Bread from Starter.

[BuyLowSellHigh]

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.

[classicrockgriller]

Time to bake some bread!

[classicrockgriller]

The Bread is done.

It was bake at 350* for 30 minutes.

[TTNuge]

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)

[classicrockgriller]

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.

[Gizmo]

All I can say after seeing those pictures is, there better be some piping hot bread ready come September.   ;)

[classicrockgriller]

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!

[OU812]

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.

[classicrockgriller]

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.

[OU812]

40 might not be enough, I better get some Rotella's (a local bakery) Hamburger buns just in case.

[classicrockgriller]

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

[OU812]

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.

[classicrockgriller]

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.

[deb415611]

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. 

[classicrockgriller]

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!