I am really pleased with my homemade sourdough starter that is now 8
months old. It has become nicely predictable so I can end up with the
type of bread I am aiming for that day. I am learning the times vs temp
of it's moods and tastes also.

Yesterday I made a couple sour 'tasting' loaves with some dinner rolls
and while that was rising, another batch I also gave a couple long room
temp grows to for the sour to make English Muffins got fried up. Mmmm.
I think the English Muffins are one of the best uses for sourdough
starter besides a loaf, our extended family loves them so a batch is a
weekly thing.

I/we also like sourdough pizza and made a nice one the other day.

The photos of both endeavors is the featured album in my photo site.

http://www.mikeromain.shutterfly.com

Mike

On Feb 1, 4:13 pm, Mike Romain wrote:
I am really pleased with my homemade sourdough starter that is now 8
months old. It has become nicely predictable so I can end up with the
type of bread I am aiming for that day. I am learning the times vs temp
of it's moods and tastes also.

Nice looking breads Mike! I know from experience how rewarding it is
when you finally "get" how to work with sourdough.Of couse that being
said, one of the reasons I love this hobby is that there is always
something new to learn about it.
Sharon

doughnut wrote:
On Feb 1, 4:13 pm, Mike Romain wrote:
I am really pleased with my homemade sourdough starter that is now 8
months old. It has become nicely predictable so I can end up with the
type of bread I am aiming for that day. I am learning the times vs temp
of it's moods and tastes also.

Nice looking breads Mike! I know from experience how rewarding it is
when you finally "get" how to work with sourdough.Of couse that being
said, one of the reasons I love this hobby is that there is always
something new to learn about it.
Sharon

One nice thing about fresh bread is no matter if it doesn't turn out
like it was 'supposed' to, it still tastes good.

I just finished smoking up a pickled brisket rubbed with cracked peppers
and spices for homemade pastrami or Montreal Smoked Meat and am growing
a rye Sourdough starter for Reuben Sandwiches tonight. I still have to
steam the brisket today while the bread is rising. One last grow coming
up, then loafing. I am aiming for 60% dark rye and 40% unbleached flour
by volume so it should be a nice dark one.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

I had a demand for rye bread a couple days ago when a boarder/tenant
brought home some cheese and some pickled brisket he wanted smoked up
for Pastrami or Montreal Smoked Meat so I obliged him. I got a nice
little electric smoker a couple years back.

I made 60/40 Dark rye and Unbleached AP flour using a AP flour starter.
It turned out really nice. One wake up grow of the AP flour starter,
one long overnight grow of 1 cup Starter, 2 cups rye, 1 cup water, one
short get it lively grow of a 60/40 flour mix in the morning and the
loaf grow. From loafing to final oven rise was close to 4X volume. My
critters were growing nice.

Everyone wanted a sort of Reuben/ Monte Christo cross sandwich so I made
them.

I sliced up the pastrami thin, put mustard on the buttered rye bread,
added sauerkraut with a little thousand island dressing on that, topped
it with a mix of swiss and mozzarella cheeses, one more slice of bread,
dipped it all in egg and fried them up then served them with a Caesar
salad topped with homemade SD garlic/Parmesan croutons, hard boiled egg
and bacon bits.

It was a feast.

Some photos he http://www.mikeromain.shutterfly.com

Anyone else have photos of their daily bread so to speak? The websites
around only have folk's first tries usually and things like that, it's
nice to see what experience has gotten them to.

Mike

Mike Romain wrote:
I am really pleased with my homemade sourdough starter that is now 8
months old. It has become nicely predictable so I can end up with the
type of bread I am aiming for that day. I am learning the times vs temp
of it's moods and tastes also.

Yesterday I made a couple sour 'tasting' loaves with some dinner rolls
and while that was rising, another batch I also gave a couple long room
temp grows to for the sour to make English Muffins got fried up. Mmmm.
I think the English Muffins are one of the best uses for sourdough
starter besides a loaf, our extended family loves them so a batch is a
weekly thing.

I/we also like sourdough pizza and made a nice one the other day.

The photos of both endeavors is the featured album in my photo site.

http://www.mikeromain.shutterfly.com

Mike

"Mike Romain" wrote in message g.com...
Anyone else have photos of their daily bread so to speak?
Yeah, me, for instance. I even tell how it is made.
http://mysite.verizon.net/DickyA/breadJan2008.jpg
http://home.att.net/~carlsfriends/di...ctions_Rev.doc
The websites around only have folk's first tries usually and
things like that ...
Baloney! There's all kinds of good stuff if you know where and
how to look.

Everyone wanted a sort of Reuben/ Monte Christo cross sandwich so I made
them.

I sliced up the pastrami thin, put mustard on the buttered rye bread,
added sauerkraut with a little thousand island dressing on that, topped
it with a mix of swiss and mozzarella cheeses, one more slice of bread,
dipped it all in egg and fried them up then served them with a Caesar
salad topped with homemade SD garlic/Parmesan croutons, hard boiled egg
and bacon bits.

It was a feast.

Rats, now I'm hungry....
Sounds like you ought to open a restaurant!

Dick Adams wrote:
"Mike Romain" wrote in message g.com...
Anyone else have photos of their daily bread so to speak?
Yeah, me, for instance. I even tell how it is made.
http://mysite.verizon.net/DickyA/breadJan2008.jpg
http://home.att.net/~carlsfriends/di...ctions_Rev.doc

Nice, Anyone else?

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

G'day Mike & all;

"Mike Romain" wrote in message
g.com...
....
Nice, Anyone else?
Here's a few of mine: http://www.innerlodge.com/pix/Bread/index.htm

Dusty


Mike
Some bread photos: http://www.mikeromain.shutterfly.com

On Fri, 8 Feb 2008 13:42:07 -0800, "Dusty da baker"
wrote:

G'day Mike & all;

"Mike Romain" wrote in message
ng.com...
...
Nice, Anyone else?
Here's a few of mine: http://www.innerlodge.com/pix/Bread/index.htm

Dusty


Mike
Some bread photos: http://www.mikeromain.shutterfly.com


Here is my Anadama bread:

http://i30.tinypic.com/2rygad3.jpg

http://i30.tinypic.com/21alkjo.jpg


And here is my Jewish rye:

http://i31.tinypic.com/344cbie.jpg

Boron

Dusty da baker wrote:
G'day Mike & all;

"Mike Romain" wrote in message
g.com...
...
Nice, Anyone else?
Here's a few of mine: http://www.innerlodge.com/pix/Bread/index.htm

Dusty

Beautiful, I use your English Muffin recipe! It is one of the best SD
recipes I use, my 'market' loves them and I try to keep some in a bag
for munchies all the time. Have about 6 left now. It is a perfect use
for the leftovers from a fridge storage refresh grow cycle if no other
need is there.

The photos of English muffins in my albums are them. I double the recipe.


Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Boron Elgar wrote:
On Fri, 8 Feb 2008 13:42:07 -0800, "Dusty da baker"
wrote:

G'day Mike & all;

"Mike Romain" wrote in message
g.com...
...
Nice, Anyone else?
Here's a few of mine: http://www.innerlodge.com/pix/Bread/index.htm

Dusty

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Here is my Anadama bread:

http://i30.tinypic.com/2rygad3.jpg

http://i30.tinypic.com/21alkjo.jpg


And here is my Jewish rye:

http://i31.tinypic.com/344cbie.jpg

Boron

I have a half loaf of Anadama in the freezer right now, it goes wicked
with homemade Boston style Baked Beans I also have some of left over in
the freezer.

What did you use for a glaze on the rye? It looks nice.

Mike

On Fri, 08 Feb 2008 19:48:44 -0500, Mike Romain
wrote:

Boron Elgar wrote:
On Fri, 8 Feb 2008 13:42:07 -0800, "Dusty da baker"
wrote:

G'day Mike & all;

"Mike Romain" wrote in message
g.com...
...
Nice, Anyone else?
Here's a few of mine: http://www.innerlodge.com/pix/Bread/index.htm

Dusty

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Here is my Anadama bread:

http://i30.tinypic.com/2rygad3.jpg

http://i30.tinypic.com/21alkjo.jpg


And here is my Jewish rye:

http://i31.tinypic.com/344cbie.jpg

Boron

I have a half loaf of Anadama in the freezer right now, it goes wicked
with homemade Boston style Baked Beans I also have some of left over in
the freezer.

What did you use for a glaze on the rye? It looks nice.

Mike

A tablespoon of cornstarch in a cup of water, zapped for a minute or
two..Two coats brushed on when the loaves are hot out of the oven.
Better'n floor wax.

Boron

"Boron Elgar" wrote in message ...

Here is my Anadama bread: And here is my Jewish rye:
(snippity snip)

Well, since sourdough doesn't seem to count anymore, here
is my bread-machine whole-wheat yeast-risen bread:
http://www.prettycolors.com/bread%5F...BMWW7SEP04.jpg

--
Snippy Dicky

Dick Adams wrote:
"Boron Elgar" wrote in message ...

Here is my Anadama bread: And here is my Jewish rye:
(snippity snip)

Well, since sourdough doesn't seem to count anymore, here
is my bread-machine whole-wheat yeast-risen bread:
http://www.prettycolors.com/bread%5F...BMWW7SEP04.jpg

--
Snippy Dicky


I use SD for growing my rye breads and want to try it for my next
Anadama. (my wife doesn't like brown bread so don't make it often)

What about a whole wheat using SD starter instead of commercial yeast?
I don't know bread machines, can they even take SD with it's odd timings?

I had a request yesterday for Pizza, so grew up some SD for the crust.
Turned out nice and airy thick with a crispy crust. Mmmm.

It is the featured album today he
http://www.mikeromain.shutterfly.com

Mike

"Mike Romain" wrote in message g.com...
I use SD for growing my rye breads and want to try it for my next
Anadama. (my wife doesn't like brown bread so don't make it often)

By the time you mess up your bread with molasses and cornmeal, sourdough
leavening is not going to make much difference one way or the other, except
to make it harder to make.

There are people creating their sourdough legacies by making all kinds
of unlikely stuff with SD culture, and you will never catch up with them.

My particular wife needs whole-grain bread for her alimentary function, but she
does not care one way or the other about sourdough in that respect, even if
it were possible to recognize sourdough flavors above the natural whole-
grain flavors. She does seem to like the SF-type sourdough made here, but
actually it is all (else) that she knows.

What about a whole wheat using SD starter instead of commercial yeast?
I don't know bread machines, can they even take SD with it's odd timings?

Bread machines are designed to work with instant yeast. But bread-machine
buggery is not unknown.

I had a request yesterday for Pizza, so grew up some SD for the crust.
Turned out nice and airy thick with a crispy crust. Mmmm.

I am sure you are very versatile. But, you know, by the time you get salami,
anchovies, garlic, cheese, onions, hot pepper, and all that stuff on top, what is
underneath is largely inconsequential.

Please do not use expressions like "Mmmm", "yummy", etc.

It is the featured album today he
http://www.mikeromain.shutterfly.com

The photos seem to be in-focus and properly exposed. It is always a pleasant
surprise when that happens.

--
Dicky