Jiggerjams contacted me about getting some bread starter.
Purolator shows overnight delivery from BC to Ont, so it should stay frozen.
I have 1 cup of starter in a food saver pack with a couple of small vent holes (just in case ;D)
packaged between two freezer packs.
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0134.jpg)
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0135.jpg)
And the travels of of the bread starter take another road!!
Yes!! I can't wait. Thank you very much Mike and also Sonny for starting the process. This is cool. I will post when the package arrives. :D
jigger, am Glad you got the Bread Starter.
Mike ........ You are the MAN!
Just Awesome for doing that!
And the family tree for the starter grows another branch. ;D
I sent some off to my mama and walked her through the whole bread making thing this weekend.
Now that was fun, she could kinda remember the steps after I was explaining them to her over the phone
Don't forget to label the package "HIGHLY EXPLOSIVE MATERIALS INSIDE". :D
Since someone almost got arrested last time this starter made a trip, should we start the fund for bail money now or wait until the arraignment?
Purolator messed up and should have picked it by 2 PM so I am holding
overnight in my frezzer at work, and will try again tomorrow.
I dont want it sitting any longer than it has too
I am thinking I will get someone else to sign for the package, you know in case the feds are o to us!
Thanks for taking care Mike,
When the package arrives I will probably have some questions for the starter experienced. I know there is a Bread starter post by Sonny out there. That is where I wil start.
Quote from: jiggerjams on December 13, 2010, 06:26:40 PM
I am thinking I will get someone else to sign for the package, you know in case the feds are o to us!
Thanks for taking care Mike,
When the package arrives I will probably have some questions for the starter experienced. I know there is a Bread starter post by Sonny out there. That is where I wil start.
When you figure out how this starter works you can do wonders with it.
Jump in!
I did find the sweet bread starter post and re read it last night. Mmmm the possibilities look endless. Cinnamon bread or buns, waffles, and pizza all looked fantastic. Can't wait to get STARTERed
I have a list of about 5 on this side of the Boarder that I will
be sending the Starter to after the first of the year.
I am still working on a way to dry it and then rehydrate it.
That would sure make it easier and more cost effective.
The package arrived at 9:40 am this morning. With great anticipation I opened the box which was very well packed. Thanks Mike. Inside I found two cold packs that were still frozen stiff. That alone is pretty impressive coming from British Colombia to Ontario. That would be like shipping from Seattle to Buffalo in the States.
Anyway when I opened the box and pulled out the cold packs there it was the legendary starter. The legendary starter was in a food saver bag, and on the cold packs, and on the styrafoam. It appears there was a blown seal (insert joke here). Not to worry Mike the majority was in the FS bag and I think I salvaged the better part of the shipment but won't know for sure till I can measure it at home. My guess is I have a cup of starter now in some tupperware in the work fridge. Sorry for no pics but I do not have a camera at work. I will be transferring the starter to a mason jar tonight.
I would like to share the starter with my mom and 2 sisters for Christmas gifts. Is that possible in the amount of time that is left till Christmas? Any suggestions on how to proceed? I am assuming I would have to feed it.
How do I tell if the starter survived the trip?
Thanks so much Mike and Sonny. I am looking forward to gifting the starter and using it to bake with. Whoot Whoot!!
JJ
Hey JJ
I am glad it made it there ok, so some of the starter leaked out? I did take my knife and poked two small
holes just in case the pressure increased.
Yes it should be close to a cup. I would take it home and feed it tonight. Then in the morning split it into 3 equal parts
in mason jars and let it sit 1 to 2 days in the fridge, you should see it grow almost to the top of the jar. After a couple of days
I would take the best looking one an feed it again ( or you could feed all 3 ) the next morning if it looks ok you could divide into
1 cup portions and give it to your family. Giving it a couple feedings should get i nice and strong again after being frozen.
Thanks Mike,
Is the feeding the starter to produce more starter different than feeding starter to make dough from the Sweet Bread Starter post? Any tips? I want to be sure I get this first attempt correct so everyone's efforts are all for not.
JJ
Hey JJ
No the feeding is the same for both, after you feed the starter the next morning you will have about 3 cups
worth, so you keep 1 cup and put in your mason jar and put it in the fridge (don't forget this part or you will not
have anymore starter) the remaining 2 cups you then can use to make bread or divided into 1 cup portions and
give away, I always freeze a couple packs as a backup just in case something happens to my starter, or flush down the toilet
if you don't want to make bread that day. You do have to feed the starter every 2 weeks to keep it healthy, and if you don't want
to make bread just get ride of the extra starter. If I am going to make lots of bread I get 2 or 3 starters going in my fridge, then make
bread and keep one cup. I have found that the Robin Hood bread flour works very well, make sure you use a good bread flour, not all purpose.
Cool beans, the starter has made it through another road trip.
No, same process.
Thanks a lot for the feedback. Great advice on the Robin Hood bread flour. I will be breaking bread this weekend....sweet!!
I am Excited!!!
Quote from: jiggerjams on December 16, 2010, 06:31:12 AM
Thanks a lot for the feedback. Great advice on the Robin Hood bread flour. I will be breaking bread this weekend....sweet!!
I am Excited!!!
Kinda like havin a baby. ;D
Have you named it yet?
I named mine Sonny. :D
Hmm I think I will follow your lead and name it after the person that took the time to be generous and send it to me. Yep I am calling my starter Mike.
Quote from: jiggerjams on December 16, 2010, 08:16:17 PM
Hmm I think I will follow your lead and name it after the person that took the time to be generous and send it to me. Yep I am calling my starter Mike.
And a mighty fine name after a good guy! Right on!
Mike the Bread Starter! Has a nice ring to it. ;D
Hows Mike doin?
Feed him yet?
Going to happen soon. I just got to run to the store then the games begin.
Have the games started yet? ;D
I'm feedin sonny now.
Gonna try somthin new tonight. ;D
Quote from: OU812 on December 17, 2010, 10:24:49 PM
Have the games started yet? ;D
I'm feedin sonny now.
Gonna try somthin new tonight. ;D
Had a GREAT talk with jigger. Curt, he will a good "Keeper of the Bread" in
his part of Canada. The school girls will giggle some more. ;D
Thanks you guys for passing on and sharing what your learned.
Quote from: classicrockgriller on December 17, 2010, 11:14:34 PM
Quote from: OU812 on December 17, 2010, 10:24:49 PM
Have the games started yet? ;D
I'm feedin sonny now.
Gonna try somthin new tonight. ;D
Had a GREAT talk with jigger. Curt, he will a good "Keeper of the Bread" in
his part of Canada. The school girls will giggle some more. ;D
Thanks you guys for passing on and sharing what your learned.
I just pulled something toatly new outta the oven bout 5 min ago.
will post soon, its gonna be GOOOOD!!!!!!!!!!!!!!!!!!!!!!
I have a question for those experts with the Awesome Bread Starter going across this great country (And the U.S. too!).
What type of pan do people use? Glass? Metal? Pan with special coating? :-\
And what kind of "grease" do people use for the pans? Butter? Margarine? Nonstick spray? WD-40? (Just kidding about the WD-40!) :-\
The reason I ask this is I use glass pans and use a nonstick spray (Pam). I am having trouble with my bread sticking (destroying my loaves to remove them). I want to eat them in a slices and not in chunks like a Neanderthal! Plus its easier to toast! I would like to know if others have this problem or have a solution.
As always, thanks in advance for all responses.
The Cap'n.
Cpp'n I used metal and crisco solid and use a paper towel to wipe it on pretty good.
Loaves are going to take 25 to 30 minutes depending on your oven and rolls about
25 to 28 minutes at 350*
When you take it out of oven put pan on a wire rack to cool and after about 5
minutes I dump out of the pan and put back on the wire rack to cool.
If you try to bag the bread while it is still warm it will create moisture in the bag and the
crust gets soft.
Sonny just gave you some great tips. I am getting ready for my third bake tomorrow (still a newbie) and I use both metal non stick coated and glass pans. I use canola oil in a bottle gadget that makes it spray like PAM. Out of both of the pans I find the metal non stick pans superior. My loaves and rolls do not come out butchered in the glass pans, but they certainly put up a decent fight.
I am going to try Sonny's tip of using Crisco (or lard or shortening) and see if that makes a difference. Which there is a good chance it will. If it doesn't, I am going to buy more non stick pans and omit using the glass pans for this recipe.
After feeding the starter and you have added the ingredients to make bread and put it in the oven to proof, has anyone added a bowl of warm water on a lower rack in the oven for the proofing stages?
Just wondering because my Better Homes and Gardens recipe book suggested it so I tried it. The results were the dough in the oven with a bowl of warm water proofed twice as large as the dough I put in the microwave. Both were covered with tea towels.
Thoughts?
James, even though the sweet bread starter is an old starter, it has basically been
in the hands of just family members that made it the same way as the ones before them.
You guys are really the pioneers of moving forward and trying new things with the starter.
I am sure that sour dough and sweet bread starters are cousins so some or all the things
that can be done to sour dough should be able to be used with the sweet bread. Curt has
started proving that with variations of finished breads, waffles, etc.
Just remember not to adjust or add to the way the starter is kept up and stored. After you save
the cup of pure starter, let your imagination be your guide.
My Sis didn't want the starter until she started helping my Mom make her rolls, etc. when she would
come to visit her. She took home a starter and makes whole wheat bread, Cinnamon rolls, and now
Bananna Nut Bread (after me telling her that Curt makes it). She takes her Bread Treats to work (she
is incharge of the Lab at a big Hospital). She told me the starter has been a big hit and she has given
the starter to 5 different people now.
Glad you are having fun with it. Just keep your cup starter, pure and healthy and have fun with the rest.
Will do monkey will do ;)
Been working on a chocolate bread here, still not quite there yet.
Have 4 starters going from here to the west coast (cali) and the east coast (fl) and the north
(Mi and Md) tomorrow. Did not freeze them. Keep your fingers crossed. ;D
CRG....my lab coat, safety glasses and microfiber shoe covers await its arrival. I love fresh baked bread, rolls and waffles!!!
Thank you for all you do for the forum family!!!!!
Ray
Mine arrived yesterday afternoon. When I got home around 11:00 PM, I opened it. It was still cool to the touch. The lid insert was domed from the gasses. I opened it VERY s l o w l y to relieve the pressure and put it in the refrigerator.
Ray
Picture of when bread starters were opened:
(http://i1047.photobucket.com/albums/b476/gusrobin/nuclear_power_01.jpg)
Quote from: GusRobin on January 15, 2011, 10:00:25 AM
Picture of when bread starters were opened:
(http://i1047.photobucket.com/albums/b476/gusrobin/nuclear_power_01.jpg)
;D ;D ;D that sizes it up pretty good! ;D ;D
Hey that looks like stop action photography in my kitchen the night I got mikes starter home. :D :D
First off let me say this is the best thread I have read. You guys have kept me interested for hours. I'm new to the forum and enjoy reading all about the bradley smoker recipes. When I came across this thread I was working the night shift at a paper mill in northern Ontario. Made my night go by faster. I'm sure some of that starter has passed by my house a few times :)
So being the new kid on the block I was wondering if someone would be so kind as to let me in on this? This sounds like fun for sure.
Thanks
Quote from: devo on February 07, 2011, 12:29:45 AM
First off let me say this is the best thread I have read. You guys have kept me interested for hours. I'm new to the forum and enjoy reading all about the bradley smoker recipes. When I came across this thread I was working the night shift at a paper mill in northern Ontario. Made my night go by faster. I'm sure some of that starter has passed by my house a few times :)
So being the new kid on the block I was wondering if someone would be so kind as to let me in on this? This sounds like fun for sure.
Thanks
devo, I'm sure we can work some thing out for ya.
SmokinSoon has just learned that we can de-hydrate the starter and then re-hydrate it.
That is good for two great things. First the cost for us to ship it will go down and the
success rate will be higher. I am going to de-hydrate a cple of starters this week and if
things go good I will try to get one off to you in the next week or so.
Just keep checking with me by PM. Sometimes I forget.
Quote from: classicrockgriller on February 07, 2011, 05:02:08 PM
Sometimes I forget.
Thats an understatement. ;D :D
OK, I'll go back in my corner now. ::)
Quote from: classicrockgriller on February 07, 2011, 05:02:08 PM
Quote from: devo on February 07, 2011, 12:29:45 AM
First off let me say this is the best thread I have read. You guys have kept me interested for hours. I'm new to the forum and enjoy reading all about the bradley smoker recipes. When I came across this thread I was working the night shift at a paper mill in northern Ontario. Made my night go by faster. I'm sure some of that starter has passed by my house a few times :)
So being the new kid on the block I was wondering if someone would be so kind as to let me in on this? This sounds like fun for sure.
Thanks
devo, I'm sure we can work some thing out for ya.
SmokinSoon has just learned that we can de-hydrate the starter and then re-hydrate it.
That is good for two great things. First the cost for us to ship it will go down and the
success rate will be higher. I am going to de-hydrate a cple of starters this week and if
things go good I will try to get one off to you in the next week or so.
Just keep checking with me by PM. Sometimes I forget.
That would be great. I will check my PM/s daily
Thanks
So hows the de-hydrate the starter and then re-hydrate it going. Havn't heard to much about this project for awhile.
Quote from: devo on February 20, 2011, 08:22:08 AM
So hows the de-hydrate the starter and then re-hydrate it going. Havn't heard to much about this project for awhile.
I am working on it. There is a list in front of you and I can only get two starters a time IF I don't
make bread. It is in the works. Patience Grasshopper.
Quote from: classicrockgriller on February 20, 2011, 08:28:40 AM
Quote from: devo on February 20, 2011, 08:22:08 AM
So hows the de-hydrate the starter and then re-hydrate it going. Havn't heard to much about this project for awhile.
I am working on it. There is a list in front of you and I can only get two starters a time IF I don't
make bread. It is in the works. Patience Grasshopper.
Thanks for the update Master Po
Quote from: devo on February 20, 2011, 09:03:14 AM
Quote from: classicrockgriller on February 20, 2011, 08:28:40 AM
Quote from: devo on February 20, 2011, 08:22:08 AM
So hows the de-hydrate the starter and then re-hydrate it going. Havn't heard to much about this project for awhile.
I am working on it. There is a list in front of you and I can only get two starters a time IF I don't
make bread. It is in the works. Patience Grasshopper.
Thanks for the update Master Po
Master Po?
Quote from: classicrockgriller on February 20, 2011, 10:01:30 AM
Quote from: devo on February 20, 2011, 09:03:14 AM
Quote from: classicrockgriller on February 20, 2011, 08:28:40 AM
Quote from: devo on February 20, 2011, 08:22:08 AM
So hows the de-hydrate the starter and then re-hydrate it going. Havn't heard to much about this project for awhile.
I am working on it. There is a list in front of you and I can only get two starters a time IF I don't
make bread. It is in the works. Patience Grasshopper.
Thanks for the update Master Po
Master Po?
Master Po: Close your eyes. What do you hear?
Young Caine: I hear the water, I hear the birds.
Po: Do you hear your own heartbeat?
Caine: No.
Po: Do you hear the grasshopper which is at your feet?
Caine: Old man, how is it that you hear these things?
Po: Young man, how is it that you do not?[
Quote from: devo on February 20, 2011, 10:18:27 AM
Quote from: classicrockgriller on February 20, 2011, 10:01:30 AM
Quote from: devo on February 20, 2011, 09:03:14 AM
Quote from: classicrockgriller on February 20, 2011, 08:28:40 AM
Quote from: devo on February 20, 2011, 08:22:08 AM
So hows the de-hydrate the starter and then re-hydrate it going. Havn't heard to much about this project for awhile.
I am working on it. There is a list in front of you and I can only get two starters a time IF I don't
make bread. It is in the works. Patience Grasshopper.
Thanks for the update Master Po
Master Po?
Master Po: Close your eyes. What do you hear?
Young Caine: I hear the water, I hear the birds.
Po: Do you hear your own heartbeat?
Caine: No.
Po: Do you hear the grasshopper which is at your feet?
Caine: Old man, how is it that you hear these things?
Po: Young man, how is it that you do not?[
Element went out on my de-hydrator.
Think I'll start a sticky! ;D
;D ;D ;D
You funny