I was lucky enough to be accepted by Sonny to receive some sweat bread starter. Many thanks for the white powder in the mail.
Here is my progress so far.
Mixing powder and water.
(http://img.tapatalk.com/d/13/03/19/u6yqu3ug.jpg)
(http://img.tapatalk.com/d/13/03/19/a3u2y7et.jpg)
After a 1hour rest.
(http://img.tapatalk.com/d/13/03/19/eneje8u3.jpg)
Mixed with flour and sugar
(http://img.tapatalk.com/d/13/03/19/qu3ytyty.jpg)
Resting for the rest of the night.
(http://img.tapatalk.com/d/13/03/19/y3a9e5ap.jpg)
More to follow
Click to look at short video of the first hour in its new home.
(http://defiore.smugmug.com/Food/bread/i-qx53JcN/0/M/firsthour-M.jpg) (http://defiore.smugmug.com/Food/bread/28496488_HPSXRs#!i=2414768037&k=qx53JcN&lb=1&s=A)
Sent from my iPad using Tapatalk HD
Looking good Anthony!
You could let it grow in oven tonite with just the oven light on.
Glad you brought that up, I was thinking of doing that. It is 69-70 where it is placed now. In the oven it will go.
Sent from my iPad using Tapatalk HD
And I have growth.
(http://img.tapatalk.com/d/13/03/19/a3emyvyh.jpg)
Sent from my iPad using Tapatalk HD
In the jars. I hope I will be ok with the one smaller jar, all my other large ones are in use someplace.
Can someone advise on how much they will grow in the jars in the fridge?
(http://img.tapatalk.com/d/13/03/19/adaqe2ah.jpg)
Sent from my iPad using Tapatalk HD
I let mine sit out for an hour or so with a loose lid. I then tightened the lid and placed it in the fridge. No further growth and it actually decreased in volume some. I took it out today and popped the lid (there was pressure in the jar) and it bounced right back.
Hope that helped.
Steven
Thanks for the quick reply. Those lids are on loose for now.
I know I am not the only one up early thinking of bread and checking the forum. ;D
Click picture for more bread rising time lapse movie
(http://defiore.smugmug.com/Food/bread/i-C3sCW7k/0/L/allnight-L.jpg) (http://defiore.smugmug.com/Food/bread/28496488_HPSXRs#!i=2415578408&k=C3sCW7k&lb=1&s=A)
The time sequence is fricken awesome.
Love the time lapse!
I learned one thing so far, do not use the 2 cup mason jar, like i did. I checked it yesterday after work and the dough was trying to force the lid off. I found another large jar and transferred the dough over, just hoping this doesn't mess with it somehow.
I would like to do a time lapse of some meat in the smoker, but I do not think putting my SLR in the cabinet would be a smart move.
Your two cup starter should be stored in a qt jar.
You didn't hurt anything.
Quote from: anthony on March 21, 2013, 08:31:02 AM
I learned one thing so far, do not use the 2 cup mason jar, like i did. I checked it yesterday after work and the dough was trying to force the lid off. I found another large jar and transferred the dough over, just hoping this doesn't mess with it somehow.
I would like to do a time lapse of some meat in the smoker, but I do not think putting my SLR in the cabinet would be a smart move.
Been there,,,,,,done that,,,,,,got the T shirt to prove it ;D
When I put my one cup of starter in a 2 cup mason jar the starter popped the center out of the lid and puked down the door of my fridge ::)
That would have happened to me if I let that one go another day. Here is what they look like now.
(http://img.tapatalk.com/d/13/03/22/sa9ajady.jpg)
Sent from my iPad using Tapatalk HD
Time to renew. I did both at once in two bowls.
(http://img.tapatalk.com/d/13/03/23/6yqepu8u.jpg)
Sent from my iPad using Tapatalk HD
(http://img.tapatalk.com/d/13/03/23/2ujetepa.jpg)
Sent from my iPad using Tapatalk HD
That Volcano looks ready to erupt.
Good job of renewing tthe starter.
Bread today?
Yep,,,,,,,,,,,,,,that there is some healthy lookin starter
Time for a couple loafs of bread and a bunch of dinner rolls
(http://img.tapatalk.com/d/13/03/24/uveqyty4.jpg)
(http://img.tapatalk.com/d/13/03/24/y3y4uqed.jpg)
1 pan rolls. 3.5 oz
1 in a pan
1 round in a bowl.
I only made one batch of the starter into bread. I took my 1 cup from the other and discarded the rest. I think this will be enough bread for 2 people to eat for right now.
Sent from my iPad using Tapatalk HD
My rolls are done. They turned into a whole loaf in that size pan, and I missed the greasing pan part and I am pretty sure they are stuck to the bottom of the pan.
(http://img.tapatalk.com/d/13/03/24/myrynyva.jpg)
Sent from my iPad using Tapatalk HD
Good Gosh those look good!
They might drop out after they cool.
I took one out with a small spatula and then the rest came out, after I ran it under them.
(http://img.tapatalk.com/d/13/03/24/3una2eja.jpg)
They are good
Sent from my iPad using Tapatalk HD
Here are the rest fresh out of the oven.
(http://img.tapatalk.com/d/13/03/24/ytamynyn.jpg)
(http://img.tapatalk.com/d/13/03/24/neryruqy.jpg)
Sent from my iPad using Tapatalk HD
Fantastic!
A+++++++++
What is the best way to store this bread?
Sent from my iPad using Tapatalk HD
Let it cool completely and bag it like store bought bread.
(I sometimes cover my made bread with a towel and let it
rest for several hours or over night if I bake late)
I buy a box of 100 economy bags that comes with twist ties
from Wally World that works just great.
Holy Crap!!
That there bread looks gooood!!
Just my 2 bits,,,,,,,,,,,,dont put your bread in the bag till cool
If its still warm it will form condensation in the bag and the bread will mold quicker
Just sayin
Quote from: OU812 on March 24, 2013, 08:24:36 AM
Holy Crap!!
That there bread looks gooood!!
Just my 2 bits,,,,,,,,,,,,dont put your bread in the bag till cool
If its still warm it will form condensation in the bag and the bread will mold quicker
Just sayin
Curt is right. I actually put mine back in the Bradley Bread Proofer
with no heat on and leave over nite and bag it the next day.
You can fridge your made bread or freeze it. It warms up nice.
Thanks for the extra tips guys, I made sure they were good and cooled off before bagging up.
This stuff is dangerous to have sitting on the counter, it is calling my name every time I walk by.
Sent from my iPad using Tapatalk HD
Today I am making some rolls for Easter. Looks like I kept everything alive in the fridge.
(http://img.tapatalk.com/d/13/03/30/a7yqy7e4.jpg)(http://img.tapatalk.com/d/13/03/30/e3ubequj.jpg)
It is in the bowl now for the first rest now.
Sent from my iPad using Tapatalk HD
Proofed
(http://img.tapatalk.com/d/13/03/31/gebyzapy.jpg)
Done...(http://img.tapatalk.com/d/13/03/31/da5eqedu.jpg)
Sent from my iPad using Tapatalk HD
Looks like your starter is settling into its new home just fine ;D
Ive got some dough gettin ready to make dinner rolls for tomarrow also
Rolls look good.