play.<br />
<br />
I started the Russian starter by first soaking 1 tablespoon of it in warm water in a small jelly mason jar. Think baby bottle wrist test warm. After it softened up I started feeding it one tablespoon of rye flour. The first two days of it's life it's feeding schedule was 1 tablespoon of warm water and rye flour twice a day, one in the morning while I was making coffee and once at night after I had all the dinner dishes done. On day 3 I noticed regular bubbling forming on the top of the starter so I increased the feedings to 1/2 cup of each after moving the start to a 1 quart plastic container whose previous live was holding soup from a take out Chinese food place. They make wonderful containers for left overs among other things. I have one that I use for just for rising small batches of starter and I have the outside marked in 1 cup increments up to two cups.<br />
I've heard that this Russian starter is very active, thus good for dark heavy breads, but I wasn't ready for what I was about to witness. Verrrrrrry active stuff this Russian starter. After I was sure it was nice and fed, I threw one cup in its new home and put it in the fridge to rest while I took off for a 4 day weekend of cycling and camping.<br />
Monday on my return I pulled it out of the fridge and fed it 1/2 cup of rye flour and warm water in my marked feeding container.<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>12 o'clock</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSV5eCm0xj5qdXed42M7hk1NsMFVYHOma3bPUlcgQJTfuDtZeaPkEoo1Gk3LDWczAgQadp0JqbTO708YJ3c-Kp8GdryLWLRW2dGm08DHPBpxS3KtDpkTjawvl__WIjY1crs_z6EoUwiWg/s1600/100_0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSV5eCm0xj5qdXed42M7hk1NsMFVYHOma3bPUlcgQJTfuDtZeaPkEoo1Gk3LDWczAgQadp0JqbTO708YJ3c-Kp8GdryLWLRW2dGm08DHPBpxS3KtDpkTjawvl__WIjY1crs_z6EoUwiWg/s320/100_0822.JPG" /></a><br />
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</div><div style="text-align: center;"><b>12:30 pm</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDBeL-HHA1iATRsnqnwHHY0Mw12FmUkAU7J6NItox_jQmDp-KGnM6epLrpI8moF-V5gOhrp8X6XFxIuaNB3jv4ym8pY0kM1krPq14ombtl5mICsi0pud2ug7nGjKa16BzzQ5zNhBXStE/s1600/100_0823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDBeL-HHA1iATRsnqnwHHY0Mw12FmUkAU7J6NItox_jQmDp-KGnM6epLrpI8moF-V5gOhrp8X6XFxIuaNB3jv4ym8pY0kM1krPq14ombtl5mICsi0pud2ug7nGjKa16BzzQ5zNhBXStE/s320/100_0823.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>1 o'clock</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillUAOIqNrQjA2A3Ppr6IPYgb7cvrTJAqK4R5ukU0-NJUCPI-46Dl9RkHWNI11ZVWBzD58FawlJuJAzl0zBeI8wuPvbcaJUhqCht07hkZEsVoE9AmhlzzkMvZWtF_1O2qqNDjHK-fDTgQ/s1600/100_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillUAOIqNrQjA2A3Ppr6IPYgb7cvrTJAqK4R5ukU0-NJUCPI-46Dl9RkHWNI11ZVWBzD58FawlJuJAzl0zBeI8wuPvbcaJUhqCht07hkZEsVoE9AmhlzzkMvZWtF_1O2qqNDjHK-fDTgQ/s320/100_0824.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>1:30 pm </b><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ugyt6jPfx4fPTXNjRAgkerLFdVkeKCSwE0SaRX2KVZtBxZFe_teuKjd71ykliIZoLc_JliC_eeOSEqha_4i8tEK9sa9d-jwPIMpJ9LaJczCwlBK6jjFi8d0CNT2EuRB8S0P2FdrhqSQ/s1600/100_0825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ugyt6jPfx4fPTXNjRAgkerLFdVkeKCSwE0SaRX2KVZtBxZFe_teuKjd71ykliIZoLc_JliC_eeOSEqha_4i8tEK9sa9d-jwPIMpJ9LaJczCwlBK6jjFi8d0CNT2EuRB8S0P2FdrhqSQ/s320/100_0825.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">As you can see in the pictures, it was about ready to overflow the container in less than 2 hours.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The recipe I plan to use is a New York Deli style with sauted onions in it.<br />
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</div><br />
New York Deli Rye 2<br />
<br />
<br />
2 cups proofed sourdough starter<br />
1/2 cup chopped onions<br />
1 tablespoon olive oil<br />
2 tablespoons butter<br />
1/4 cup water<br />
1 teaspoon salt<br />
2 cups rye flour<br />
1 cup white bread flour<br />
You may add 2 T. caraway seeds, if you wish...<span style="color: red;">I did<br />
</span><br />
<div style="margin-bottom: 0in;"><br />
To proof your starter, feed it with equal parts of flour and water, cover<br />
loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).<br />
At this point, measure out your 2 cups of starter into mixing bowl and proceed<br />
with recipe.<br />
</div><div style="margin-bottom: 0in;"><br />
Saute onions in olive oil until they become translucent.<br />
Remove from heat and add butter, water and salt.<br />
Cool to lukewarm (85 degrees F) and stir into starter.<br />
Add the rye flour and mix well.<br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in; text-align: center;"><b>Getting ready to mix it all up </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJYOdY2neGaTI-BwAj3x-UBdk2rAnp6kxv98gl3WMN_XUJwIa19PmhZeyXfuPy7thvwko5HzfY6E-ZvMQJFhamk3KnwS10iFyFIXimFXJDvD56wITUgWMIWCxOEEcFLkWA41Sl_jmB00/s1600/100_0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJYOdY2neGaTI-BwAj3x-UBdk2rAnp6kxv98gl3WMN_XUJwIa19PmhZeyXfuPy7thvwko5HzfY6E-ZvMQJFhamk3KnwS10iFyFIXimFXJDvD56wITUgWMIWCxOEEcFLkWA41Sl_jmB00/s320/100_0826.JPG" /></a><br />
</div><div style="margin-bottom: 0in;"><br />
Add the white flour gradually, until it is too stiff to mix by hand. <span style="color: red;">I used very little of the white flour just using it to flour the work surface.</span><br />
Turn onto a floured surface and knead in enough remaining flour until dough is satiny. <span style="color: red;">This is a very sticky dough.</span><br />
</div><div style="margin-bottom: 0in;"><br />
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</div><div style="margin-bottom: 0in;">Shape into an elongate loaf. <span style="color: red;">I shaped it as a round.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST0D0NZJ-whGpf0q87l1kZqHSMKARo7dtBHcJsvTa5rwfidGJlGAqiSuFTuG_CcET9ZDsIE1EZSxJwCkqrtCLZ5J1uB-rGhxGTJxvCcsuezBHt1dcV5N5mJT2HS2ksu9F_ei95tmk8u4/s1600/100_0828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST0D0NZJ-whGpf0q87l1kZqHSMKARo7dtBHcJsvTa5rwfidGJlGAqiSuFTuG_CcET9ZDsIE1EZSxJwCkqrtCLZ5J1uB-rGhxGTJxvCcsuezBHt1dcV5N5mJT2HS2ksu9F_ei95tmk8u4/s320/100_0828.JPG" /></a><br />
</div><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours,<br />
or until about doubled in bulk (rising time will vary according to your starter,<br />
but it takes longer than breads made with commercial yeast).<br />
<br />
<div style="text-align: center;"><b>This dough didn't rise much </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZvpxEZKNmlr2QHCgm2ir_ghKkELWK0zHSRiXBm4IPtf7NLLCZfmk6-xwQ6IF0rMHHUoJPQOSIhW1eX0yTn-gxl7AQ1InlpSIldEkHvoLm4A6ShAaCglqZuhPRLSa-pznaP4-9WwLKaY/s1600/100_0829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZvpxEZKNmlr2QHCgm2ir_ghKkELWK0zHSRiXBm4IPtf7NLLCZfmk6-xwQ6IF0rMHHUoJPQOSIhW1eX0yTn-gxl7AQ1InlpSIldEkHvoLm4A6ShAaCglqZuhPRLSa-pznaP4-9WwLKaY/s320/100_0829.JPG" /></a><br />
</div><br />
<br />
Preheat oven to 375 degrees F.<br />
Make diagonal slashes in top of loaf with a razor blade or very sharp knife.<br />
Bake for 40 to 50 minutes.<br />
<br />
<div style="text-align: center;"><b>The finished product </b><br />
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</div><div style="text-align: center;"><br />
</div></div><div style="text-align: left;">I had a slice with the spaghetti dinner I cooked tonight and although the bread wasn't very tall it was still very soft and moist with a great crust. The onion added a wonderful finishing flavor to it. I plan to try this one again soon and try it in a pan to see what it does.<br />
<br />
Stay tuned.<br />
</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-90673453223739922892009-10-15T10:00:00.001-04:002011-11-01T22:34:37.354-04:00From sweet to extra sourI've been wanting some really extra sour, sourdough bread so I've been doing a little research on it and decided to give it a try.<br />
I started with one tablespoon of SDI SF sourdough starter in a glass jar on the 5th of this month and I have been slowly building it up. For the 1st week I was feeding it twice a day, once in the morning and once in the evening, 1 tablespoon (8 g) of all purpose flour and 2 teaspoons of warm water (10 g).<br />
The beginning of second week I started doubling the amounts I fed it (2 tbl spoon of flour (16 g) & 4 tsp spoons (20 g) water. On Wednesday morning of the second week I increased the amount again to 1/2 cup of each (65 g flour, 118 g water). <br />
<br />
<div style="text-align: center;">
<b>After the Wednesday morning feeding, week 2</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCGEhRd5hbPNYeMJpn905ITQULUcMz3cMAq9__8BumH_RNco3mZZlEY5gzIeNdnHDxBHFhoA266pCL4PvgX-fwRoahMcKLX8LmVs2nHMyjrctyom_sZb2zOyrAi4fKM61UNwhckYv29c/s1600/100_0818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCGEhRd5hbPNYeMJpn905ITQULUcMz3cMAq9__8BumH_RNco3mZZlEY5gzIeNdnHDxBHFhoA266pCL4PvgX-fwRoahMcKLX8LmVs2nHMyjrctyom_sZb2zOyrAi4fKM61UNwhckYv29c/s400/100_0818.JPG" /></a></div>
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I plan to feed it the same amount on Wednesday night and then on Thursday morning I plan to pour out half and continue feeding it 1/2 cups of flour and water.</div>
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Friday is baking day for this batch. I plan to use Bob's Basic Sourdough Recipe to make the loaves.</div>
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On Friday I was scheduled to head out to Tallahassee to a friends house so I had to take the dough that I had made from the starter with me. The dough was on it's initial rise and I was concerned that it would overflow the rising bucket before I could get to where I was going. It did rise quite a bit more than I would have liked but, as it turned out, it didn't affect the final loaves.</div>
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Once I got to Betsy's house and got settled in for the weekend, I formed the loaves and put them in a couple of bread pans for the final rise. I wish I would have taken some pictures of the finished loaves, they turned out beautiful. Betsy has a wonderful new stove that seals up much tighter than my old stove and it really retained the moisture. I had a custard cup of water on the bottom of the stove to cook.</div>
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The loaves turned out fantastic and we had them with a pasta dinner the following night and made french toast on Sunday morning with what was left of them.</div>
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<br /></div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-54106130720775805012009-10-09T13:40:00.000-04:002009-10-09T13:40:56.292-04:00Florida Friendship Bread?I've never seen any Amish in Florida but this latest batch of Amish Friendship Bread has a tropical Florida bent to it. I have a night time 200K bike ride coming up this weekend so I thought I would make something for the other riders with a tropical flavor to take along for the ride.<br />
<br />
I took the standard <a href="http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html">Amish Friendship Bread recipe</a> and went just a little wild on it by adding 1/2c of shredded coconut, 3oz of macadamia nuts, 1/2 can of crushed pineapple and just when I thought I was done, I noticed 2 bananas on my counter top that looked like they had just a day or two of useful life left in them so they got smushed up and tossed in also.<br />
<br />
<div style="text-align: center;"><b>Aloha </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlWRFKvS_na8vrHZEnZ54kqtoTwCIZlw0Q40zCTmTS5I0_0iedFJWvPgcxDScVD2RVi3ZGT5HgfNlD7T5gsj5djNoArnGf3xBYq0B05LXgkqH1nsZUUDSRynfOUgqeZQoYTClbKdQQgY/s1600/100_0813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlWRFKvS_na8vrHZEnZ54kqtoTwCIZlw0Q40zCTmTS5I0_0iedFJWvPgcxDScVD2RVi3ZGT5HgfNlD7T5gsj5djNoArnGf3xBYq0B05LXgkqH1nsZUUDSRynfOUgqeZQoYTClbKdQQgY/s400/100_0813.JPG" /></a><br />
</div><br />
Instead of baking all this in 2 standard loaf pans, which would make serving a little more difficult on a bicycle, I opted to make individual loaves for everyone on the ride.<br />
<div style="text-align: center;"><b> Each loaf before baking was 260 g</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize719gu-E-GoH_vTY6W_WR38CmYGKSPCo5WVicIJtVNNpwwCI5sunQ1u8hDg1_Swmb2oIo78vp0zZQt6w-SXwWJXcMkTOVBPOXdaRGfWn_f_of9d2N167Rpm1hw3TqRvzfqZQ55SvAYQ/s1600/100_0814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize719gu-E-GoH_vTY6W_WR38CmYGKSPCo5WVicIJtVNNpwwCI5sunQ1u8hDg1_Swmb2oIo78vp0zZQt6w-SXwWJXcMkTOVBPOXdaRGfWn_f_of9d2N167Rpm1hw3TqRvzfqZQ55SvAYQ/s400/100_0814.JPG" /></a><br />
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</div><div style="text-align: center;"><b>A handful of tropical paradise </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFfW8O7xWVjZb_LTuTL6h9eeCFqSdL6vGZuM4UPoLLHmBkvAcW_g-FoaeMlhTdazlYpx25T6R2NDf2ro96py4lsoZ8945gNK8DyUtCBRgD9A85XG2khl1vaRmh51HWpsU2mMLMIAlZEg/s1600/100_0815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFfW8O7xWVjZb_LTuTL6h9eeCFqSdL6vGZuM4UPoLLHmBkvAcW_g-FoaeMlhTdazlYpx25T6R2NDf2ro96py4lsoZ8945gNK8DyUtCBRgD9A85XG2khl1vaRmh51HWpsU2mMLMIAlZEg/s400/100_0815.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I split one of these with Ms Donna and she came back and told me that I don't need to be sharing these with anyone, and wanted to know where I put the rest of them. I'll take that as a "yes these are pretty darn tastee" response. <br />
</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-76458320676259348702009-10-02T12:06:00.002-04:002009-10-02T21:59:23.422-04:00Sourdough French BreadWith the success of the last loaf that I cooked in the dutch oven, I've decided to try my hand at a free formed french bread loaf or two.<br />
The recipe/formula is simplicity in itself and comes from Richard Packham. Being that this is a Richard Packham recipe it's only fair that I use the Richard Packham 1965 San Francisco Starter to make it. I refreshed/fed a couple of starters earlier this week and his just happened to be one of them. After renewing a cup and putting it in the fridge, I kept the remainder out on the counter and I have been feeding it a couple of times a day for the last 3 days so it is very active. My last reduction and feeding of it left just enough active starter for this recipe. Perfect.<br />
<br />
<br />
<div style="text-align: center;"><b>Sourdough French Bread</b><br />
</div><div style="text-align: center;">by Richard Packham<br />
</div><div style="text-align: center;"><b> </b><br />
</div><ul><li><b> </b>1 1/2 cups fresh starter</li>
<li>1 cup lukewarm water (236 g)</li>
<li>1/2 tablespoon salt (3 g) <span style="color: red;">I increased to 1 tablespoon</span></li>
<li>4 to 5 cups of flour</li>
</ul>Mix all ingredients and knead well until dough is smooth and very stiff. Let stand covered until double. Shape into two round or oblong loaves. <span style="color: red;">I plan to make a pair of rounds.</span><br />
Place on greased cookie sheets. <span style="color: red;">For this step I'm going to use my terra cotta baking tile.</span> Let rise until double in size. Slash the tops with a very sharp knife.<br />
<div style="text-align: center;"><b>Ready for the oven </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTXco-L9qdveb0TW2wdE0701qxXAWRRYk3CdEWVrscEbf5goAit_uc8VDdtYA2Raztw7P21K67ypb32NYHgGa-RXsR_eRaUWzGGw2FOvd8yIGYj1P5OXFaM7dqhtb4HqOc7P7d-zrwJg/s1600/100_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTXco-L9qdveb0TW2wdE0701qxXAWRRYk3CdEWVrscEbf5goAit_uc8VDdtYA2Raztw7P21K67ypb32NYHgGa-RXsR_eRaUWzGGw2FOvd8yIGYj1P5OXFaM7dqhtb4HqOc7P7d-zrwJg/s400/100_0793.JPG" /></a><br />
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Bake 35 minutes or until done at 425F. During the first half of the baking time, spray the oven every ten minutes with water (or leave a pan of water in the oven while baking). I actually use both sometimes but in this instance I plan to just put a pan of water on the bottom of the oven.<br />
<br />
<div style="text-align: center;"><b>The finished products </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MPT6Cd2lEzJa_km8KNdowsDJ99rL_UAkQKSzsp3PCPDw0FmTq64M02O10KIl7e33i8nDY42TG3dbD8CyzJBrS2mHZ-FdzA9I5zUyQNoemT1OQds1qZ-Q8EFBHZibUDKGD-1hPHWPRUg/s1600/100_0796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MPT6Cd2lEzJa_km8KNdowsDJ99rL_UAkQKSzsp3PCPDw0FmTq64M02O10KIl7e33i8nDY42TG3dbD8CyzJBrS2mHZ-FdzA9I5zUyQNoemT1OQds1qZ-Q8EFBHZibUDKGD-1hPHWPRUg/s400/100_0796.JPG" /></a><br />
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</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-76155746282428313082009-09-29T09:08:00.004-04:002009-09-29T15:21:35.271-04:00Sharing is caring part deuxAn old friend of mine contacted me on Facebook the other day and was wondering when he was going to get a chance to sample my home made sourdough. He works crazy hours and I never know when his day's off are so we have kind of lost touch with each other the last year of so.<br />
Well in honor of my friendship with Steve and his wife Charlotte I'm going to bake him a loaf of honey wheat bread using the SDI SF sourdough starter and I'm going to bake it in my cast iron dutch oven.<br />
The recipe I'm going to use is Richard Packham's Everyday Sourdough Bread but I'm substituting honey where the recipe calls for sugar.<br />
<br />
2 cups fresh starter<br />
1 cup warm water<br />
2 tablespoons sugar (<span style="color: orange;">honey</span>)<br />
1 teaspoon salt<br />
4 tablespoons dried milk powder<br />
1 cup whole wheat flour <br />
all purpose flour to make a stiff dough 4 - 5 cups<br />
<br />
What's going to be interesting is that I have never used the cast iron dutch oven to bake bread in before so I'm going to have to be careful with the cooking time. I plan to do the final rise in the dutch oven and put it into a pre-heated oven set at 400F and bake it for 40 minutes and see where that takes me.<br />
<div style="text-align: center;"><b>First Rise and the Dutch oven</b> <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuzyIPn-bLAYU79TWLOvzZhqgTnMf93JNEDx3Xl6n84kD3Ji5bHaqjH2bVuBA96zhXli9JNwQPC8ZnBnWuimX6UBm7RAzSgWBFjj3ZrhIVuThlW5qRZcZ8RWqlTkUQZ4cPzIy-TEuVQc/s1600/100_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuzyIPn-bLAYU79TWLOvzZhqgTnMf93JNEDx3Xl6n84kD3Ji5bHaqjH2bVuBA96zhXli9JNwQPC8ZnBnWuimX6UBm7RAzSgWBFjj3ZrhIVuThlW5qRZcZ8RWqlTkUQZ4cPzIy-TEuVQc/s400/100_0790.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">One other thing that I'm going to try is retarding the sencond rise by letting it rise in the fridge the second time.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>In the dutch oven and ready for the 2nd rise</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsUjEaNMjHO5LtssguCOijZ1PwUdZ4FrMf3hHBMe5zjeFVR_4DA3dE2r8yIsryJkR4IGt1swsQCHRtyPHqdBXRtrjAcgSLflh7mwYYkwF6ace2Rtt6luHnS5OhNSvCRL7VyulaQJAUXw/s1600/100_0791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsUjEaNMjHO5LtssguCOijZ1PwUdZ4FrMf3hHBMe5zjeFVR_4DA3dE2r8yIsryJkR4IGt1swsQCHRtyPHqdBXRtrjAcgSLflh7mwYYkwF6ace2Rtt6luHnS5OhNSvCRL7VyulaQJAUXw/s400/100_0791.JPG" /></a><br />
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<div style="text-align: center;"><b>The Finished product. That is a big loaf of bread! </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsMpmgMDr4z8RH4ywKtrHIwVromMGSS7E7vYhuxx5-_dmvoKpD5HbHkrGfmWRnvloLTLUmXsabmx8OgRUV-DYdjgNk3dAGPgMczB_nwvGc_JoQOWvwsslTpQQYu3ZlNkY_xo0IBPfQvI/s1600/100_0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsMpmgMDr4z8RH4ywKtrHIwVromMGSS7E7vYhuxx5-_dmvoKpD5HbHkrGfmWRnvloLTLUmXsabmx8OgRUV-DYdjgNk3dAGPgMczB_nwvGc_JoQOWvwsslTpQQYu3ZlNkY_xo0IBPfQvI/s400/100_0792.JPG" /></a><br />
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I hope you enjoy this as much as I enjoyed making it Steve.Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-87351618401987296922009-09-28T22:15:00.000-04:002009-09-28T22:15:20.803-04:00Sharing is CaringMy current passion with Sourdough bread goes back to my very roots growing up in the San Francisco Bay area. Until I moved to Florida 19 years ago I just took it for granted. Now 19 years removed from California I had to find a way to get my daily sourdough bread so I decided to make my own even though I had very little experience with bread making. I mean how hard can it be? Mankind has been making bread for thousands of years.<br />
None of this would have been possible with out the generosity of people like The Friends of Carl who distribute Carl Griffiths 1847 Oregon Trail Starter for the price of a self addressee stamped envelope which is what I started with. Carl's starter is very easy to work with and creates a nice mild loaf of sourdough bread.<br />
Then I joined a Yahoo sourdough group and within a few months I was getting offers of different starters to expand my collection. I had no idea that there were so many different types. My collection now consists of Carls 1847 starter, Sourdough International San Francisco Starter (my favorite, go figure), Richard Packhams 1965 San Francisco starter, Dr. G's Frankenstarter, which is an experiment of 7 starters combined, Amish Friendship bread starter and a Russian starter that I haven't activated yet and plan to make some rye bread out of. That should be fun.<br />
Paying it forward is the price I've been paying for the starters in my collection. I have given starters to friends locally as well as sending them to people in Ohio, Calif., Maine, Arizona and Oregon. Following The Friends of Carl's example, all I ask if someone wants one of the starters in my collection is $1 to cover postage, labels, envelopes etc.. I don't always have alot dried but I do try to keep a little of each on hand in case of emergencies, after all I do live in Florida and you never know when the power is going to go out.<br />
My starters have probably drifted a little from their origins over time so if you want a pure version of most of them then.... <br />
<br />
Here is a link to Dr. Woods website and the 12+ starters he offers for<br />
sale. <br />
<br />
<a href="http://www.sourdo.com/">http://www.sourdo.com/</a> <br />
<br />
I know most of us share starters, but keeping in mind the value Dr. Wood<br />
brought to SD baking by collecting and maintaining pure cultues from<br />
multiple sources, there is also a sense we should support him when<br />
feasible.Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-73778716848030774602009-09-28T16:12:00.000-04:002009-09-28T16:12:02.306-04:00Bob's Basic Sourdough Bread Recipe (revised)I got this recipe off the Yahoo Sourdough Group. Barb in Ocala had posted the original and her revised version. I made two small changes to her revision. I used honey instead of sugar and I increased the amount of salt to 1 tablespoon.<br />
<br />
BOB'S BASIC SOURDOUGH BREAD RECIPE(Revised)<br />
<br />
Yield: 3 large loaves or 4 small loaves<br />
<br />
INGREDIENTS:<br />
Sugar 2/3 cup (222 grams) (I cut the sugar to 1/4 cup)<br />
Vegetable oil - 1/2 cup (120 grams)<br />
1 teaspoon salt (8 grams)<br />
1 cup active starter (273 grams)<br />
1-1/2 cups warm water (364 grams)<br />
6 cups bread flour (810 grams)<br />
<br />
I start with 5 cups of bread flour and then add the remaining cup as needed,<br />
depending on the humidity.<br />
<br />
Mix ingredients in a large bowl.<br />
<br />
Grease or oil a container. (I use a clear, straight-sided plastic container)<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"> <b>I picked 2 of these up at Walmart for less than $2.50<br />
</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR94tyMiCKkpsV8cpEJQVvonse9-bo_J-3ILKnhpg_s7FB5jP_R-3tIL6Aqw2dLmSRbXVL8fC9zXMwvAsp2Q6tZJtB6QAqfGWqEdlYxbKOj6EYDr7n33vZkKEboI_pU_u6HLd64qQUTg/s1600/100_0783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR94tyMiCKkpsV8cpEJQVvonse9-bo_J-3ILKnhpg_s7FB5jP_R-3tIL6Aqw2dLmSRbXVL8fC9zXMwvAsp2Q6tZJtB6QAqfGWqEdlYxbKOj6EYDr7n33vZkKEboI_pU_u6HLd64qQUTg/s400/100_0783.JPG" /></a><br />
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<br />
Put dough in container and flip over to cover top of dough with oil or grease.<br />
Cover with a clean, damp cloth.<br />
<br />
Let stand 6-8 hours or overnight.<br />
<br />
<div style="text-align: center;"><b>This is after 4 hours </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFwIHlLibmBe-LjIEjGy43_mG08xAO4dvJiaVTtHZyOpT-_MUHCeD4tOT5VSx-C-f9Du_RVG1DJTsKTmN4_DXhS801BN81TXAt0vUyhVzbEqwNAaVz_rlQT5uuB6bOJv35_80nMrR0AU/s1600/100_0786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFwIHlLibmBe-LjIEjGy43_mG08xAO4dvJiaVTtHZyOpT-_MUHCeD4tOT5VSx-C-f9Du_RVG1DJTsKTmN4_DXhS801BN81TXAt0vUyhVzbEqwNAaVz_rlQT5uuB6bOJv35_80nMrR0AU/s400/100_0786.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div>Punch down and divide into 3 parts. Knead each part 8-10 times on a lightly<br />
floured surface.<br />
Shape and put into 3 greased (I use a non-stick cooking spray) pans and brush<br />
tops with oil (or butter).<br />
<br />
Cover and let rise 4-5 hours. I put pans in a large plastic bag and tuck the<br />
ends under the pans to make it airtight. Make sure you tent the bags.<br />
<span style="color: red;">Instead of plastic bags I use clear disposable shower caps that can be picked up at your favorite dollar discount store. They normally come 10 for $1 </span> <br />
<br />
Bake at 325F to 350F for 30-35 minutes. <br />
After baked, for a softer crust, brush tops with butter and cool on cooling<br />
rack.<br />
When cool, wrap in plastic cling wrap, then aluminum foil and freeze.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2xpkBM7zC6idzgOy88RMJEIwSj3_LjtF8RfgN5sdFk12aKGAuSYeyoHmek65PN_71SGklZ_WYoEEe5jtcCTLXwYq_Q_fVWslwby_pKAXGgsd91fLuvtG2Y6MQ0qwPMcRLXkRnAK1qnM/s1600/100_0788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2xpkBM7zC6idzgOy88RMJEIwSj3_LjtF8RfgN5sdFk12aKGAuSYeyoHmek65PN_71SGklZ_WYoEEe5jtcCTLXwYq_Q_fVWslwby_pKAXGgsd91fLuvtG2Y6MQ0qwPMcRLXkRnAK1qnM/s400/100_0788.JPG" /></a><br />
</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-1595866170055113172009-09-18T14:11:00.006-04:002009-09-28T16:17:57.177-04:00Care and Feeding day at the zoo.When I was prepping to make Bob's Basic Sourdough Bread, I was going to use the Richard Packham 1965 San Francisco starter that I revived last month but never used. The night before I was going to bake I put 1/2 cup of starter in a glass bowl and added 2 cups of flour and water and covered it with a towel. When I checked it the next morning it had a layer of hooch on it but little to almost no activity. Yikes! I grabbed SDI San Francisco sourdough starter and gave that a shot. Okay, that one worked the way it was supposed to but it left me wondering about the health of the other starters in the fridge. I took them all out and poured 1/2 cup of each in a container and added a cup of flour and water to each to see how they reacted. The Frankenstarter (formally know as the starter from the black lagoon) seemed to be slow to react but otherwise okay. The other 2 gave me cause for concern by developing a layer of hooch early on with very little bubbling. I keep dried back ups of all my starters but I'd rather try to bring the ones I already have running back to a healthy state. My solution was to add a teaspoon of potato water to each starter and see if that perked them up. Potato water is very simple to make. Take 2 or three potatoes and cut them up in cubes, cover with water and boil for about 20 minutes. Pour off the water into a container and let it cool. I put the glass mason jar I poured the potato water into a bowl of cool water so I could use it fairly soon.<br />
<br />
<div style="text-align: center;"><b>The pot at the right contains the potato water</b><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnIv0V_jPkjkWxLvqvXqWew6WiQPzTKVS_M1DC7O9R304UaEDePuhKgFDXyyzFDigIJxu_eekRhLRD19fXwH8HN_rW0cezf9E9FCEvU44I7MR7iqkAZNhnTDhyqhRwMHCwH1mqn2zBy0/s1600/100_0785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnIv0V_jPkjkWxLvqvXqWew6WiQPzTKVS_M1DC7O9R304UaEDePuhKgFDXyyzFDigIJxu_eekRhLRD19fXwH8HN_rW0cezf9E9FCEvU44I7MR7iqkAZNhnTDhyqhRwMHCwH1mqn2zBy0/s400/100_0785.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have well water in my house that is rather hard so if the potato water does not do the trick then I plan to try and jump start them with a teaspoon of apple cider vinegar. I understand the little yeasties like a slightly acid environment.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Luckily I didn't have to resort to the vinegar, the potato water seemed to have worked. Everyone is healthy and happy now.<br />
</div><div class="separator" style="clear: both; text-align: left;">Don't you just love a happy ending?<br />
</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com0tag:blogger.com,1999:blog-7738141148937256179.post-15057175732702073672009-09-10T02:27:00.000-04:002009-09-10T02:27:27.512-04:00Time to try out a new starterWith all the cycling I've been doing the last 6 days, I haven't had any time to bake. Well there's a break in the action for the rest of the week so it's back to bread.<br />
I have been able to activate a couple of starters this week, the Starter from the Black Lagoon and the David Packham 1965 SF starter. I'll get back to the David Packham later, I want to try out this frankenstarter that Dr. G sent me. I think I'll bake a couple of loaves of it and a couple of the Sourdough International San Francisco sourdough and bring one of each on a camping/cycling trip I'm taking this weekend and see which one my cycling friends prefer. <br />
The recipe I plan to use is a Simple Sourdough Pan Bread<br />
Hand Mixed with a Low Knead Procedure that I found online.<br />
<br />
Ingredients<br />
• 1 Cup Active Sourdough Culture<br />
• 2 Cups Water<br />
• 5 to 6 Cups Flour (divided)<br />
• 1 Tablespoon Salt<br />
Method<br />
<b>Make the sponge</b><br />
Six to ten hours before making the dough, put one cup active starter into a bowl and add two cups of water and two cups of flour. Stir until reasonably smooth, cover and set aside. The time for this step will vary. Ideally, you would want to go to the next step when the sponge had reached peak activity. I just make the sponge before I go to bed at<br />
night and make the dough the next morning when I get around to it. The timing is not critical. If the sponge looks active, it will be fine.<br />
<b>Make the dough</b><br />
Stir one tablespoon of salt into the sponge. Add three cups of flour to the sponge one cup at a time. Stir to incorporate after each addition. I always stop at this point and judge the dough. With experience, you will know exactly how much additional flour is required.<br />
Until you have enough experience, add flour 1/4 cup at a time until you have a medium dough. It will probably take two 1⁄4-cup additions. You will most likely have to give up your spoon or dough whisk and finish mixing the dough by hand. Cover the dough and let it rest for twenty to thirty minutes so the flour can absorb the water.<br />
<b>Knead the dough</b><br />
Knead the dough for 15 to 20 seconds. I do this right in the bowl. Cover and let rest for 10 to 15 minutes. Repeat the short knead twice more for a total of three short kneads.<br />
Cover the dough and let rise for one to two hours. It does not need to double, but it should definitely increase in volume by at least 50%. This will take longer in cool temperatures.<br />
<b>Stretch and fold</b><br />
Dump the dough onto a lightly oiled or floured work surface. Gently stretch the dough into a rough rectangle about one third as high as the dough was when dumped on the counter. Fold the dough into thirds like a letter, and then fold the dough in thirds in the other direction. Round the lump of dough and put it in a clean, lightly oiled bowl, cover and let rise until fully doubled.<br />
<b>Shape the dough</b><br />
Divide the dough into two equal pieces, round, cover, and let rest for 15 to 20 minutes.<br />
Form the rounded dough into loaves to fit your bread pans. Place the dough into buttered bread pans, cover with oiled plastic wrap and set aside to rise.<br />
<b>Final rise</b><br />
When the dough reaches the top of the pans remove the plastic and make your decorative expansion cuts on the top of the loaf. Place the pans in a covered container to finish the rise. I put the pans in a plastic grocery bag and close the top with a twist tie.<br />
<b>Bake the bread</b><br />
When the bread is fully raised, place in a 375° F oven and bake until done - about 40 minutes. Cool before cutting.<br />
<b>Notes</b><br />
The directions for making the dough call for adding flour and mixing to a medium dough.<br />
The dough will become softer after the rest and the short knead steps. The end result is a soft and easy to handle dough.<br />
Kneading. You can use conventional kneading if you wish. After mixing the dough, let it rest for 30 minutes, then knead until the dough is soft and supple. However why work that hard?<br />
Bread flour will give a higher rise, but All Purpose Flour will work just fine. This recipe has been tested with a variety of flours and all have produced acceptable results.<br />
Some taste testers preferred a little less salt. You might try 2 1⁄2 teaspoons and see if that suits your taste.<br />
This is a simple bread, however it makes a great tasting loaf. I like it just as well as some bread that is made by more complicated procedures.<br />
Turn this into a nice whole wheat bread by substituting 1 1⁄2 cups of whole wheat flour for an equal amount of white flour and add one tablespoon of honey and two tablespoons of molasses.<br />
<br />
First up on the baking schedule is going to be the Black Lagoon Starter.<br />
I had a heck of a time getting this stuff to go active on me. I fed it, poured out half, fed it again, poured out half and fed it one more time. It would start to get bubbly then go flat. Finally on the last feeding I just scooped out a cup when it got bubbly and went from there. It acted fairly normal from that point on which kind of surprised me. It even rose about twice as fast as the San Francisco starter which was far more active and was being made at the same time today. The Black Lagoon Starter was an experiment of Dr. G's when he combined 7 different starters in one jar. I don't know if he ever baked any bread with it. I think I'll rename it Frankenstarter.<br />
<div style="text-align: center;"></div><div style="text-align: center;"><b>Here's the finished product fresh out of the oven. It looks fairly harmless.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzB9pMbiQCLh1gIN2DZt_UAA7G6IjYHo4VmzvvtkNXWByh2TMkmMPpx2vGhCo3jgVcs24Y8Rl1rvSzD7_HsYDjEMSH1BFDE6NOr3CkTJhk4j0qxv381OtBWUeGZRca1u4Vbmm1s1t49R0/s1600/100_0780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzB9pMbiQCLh1gIN2DZt_UAA7G6IjYHo4VmzvvtkNXWByh2TMkmMPpx2vGhCo3jgVcs24Y8Rl1rvSzD7_HsYDjEMSH1BFDE6NOr3CkTJhk4j0qxv381OtBWUeGZRca1u4Vbmm1s1t49R0/s400/100_0780.JPG" /></a></div>It came out very pale even though I had a pan of water on the bottom of the oven and I spritzed the walls about every 10-15 minutes. I also baked it at 425F. I couldn't wait for it to cool so I cut off a slice and slathered some sweet cream butter on it to try it. I found it to taste very mild and even a little floury. I'm not sure if that's due to the starter or technique but I'll find out soon enough. I used the exact same recipe/formula for the SF sourdough that I baked shortly after it.<br />
<br />
<div style="text-align: center;"><b>Here is the San Francisco Sourdough that just came out of the oven. </b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWixKHZMU0istLgHXuqRqOWpRmlkTrIDrtVtAdCwn1wsZD2psp_-d1MGI6P5S0PZ-hcBof7szm-07aScs3GWafFkTYu99tLF0FCTcuWFoEti7ukKdqkGW3h9cFvSwOWrzDQlKDMGsmQ38/s1600/100_0781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWixKHZMU0istLgHXuqRqOWpRmlkTrIDrtVtAdCwn1wsZD2psp_-d1MGI6P5S0PZ-hcBof7szm-07aScs3GWafFkTYu99tLF0FCTcuWFoEti7ukKdqkGW3h9cFvSwOWrzDQlKDMGsmQ38/s400/100_0781.JPG" /></a> </div><div class="separator" style="clear: both; text-align: left;"> As you can see, the color is darker on these loaves. I don't know how they taste yet. It's 2:30 in the morning and the taste test will just have to wait until breakfast. </div><div style="text-align: center;"></div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com1tag:blogger.com,1999:blog-7738141148937256179.post-33881604221862761332009-09-05T10:55:00.000-04:002009-09-05T10:55:26.524-04:00Some new things I'm tryingI'm always on the look out for a better or easier way to get things done. Using a scale in my baking is, in my humble opinion, a better way to measure if you have the right scale. I'm still searching for that one but I think I'm getting closer.<br />
One of the other things I like to use in baking bread is a Pampered Chef 15" Pizza stone. The only problem I have with the pizza stone is it's size. I can only fit 2 pans of bread at a time on it and that can really slow me down when I have 5 loaves to bake. Well while walking through Home Depot today to pick up some paint for a marking bike ride I was going on, I happened to notice a nice box of 18" x 18" x 1/2" unglazed terra cotta floor tile and instantly wondered how well one or two would fit in my oven. As luck would have it, one of the tiles fits very nicely and I can fit all 5 of my bread pans on it. Best of all it was only $1.77 per tile so for less than $5 I have a new, larger baking stone and a back up. I've heard rumors of unglazed ceramic tiles containing lead and there is some debate back and forth on baking message boards about that but I don't recall hearing anything bad about terra cotta. Just to be on the safe side though I plan to purchase a lead testing kit and test the tile before I use it for anything. I don't like extra ingredients in my bread if I can help it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwBHwc6wIkkUYXcusmJiMKMz2m5fUbO6-CbQ7MZoAvLTX4KXa0030VZP0aT67qiH7IaJOXA7zec_lyZ3UrEh-o_Yfty8clpCHgWc_pZhdQ4F557qLv3Du67IH5bGYub8rwvUkeUI5urU/s1600/100_0777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwBHwc6wIkkUYXcusmJiMKMz2m5fUbO6-CbQ7MZoAvLTX4KXa0030VZP0aT67qiH7IaJOXA7zec_lyZ3UrEh-o_Yfty8clpCHgWc_pZhdQ4F557qLv3Du67IH5bGYub8rwvUkeUI5urU/s400/100_0777.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">My bike schedule is such right now that I won't be able to do much in the way of baking until later next week so more through testing of the new scale and tile will have to wait for now.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Stay tuned.</div>Sourdough Cyclisthttp://www.blogger.com/profile/10416992349731403966noreply@blogger.com1