Grouperman's bread thread

Grouperman941 · March 13, 2013, 07:51:18 AM

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:

Water added:

After 1 hour covered:

Morning bubbles:

5:30 PM until 10 AM:

Into the jars. Growth from the 5 minutes it took me to wash the bowl and get the camera:

I'll try my first bread next week.

mikecorn.1 · March 13, 2013, 07:52:26 AM

It's alive! ;D

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classicrockgriller · March 13, 2013, 08:10:56 AM

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.

SiFumar · March 14, 2013, 08:46:48 PM

Looks like some great bread coming your way!

OU812 · March 15, 2013, 08:44:01 AM

Lookin gooood!!

Even got the shower cap thing goin on ;D

Grouperman941 · March 18, 2013, 05:10:52 PM

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!

Grouperman941 · March 18, 2013, 05:19:52 PM

Here's what the starter looked like in the fridge today.:

And here it is renewed. Resting now. Bread tomorrow!

classicrockgriller · March 18, 2013, 05:28:27 PM

Wnner! Winner! ~ Bread for Dinner!

beefmann · March 18, 2013, 07:29:33 PM

looking good

anthony · March 19, 2013, 02:53:09 AM

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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Grouperman941 · March 28, 2013, 08:44:14 PM

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:

But this week ...

Grouperman941 · March 28, 2013, 08:51:12 PM

I let the loaf rest about 6 hours before baking. Came out like this:

and this:

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.

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.

classicrockgriller · March 28, 2013, 08:56:23 PM

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.

Grouperman941 · March 28, 2013, 08:59:23 PM

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. :-)

classicrockgriller · March 28, 2013, 09:06:17 PM

I have used Gold Medal Bread Flour and like it, but here it is only
about .30 a bag cheaper than King Arthur.

Grouperman's bread thread

beefmann