I wanted to show you what is coming your way!
I know you both will enjoy it and guard it with all that you can do!
This was a very active starter.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12124.jpg)
I mixed it up with Ingredients and Love!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12125.jpg)
Very Active starter again!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12142.jpg)
After a stir down and placement in containers.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12143.jpg)
And in their temporary homes.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12144.jpg)
Please copy these pics and put them with the Baby Pics! ;D
Ahh... Sonny, they have your eyes!
Nice, I love it!! Guess it's time for a new section in my photo gallery.
I didnt get any baby pictures. :'(
TTNuge, see what I was talkin about NOT using a pint jar. :D
I've seen some active starters and fermentation back in my beer brewing days but never imagined something like this when it comes to bread.
Feel like I should pass out cigars or something. Hmmm wonder if I can make wallet size copies of the photos?
Quote from: GusRobin on May 26, 2010, 06:15:19 PM
Feel like I should pass out cigars or something. Hmmm wonder if I can make wallet size copies of the photos?
You pass out cigars after you've made your first loaf of Bread!
I am happy to let you know that ya'lls starter has grown from a one cupper to a two cupper. ;D
Wife came Home and saw all those starter jars and told me I had lost my mind. ;D ;D ;D
OU .... My local go to Groc store started stocking the King Arthur Bread Flour and have it at $3.69.
I don't think I will be using anything but King Arthur now. FYI
We stopped at the local groc store lastnight to pick up some girl things and wile Taby was gettin her things I was lookin to see if they had a few things I need and nope, no King Arther Bread Flour.
Have to go to the big city to get things like that,
must not be any bakers in the little city.
Costco has the 50# bags of Harvest Bread Flour for something like $12. Very tempting and I might try it, although I'll still get some KA for the first step as instructed.
I would use the KA flour in step one everytime and for your first couple of batches of bread I would use KA flour.
I have been using Gold Medal Better Bread in some of the bread after step one and there is a difference in cooking times.
Seems to be a heavier flour.
GM Better for Bread is a slightly lower protein content. If you used the same amounts of flour at the same hydration levels it would probably take a bit longer to give up the moisture to get the same internal temp. A second and related effect would be structure development - at the lower protein content the Better for Bread will seem like it won't rise quite as much in volume because it won't support as much structure at the lower protein level for the same hydration - in essence your dough will be more slack. If you measure the flour and water by weight you can dial in pretty precisely the hydration level, and then you can adjust a bit as you change the flour type. I use 125 grams as the equivalent for one cup of refined flour, whether it's bleached or not bread, all purpose, high-gluten, etc.
When you go to whole grain breads it gets even trickier because the bran soaks up water and changes the hydration requirements again.
I'm a meat and potato guy, and will switch back to what works best
for me with the least amount of confussion now that I can get the flour I want.
In other words .... I'm not very smart. ;D
Shoot CRG, I'm dumber than dirt. ??? That's why I had to go to breadman's school. ;D
I can follow directions, measure, mix and that's about it. As long as I don't have to start thinking this should all turn out just fine.
Quote from: TTNuge on May 27, 2010, 07:38:08 AM
I can follow directions, measure, mix and that's about it. As long as I don't have to start thinking this should all turn out just fine.
Ditto. ;D
BLSH, is good to know you have schooling in bread making cause I want to
make some whole wheat bread (using KA WW Flour) and was kinda wondering
what adjustment I would have to make to do it.
After step one and pulling back a cup to replentish the starter jar, there are
approx two cups of starter left.
Any suggestions?
Send me your basic recipe and tell me how much whole wheat you want to use to start, and I'll tell you what I would do. ::)
Quote from: BuyLowSellHigh on May 27, 2010, 08:13:51 AM
Send me your basic recipe and tell me how much whole wheat you want to use to start, and I'll tell you what I would do. ::)
I will do that and thanks.
Quote from: classicrockgriller on May 27, 2010, 08:18:45 AM
Quote from: BuyLowSellHigh on May 27, 2010, 08:13:51 AM
Send me your basic recipe and tell me how much whole wheat you want to use to start, and I'll tell you what I would do. ::)
I will do that and thanks.
Oh, and also tell me how you feed (replenish) the starter - flour:water amounts.
Quote from: BuyLowSellHigh on May 27, 2010, 08:13:51 AM
Send me your basic recipe and tell me how much whole wheat you want to use to start, and I'll tell you what I would do. ::)
That would be GREAT if you would.
If I would try somethin like this I might hurt my self. ;D
Quote from: BuyLowSellHigh on May 27, 2010, 08:20:39 AM
Quote from: classicrockgriller on May 27, 2010, 08:18:45 AM
Quote from: BuyLowSellHigh on May 27, 2010, 08:13:51 AM
Send me your basic recipe and tell me how much whole wheat you want to use to start, and I'll tell you what I would do. ::)
I will do that and thanks.
Oh, and also tell me how you feed (replenish) the starter - flour:water amounts.
I sent info in two different PM's.
Thanks.
BLSH This may help.
http://forum.bradleysmoker.com/index.php?topic=15743.0
This is all per the instructions I recieved with the starter
(copy of somebody's copy of somebody's copy, that was hand written)
Okay, here's the drill. As you move from white to whole wheat you will need to increase the hydration level because of the bran in the whole wheat. Depending on the flours you may need to adjust also for changes in protein level. A basic guideline is that for each 1 % increase in protein you add ~ 9 grams of water (2 tsp) for each cup of flour substituted. So if I change from say KA AP to KA Bread, then I add 2 tsp water for each cup of that substitution (they just happen to be 1% apart in protein). For whole wheat we add 4.5 grams (1 tsp) of water for the bran alone, then also have to take into account any change in protein.
So now let's get practical ...
I suggest starting with 50% traditional whole wheat, and see what you think and go from there. Your basic recipe adds 7 cups of flour to the starter, and at ~100% hydration we will estimate that ~ 2 cups of starter contributes ~ 1 cup of flour (if you used weight measures we could calculate exactly, but this is a decent starting point). So in reality you are using ~ 8 cups of flour. A 50% mix would use 4 cups of each, so to your starter you will add 3 cups of KA Bread + 4 cups of KA Whole Wheat (traditional, not white).
Now for the adjustments. KA Bread is 12.7% protein, KA WW is 14.0 %. That's a 1.3% increase per cup, so you will want to add 1.3*9 grams water per cup of WW for the protein plus 4.5 grams water per cup WW for the bran. That gives (4*1.3*9) + (4*4.5) = 47 grams + 18 grams = 65 grams additional water for the 4 cup substitution. 65 grams water ~ 2.3 ounces, which is just a tad more than ¼ cup.
So here it is ... for 50% whole wheat replace 4 of the 7 cups of KA Bread flour with KA Whole Wheat, add ¼ cup additional water and if it seems a bit stiff add additional water by the teaspoon until you are satisfied, or add 1/3 cup additional water and then add flour in small amounts until you get the dough you want (the latter approach is easier).
Because of the higher protein content in the bread you might want to add additional oil to target the same soft texture, but tread gently here. A reasonable compromise as a starter would be add 1 Tbl more oil + ¼ cup more water, and then sprinkle in a bit of flour while you mix if it seems too wet, or add water by the tsp if it seems to stiff.
How's that ?
Wow!
Sounds pretty good and I almost understood what you were talking about. ;D
Gonna go with that version and will let you know what happens.
When my Sour Dough starter was alive, I did something along these same lines.
Got starter started and will probably do this today.
Thanks Eric. Will keep you posted.
OK
My head hurts now.
Take 3 aspirin, mail me $50, call me in the morning (NOT!), 8)
Quote from: OU812 on May 27, 2010, 09:52:09 AM
OK
My head hurts now.
He was saying that due to the protien difference and the weight of the new flour (wholewheat), the water and oil would have
to be adjusted to make it the same consistency as just flour (King Arthur Bread Flour) ....... I think! ;D
I am gonna make whole wheat bread based on Eric's recommendations. We will know tomorrow!
Quote from: classicrockgriller on May 27, 2010, 10:13:08 AM
Quote from: OU812 on May 27, 2010, 09:52:09 AM
OK
My head hurts now.
He was saying that due to the protien difference and the weight of the new flour (wholewheat), the water and oil would have
to be adjusted to make it the same consistency as just flour (King Arthur Bread Flour) ....... I think! ;D
I am gonna make whole wheat bread based on Eric's recommendations. We will know tomorrow!
Thats what I thought, just a bit of a overload, I'm good now.
Gus & Trent an Update on your soon to be new arrivals!
They have over doubled in size!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12163.jpg)
I hope they stop soon and rest! ;D
Wow, couple hungry babies there! The nursery is ready and waiting for mine to arrive!
The one on the left looks like it spit up a little there.
I better build a bigger nursery!
I have somethings to do tomorrow so I am posting this late. Wanted you to have this in the morning.
LAST UPDATE!
Out of the fridge for packaging.
You can see they miss you and have lost weight.
Is a good thing.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12195.jpg)
Into their Dbl sealed pkging.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12196.jpg)
Sorry for the lousy pic ... I have some slow shutters.
In a qt baggie with a Ice pack.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brkfst%20on%20BE/BE%20New%20Way/SDC12197.jpg)
They got mailed off Today.
I'll be sitting on the front porch waiting for the mailman every day " wait a minute wait a minute Mr. Postman, is there a letter in your bag for me...."
thanks again
Quote from: GusRobin on June 02, 2010, 05:24:06 AM
I'll be sitting on the front porch waiting for the mailman every day " wait a minute wait a minute Mr. Postman, is there a letter in your bag for me...."
thanks again
The Marvelettes ? (http://www.google.com/url?q=http://s0.ilike.com/play%23The%2BMarvelettes:Please%2BMr.%2BPostman:97042:s42181611.10249564.8046516.1.2.52%252Cstd_71e6469fd5ba49718abc3560dc2f5f5b&ei=51QGTP39J4P6lwe4zPn9Cg&sa=X&oi=music_play_track&resnum=1&ct=result&cd=2&ved=0CB0Q0wQoADAA&usg=AFQjCNFcScU0gsDZY8KZ2J3DXRnKkfntyA)
Guess I am showing my age.
Please Mister Postman, look and see
(Oh yeah)
If there's a Box in your bag for me
(Please, Please Mister Postman)
Why's it takin' such a long time
(Oh yeah)
For me to hear from CRG, I hate to whin
There must be some word today
From CRG who lives so far away
Please Mister Postman, look and see
If there's a Box, a Box for me
Sonny, are you the grandfather of these fine looking kids?
Or the doctor?
??? ???
Quote from: HawkeyeSmokes on June 02, 2010, 06:21:47 PM
Sonny, are you the grandfather of these fine looking kids?
Or the doctor?
??? ???
Just the temporary Baby Sitter! ;D