I very much like to add to my basic SD in many ways. Lately I've been
adding barley and flax, ground together to 'dry' the flax meal, plus
ground almonds. Then I throw in finely chopped dried apricots or
cranberries or even raisins. Another combination is ground green
cardimom, hull and all, with finely chopped parsley and powdered bay
leaf and pepper. That makes wonderful meat sandwiches and I also use
it as toast with soup. You can tell I do lots of combinations. I make
a conserve with orange, other fruits and nuts. It is like a marmalade
with things added. My larger family insist I take to gatherings SD
bread made like cinnamon rolls with the conserve instead of cinnimon.
The last one I did was with a White zuchinni conserve. The zuchinni
got beyond me in the garden last year.

I want to do some combinations with soy grits. Maybe add ground
hazelnuts and grated carrots. Things like that taste very good with a
real sour dough and I work to get that with long rises.

Some of you purests may object to what I add but I and my family look
forward to my six small loaves each week. I tend to get company on
bake day about the time I take the loaves from the oven. People
critique and if it is too bad I kick them out. (LOL)

mary wrote:
> I very much like to add to my basic SD in many ways.

That sounds good. Have any photo links?

I add to mine also, my cinnamon 'sticky buns' with apple, honey, brown
sugar and nuts is a winner. I made some really nice onion and cheese
buns recently and on the weekend I made a long rise (10 hours) loaf with
sage, thyme, savory, coriander and marjoram that I cut up and dried out
a bit after baking it to use for stuffing a 10 lb turkey we had
yesterday. I mixed in some fried onions, garlic and mushrooms and a bit
of sausage meat with a bit of salt and pepper for the stuffing. Turned
out nice.

http://i305.photobucket.com/albums/n...stuffingSD.jpg

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

On Mon, 16 Jun 2008 16:54:41 -0400, Mike Romain
> wrote:

>mary wrote:
>> I very much like to add to my basic SD in many ways.
>
>That sounds good. Have any photo links?
>
>I add to mine also, my cinnamon 'sticky buns' with apple, honey, brown
>sugar and nuts is a winner. I made some really nice onion and cheese
>buns recently and on the weekend I made a long rise (10 hours) loaf with
>sage, thyme, savory, coriander and marjoram that I cut up and dried out
>a bit after baking it to use for stuffing a 10 lb turkey we had
>yesterday. I mixed in some fried onions, garlic and mushrooms and a bit
>of sausage meat with a bit of salt and pepper for the stuffing. Turned
>out nice.
>
>http://i305.photobucket.com/albums/n...stuffingSD.jpg
>
>Mike
>Some bread photos: http://www.mikeromain.shutterfly.com

Hi Mary & Mike,

One of the things that I have never understood is the
attitude that we sometimes see here that "real" Sourdough is
a particular bread. It plays out in the odd belief that if
one uses anything other than flour, water, salt, and starter
the result will not be "authentic." (It would be rather like
saying that the only "real" way to prepare eggs is to boil
'em)

Of course, all that is nonsense. Sourdough is an approach to
making lots of different kinds of breads (and, by the way,
other delicious things), and those breads you are describing
sound wonderful to me.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message ...

> ... One of the things that I have never understood is the
> attitude that we sometimes see here that "real" Sourdough is
> a particular bread. It plays out in the odd belief that if
> one uses anything other than flour, water, salt, and starter
> the result will not be "authentic."

Newbies are encouraged to believe that adding a lot of unlikely
stuff to dough makes better bread. A good reason for that is that
we like to see the little buggers stagger and fall.

> (It would be rather like saying that the only "real" way to
> prepare eggs is to boil 'em).

Hey, you can cook 'em on hot sidewalks in NYC. So what??!

> Of course, all that is nonsense. Sourdough is an approach to
> making lots of different kinds of breads (and, by the way,
> other delicious things), and those breads you are describing
> sound wonderful to me.

That kind of newbie coddling, Kenneth, is what has got r.f.s.
to where it is today.

--
Dicky

Dick Adams wrote:

>
> That kind of newbie coddling... is what has got r.f.s.
> to where it is today.

More likely it's a combination of M15-Victim spam, designer knockoff
spam, Bodhichitta advice and off-topic horseshit here. The signal to
noise ratio is weak.

On-topic, moderated, bread discussions exist. There are plenty of
blogs with fora (and pictures!)
Get your Google going Dickie... the prognosis here isn't good.

Will

In article >,
says...
>
> "Kenneth" > wrote in message ...
>
> > ... One of the things that I have never understood is the
> > attitude that we sometimes see here that "real" Sourdough is
> > a particular bread. It plays out in the odd belief that if
> > one uses anything other than flour, water, salt, and starter
> > the result will not be "authentic."
>
> Newbies are encouraged to believe that adding a lot of unlikely
> stuff to dough makes better bread. A good reason for that is that
> we like to see the little buggers stagger and fall.

Actually, if you look at bread historically, almost all breads before
the mid to late 1800's (when reliable bakers yeast was introduced) were
made with sourdough. Some breads, mostly in England, were made with
yeast re-cycled from beer, or ale. This was not widespread, as far as I
can tell, outside of England.

Relatively few breads we eat don't predate that time frame. Croissants
and baguettes are two that come to mind, and they are both helped by
sourdough.

Sourdough existed before San Francisco and will continue to be around
when San Franciso is only a memory.

Sourdough - it isn't just for big 4 bread!
Sourdough - it isn't just for white bread!
Sourdough - it isn't just for bread!



> > Of course, all that is nonsense. Sourdough is an approach to
> > making lots of different kinds of breads (and, by the way,
> > other delicious things), and those breads you are describing
> > sound wonderful to me.
>
> That kind of newbie coddling, Kenneth, is what has got r.f.s.
> to where it is today.

You mean, darn near dead? No, I think the very rude attitudes of a
number of the regulars here has more to do with it. There is a lot of
one upmanship, a lot of deragoatory language and not nearly enough help
and comradarie. Sure, some people come in with yeast based starters and
want to teach us about sourdough. And some boreing people prattle on
and on about "boys and their toys". Some folks do deserve a gentle
tweak. Instead they get a lot of grief. To some extent, I participated
in some of that, and I regret it. (Well, mostly. The boreing person
who prattles on and on deserved everything s/he got. S/he can be polite
in other forums, but chooses to be rude here and them complains about
how s/he is greeted when s/he self admittedly comes back to annoy us.)

Spam is everywhere. Even in healthy newsgroups. The signal to noise
ratio gets poor mostly when there is little signal, which applies here
and now.

The Mike who was here long before the current crop of Mike's

That all sounds wonderful! I've made an apricot bread in the past and
forgot about it. I think I'll pull that out again. Thanks for the
reminder!
Lobo
~~~~~~~~~~~~~~~~~~~
Delete the obvious to reply to me personally.
~~~~~~~~~~~~~~~~~~~

"mary" > wrote in message
...
>I very much like to add to my basic SD in many ways. Lately I've been
> adding barley and flax, ground together to 'dry' the flax meal, plus
> ground almonds. Then I throw in finely chopped dried apricots or
> cranberries or even raisins. Another combination is ground green
> cardimom, hull and all, with finely chopped parsley and powdered bay
> leaf and pepper. That makes wonderful meat sandwiches and I also use
> it as toast with soup. You can tell I do lots of combinations. I make
> a conserve with orange, other fruits and nuts. It is like a marmalade
> with things added. My larger family insist I take to gatherings SD
> bread made like cinnamon rolls with the conserve instead of cinnimon.
> The last one I did was with a White zuchinni conserve. The zuchinni
> got beyond me in the garden last year.
>
> I want to do some combinations with soy grits. Maybe add ground
> hazelnuts and grated carrots. Things like that taste very good with a
> real sour dough and I work to get that with long rises.
>
> Some of you purests may object to what I add but I and my family look
> forward to my six small loaves each week. I tend to get company on
> bake day about the time I take the loaves from the oven. People
> critique and if it is too bad I kick them out. (LOL)

On Jun 20, 9:13*pm, "Lobo" > wrote:
> That all sounds wonderful! *I've made an apricot bread in the past and
> forgot about it. *I think I'll pull that out again. *Thanks for the
> reminder!
> Lobo
> ~~~~~~~~~~~~~~~~~~~
> Delete the obvious to reply to me personally.
> ~~~~~~~~~~~~~~~~~~~
>
> "mary" > wrote in message
>
> ...
>
>
>
> >I very much like to add to my basic SD in many ways. *Lately I've been
> > adding barley and flax, ground together to 'dry' the flax meal, plus
> > ground almonds. *Then I throw in finely chopped dried apricots or
> > cranberries or even raisins. *Another combination is ground green
> > cardimom, hull and all, with finely chopped parsley and powdered bay
> > leaf and pepper. * That makes wonderful meat sandwiches and I also use
> > it as toast with soup. You can tell I do lots of combinations. *I make
> > a conserve with orange, other fruits and nuts. *It is like a marmalade
> > with things added. *My larger family insist I take to gatherings SD
> > bread made like cinnamon rolls with the conserve instead of cinnimon.
> > The last one I did was with a White zuchinni conserve. *The zuchinni
> > got beyond me in the garden last year.
>
> > I want to do some combinations with soy grits. *Maybe add ground
> > hazelnuts and grated carrots. *Things like that taste very good with a
> > real sour dough and I work to get that with long rises.
>
> > Some of you purests may object to what I add but I and my family look
> > forward to my six small loaves each week. *I tend to get company on
> > bake day about the time I take the loaves from the oven. *People
> > critique and if it is too bad I kick them out. (LOL)- Hide quoted text -
>
> - Show quoted text -

June 20th, 2008 - Strawberry Festival at the Grange, I have pink hands
from preping 20 some flats, with help.
Howdy again folks. I am a newby to this group but have worked with SD
for a long time. The main one I have now was given to me by my SIL
years back and I have no idea where she got it. If I keep it healthy
and do long rises the flavor developes nicely. I usually do the
beginning sponge, add to it daily and bake on the fourth day. I
appreciate the supportive comments made by you all and even the grumpy
ones by Dick the Purest. All kinds like to do bread they like. I am
working on adding nutrition. Do any of you have suggestions?

mary wrote:

>
> June 20th, 2008 - Strawberry Festival at the Grange, I have pink hands
> from preping 20 some flats, with help.
> Howdy again folks. I am a newby to this group but have worked with SD
> for a long time. The main one I have now was given to me by my SIL
> years back and I have no idea where she got it. If I keep it healthy
> and do long rises the flavor developes nicely. I usually do the
> beginning sponge, add to it daily and bake on the fourth day. I
> appreciate the supportive comments made by you all and even the grumpy
> ones by Dick the Purest. All kinds like to do bread they like. I am
> working on adding nutrition. Do any of you have suggestions?

It's strawberry time up here in southern Canada also, I just canned some
preserves up. We have a wicked crop with all the rain, but now they
are starting to rot before they are ripe, grr...

To add a bit of extra nutrition to my bread, I often add a beaten egg to
the liquid part of the mix.

Yesterday I pulled out some already risen dough into a square and
covered it with butter, cinnamon, brown sugar, honey, a diced up apple,
some raisins and some walnut chunks, then I rolled it up like a
jellyroll and cut it into 2" pinwheels which I baked in a deep sided
dish after a few hours more rise. Once done, it got flipped upside down
onto a pie plate so all the syrup runs down over it.

I would say that added some 'nutrition' to the bread while tasting
really good.

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

I very often add wheat germ, soy flour, ground flax, etc. I threw in some
extra chicken broth in place of some of the liquid the last time I baked.
Just experiment ... it's just flour and water ....mostly.

Lobo
~~~~~~~~~~~~~~~~~~~
Delete the obvious to reply to me personally.
~~~~~~~~~~~~~~~~~~~

<I am working on adding nutrition. Do any of you have suggestions?

"mary" > wrote in message ...

> I am working on adding nutrition. Do any of you have suggestions?

Sandwiches are good for that. Mike Avery likes, for that, the kind of
bread that I propose*, because the holes are not so big that the stuff falls
on you lap while you are trying to get it into your mouth.

For omega oils, sardines are good. The list goes on and on.

--
Dicky

____________________
* http://home.att.net/~carlsfriends/di...ctions_Rev.doc