I want to send some Sweet Bread starter to someone that wants to try making
bread, but has little or no baking experience.
I want to see if the re hydration process of the starter is as foolproof as I think
it is.
I would like for them to use the Post on the Forum to re hydrate and make their
bread. In case of emergency, I will help thru PM and I will supply you with my #.
I will send you the starter as soon as you are ready to get started.
Sonny
Quote from: classicrockgriller on March 04, 2013, 08:42:05 AM
I want to send some Sweet Bread starter to someone that wants to try making
bread, but has little or no baking experience.
I want to see if the re hydration process of the starter is as foolproof as I think
it is.
I would like for them to use the Post on the Forum to re hydrate and make their
bread. In case of emergency, I will help thru PM and I will supply you with my #.
I will send you the starter as soon as you are ready to get started.
Sonny
Pick me pick me pick me :P
Quote from: NePaSmoKer on March 04, 2013, 08:54:03 AM
Quote from: classicrockgriller on March 04, 2013, 08:42:05 AM
I want to send some Sweet Bread starter to someone that wants to try making
bread, but has little or no baking experience.
I want to see if the re hydration process of the starter is as foolproof as I think
it is.
I would like for them to use the Post on the Forum to re hydrate and make their
bread. In case of emergency, I will help thru PM and I will supply you with my #.
I will send you the starter as soon as you are ready to get started.
Sonny
Pick me pick me pick me :P
Ok, I got One little piggy to play, but I will take others.
If someone from Canada wants the starter, I have no problem
shipping it there.
Curt sent me some awhile back and I could not get it to do its thing. I blame it on the house being at 62 deg. F most the time. His was sour dough starter.
Folks raise your hand up on this one! You won't be sorry! It is probably one of the most flavorful breads I have ever made!
Quote from: Keymaster on March 04, 2013, 11:03:06 AM
Curt sent me some awhile back and I could not get it to do its thing. I blame it on the house being at 62 deg. F most the time. His was sour dough starter.
I found even with an oven light I wasn't getting it warmed up to where it needed to be. An old trick I have used for baking worked for me.......put in oven on upper rack.....below it add a 9x12 pan half filled with boiling water. Change out every few hours. It's a commitment but well worth it once it gets going...just my 2 cents.
I'll give it a try.
Quote from: Grouperman941 on March 04, 2013, 11:29:34 AM
I'll give it a try.
Yes Sir! Got you down and will send a PM for shipping info.
When I first read the heading I thought" the crazy old man had finally lost his mind and was going to smoke a guinea pig. :) :) :)
Hey Sonny I'll give it a try, if ya still need a victim I mean guinea pig
Dang it I mean another tester
Don
Quote from: BAM1 on March 04, 2013, 11:51:42 AM
When I first read the heading I thought" the crazy old man had finally lost his mind and was going to smoke a guinea pig. :) :) :)
Got you to look didn't I. ;)
Quote from: dman4505 on March 04, 2013, 12:43:42 PM
Hey Sonny I'll give it a try, if ya still need a victim I mean guinea pig
Dang it I mean another tester
Don
You got it Don and Welcome aboard the Bread Wagon.
Send me your shipping info in a PM. Thanks.
I'd be willing to hold onto one until May or June, then try my hand at it.
Quote from: Tiny Tim on March 04, 2013, 01:13:58 PM
I'd be willing to hold onto one until May or June, then try my hand at it.
Done Deal! I have your addy.
Quote from: classicrockgriller on March 04, 2013, 12:46:20 PM
Quote from: dman4505 on March 04, 2013, 12:43:42 PM
Hey Sonny I'll give it a try, if ya still need a victim I mean guinea pig
Dang it I mean another tester
Don
You got it Don and Welcome aboard the Bread Wagon.
(http://i868.photobucket.com/albums/ab242/nepas1/101_1383-729x557.jpg)
Send me your shipping info in a PM. Thanks.
If slots are still available I would be willing to try.
Qualifications... ZERO EXPERIENCE in baking Unless you count rising crust dijornio pizza :o
You layout the game and I will follow the rules. All i ask is a small byline when you become the "Sam Walton" of BreadMart as one of the little people that helped you to success.
Steven
Sonny is being very generous to do this, so I would highly encourage anyone that thinks they can't make bread, but have secretly wanted to, to become a Guinea Pig.
My husband just finished baking our first batch today while I was at work. When I ask how they turned out, welll..... His comments were.... Not any good..... So light and fluffy you could not tell you were eating anything..... Of course the first one wasn't any good, according to him, that he had to eat two of them. He had a covered dish that he was taking the rest of them to tonight. He did remember and take pictures so I will post them after I get home.
All I can say is that he better have left me at least one to taste when I get home.
Quote from: Keymaster on March 04, 2013, 11:03:06 AM
Curt sent me some awhile back and I could not get it to do its thing. I blame it on the house being at 62 deg. F most the time. His was sour dough starter.
If you want to give the sweet bread ago, just say the word.
Quote from: standles on March 04, 2013, 01:58:36 PM
If slots are still available I would be willing to try.
Qualifications... ZERO EXPERIENCE in baking Unless you count rising crust dijornio pizza :o
You layout the game and I will follow the rules. All i ask is a small byline when you become the "Sam Walton" of BreadMart as one of the little people that helped you to success.
Steven
How could I even think of denying a person that just made spit ice tea on my keyboard.
Send me your shipping address. :)
I'm in, always wanted to make some real home made bread that dont come in a box. Send me bread recipe and some instructions. Let me know, Ill PM address.
Sonny, I hope you are still being generous. I would love to try my hand at baking.
Quote from: RedJada on March 04, 2013, 03:26:34 PM
I'm in, always wanted to make some real home made bread that dont come in a box. Send me bread recipe and some instructions. Let me know, Ill PM address.
Quote from: York on March 04, 2013, 03:31:58 PM
Sonny, I hope you are still being generous. I would love to try my hand at baking.
Got you guys down. Pm me your shipping info. Name, address, etc.
Looks like I am going to have to go into overtime. :)
If I wasn't leaving here soon to go back up north ,I'd give it a shot, but the time left will fly by
Looks like a carpet bombing of sweet bread. Party on Garth. ;)
Quote from: Quarlow on March 04, 2013, 09:40:26 PM
Looks like a carpet bombing of sweet bread. Party on Garth. ;)
One day I will get you settled down and make you the "Sweet Bread Man of Canada".
Still laugh when I tell the story of the sweet bread crossing the border.
I laugh randomly and when asked why I am laughing I just say "you had to be there". Then chuckle somemore.
If you are still looking for Guinea pigs, I would love to try.
Quote from: anthony on March 05, 2013, 05:36:30 AM
If you are still looking for Guinea pigs, I would love to try.
Quote from: anthony on March 05, 2013, 05:36:30 AM
If you are still looking for Guinea pigs, I would love to try.
anthony! Come on down! You are our next contestant to play . . .
"Can You make Bread from a Dehydrated Bread Starter!"
Send me you shipping info in a PM.
Oooooooo pick me pick me !!!!!!!
Quote from: wyoduke on March 05, 2013, 12:32:29 PM
Oooooooo pick me pick me !!!!!!!
Oh I did, now sit down and behave. :)
If you wish to send it to Oregon i'm in.
Quote from: Shasta bob on March 05, 2013, 05:26:10 PM
If you wish to send it to Oregon i'm in.
Shasta Bob! Come on Down! Bread Starter goes to Oregon.
Now lookie what ya got yourself into Sonny,,,,,,,,,,you aint gonna sleep for a month ;D
Quote from: OU812 on March 05, 2013, 06:03:18 PM
Now lookie what ya got yourself into Sonny,,,,,,,,,,you aint gonna sleep for a month ;D
I am averaging 2 dehydrates a day right now. I split some starters and now have 5.
Day after tomorrow I will double to 4 dehydrates a day. Hope to have everybody done
by the weekend.
Have already sent out 6 and had a list total as of this moment of 20.
Quote from: classicrockgriller on March 05, 2013, 06:19:26 PM
Quote from: OU812 on March 05, 2013, 06:03:18 PM
Now lookie what ya got yourself into Sonny,,,,,,,,,,you aint gonna sleep for a month ;D
I am averaging 2 dehydrates a day right now. I split some starters and now have 5.
Day after tomorrow I will double to 4 dehydrates a day. Hope to have everybody done
by the weekend.
Have already sent out 6 and had a list total as of this moment of 20.
You go Sonny!!
My hat is off to ya brother
I forgot I had actually started dehydrating 3 as of today.
Each starter is split into 3 racks to help speed the dehydration.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Rehydrated%20Bread%20Starter/718624ec-99fb-4472-8c12-3532a7e1be4e.jpg)
I'll combine all the dried starter and turn it into powder and make that into 4oz pkgs.
As you can see on the bottom row is a 1/2 cup rehydration from the starters I am
sending out tomorrow. If there is a problem then the starters won't go out.
Quality Control ;)
I have sent out 9 starters.
I am dehydrating 3 more today and tomorrow it jumps to 4.
(http://dl9.glitter-graphics.net/pub/2063/2063329qc1d5kezf3.gif)
12 racks of starter dehydrating (4 cups of Starter)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Rehydrated%20Bread%20Starter/SDC13998.jpg)
12 starters are in transit. 4 more going out tomorrow.
Gonna rest a day and start back up again on Saturday.
You are a bread starter machine!
He's the Bread Pusher Man!
God damn. ;D
Been getting some PM's and text msg's that some of the starters have
found their new home.
Have 6 more starters going out tomorrow which will bring the total up to
21. There were 23 on the list, so the last ones will be mailed out probably
Tuesday.
I have tested every batch of dried starter and have had 100% success in
rehydrating them.
I'll give you a rest before I make any requests.
Quote from: BAM1 on March 10, 2013, 10:24:02 PM
I'll give you a rest before I make any requests.
All ready plan to dehydrate thru Thursday because I knew there would be
some late comers to the party. I put you on the list and you will actually
make #25. PM me your addy.
The last batch of starter is finishing up today.
Eveyone's starter will be mailed by tomorrow.
Will have sent out 28 starters. (Defiant joined the gang)
Used: 15 lbs of KA Bread Flour
3 gals of water
8+ lbs of Sugar
5 boxes of Parchment paper
2 bottles of dish soap (got to have clean dishes)
$$ for postage
$$ for gas going 10 miles into town to mail starters
So what I am saying is I have invested $$ and time in sending out
these starters. I enjoyed doing it and did it with a happy heart, BUT
If I don't see some Bread being made I will be one pissed off SOB!!!
I actually dehydrated an extra day to back up my 2 sisters and my
starters. I dehydrated a total of 35 so I have a few left over if there
are any more guinea pigs out there and of course I will be glad to
send you a starter if and when you decide you want it.
Quote from: classicrockgriller on March 14, 2013, 10:02:50 AM
If I don't see some Bread being made I will be one pissed off SOB!!!
:o I promise when I get back to Alaska I'll make some bread Sonny ;)
Sonny, your dedication to this last round of starter distribution is to be commended. Even if only half of the folks you sent the starter get in the groove of when to bake, feed, how long to rise and such. We have seen some get discouraged at the first try. I know many great cooks that just cannot bake, probably from lack of interest.
Things I might suggest for first time bakers:
Kneading and mixing can be done on a cheap bread machine - 20 - 30 bucks on craigslist. They do not bake worth a crap, but they will knead and mix.
Get yourself one of those plastic containers that has measuring marks on it. The first few bakes could take anywhere from 1 to 3 hours to double in size, this is a naturally developed yeast that will vary the rising times. Don't be shy to leave it in the oven with the light on if temps are cold.
Once the starter is fully matured you will know the exact rise time and can plan your day better.
I hope everyone that Sonny has so graciously sent out starter will enjoy it as much as I have!
Hook me up to Sonny's bread making crazy train. Sent PM, looking forward to trying it out. Where did your original starter come from?
Quote from: Defiant on March 14, 2013, 08:15:24 PM
Hook me up to Sonny's bread making crazy train. Sent PM, looking forward to trying it out. Where did your original starter come from?
After my Dad passed away at age 82, my Mom later remarried and his
family was the owner of the Sweet Bread Starter. He has two sisters that
are old but still make Bread. I call them "Keepers of the Bread". They have
told me that their Mom and Grandmother and great Grandma all made bread
using this starter. Smokin Soon has told me there is a version of Sweet
bread in Germany called Herman Bread and my Step Father's family is of
German descent. That is really about all I know. I do know when I talk to
the "Keeper's of the Bread" and tell them all the things and all the places
the starter is going and doing, they are very pleased. I have been told the
starter is over 150 years old plus. The " Keepers" are both in their 90's.
Awesome, great story, thanks. Hard to believe we will be making bread with starter they were using 150 years ago, thanks for sharing.
Sonny, you know my grandma, Mavis, will be 107 on the 23rd of this month.
She's still better at snow boarding than I am at baking, and she's been dead and gone almost 3 years.
Go figure.
That is some dang gooooood bread though.
I did it ONCE, and I'm here to testify, brother!!!
It's a crying shame that I'm too goofy to keep it alive.
Awrighten.
Quote from: hal4uk on March 14, 2013, 09:27:08 PM
Sonny, you know my grandma, Mavis, will be 107 on the 23rd of this month.
She's still better at snow boarding than I am at baking, and she's been dead and gone almost 3 years.
Go figure.
That is some dang gooooood bread though.
I did it ONCE, and I'm here to testify, brother!!!
It's a crying shame that I'm too goofy to keep it alive.
Awrighten.
Mavis is still a beauty. Still got her pic.
Would have loved to see her on a snowboard ... infact I would
love to see you on a snowboard. :)
When you get un-goofy, call me. I got a starter with your name on it.
It's not as hard as you think if you have someone to help you. I was
there, but you never called.
29 Starters, Devo signed up for a second tour of duty.
Wow! :o
I have begun the indoctrination period. Will post results tomorrow.
Is that a whiff of bread I smell on the winds?
If I ever get "Un-Goofy"?
You Betcha, Brother!
Of course, that's as likely as having a "4+ hour erection".
If either one happens, ain't no way I'm calling my doctor.
I'M CALLING EVERYONE I KNOW!!!!!!!!! :o
I am a guinea pig that never followed through. I have the dry starter that was sent to me. Been following the crusty bread thread. So, next weekend I will try to bring this bread back to life. It will pretty much be one year I have been sitting on this. I think it will be fine. ;D
I got some starter from Sonny last year and it has become a ritual every weekend to make sweet bread. The first thing that I did was to dehydrate some for some backup just in case. Just remember follow the instruction to the letter and you will not go wrong. We have made rolls, cinnamon rolls ,bread, and not to mention pizza with this starter. All turned out great. As I type we have a batch rising in bread pans for baking later today. As someone said, once you try this you will avoid store bought bread all together. All of this is possible because Sonny was willing to share his starter with members of the forum. Happy Baking!!!! ;D ;D ;D
Blake
Heck, I'll give it a shot. See how it works in this dry heat.