Bread from Starter.

[classicrockgriller]

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.

[OU812]

Got a couple pictures for ya.

These 2 are from the last time we talked Sat. night.





I didnt think they have raised enough so we waited till Sun. morn.





Didnt get any when they were done cookin, tooooooooooooo many other things goin on.

Ended up with 35 rolls.

Everyone thought they were great.

[mow_delon]

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...

[classicrockgriller]

You did good OU!

Glad everyone enjoyed them.

It gets easier everytime you make them.

[OU812]

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.

[Kummok]

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.

[classicrockgriller]

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

[OU812]

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?

[classicrockgriller]

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.

[OU812]

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?

[classicrockgriller]

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.

[OU812]

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

[classicrockgriller]

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

[classicrockgriller]

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.

[OU812]

... 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.