I don't want to hijack any of the other bread threads, so I made this one for my adventures in sweet bread starter.
Dry from the package:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5468_zpsed80cfd6.jpg)
Water added:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5469_zps3bccb932.jpg)
After 1 hour covered:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5471_zps41599361.jpg)
Morning bubbles:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5475_zps68a9b25b.jpg)
5:30 PM until 10 AM:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5476_zps67787325.jpg)
Into the jars. Growth from the 5 minutes it took me to wash the bowl and get the camera:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5477_zps3a73116c.jpg)
I'll try my first bread next week.
It's alive! ;D
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Very Nice!
I feel like a new Grandpa watching his first Grand child start to grow.
Will be looking for the fine bread you will be making.
Looks like some great bread coming your way!
Lookin gooood!!
Even got the shower cap thing goin on ;D
Quote from: OU812 on March 15, 2013, 08:44:01 AM
Lookin gooood!!
Even got the shower cap thing goin on ;D
Yup -- I had to follow the directions to the letter!
Here's what the starter looked like in the fridge today.:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5550_zpsf11585a3.jpg)
And here it is renewed. Resting now. Bread tomorrow!
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5552_zps9cad7a05.jpg)
Wnner! Winner! ~ Bread for Dinner!
looking good
You seem to have some active bread there, hope I have the same.
Can't wait to see the end results.
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I got really busy and didn't get around to posting. My bread last week was OK -- something came up and I had to get it in the oven, so I didn't let it rest long enough the last rise. It tasted good but was not light and fluffy.
Pics:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5555_zpse740eb3f.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5556_zpsb6702d8a.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5557_zps20ddfdc3.jpg)
But this week ...
I let the loaf rest about 6 hours before baking. Came out like this:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5846_zpsdd721846.jpg)
and this:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5847_zpsac095d70.jpg)
Light, fluffy, and delicious!
Loaf went 30 minutes, larger rolls 28, smaller rolls 25.
I also did some rolls. They also rested the 6 hours, but I didn't like how I had sized them, so I re-shaped into two different sizes and waited another 4 hours. I only took a small taste, and I think the rolls might be better than the loaf.
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5848_zpsfffb7512.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5849_zpsc3e28d6c.jpg)
Ready to try some other recipes.
I should also add that I ran out of bread flour, so I had to use 1/2 pound of all-purpose flour. Not sure how much that effected things.
Great looking Bread. Seems like the rolls come out fluffier than the bread.
Just make sure you only renew your starter with King Arthur and
not all purpose.
Quote from: classicrockgriller on March 28, 2013, 08:56:23 PM
Just make sure you only renew your starter with King Arthur and
not all purpose.
I have stocked up now. :-)
I have used Gold Medal Bread Flour and like it, but here it is only
about .30 a bag cheaper than King Arthur.
Good lookin baked goods!!
Any tips for converting a yeast-based recipe to a starter recipe?
Did some Easter morning baking.
Some 2 oz rolls:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5883_zps406b9e06.jpg)
First try at english muffins:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5882_zps81af6ba1.jpg)
Focaccia:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5881_zps065115f1.jpg)
Supposed to be hot crossed buns, but ran out of confectioners sugar:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5880_zpsd70383e9.jpg)
Those English muffins look fantastic!
Looks good, makes my tray of rolls only look sad.
You use the same bread recipe for al those?
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Quote from: anthony on March 31, 2013, 12:20:38 PM
Looks good, makes my tray of rolls only look sad.
You use the same bread recipe for al those?
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Just winging it, really. Same basic dough recipe from crg proofed overnight and altered in the AM.
For the sweet rolls, added the spice mixture from a hot crossed bun recipe.
For the focaccia, coated top with olive oil, added salt and dry herbs and poked them into the dough with my fingers.
For the muffins, tried to copy OU812. I overcooked a little but they are good.
The rolls are just rolls.
Renewing today. It is a lot more active now -- bubbling as I was mixing it!
Trying to figure out what kind of breads to make tomorrow.
Starter pics today:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5903_zpsc0eeb6b8.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_5902_zpse7ec1597.jpg)
This is after 8 hours.
Last week's breads:
Broccoli bread:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/004_zpsb86f03d7.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/004_zpsb86f03d7.jpg.html)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/003_zps6efbcd9b.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/003_zps6efbcd9b.jpg.html)
The bread was good, but I slacked off on prepping the broccoli, so it was not great.
Broccoli rabe and sausage bread:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/002_zps4fb49d09.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/002_zps4fb49d09.jpg.html)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/001_zpsc740a30a.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/001_zpsc740a30a.jpg.html)
This one achieved greatness and lasted about 4 hours.
Raisin bread:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/002_zps5f2e5c90.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/002_zps5f2e5c90.jpg.html)
Very good, but next time I will double the spice and raisins. I made a Fluffernutter on toast with this one that was awesome!
1 oz rolls cooked in a muffin tin:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/001_zps42387657.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/001_zps42387657.jpg.html)
They tasted great, but I greased the tin with butter, and the bottoms were a little too crispy out of the oven. They softened up in storage.
All I can say is WOW!
Great looking breads.
Breads look good!
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Fantastic!
Some really nice looking Breads.
Thanks. Back when I had more time on my hands, I did a lot of yeast bread. This recipe makes the best dough I've ever worked with.
Renewed about an hour ago, and this stuff is growing even faster than last time.
Quote from: Grouperman941 on April 20, 2013, 06:19:07 PM
Renewed about an hour ago, and this stuff is growing even faster than last time.
This week's breads:
Blueberry Cream Cheese Braid Thanks, devo, it's even better than it looks!):
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_6163_zps7a552501.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_6164_zpsc1907e03.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/DSC_6164_zpsc1907e03.jpg.html)
More broccoli rabe bread. It's my favorite:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_6169_zps86a9579b.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/DSC_6169_zps86a9579b.jpg.html)
I made two small loaves instead of one giant one this time.
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_6167_zps449f5f5f.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/DSC_6167_zps449f5f5f.jpg.html)
And then a basic Italian loaf, but I painted with garlic-infused olive oil and covered in salt and parsley. I love it.
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_6168_zps341bab84.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/DSC_6168_zps341bab84.jpg.html)
I have been baking at 400, and I like the thicker crust I am getting.
I also experimented with freezing a portion of dough. I can't stand the idea of throwing away some of the starter when I feed it. I'll be giving it to family members who buy bread dough from the grocery store.
A sandwich made from the 3.5 oz rolls I made to round out the batch:
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/DSC_6162_zps11897032.jpg) (http://s1180.photobucket.com/user/grouperman941/media/Breadmaking/DSC_6162_zps11897032.jpg.html)
Quote from: Grouperman941 on April 23, 2013, 09:00:20 PM
I also experimented with freezing a portion of dough. I can't stand the idea of throwing away some of the starter when I feed it. I'll be giving it to family members who buy bread dough from the grocery store.
Dough started rising as it defrosted and was good. I actually gave it to my parents, who made pizzas.
Fed the starter today. Still going strong. Not sure if I'll have time to make bread, so I'll probably freeze the dough.
Fed the starter yesterday. 16 days, so I was a little nervous, but it's alive and kicking.
Just posting to note that I ended up going 20 days between feedings and baked up some really good cinnamon rolls. The pics I thought I took are missing -- somewhere among my vacation photos, I think.
I will be waiting to see those pictures. And maybe the way you made it
I let my starter go way too long with all the post-holiday craziness around here. I renewed it , and it was a few hours before it started bubbling, but it eventually came back to life. The starter sat almost 24 hours and made one of my best doughs yet.
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/002_zpsa101a641.jpg)
I thought it would make great French toast, so ...
(http://i1180.photobucket.com/albums/x407/grouperman941/Breadmaking/001_zps988313ec.jpg)
I was right. :-)
beauteous bread and I'll take at least 4 slices of the French toast and some bacon please.