I AM A HAPPY CAMPER!
What a Beautiful Day. Not a cloud in the sky. 72* Just Perfect!
And LOOK at what I got!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12290.jpg)
Awesome!
First a BIG THANKS to Smokin_Soon for all his help.
Kind of a funny story in that Gary was one of the people I sent the starter to
that failed to make it thru the trip. He never complained. When the weather
cooled down again I called Him and told Him I was sending out a new starter
to Him and he said I didn't have to. But I wanted Him to have it in his Hands.
I just knew good things would happen and they did. Although I had dehydrated
the starter before, I was trying to bring it back using too small of amount of
starter. Gary set the table for me and like I said ............. THANKS Again!
Now, On with the Show!
I kinda started this over here: http://forum.bradleysmoker.com/index.php?topic=21069.0
4 cups of starter in my big smoker with the pid set to 90* and a draft fan running.
After it was dried, They went into bowls and were weighed. Then broke up with my slap
chopper and pulsed crush in my spice grinder. Vac sealed into 1/2 cup starters.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12262.jpg)
Waited a day and mixed the 1/2 cup started with a small amount of water and let it sit for 12 hours or so.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12263.jpg)
Had some bubbly action going on.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12264.jpg)
Then mixed up enough water flour and sugar to bring the 1/2 cup up to a full cup in volume.
Let it set for 12 hrs. Got even bigger action going on now.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12281.jpg)
Next gave it a full feeding .........
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12282.jpg)
......... and again let it sit for 12 hrs or so. BAM!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12284.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12283.jpg)
Took back my cup to reserve for fridge ...........
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12286.jpg)
.......... the left overs for Bread making.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12287.jpg)
Did the normal mix on the dough and let it sit overnite to rise.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12289.jpg)
I put my starter up after I mixed the dough and the starter had already grown an inch.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12288.jpg)
Woke up this morning and the first pic was what I saw.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12290.jpg)
Oh Happy Day!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12291.jpg)
Checked on the starter in the fridge (Wife's) and things look good.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12292.jpg)
Made two pans of rolls, one big loaf and 3 mini-me loafs of bread.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12299.jpg)
Will be baking them soon.
Congrads classicrockgriller
Looks like you got it all figured out
Great job Sonny!! For LQ, the rest of the mix is here.
QuoteThe ingredients for the dough are: 1 1/2 cup of warm water, 1 ts of salt, 1/2 cup of corn oil,
1/2 cup of sugar, and 6 to 7 cups of bread flour. (I got tired of measuring flour by cups so I
coverted it to weight and I used 2lbs)
http://forum.bradleysmoker.com/index.php?topic=17601.0 (http://forum.bradleysmoker.com/index.php?topic=17601.0)
Excellent!!!
This is the bread when it was rolled up after the first rise.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12299.jpg)
This is about 3 hours later.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12300.jpg)
And this is the Bread going into the oven.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12301.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12302.jpg)
Baked Bread and Rolls
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12304.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12306.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12307.jpg)
FANTASTIC!
Gonna rehydrate another dry starter tonite and change just a few
things before I post the instructions on rehydrating the starter.
I'll probably start shipping these out early next week.
The only thing were missing here is the pic of the part where Sonny says: "Hold my beer, I'm gonna try this with Butcher paper. He told me it was not a pretty sight!!!! :D ;D
Quote from: Smokin Soon on February 25, 2011, 04:33:44 PM
The only thing were missing here is the pic of the part where Sonny says: "Hold my beer, I'm gonna try this with Butcher paper. He told me it was not a pretty sight!!!! :D ;D
You have heard the stories about Texans. ;D
I know, that was just plain mean!! Off to the corner I go.
Quote from: Smokin Soon on February 25, 2011, 04:55:54 PM
I know, that was just plain mean!! Off to the corner I go.
I'm a Big Boy, I can take it. ;D
You have to be on at least the third stick of butter by now!!!
Niiiiiice.
Now the starter is ready to go around the world. ;D
Sent out 5 starters this morning.
Sure is a nice piece of mind knowing no one
will be hurt in the delivery of the starter. ;D
Started the rehydrating process on another starter last nite
and fed it enough this morning to brink it up to a cup.
Will feed it tonite the normal feeding.
Going to dehydrate 4 more cups as I am out now out of dryed starter.
The mini-me loafs I cut into 4ths long ways and then halfed
each piece and toasted them a bit in the over.
Made some dipping bread seasoning with evoo.
Yumm, yumm.
Nice, any experience with Sourdough? I was thinking of making a chef this week.
Quote from: JF7FSU on February 26, 2011, 06:00:20 PM
Nice, any experience with Sourdough? I was thinking of making a chef this week.
I have limited experience with it, but Smokin_Soon and Deb both have a sourdough starter.
If you have questions on it, start a post and somebody will help you.
You know this Forum, they love to help.
Thanks, I may do that. How did you dehydrate your starter? I always hate losing my starter.
Spread the dough out on parchment paper (NOT butcher paper ;D)
and let it dry completely. If it bends, it's not completely dry. Then
break it up. I posted at the beginning of this post how I did it.
QuoteNow the starter is ready to go around the world.
Very true, Sonny PM'ed me to say he can now send it across the pond to the small island I live on in the middle of the Irish Sea.
Cool or what!! ;D Needless to say I took him up on his offer........ thanks a million CRG. :)
Just got my starter from Sonny this morning :)
A very big thank you to you Sonny. Now the reading and learning curve to follow. I'm no baker that's for sure so I'm going to make sure I know got this right, so if I start to ask silly questions please be patient ;)
Again thanks Sonny
Been busy with a sick Mom all last week.
Am leaving to go that way in an hour or so.
I will post the re-hydration directions from her house.
Hope Mom is doing well Sonny.
QuoteHope Mom is doing well Sonny.
Me too.
Sonny PM'd me too and I am anxious to give it a try. Swiss customs can be a bit pesky some times.
Quote from: manxman on March 21, 2011, 09:54:26 AM
QuoteHope Mom is doing well Sonny.
Me too.
Me too.
I just got my envelope today, took almost a month. Damn border guards!! Can't wait to try it out, thanks Sonny
I will be updating this in next day or so.
I just found this forum yesterday and the bread looks awesome. I would love to have a starter of this if anyone has one.
The starter that I had dehydrated seems to have a issue with rehydrating.
I have a trip planned for next week, but after that I plan to dehydrate more
and I would love for you to have it.
Thank you very much. I can't wait to be able to use this the breads look so tasty.
PM received.