This is basically for OU812.
I sent him a starter off of my starter.
If anyone else wants a starter, I will be glad to send it to you.
Heres where I had posted this bread before.
Bread Starter 138 years old Plus.
http://forum.bradleysmoker.com/index.php?topic=15085.0
Some more "Old" Bread
http://forum.bradleysmoker.com/index.php?topic=15491.0
These are the steps I do to making this Bread.
The nite before I want to make Bread I take my very active starter out of the fridge.
You can see the black line on the jar where the starter was filled to (one cup) and it has grown from there.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12008.jpg)
Take 1 1/2 cups of King Arthur Bread Flour
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12009.jpg)
1/2 cup of sugar
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12010.jpg)
Put them in a large mixing bowl along with the starter from the jar.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12013.jpg)
Take 1 cup of water
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12011.jpg)
Pour the water into the jar that held your starter and twirl around till everything in jar is dissolved and pour that into the mixing bowl.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12014.jpg)
Stir to incorporate all the flour and sugar. It doesn't have to be smooth, lumps are OK, just don't to see any dry mix.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12016.jpg)
Cover with a clean kitchen towel and let set over nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12018.jpg)
This is after a couple hours.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12019.jpg)
This is the next Morning.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12021.jpg)
This is definitely a learning experience for me.
How long can a starter sit in the fridge without making bread? How often does it need attended to? The wife would be fine just thawing a frozen loaf of bread from the grocery store but I like more than that. Definitely interested but could see where there would be several weeks going by where I wouldn't have the time to make any.
From what I have learned you have to use it or regenerate in two weeks.
Quote from: TTNuge on May 04, 2010, 11:39:27 AM
How long can a starter sit in the fridge without making bread? How often does it need attended to? The wife would be fine just thawing a frozen loaf of bread from the grocery store but I like more than that. Definitely interested but could see where there would be several weeks going by where I wouldn't have the time to make any.
Like OU said somewhere after two weeks you either have to make Bread or
mix up what is posted and take a cup of starter off it and store it and toss the left overs.
I can have Hamburger Buns and these rolls and my son will use the rolls.
When you make a loaf of bread, it slices very nice.
We have just about stop buying bread from the store.
Just can't figure out how to make Hotdog buns yet. ;D
Quote from: classicrockgriller on May 04, 2010, 11:55:32 AM
Just can't figure out how to make Hotdog buns yet. ;D
Caribou had a post a year or 2 ago about making hotdog buns... She had linked to it, somewhere. ???
So is it the "Next Morning" when you take a cup of what was rising overnight and put that back in your jar for your starter for next time? Sorry if I'm getting ahead of you here, just trying to understand. I had a bread making machine for a while and have made my own pizza dough once, other than that I'm not a baker but want to be. I love sweet bread so I just want to make sure I can handle this before wasting your time and money by asking you to send me a starter.
Quote from: TTNuge on May 04, 2010, 12:03:48 PM
So is it the "Next Morning" when you take a cup of what was rising overnight and put that back in your jar for your starter for next time? Sorry if I'm getting ahead of you here, just trying to understand. I had a bread making machine for a while and have made my own pizza dough once, other than that I'm not a baker but want to be. I love sweet bread so I just want to make sure I can handle this before wasting your time and money by asking you to send me a starter.
You are exactally right and appreciate the thought on the decision.
If you like sweet bread, THIS IS IT!
You really don't have a set time that things have to be done.
The next morning you starter looks like this.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12021.jpg)
Stir that up a bit and from that you need to refill your starter jar. 1 cup.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12026.jpg)
Screw on the lid tight and stick it back in the fridge.
To the bowl of left over starter, add:
1 & 1/2 cup of warm water (100*)
1/2 cup of Sugar
1 teaspoon of salt
1/2 cup of corn oil.
I stir that up just a bit and pour it into my KA mixing bowl
Turn it on low and slowly add 7 cups of King Arthur Bread Flour
That then goes into a greased bowl and covered with a towel for 3 to 4 hours to let rise.
This is what you get after the rest.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12027.jpg)
Take and dust some flour on a piece of butcher paper and dump in the dough to the floured paper.
Work in some flour until it is not so sticky.
(sorry for got some of the pics of the steps and I will modify this post next time I make bread)
Grease the bottom and sides of what you want to bake your rolls in.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12028.jpg)
Dust your hands with flour and cut or pinch off enough dough (about the size of a small tangerine) and roll it in the palms of your hand.
Leave some space in your container to allow the rolls to rise again.
I usually do my rolls in cast iron, but did these in glass so that I could help OU with the cooking times since this is what he will be using.
I did two 9 x 13 pyrex dish and put 8 in one and 10 in the other so that OU could decide on the size rolls he wanted.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12031.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12029.jpg)
And I made me some bread
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12030.jpg)
This is where I am right now.
They are cover and will be rising for 3 to 4 hours.
Got me on the edge of my seat.
Now to figure out the timing, with work and chores after work I dont get in the house till after 9 P.M.
Defiantly goin to have to do this on Sat.
Quote from: OU812 on May 04, 2010, 12:55:30 PM
Got me on the edge of my seat.
Now to figure out the timing, with work and chores after work I dont get in the house till after 9 P.M.
Defiantly goin to have to do this on Sat.
Was what I was thinking.
First mix on Friday nite and bake on Sat.
Rolls will be great for Sunday.
That looks easy enough! Let's see and make sure OU812's shows up in a viable form without issues and then if your offer is still open I'd love to give it a go.
Quote from: TTNuge on May 04, 2010, 11:39:27 AM
How long can a starter sit in the fridge without making bread? How often does it need attended to? The wife would be fine just thawing a frozen loaf of bread from the grocery store but I like more than that. Definitely interested but could see where there would be several weeks going by where I wouldn't have the time to make any.
Not the same starter as CRG's but my starter has gone for over a month, sometimes two in the fridge without feeding. If I go more than a couple weeks I take it out of the fridge early in the morning for a few hours, feed it. Let it sit out on the counter all day. Feed it again at night. Let it sit on the counter overnight. If it smells really nasty I will do for one more day. When I feed my starter I use 4 oz starter, 4 oz water and 4 oz flour. If it hasn't been neglected I use it similar to what CRG has done.
CRG - I make hot dog rolls, I think I use about 2 1/2 oz of dough. I just form into a skinny log. Let proof & bake. These were for sausage so they were bigger than what I use for hot dogs . (the pan on the left is a 1/2 sheet pan, the other is 2/3 or 3/4 sheet pan for size reference)
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/june%2009/009.jpg)
I think this pic is from that batch above
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/039.jpg)
Thanks for the help with the hot dog rolls/buns deb.
Thats definitely on my list of to do's, after we get the buns done for the pulled pork sammies on Tabys grad party this weekend.
Fellas, that lady (Deb) also makes some knock out cheese!
That looks very nice! thanks for the pics and the references.
That last pic looks like $$$$$. Way nice.
Very nice, CRG! You're making me hungry. Your breads look tremendous.
Your starter is very interesting. This is the first one I have ever seen that includes sugar in the starter feed. I keep a basic white sourdough starter going. My current "pet" is one that I started using only rye flour and pineapple juice in December last year. It gets fed twice a week whether I am baking or not and it works great for about everything, but no sugar in the starter. I am intrigued. Not sure I could get a sweet version past the wife - being Dutch she really knows her bread and has a very profound disdain for sweet breads.
Time to bake some bread!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12035.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12034.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12033.jpg)
The Bread is done.
It was bake at 350* for 30 minutes.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12040.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12044.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12045.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12046.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12047.jpg)
That looks excellent. So does this stuff taste anything similar to like Kings Hawaiian bread you can buy? (If they have that around your parts)
Quote from: TTNuge on May 04, 2010, 06:59:08 PM
That looks excellent. So does this stuff taste anything similar to like Kings Hawaiian bread you can buy? (If they have that around your parts)
Been along time since I had some.
Might pick up some burger buns tomorrow and let you know.
All I can say after seeing those pictures is, there better be some piping hot bread ready come September. ;)
Quote from: Gizmo on May 04, 2010, 08:31:50 PM
All I can say after seeing those pictures is, there better be some piping hot bread ready come September. ;)
It's getting to where I am making this about every 4 to 5 days. ;D
Promise there will be hot bread!
All that bread/buns are makin me hungry!
Out of this batch you got 18 buns and a loaf of bread, if i just made buns outta a batch how many do you think I'll get?
I'm thinkin of makin them the size of the ones you got from puttin 8 in the
9" x 13" pan.
Quote from: OU812 on May 05, 2010, 06:24:46 AM
All that bread/buns are makin me hungry!
Out of this batch you got 18 buns and a loaf of bread, if i just made buns outta a batch how many do you think I'll get?
I'm thinkin of makin them the size of the ones you got from puttin 8 in the
9" x 13" pan.
If you make them that size, I would go 10 in the 9 x 13.
It made them taller and fluffier.
Curt, just a guess, but I would say you are going to get close to 40 rolls that size.
40 might not be enough, I better get some Rotella's (a local bakery) Hamburger buns just in case.
Quote from: OU812 on May 05, 2010, 06:39:43 AM
40 might not be enough, I better get some Rotella's (a local bakery) Hamburger buns just in case.
Having a choice is not a bad idea. Some one might not like the sweet bread.
If you have left overs, you won't have any problems getting rid of them. ;D
When workin with the starter and lickin my fingers durin clean up this dont taste to sweet to me.
I know the flavor will change when we make the dough but I'm likin the flavor so far and I aint a sweet eater.
I have had a couple of people PM me about sending them some starter to Canada.
Like I said I don't know that the starter would survive the length of the trip.
I have dried out my sour dough starter before and vac-pak and froze incase something ever happened to it in my fridge
and I will try that process with this starter next week.
If it works, then the trip time will not be a problem.
I will keep you posted.
You guys have inspired me. My starter came out from the back of the fridge today. It's pretty neglected and strong smelling. I just fed it. I'll feed it again tomorrow and possibly again the next day and it will be ready for the weekend.
Quote from: deb415611 on May 05, 2010, 05:45:01 PM
You guys have inspired me. My starter came out from the back of the fridge today. It's pretty neglected and strong smelling. I just fed it. I'll feed it again tomorrow and possibly again the next day and it will be ready for the weekend.
I'm glad you will have some fresh bread come the weekend.
Kewl!
I cant wait for some fresh bread this weekend!
I don't think anything gets my stomache grumbling as much as fresh bread being baked, and when it's done it is ohhhh soooo gooood.
Quote from: KevinG on May 06, 2010, 08:07:57 AM
I don't think anything gets my stomache grumbling as much as fresh bread being baked, and when it's done it is ohhhh soooo gooood.
You got that right.
After the last batch of bread and letting the starter rest for a cple of days,
I pulled the starter out of fridge today
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12048.jpg)
Went thru step 1 of making bread and instead made two starters
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12049.jpg)
Took two 1/2 sheet pans and lined with parchment paper and spread out what was left of the starter
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12051.jpg)
And into the oven with just the oven lite on to dry out and try to make a reusable starter.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12050.jpg)
You do realize your just asking for someone to turn on that oven.
Quote from: KevinG on May 06, 2010, 10:02:54 PM
You do realize your just asking for someone to turn on that oven.
They will only do it once .... in their lifetime!
Quote from: classicrockgriller on May 06, 2010, 10:05:44 PM
Quote from: KevinG on May 06, 2010, 10:02:54 PM
You do realize your just asking for someone to turn on that oven.
They will only do it once .... in their lifetime!
Ouch..... the monkey has spoken. ;D ;D
Just 'cause I killed that one guy (that needed killin') don't mean I'm gonna take your old lady out, ok?
Besides.. Who would mis-match your socks for ya?
Actually I did that for my stupidness.
I killed my Oregon Trail sour dough starter the other day by accident.
I had it in the oven with lite on to like proof it and told son to turn on oven for biscuits.
Cook the starter and it died.
I wasn't a happy camper.
You could say there were no happy trails in that oven. ;D ;D
We ain't gettin' nowheres near that confounded oven...
When me & Q come down to visit, you gotta come meet us in Austin--no---make that Los Cruces---just to be safe, OK? Or Omaha. You pick.
:D :D :D
CRG -
Do you make anything besides bread with your starter? We should start a separate thread with recipes. I think I'm going to do waffles tonight with the cast off starter. King Arthur flour has a couple cake recipes on their website that sound interesting - chocolate & carrot.
Just an fyi & I'm not saying this is optimal & might not work with CRG's starter because of the sugar..... my starter was in the fridge for at least 3 months without being fed.... I have fed it twice and it's looking very happy - it tripled overnight. I'll feed it tonight and make some bread this weekend. My starter is the Camoldi Italian Starter from sourdo.com which I had originally bought to make pizza. It's not a real sour sourdough. It's at least 3 yrs old.
I tried waffles, had a recipe and it didn't quite work too well. They seemed flimsy instead of crunchy. Guess I'm used to frozen waffles and expect that now.
Quote from: deb415611 on May 07, 2010, 03:24:15 AM
CRG -
Do you make anything besides bread with your starter? We should start a separate thread with recipes. I think I'm going to do waffles tonight with the cast off starter. King Arthur flour has a couple cake recipes on their website that sound interesting - chocolate & carrot.
Just an fyi & I'm not saying this is optimal & might not work with CRG's starter because of the sugar..... my starter was in the fridge for at least 3 months without being fed.... I have fed it twice and it's looking very happy - it tripled overnight. I'll feed it tonight and make some bread this weekend. My starter is the Camoldi Italian Starter from sourdo.com which I had originally bought to make pizza. It's not a real sour sourdough. It's at least 3 yrs old.
Deb, I haven't with this starter.
When my sour dough was alive, I made pancakes, waffles, bread and rolls.
This bread starter, I have not been able to make enough to keep up with the demand.
Is one of the reason I started a second starter. To have one to experiment with.
Think I am going to have to find a source for larger quanities of flour.
I will be watching for your post on your starter.
The dryed flakes of the starter.
I'm gonna put some in fridge, some in freezer, and some just hang around the kitchen.
In a couple of weeks I will start the process of bring the starter back to life.
Got a couple pictures for ya.
These 2 are from the last time we talked Sat. night.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/camera020.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/camera021.jpg)
I didnt think they have raised enough so we waited till Sun. morn.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/camera026.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/camera025.jpg)
Didnt get any when they were done cookin, tooooooooooooo many other things goin on.
Ended up with 35 rolls.
Everyone thought they were great.
If I follow your method for feeding your starter and add yeast, will that make my own? I have never made sour dough bread, but after reading this, I just gotta...
You did good OU!
Glad everyone enjoyed them.
It gets easier everytime you make them.
The next time I make them I wont have 6 side dishes, brisket and butt goin on all at the same time. ::)
My granny on my dads side was one he!! of a baker and dad was impressed.
Some seductive looking breads coming through this thread!
For those interested in a "free" starter that's been around since 1847, visit the "Friends of Carl Griffith" site at: http://carlsfriends.net/ Not only can you get a 163 year old starter for postage costs, (donations are always welcome to help offset their costs of doing this, according to their site), it has some really great sourdough info and recipes, including this one.....
Alaskan Sourdough BREAD
1 c Sourdough starter
4 T Melted lard (or oil)
1 t Baking soda
8 c Bread flour (approximately)
2 1/2 c Warm Water
1/2 c Sugar
1 T Salt
Combine starter, all the water, and 3 c flour the night before and place in warm, draft free place.
The next morning add other ingredients and knead till smooth and elastic. Place in greased bowl in warm place and let rise to double. Knead down again, shape into loaves, let rise to top of pan plus a little and bake in greased pans in moderate oven - 375 for about an hour till done. When it is ready it sounds hollow when thumped. Turn out on racks, cover with dish cloth and let cool.
This should work with a bread machine also, just adjust the amount of water (1 1/4 c) to reduce the volume as it will not take as much flour.
Depending on the flour, especially whole wheat, it may be well to add 1 pkg dry yeast.
I had the 1847 starter for about 4 yrs untill I accidently killed it.
The starter I have is a sweet yeast, but I may try this recipe with mine to see what happens.
I have seen it before and it looks good. Thanks.
Also Deb started a thread to post Sour dough recipes on.
You might want to post it there also so maybe it won't get lost when this thread dies.
http://forum.bradleysmoker.com/index.php?topic=15830.0
I'm goin to wait till I get this Sweet Bread mastered then hope to give the Sour Dough a shot.
Sonny,
I'm thinkin of makin some bread outa this in the near future, bout how big, in relation to the pan I'm usin, should I make the loaf before it rises?
I use a 3 x 9 bread bowl (mine is glass $4 at walmart)
I mount like I told you for the Rolls and cut it so you leave about 1 1/2" at each end.
It is the same cooking time.
Besure and grease the bowl.
I let it sit overnite before I slice into slices.
Turn it on its side and use a bread knife.
Alrighty then.
I'll make a log just like last time and cut it 3" short.
I'm sure you do but I'll ask anyhoo. ::)
Do you put the loaf in a bag wile it sits overnite?
OU, after it cools down, I cover it with a towel over nite.
Or if you get done early enough, you can bag it.
Just don't bag it warm, will turn the bread crust back soft.
Quote from: classicrockgriller on May 12, 2010, 04:34:18 PM
OU, after it cools down, I cover it with a towel over nite.
Or if you get done early enough, you cam bag it.
Just done bag it warm, will turn the bread crust back soft.
You been drinkin son? ;D
Quote from: OU812 on May 12, 2010, 04:41:43 PM
Quote from: classicrockgriller on May 12, 2010, 04:34:18 PM
OU, after it cools down, I cover it with a towel over nite.
Or if you get done early enough, you cam bag it.
Just done bag it warm, will turn the bread crust back soft.
You been drinkin son? ;D
Shhhhhhhh! ;D
Makin Some Bread this morning and did the normal step one using King Arthur Flour.
But in the mixing for the actual bread I am using Gold Medal Better Bread Flour cause it is a little easier to find.
Will post some pics here shortly.
Quote from: classicrockgriller on May 17, 2010, 10:57:56 AM
... in the mixing for the actual bread I am using Gold Medal Better Bread Flour cause it is a little easier to find.
...and cheaper too.
Would definitely like to here what you think of the results.
Quote from: classicrockgriller on May 17, 2010, 10:57:56 AM
Makin Some Bread this morning and did the normal step one using King Arthur Flour.
But in the mixing for the actual bread I am using Gold Medal Better Bread Flour cause it is a little easier to find.
Will post some pics here shortly.
CRG, you might find that the Gold Medal flour takes a bit less water, or with the same amount of water behaves as a more slack dough. The protein level is a bit lower than KAB. KA AP is ~ 11.7% protein, KAB is ~ 12.7%, and if I remember correctly Better for Bread is ~ 12.1%. It will take slightly less water for the same dough consistency and may give you a slightly more open structure.
For most of my bread baking I mix KA AP & KAB in equal weight amounts to get ~ 12.2% protein, about same as the Gold Medal stuff.
BLSH, thanks for the info.
I took my starter as usual and mixed it with the King Arthur flour as normal to complete step one.
This Is after it set and before 1 cup of starter was removed.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12094.jpg)
I added all the ingredidents as normal except I used Gold Medal BB Flour and this time I added 5 1/2 cups of packed 1/2 cup measurements.
After mixing.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12095.jpg)
This is after about 7 hrs of proofing.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12096.jpg)
I broke it down and put into the cooking skillets and bread bowl.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12099.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12098.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12097.jpg)
After the rising
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12100.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12102.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12101.jpg)
After the baking
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12103.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12104.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12105.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12109.jpg)
Ok, I aint up to the abbreviations could you explain.
KA AP = ?
KAB = ?
King Arthur all purpose
King Arthur Bread flour
CRG,
Now you are packing your flour.
You guys are makin my head hurt.
Take a listen.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12106.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12107.jpg)
Sliced one of them hot oven rolls.
Two big pieces of that nasty brisket I made.
Pickles onions cym and a homemade copy of Hienz 57
Quote from: OU812 on May 17, 2010, 12:29:32 PM
CRG,
Now you are packing your flour.
You guys are makin my head hurt.
That is why I posted it.
Flour in any measurment you see is loose.
If you pack it it changes how much is used.
I know how much I should have in The KA mixer
Well talk again.
So, how did the GM BB ;D flour work for you?
I personally couldn't taste any difference.
It baked the same.
The sammie was delicious.
I would still use the King Arthur to do step one.
I thought I saw the big bags of that Gold Medal Bread flour at Costco.... but maybe it was a different brand. Anyone know what Costco usually carries?
That same GNM flour is sold to the baking industry in bulk as Harvest King. If you know a distributor or a friendly baker it might be a good deal.
Wifie's Birthday was yesterday and Son and New Wife and those two Boudain thiefs (new grand daughters) came over.
Glad they didn't stay very long as they left with two coolers of meat and all the Bread I just made.
I love it, I get to do more! ;D
Friend had a big Crayfish Boil for his Birthday so I brought them a little bread.
24 rolls
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12113.jpg)
3 loafs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12112.jpg)
french loaf
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12111.jpg)
And.... a Peach Cobbler.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12114.jpg)
All that stuff looks gooooood.
I made some bread this weekend, got 4 good sized loafs outta the recipe.
Got picutres and will post em as soon as I can get this damn computer to recognise my new camera. >:(
That bread looks crazy good Sonny!
Peach cobbler is one of my weaknesses ;D
Hope to get fresh Blackberries soon. Yum!
Did someone say black berries? :P
Hey CRG
if when you get the dehydrated starter working, i am not sure I can find King Arthur Bread Flour
here in Prince George. Do you think I can use other bread flour to feed the starter??
Mike
Tell me what you can get in a premium Bread flour and let me try with that.
Gold Meadl Bread Flour
Pilsbury makes one.
Let me know.
I will check this weekend when I am the store and let you know.
Thanks
Mike
Ok so I've seen several posts on the starter. I know my dad has a bread machine and makes bread pretty often. What are the benefits of using a starter over a prepackaged bread yeast every time. I'm trying to decide of getting ahold of a starter and keeping it alive are worth the trouble for me as I rarely make any type of bread.
Quote from: Sorce on May 28, 2010, 08:17:27 PM
Ok so I've seen several posts on the starter. I know my dad has a bread machine and makes bread pretty often. What are the benefits of using a starter over a prepackaged bread yeast every time. I'm trying to decide of getting ahold of a starter and keeping it alive are worth the trouble for me as I rarely make any type of bread.
Sorce, if you don't think you have the time to make great Bread, then a sweet yeast, sour dough starter is not for you.
I'm not trying to be rude .... but the starter is active and alive.
You have to care for it.
Borrow your Dad's bread machine and see the difference in some good bread that it makes and store bread.
I recognize the difference, my question was more what's the difference between making the bread made from a starter and the bread made from a packaged yeast from scratch. It wasn't that it was that I didn't have the time, it was more of a question of would the difference be big enough that I would make the time as opposed to making fresh bread from a recipe and a packet of yeast. I've seen the difference between fresh bread and store bought stuff, I was asking more what is the difference between various starters and a process of making your own either using the bread machine or not. I understand that it has to be cared for and tended to every week or so, I'm just trying to get an idea of what benefits a starter has over starting fresh every time.
Pkg Bread from yeast is a convenience. (make it when YOU want to make bread)
Part of having a starter is the nostalgic aspect of something older than you that still works.
This is a sweet/yeast Bread slightly different than a sourdough bread.
I've never own a bread machine, and am sure there are great.
I have had the 1847 Sourdough starter and loved it.
I like this one better.
Ok, so I'm guessing you get a different unreplicatable flavor from the starter? It's something that has interested me but also seems like a commitment so I was trying to figure out what the benefit of it was. I was just curious, I may get into making my own bread and figure I would attempt to make my own starter and keep that alive and going for a while before I would ask anyone for some of theirs. I would feel terrible having it for a short time and not looking after it and letting it die. I was more curious than anything else as to whether the yeast gave you a different flavor or it was more the nostalgia than anything.
This bread has it's own taste.
I have had 3 different starters.
the 1847 that you can get for free.
made my first one from scratch
and this one
I guess I really don't know how to answer your question.
All I can tell you the Bread is damn good!
Quote from: Sorce on May 28, 2010, 09:12:07 PM
Ok, so I'm guessing you get a different unreplicatable flavor from the starter? It's something that has interested me but also seems like a commitment so I was trying to figure out what the benefit of it was. I was just curious, I may get into making my own bread and figure I would attempt to make my own starter and keep that alive and going for a while before I would ask anyone for some of theirs. I would feel terrible having it for a short time and not looking after it and letting it die. I was more curious than anything else as to whether the yeast gave you a different flavor or it was more the nostalgia than anything.
The primary reason for using starters or, more appropriately, cultures in lieu of commercial yeast is flavor. A starter is a complex culture of yeast and bacteria that cannot be replicated with commercial packaged yeast alone. Use of those cultures yields unique flavor profiles that many consider superior and more desirable. They are the basis for good sourdoughs and very traditional breads such as the French Pain au Levain that cannot be duplicated with commercial yeast strains.
Maintaining a culture is a commitment. It is much like having a pet. I have one that I grew from scratch that is now six months old and gave it a name. The hardest and most time consuming part is the first two weeks. After that if I don't use it maintenance is three feedings at twelve hour intervals every four days.