Sweet Bread Starter
This is basically for mikeradio. After months of trying to figure out a way to get Mike some
Bread Starter, The CT express to Canada paved the way and Mike now has the starter in his possession.
I also wanted a complete photo reference thread for others that may get the starter so that
they have a place to go to that is complete with instruction and pictures. I don't have the skilled
ability to write beautiful verse, just a Texas red neck way of saying it, so if there is something you
don't understand then PM me.
Let's Make Some Bread
The nite before you want to make bread take your starter from the fridge.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10530.jpg)
The ingredients you will need to do the first mix on the starter is 1 1/2 cups of KA flour, 1/2 cup of Sugar, 1 cup of warm water.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10531.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10532.jpg)
In a LARGE plastic bowl pour the flour, sugar and give a stir, then pour in the starter.
Take the water and pour it in your starter jar and swirl it around to get everything that
was left behind after the pour. Take a big spoon and mix everything. Scrape the sides
and bottom as you stir. It should look like this.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10535.jpg)
The next part is important and is not really cut and dry. I'll tell you what I do. Remember
now, I live in Texas. And yes we have A/C. I have a place in my Kitchen that is draft free
and I place a towel on the counter, set my bowl and cover it with a towel. If you live in the
colder states then a good place might be the oven for the nite. Don't turn it on, just let the
starter rest there for the nite, covered. That is important. Let everthing rest over nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10536.jpg)
Making the Starter into Dough
The next morning your mixed up starter should look something like this.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10539.jpg)
Stir down the starter and at this point you need to take one cup and put it back in your jar.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10540.jpg)
The 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://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10541.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10542.jpg)
Grease your mixing bowl and dump the left over starter in it. (That is approx two cups of starter)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10544.jpg)
Take your warm water and put it in the bowl that held the starter and swirl it around to get
the rest of the starter and dump it in the mixer.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10543.jpg)
Pour in your corn oil
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10545.jpg)
Pour in your sugar and salt
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10546.jpg)
Gice it a quick stir with and big spoon and start adding your flour. I stir by hand till
all the flour is wet.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10547.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10548.jpg)
This will keep flour from flying out of your bowl when you turn on your mixer. Start your
mixer on slow and gradually increase your speed till everything from the sides and bottom
are mixed in.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10550.jpg)
Wash and dry the bowl that the starter rested in over nite and grease it down.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10551.jpg)
Plop your dough into the greased bowl.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10552.jpg)
Let it rest for a bit and then flip it over.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10553.jpg)
This is the starter I drew back to save. Notice the blue line is the cup mark. It has
grown in the time it took to mix up the dough. Place that in the fridge.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10555.jpg)
Place your bowl in your draft free area and cover it. It needs to set till it is about double in size. (2 to 4 hrs)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10536.jpg)
Kneading the Bread
Again, I am not a Baker but this is what I do and it works for me and this bread. To control my
mess I knead on a 1/2 sheet pan. I pour the risen dough on to a lightly flour sheet.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10603.jpg)
I cut it in half and work with half at a time. I put one half back in the bowl.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10605.jpg)
I then pull the dough width wise.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10606.jpg)
I press the dough down with the palms of my hand trying to maintain the square shape.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10607.jpg)
I fold one end over about 1/3 and press that down again.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10608.jpg)
I roll over the bottom to the top, lightly press it and I am ready to put my dough in baking pans.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10609.jpg)
Proofing your Dough
You have rolled out your dough and you have greased the pans that you will be baking yor bread
in. This will help you in your first time bread making decision. These are 3 3/4 oz rolls.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10575.jpg)
These are 2 1/2 oz rolls.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10573.jpg)
This is a loaf. I like to make sure it doesn't touch the sides or the ends.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10574.jpg)
Again, this gets covered in your draft free area and covered and allowed to rise. (2 to 4 hrs)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10577.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10579.jpg)
It doesn't have to be perfect and you will get better each time you bake Bread. I have given this
Bread to a lot of friends and Family, served it at big get togethers and I have never had someone
say that the bread was ugly but it sure tasted good. If it doesn't look good ... close your eyes when
you eat it.
Baking your Bread
All ovens are different so you may need to adjust your times depending on how your oven bakes.
Pre-heat your oven to 350*. I bake my rolls separate from the bread because I use a different time
for the two. Rolls are approx 24 to 26 minutes and loafs are 28 to 30 minutes. Adjust the time to
fit your oven and wants.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10580.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10581.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10582.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10584.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10585.jpg)
If you want a split loaf look, slice the top of your bread with a sharp knife about 1/4 inch deep right
before baking.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10586.jpg)
Some more baked Bread
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10598.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Mikeradio%20Bread%20Starter/SDC10599.jpg)
General Infomation
Always protect your starter and maintain it. Every two weeks you have to make bread or go thru
the first step, take back your cup of starter and discard the rest.
Your starter should be housed in a jar with a tight fiting lid. That is important. The starter will grow
in the jar for 3 to 4 days and then start decreasing in size. If after a week or so and I haven't made
bread I give my starter jar a little swirl.
Like I said what you have left after taking back your cup of starter is two cups. That will make
enough dough to make 3 loafs or what you saw in the baking section or approx 40 small rolls.
This starter can be Frozen and that is a good way to save a back up in case something happens.
Just take the frozen starter and let it rest on the counter till it comes to room temp and then mix
like normal.
I've read where yeast (which this is a sweet yeast bread) will die at 130* so make sure you do not
expose your starter to high temp water. That is why I use around 120* water.
If you find that the amount of bread it makes is too much for your family, but you still want fresh
bread, then make you two 1/2 starters and use one each week. Just divide the recipe in half. Then
if you have some big planned you can combine the starters and when you take your cup back
split it into two starters again.
I'll be adding to this and adjusting it if and when I see a better way. If you don't understand
something or have a question, just PM me or most people I give this to I also send my phone
number. If for some reason I am not around anymore you can get some answers from BLSH.
He is an accomplished Baker and is always willing to help. He does not have this starter but
he understands it.
Last note for the time being. I am trying to keep up with where this starter goes, so if you give
some away and I hope you do, please pm me and let me know where it went. I don't need names
just the area it went to. Hope you enjoy it and share it with your Friends and Family
Even better and more informative than your last post on the subject! Time to update the bookmark. I already noticed a few things that we were doing "not quite right" that will hopefully help out in the future.
Biggest issue/challenge we have yet is with the time leaving the dough to proof/rise and getting our timings down.
I'm glad you included the weight of the flour you add, been meaning to ask for that as I want to go to the weight method as well.
Wow great job on the photo instructions. Very helpfull
I am looking forward to baking my first batch this weekend ;D ;D
Is your oven a convection oven? Mine is so I am wondering if that will change the baking times.
Quote from: TTNuge on August 26, 2010, 01:29:39 PM
Even better and more informative than your last post on the subject! Time to update the bookmark. I already noticed a few things that we were doing "not quite right" that will hopefully help out in the future.
Biggest issue/challenge we have yet is with the time leaving the dough to proof/rise and getting our timings down.
I'm glad you included the weight of the flour you add, been meaning to ask for that as I want to go to the weight method as well.
Hope it helps and like I said if you have a question on this starter just ask, call or PM me.
Quote from: mikeradio on August 26, 2010, 01:38:40 PM
Wow great job on the photo instructions. Very helpfull
I am looking forward to baking my first batch this weekend ;D ;D
Is your oven a convection oven? Mine is so I am wondering if that will change the baking times.
Mine is convection, but this is not in convection times. I haven't cook any bread on convection,
but from what I understand about it the times will be reduced by 30%.
Nice post Sonny. Very informative. Even I understand it a bit better now.
Wish I could get some of the starter.
Well Capt. you maybe in luck. I have the starter here in Vancouver and I have feed and split it into 2. I also may have transport for it to as far as Red Deer sometime this month. I think Oakville wanted some too but that won't be a problem cause every 2 weeks you feed this thing and if you don't use what is extra you now have another starter to pass on rather than discard.RossP is first inline here but he is on vacation and when he gets back he will be to busy with work so he won't be able to tend to it anyway. I can feed and split again for him.
Q, Think my brain was on vacation when you told me what you did.
(Divided the feed starter in half)
Actually a feed starter is three cups.
If you had a cup of starter and did the feeding according to the directions,
then the end results is 3 cups of starter.
May need to get the two starters back in a bowl, stir them and divide that into thirds. ;D
I think my brain is starting to hurt. When I fed it I ended up with 2 jars with about 1 1/2 cups in them. At present those jars are full to the top and I hope they don't grow anymore. I have to run out for a while but I will chat with you about this later. May we can go to the chatroom.
Quote from: Quarlow on September 04, 2010, 10:19:07 AM
I think my brain is starting to hurt. When I fed it I ended up with 2 jars with about 1 1/2 cups in them. At present those jars are full to the top and I hope they don't grow anymore. I have to run out for a while but I will chat with you about this later. May we can go to the chatroom.
Sounds good! it will be ok, we'll get it straighten out.
Q, I don't want to butt in line or step on anyone's toes, but if something can be worked out and I can get some starter, it would be greatly appreciated.
I am back from my trip to Vancouver and can send anyone starter as well.
Mike
Looks yummy!
You know there is another "sweet bread" out there.
Sometimes refered to as Offal
http://en.wikipedia.org/wiki/Sweetbread
I bet your sweet bread is a lot tastier than these innards.
Dad gummmmm! That's some good looking bread!
Bookmarked! I should be needing these instructions very soon! ;D
Made up some sweet bread from the starter I got from CRG.
Yes the starter is still ALIVE Sonny.
The girls wanted cinnamon rolls, I wanted bread. Sooooo, I did up every thing just like makin bread but replaced the sugar with brown sugar, the corn oil with unsalted butter and when it came time to make the loafs I rolled the dough out about 6" wide and bout 16" long and brushed the dough with a typical egg wash then covered that with a mixture of 1/4 cup sugar, 1 Tbl Penzeys Cinnamon and 1 tsp of bread flour on each loaf. Rolled that thingy up like makin cinnamon rolls except just dropped them in a loaf pan and cooked like bread.
This is what came outta this new thing called an oven.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0385.jpg)
And the supprise inside.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0391.jpg)
Mmmmmmmmmmmmmmmmmmm goooooooood!!!!!!!!!!!!!!!!!
Thanks for adding it to the Bread post.
Goona try some soon.
Quote from: classicrockgriller on November 27, 2010, 07:23:06 PM
Thanks for adding it to the Bread post.
Goona try some soon.
Youbetcha.
Fed my starter last night, makin the dough now, fixin to make some dinner rolls tonight.
"Sweet" tutorial CRG. Thanks!! Now to track down some starter from my Canadian Bradley brotherhood.
I was feedin my starter the other day and rather than make bread i made some waffles.
Yep this is the same starter I got form Sonny, thanks Sonny.
Just did like makin bread but after the overnight thing I dumped in 2 cups all purpose flour, 2 Tab sugar, 2 cups Silk, you can use milk. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0457.jpg)
Let that sittill its happy then stir down and add 2 large eggs 1/4 cup unsalted butter 3/4 tea salt and 1 tea baking soda.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0458.jpg)
Mix and let sit a bit wile the iron warms up, then walla, you gits some damn Good waffles.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0461.jpg)
This will make around 16 waffles. I make them all, then cool and put in a bag then throw in the freezer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0459.jpg)
When I feel like something quick I just drop a couple of these thingies in the toaster and in no time its ready to eat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0462.jpg)
Tune in later, I anit done seein what I can make with this starter.
Great improvization!! I love waffles.
Sooooooooooooooo.... I felt like some Pizza.
Took out my starter.
Thanks Sonny.
Did the whole feed it thing, then after I saved what I needed, I took a shot ;D and went on to makin some pizza dough.
First I took what was left, on a side note I have cut my starer in half so I'm only startin with 1/2 cup, and added 1/2 cup hot water, 2 1/2 cups all purpose flour, 1 tea salt 1/2 tea active dry yeast, to give it a kick, now take another shot ;D
Mix the yeast with the water and a pinch of sugar, let sit wile you measure out the rest of the stuff.
Then dump the starter in the KA bowl, add the water/yest and start the mixer on low.
When that has mixed together start adding the flour.
Let rest round 5 min, then knead, scraping off the hook every now and then, for bout 8 min, or until you have a smooth lookin ball of joy.
Now dump your dough in a greased bowl, cover and go do some chores ::)
When that has raised to almost double plop out in a oiled deep dish pan, I use EVOO and flatten out. It will spring back, when it does, wait bout 15 min and try again.
Now try to bring the dough up the sides of the pan, if it starts to fight you again wait again.
Pre heat the oven to 450 F
Now after the dough has givin into the master its time to let it rise till as thick as you like then throw in the oven for 7 min.
Now start addin the goodies.
I used 1 ld ground chuck, 1 lb pepperoni, 1 lb mozzarella, a can of petite tomatoes and some pizza sauce.
The trick to deep dish, for me, is put down 1/2 lb of the cheese right on the crust, then the beef, the tomatoes a layer of pepperoni the rest of the cheese then another layer of pepperoni.
Now bake at 450 for 10 to 15 min and tada!
A pizza pie.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0453.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0454.jpg)
Time to enjoy!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0455.jpg)
Dont get any better than that!!!!!!!!!!!!!!!!!
Now that 's a pie!! Looks very delish!
And to think that when Sonny first sent this stuff to you, I for one was wondering if you even knew how to turn the oven on let alone make bread. Your doing some perty cool stuff Curt
That Sweet Bread starter has turned Curt into the "Poppin' Dough Boy"
He is doing some amazing stuff with the starter. And I don't think He
is thru.
You go Curt! I am enjoying every minute of it and I am relaying
your exploits to the ladies that are "The Keepers of the Bread".
You got them 85 year old plus Ladies giggling like School Girls.
Thanks guys.
Gotta keep Sonny fed, Thats what I named my starter. ;D
And your right Chris, the oven thing is new to me, I think I'm gettin this oven thingy figured out. ::)
Made a big ole pie again last night, had CB and all the other fixins on this one, even made up my own sauce this time.
Taby was home this weekend and thought my sauce is better than what I was using.
I think it needs more thyme.
Bump........because I use it. :)
As the weather warms up, I will NOT be sending it.
If someones wants it, now is the time to get it.
Got 2 loafs on there second rise right now. ;D
2 loafs and 1 oddball just out and smellin goooooooooooood!!!!! ;D
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0751.jpg)
Lookin gooooooooood!
4 pans of rolls rising as we speak.
2 pans of whole wheat made yesterday....gone yesterday ;D That's ok I still have the second half of the first rise dough in the fridge waiting and will be made today.
Quote from: classicrockgriller on January 23, 2011, 01:59:23 PM
4 pans of rolls rising as we speak.
Two Sons came over today and took every piece of starter rolls in the House.
Just feed 2 starters for a dbl batch tomorrow.
Gonna have to call you the dougman. Your just a lean, mean bread makin' machine.
Quote from: Quarlow on January 24, 2011, 09:10:28 PM
Gonna have to call you the dougman. Your just a lean, mean bread makin' machine.
Naw, the Pilsbury guy already took that name ;D
Was wondering if when you pour your starter into the bowl to make bread, should you wash out the jar before adding the one cup of starter to the jar?
My mind is a scary thing....OH NO.....here come the voices again!!!
Ray
sometimes I do and sometimes I don't. If the jar didn't come clean from the rinse of warm water I clean it.
After I dump the starter in the bowl and scrape clean with a spatula.
I add the warm water, that is to be added the the feeding, to the jar first.
Then shake and pour that in the starter flour sugar mix.
Then rinse and fill the jar up with scolding hot water put on the lid loosly and set aside.
I dont use soap, thats just me.
Quote from: GusRobin on January 24, 2011, 10:10:15 PM
Quote from: Quarlow on January 24, 2011, 09:10:28 PM
Gonna have to call you the dougman. Your just a lean, mean bread makin' machine.
Naw, the Pilsbury guy already took that name ;D
I thought he was the Pilsbury doughboy, not the texas doughman. :D :D :D
Sonny expressed some interest in dehydrating the starter to make it easier to distribute, I'm gonna give it a go. Baked last Sunday, still have bread. Gonna feed tonight, retain my 1 cup in the morning and spread out the remainder on parchment paper and into the dehydrator at 100 degrees and see what happens. From what I have read, you can take the dried flakes and turn them into a powder with a coffee mill.
Now the bringing back to life thing is yet to be seen. I will dry out 2 cups of starter, 1 cup per rack so it is easy to keep track of.
I am thinking that the powder could be added to a normal feed cycle, and develop without refrigeration for 24 to 48 hours. Any ideas or direction welcome.
Quote from: Smokin Soon on January 26, 2011, 05:48:22 PM
Sonny expressed some interest in dehydrating the starter to make it easier to distribute, I'm gonna give it a go. Baked last Sunday, still have bread. Gonna feed tonight, retain my 1 cup in the morning and spread out the remainder on parchment paper and into the dehydrator at 100 degrees and see what happens. From what I have read, you can take the dried flakes and turn them into a powder with a coffee mill.
Now the bringing back to life thing is yet to be seen. I will dry out 2 cups of starter, 1 cup per rack so it is easy to keep track of.
I am thinking that the powder could be added to a normal feed cycle, and develop without refrigeration for 24 to 48 hours. Any ideas or direction welcome.
That is a great idea! I never thought about dehydrating a cup and just bring back with the water.
Am watching with interest.
I did mine in the oven (no heat) with light on and door ajar.
Just remember that heat (above 130* I think) will kill yeast.
From what I have read you should line a rimed pan with plastic wrap or wax paper to prevent sticking.
After you have fed your starter and let it get active, pour some of it onto the covered pan not more than 1/4" thick, the thicker the layer the longer it will take to dry.
Set aside at room temp till it gets brittle, it will take nearly a week to harden.
Break into small pieces and grind.
very interresting
Sweet bread starter after a 12 hour run in the dehydrator at 100*
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0759.jpg)
After the grind, this is the powder of 1 cup of starter
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0760.jpg)
Added 1 cup of 110* water, 1 cup flour, 1/4 cup sugar. Got some bubbles which is a good sign I think
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0761.jpg)
Give it a day and see what happens.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0762.jpg)
KEWL!
Looking at the starter this morning, I'm pretty sure the whole dehydration thing worked.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0763.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0765.jpg)
I will probably leave it out the rest of the day and put one cup in the fridge for furthur testing.
WOW!
Just Awesome!
No more exploding dough bombs!
I knew you could do it.
SS - hats off to you for this ex[eriment. This is great. Let us know how it tastes.
Could mean a whole different way of storage also if it will hold in a pantry...which I think it would ??? Could make a bunch and then pull from the pantry as needed.
Great job drying the starter SS
I was wondering how it would do at 100 F in the dehydrator.
Ive got a cup of starter double vac sealed in the freezer just in case something happins to the one I got in the fridge.
From what I have read, frozen starters have a certain risk involved. My first attempt at Sonny's starter was frozen and did not take. I feel pretty good about the dehydration thing, cause it is doing the right things, and has the right smell. I was also pleased that I ended up with the same amount of starter that I started out with, 2 cups. This is how much 1 cup has grown since this morning. *Correction* I still have 1 cup powder, so 1 cup turned into 2.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0766.jpg)
That is just fantastic!
I would think that it could be vac-paked and kept for a Long time.
Thanks Again. Gonna re-read your steps.
I''ll make it easier.
spread out 1 cup of starter, I started with a batch that had been fed 12-13 hour earlier and rested at room temp loosley covered.
Dried at 100 degrees in dehydrator until the flakes snapped like a potato chip. Ground into a fine powder with a coffee grinder.
To re start, added 1 cup water 110 degrees, 1 cup KA bread flour, 1/4 cup sugar left loosley covered 24 hours.
added 1/2 cup flour, as it was kind of thin.
It passed the bake test today with flying colors! Now I don't feel so paranoid if I kill a batch.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0767.jpg)
And that was the last test.
SWEET!
Again GREAT JOB!
Guess I will HAVE to buy an adjustable dehydrator. ;D
Mine is a constant on or off. I think 150*
That's too high for anything yeast based. 105 is the limit. In the oven with the light on should work also, but will probably take 24 hours or so.
Quote from: Smokin Soon on January 31, 2011, 05:39:53 PM
That's too high for anything yeast based. 105 is the limit. In the oven with the light on should work also, but will probably take 24 hours or so.
That's good info to know. I thought it was 130*.
Not for mixing, just for dehydrating. I have always used 110* for mixing. Your 120* is just right considering your going to give it a swirl in a cold jar.
Really well done !
That's awesome SS. Thank you so much for the test results.
Excellent pic.....The bread and rolls look "sweet"!!
Great info SS.
I think I'm gonna take my starter outta the freezer, feed it, make somthing out of it to see if its still alive then feed again and dry.
Need every inch I can get in the freezer. ;D
Ou812, I started the process with room temp starter the morning after a feed the night before. Retained 1 cup and dehydrated 2.
Quote from: Smokin Soon on February 01, 2011, 08:26:55 AM
Ou812, I started the process with room temp starter the morning after a feed the night before. Retained 1 cup and dehydrated 2.
Thanks for the heads up SS
Made some bread the other night. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0768.jpg)
Nice !
I've got a few experiments up my sleeve. Some friends that tasted the bread say that it has the taste of a "Herman". Brought over from Europe and used in "Amish Friendship Bread". The true "Herman" is a sweet sourdough bread. If that is what we have it is really possible that a feeding without sugar could result in some good sourdough. I'm gonna try a batch just fed with 1 cup water and 1 cup flour, let it bubble for a day or two and see.
Next experiment will be a rye variant with beer, cheese and garlic.
Sonny, I hope the the old gals in Texas don't think of this as an insult to there wonderful starter, as the original will be preserved.
Quote from: Smokin Soon on February 01, 2011, 05:23:06 PM
I've got a few experiments up my sleeve. Some friends that tasted the bread say that it has the taste of a "Herman". Brought over from Europe and used in "Amish Friendship Bread". The true "Herman" is a sweet sourdough bread. If that is what we have it is really possible that a feeding without sugar could result in some good sourdough. I'm gonna try a batch just fed with 1 cup water and 1 cup flour, let it bubble for a day or two and see.
Next experiment will be a rye variant with beer, cheese and garlic.
Sonny, I hope the the old gals in Texas don't think of this as an insult to there wonderful starter, as the original will be preserved.
They are tickled pink everytime I tell them about the different things going on with the starter.
You go SS. ;D
When compared with my sourdough they are very close Sonny is just sweeter. ::)
Bet you dont here that every day Sonny. :D
Sonny's Sweet Bread Starter goes to Asia!
Dehydrated another batch today, will ship to buddies in Thailand and Phillipines. Not too sure of what kind of flour they have, but I bet it works!! The warm and humid climate is usually good for yeast development.
I hope the old gals that are keeper of the starter get a giggle from this!
Yeeee Haaaa!!!!
The satrter has crossed the pond. ;D
As soon as I read this I called one of the keepers and
she said she would pass along the info.
Way to go SS!
Both of the guys I am sending this to are retired military, and bake with wood fired brick ovens. Could be interesting!
I don't know how I missed this for so long but Congrats SS. Very cool! ;D
Quote from: OU812 on February 01, 2011, 07:30:33 AM
Great info SS.
I think I'm gonna take my starter outta the freezer, feed it, make somthing out of it to see if its still alive then feed again and dry.
Need every inch I can get in the freezer. ;D
Up date.
Took my starter outta the freezer on Thur. put in the fridge to thaw and on Fri. placed in a bowl and let get to room temp then Fri. night gave it a normal feedin and as of right now nothing has happened. :-\
Still got my 1/2 cup that I've been using sense I split and froze the starter. ;D
Got it on a towel warmin up to room temp now and gonna feed it tonight then split and dehydrate tomarrow.
If you do not see any growth, that's not the one to use for dehydration. You want it highly active, as in 12 to 14 hours after a feeding and see some good growth and activity, bubbles galore and that really good smell. I'm no expert by any means, as my first attempt at frozen starter was a dud! Just gotta go with what worked very well for me.
Ya SS thats what I'm a thinkin, my starter form the freezer is a DUD. :-\
Thats why I'm fixin to feed the one from the fridge, its only 1/2 a cup.
I know its good N strong, heck its allready grown to over a cup just a sittin there. ;D
My last batch of dehydrated starter went a little bit smoother, as I split the starter on more sheets to make it thinner. If you can get an even thin coat on the parchment paper, it will flake up in less time. I gotta play with it a bit, as it seems to fight you when you try to spread it out evenly. I am being more carefull to avoid thick spots. I am tempted to water it down a bit, but like I said, gotta go with what works.
Wanted to post this as I have told a few people what my Mom does with her
bread starter. She only likes and makes rolls. After the first rises, she divides
her starter into greased pans and put 7 rolls in each one. The "FULL" starter
makes 4 pans or 28 rolls. She'll leave one out and let it rise and bakes it. The
other three she covers with sarah wrap or those plastic/elastic covers and sets
them back in the fridge. She takes a pan out the nite before as she needs them
and lets them do their second rise and bakes them.
I took 4 pans of rolls and left them in the fridge for 10 days.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12135.jpg)
After a warm up and the second rise.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12136.jpg)
After Baking at 350* for 25 minutes.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Brisket-Butt-Ribs-Sausage/SDC12137.jpg)
The tops did blister a little, but they still taste great.
Funny you should mention that "blistering". After talking to you about your mom's approach, I tried it. The "blistering" actually is a nice touch for me and browns a bit better in my opinion.
Thanks to my Texas Mom!!
Quote from: Smokin Soon on February 11, 2011, 05:45:43 PM
Funny you should mention that "blistering". After talking to you about your mom's approach, I tried it. The "blistering" actually is a nice touch for me and browns a bit better in my opinion.
Thanks to my Texas Mom!!
She actually sprays hers with spray crisco before the fridge time.
I didn't, but hers do the same.
Gonna do it again and take one out every other day and bake it and
see when that shows up.
Sonny,
Can I have the bunch on the top left? ;D
Didnt get to drying my starter last week end, the girls seen it on the counter and talked me into makin cinnamon rolls. ::)
But im fixin to do it right now.
Fed my 1/2 cup last night and this morn pulled off my 1/2 cup that left me with 1 cup fed it again this morn and now, well in a min or two its goin in the dehydrator.
Blistering of the crust in artisan breads is a good thing.
It shows you handled the dough well and baked it right.
It's not a flaw - you get bonus points for that.
In my mind I had done a total failure of a bake. I have never used Sonny's starter direct from the fridge. Always baked with with fresh fed. I had some extra that I let come up to room temp, added 1 tbs Cinnamon and a cup of raisens. First rising, no joy at all, almost pitched it. Made some rolls, second rising, no joy...resisting the urge to pitch it. Had to do 400* for 40 minutes to get it un-gooey in the center.
Friends stopped over while it was cooling, snatched some and said "Those are some of the best Scones we have ever had"
BLSH knows about these things. What the hel* did I do???
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0769.jpg)
I made some cinnamon rolls. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0863.jpg)
Wifey dug in before I could frost them. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0864.jpg)
She said the rolls didnt need any frosting,.... great, less work for me. ;D
WOW! You Guys are ROCKIN"
Sonny, better get crackin on your dehydrated activation technique, as Lq's went out today. Hate to see those Teabags flying towards Texas!
Quote from: Smokin Soon on February 23, 2011, 09:10:28 PM
Sonny, better get crackin on your dehydrated activation technique, as Lq's went out today. Hate to see those Teabags flying towards Texas!
Yowser that would be BAD! ;D
I'm gonna bring a box to NOLA with me...just in case!!! ;D
:D :D :D You go girl.
Wanted to show how my Mom makes her rolls.
Before I went and stayed so much with her when she was sick,
I use to slice off a glob of rolled out dough and did the "roll 'em up"
in the palms of my hands.
She takes the dough after the first rise and kinda chicken necks a glob.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12294.jpg)
Then she pulls it a part some so she has a nice even start.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12295.jpg)
She turns that over into the palm of her hand and starts pulling and rolling everthing to the top.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12296.jpg)
At this point you can add or take away dough to keep you rolls the same size.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12297.jpg)
She keeps going till all the dough is used.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20Starter/Dry%20Starter/SDC12298.jpg)
Not saying you have to do it this way, just showing you a different way to make rolls.
I did figure out what the problem with my last batch of rolls with Cinnamon and raisins. It seems that I went a little heavy on the cinnamon. It can have the tendency to be a yeast killer. This time I added a tsp of instant yeast to the mix and got some tasty rolls. There is a yeast that SAF makes that is supposed to be better for sweet breads using cinnamon. It's SAF Gold or something. Probably gotta order on line.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0770.jpg)
Nice looking rolls SS
CRG:
When making Biscuits we call them Cat Head biscuits. Made like you showed the rolls just with biscuit dough.
Cat head because that is the way you pop a cats head off. :o
Ooooo don't let my wife see this. She loves her cats and thems is fighten words. ;D
;D Not my saying. That has been around a long time. BTW.. I had two cats till my daughter stole them and took them to college :)
Quote from: Quarlow on March 01, 2011, 05:59:37 PM
Ooooo don't let my wife see this. She loves her cats and thems is fighten words. ;D
Thems target practice round here. ::)
Sorry I'll go back to my corner now.
Finished drying 8 more cups of starter today.
Think I am good for a while.
One more for the old gals Sonny! I have been playing around to find my ultimate Onion Roll for burgers, roast beef, corned beef,etc. Did the usual mix but cut the sugar in half. Added 1/2 cup instant potato buds, 1/2 cup dried minced onion, 2 tbs onion powder. Used an egg wash and added seeds. I use a mix from KA Flour called "everything bagel", but it's pretty good with sesame and more dried onion too. I just did a half batch tonight for some corned beef, should get you 8 rolls. Next batch is gonna get some chedder and garlic!
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0784.jpg)
Now thats some good lookin buns.
Did you cook them in a pan or on a sheet?
Back from my Bro in the Philippines, and my bud in Thailand. They have been using the starter more for rolls than bread. The most popular of them is called "Pandesal". They replaced half of the water with evap milk to get the taste that was authentic. After the rolls were formed after the first rise they rolled the cut pieces in evap milk and rolled in bread crumbs. I tried it and it's off the hook! Filipina wife cannot believe that it's so authentic. Good stuff.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0787.jpg)
Well...I still have the starter but have no clue how to use it....
Quote from: Smokin Soon on February 27, 2011, 06:25:55 PM
I did figure out what the problem with my last batch of rolls with Cinnamon and raisins. It seems that I went a little heavy on the cinnamon. It can have the tendency to be a yeast killer. This time I added a tsp of instant yeast to the mix and got some tasty rolls. There is a yeast that SAF makes that is supposed to be better for sweet breads using cinnamon. It's SAF Gold or something. Probably gotta order on line.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0770.jpg)
SS - I bought a lb. of the gold, if you wants some pm me your address.
I bought mine at King Arthur.
Thanks Deb, I also ordered the Gold from KA. It did the trick on the cinny buns, and also seems to work better in some of my tough to rise rye breads.
LQ, this is what Manxman did, but I did not hear back from him. Was hoping Sonny would post his more precise meathod, but this should work.
To reconstitute dehydrated 1/2 cup starter pack:
Add 1/2 cup warm water around 110F. [Bottled water is what I use.]
Add 1 cup bread flour. [I use King Arthur Bread Flour for the starter and Gold Medal "Better for Bread" for the baking.]
Add 1/8 cup sugar.
Mix well and leave at room temperature and look for signs of life!! In your climate LQ, if you mix in the morning it should be nice and bubbly by evening and do the next step.
Using rehydrated starter:
To 1 cup starter add:
11/2 cups bread flour.
1/2 cup sugar
1 cup warm water around 110F.
Leave for up to 10 days - 2 weeks, after this time retain one cup to start process again and use the other two cups for bread making / friends / discard.
To make basic dough:
To one cup starter add:
11/2 cups warm water around 110F.
1tsp salt
1/2 cup corn oil
1/2 cup sugar
6 - 7 cups bread flour (2lb)
Cut this in half for 1 good sized loaf or a pan of rolls. Leftover starter is great for pancakes or waffles, adding milk and egg.
The amount of starter used for baking is not that precise, about 2 to 2 and a half cups for a full load.
If your first bake is not perfect, don't worry about it as the starter is just getting used to it's new home and will balance out with the next feed.
Thanks Smokin...We are doing buffalo short ribs on Sunday....these rolls would be fabulous with it... ;)
A new twist to Sonny's starter. Wifey and friends craving chocolate and I hate baking cakes. Used the normal bread mix, added 3 tbs cocoa powder, switched butter for the corn oil and added 1 1/2 cups of white chocolate chips, 1 tsp Vanila extract, 1/2 tsp nutmeg. [white chips were all i had]. Took some of the chips and put in my little coffee grinder to make a bit of a topping. They loved it!
A little harder to work with cause of the chips, so I made big ones, 16 pcs. Next time I might try to roll it out and spread out the ground chips and roll back up. The girls say "leave it alone".
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0818.jpg)
Does the original recipe for this have yeast in the starter??
I am sure it does, but when using the starter no yeast is added.
I might of missed it somewhere but how do you make the starter. I see a lot of people on here are getting the starter from someone else , but how do you make the starter?
Crg is the keeper of the starter. He has also figured out how to dry it so it can be shipped around the world and then restarted. I can't remember if it was started with yeast or not. This starter is from around 1870's on the oregon trail or something like that. If you contact him he would be glad to ship you some.
Still going stong
(https://i.imgur.com/01S25Go.jpg)
That is awesome!!
I hate to bring bad news. I learned that Sonny "CRG" passed away 2/9/23. If you have his bread starter I can think of no better way to honor Sonny than to keep his starter and its story going. I know he would like that.
QuoteI learned that Sonny "CRG" passed away 2/9/23.
Sad news indeed, he was kind enough to send me some starter many moons ago. RIP Sonny.
Sad to hear, CRG was such a nice guy. Loved reading his comments, humor, and recipes.
Rest in peace Sonny.
Yes NePaSmoKer told me a few months ago Sonny was not doing very well. Sad that he is gone. He spent all night with me chatting while my pork butt was cooking in my smoker. Super nice fellow. He will be missed.
Condolences to family and friends
Cherish the memories
Spent many nights in the chat room with him and a couple others. Sometimes as late as 3AM Central. He was a great day. RIP Sonny.