Hi Gord!
Do the Carl's brochures still have the potatoe/milk addition
recommended?
This post is a great example for the mind blowing contradictions with
sourdough baking a new person inquiring about this has to face.
If the Carl's brochure/information had sugar/potatoe/milk additions in
there and it is for historical reasons, it should be mentioned and also
that it works just fine without.
Who wants to go and buy milk and potatoes to get this starter going and
then later find out that it works just fine without it?
In a way it's discrediting to Carl's sourdough issue and puts it closer
to the grape full moon air critter sourdough catching superstition
folklore folks.
Now, what is better - the Wood or Carl's pan bread recipe?
with the Carl's pan bread recipe, I assume you mean this one:
http://home.att.net/~carlsfriends/di.../panbread.html
which I like better than Wood's which has butter milk and sugar which
IMO go into cakes and have very little to do with breads where I am
coming from. But that's a personal preference, they both work. With the
Woods recipe, I mean the manual recipe, not the bread machine.
For the one's not having access to the book:
4 c culture from first proof
2 T butter
1 c milk
2 t salt
2 T sugar
6 c white bread flour
after mixing it's 1 1/2 - 3 hours rise at 85 F, then bake @ 375 for 10,
then 350, all in baking pans.
Samartha
Gord wrote:
Hi,
I've never posted to this group before, but now I have a little
question that I couldn't find the answer to on the newsgroup, or in
the FAQs.
I've been baking bread successfully for a while, with great results,
but I've never tried baaking with a sourdough starter. As a beginner,
I ordered a sample of the "Friends of Carl" starter, which should
hopefully arrive here soon. I also bought Ed Wood's "World Sourdoughs
from Antiquity". I think I'm headed in the right direction, but I'm a
little confused. I have two sets of instructions for activating that
starter- one is recommended on the Friends of Carl web site, and the
other is the method in Ed Wood's book. Which one do I use, and why?
The reason for my confusion is that the two sources contradict each
other. The instrucions for that starter recommends using milk or
potato water, and sugar. Ed Wood teaches us to never add milk, that
potato water is unneccesary, and not to add any sugar. Just white
flour and water.
What gives? I'd appreciate any help.
Since I'm already here, I have another little question. I was thinking
of making my first bunch of loaves either the simple pan bread recipe
on the Friends of Carl web site, or the World Bread recipe in Wood's
book. Which should I choose, and why?
Thanks!
Gord
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