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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Sourdough starter update
I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours - which is great! Thanks for all the suggestions. Now, can anyone recommend a really good sourdough loaf recipe? Many thanks. -- Corey Richardson |
Posted to uk.food+drink.misc,rec.food.sourdough,rec.food.cooking,alt.bread.recipes
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Sourdough starter update
"Corey Richardson" > wrote in message ... > I've since found out that thickness was the main problem. I've > thickened the starter up and it now doubles in size in around 12 hours > - which is great! Thanks for all the suggestions. > > Now, can anyone recommend a really good sourdough loaf recipe? > > Many thanks. One of the things that will make your starter improve in flavor and texture is to use it frequently. I used to make Saturday morning SD biscuits often as it is so much easier than making bread. You don't have to roll them out or anything like that just form into small balls and arrange in a pan and bake. I used an iron skillet, Kind of like how you'd do it if you were camping. This site suggests baking powder. I never used it and yet my biscuits were always tender. And as time went on they got better as the starter matured. http://www.castbullet.com/cooking/sourb.htm The more often you use the starter, the better it gets. And you have to use it regularly to keep it healthy. Paul |
Posted to uk.food+drink.misc,rec.food.sourdough,alt.bread.recipes
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Sourdough starter update
"Corey Richardson" > wrote in message ... > I've since found out that thickness was the main problem. I've > thickened the starter up and it now doubles in size in around 12 hours > - which is great! Thanks for all the suggestions. > > Now, can anyone recommend a really good sourdough loaf recipe? > > Many thanks. > > -- > Corey Richardson > Visit this site: http://www.nyx.net/~dgreenw/sourdoughfaqs.html It has all you need to know about sourdough. HTH Graham |
Posted to uk.food+drink.misc,rec.food.sourdough,rec.food.cooking,alt.bread.recipes
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Sourdough starter update
On Jul 18, 3:12*pm, "Paul M. Cook" > wrote:
> "Corey Richardson" > wrote in message > > ... > > > I've since found out that thickness was the main problem. I've > > thickened the starter up and it now doubles in size in around 12 hours > > - which is great! Thanks for all the suggestions. > > > Now, can anyone recommend a really good sourdough loaf recipe? > > > Many thanks. > > One of the things that will make your starter improve in flavor and texture > is to use it frequently. *I used to make Saturday morning SD biscuits often > as it is so much easier than making bread. *You don't have to roll them out > or anything like that just form into small balls and arrange in a pan and > bake. *I used an iron skillet, *Kind of like how you'd do it if you were > camping. *This site suggests baking powder. *I never used it and yet my > biscuits were always tender. *And as time went on they got better as the > starter matured. > > http://www.castbullet.com/cooking/sourb.htm > > The more often you use the starter, the better it gets. *And you have to use > it regularly to keep it healthy. > > Paul Thanks for the link! We now have a sourdough biscuit recipe. David does the sourdough in our house, while I do all the other bread. Hugs, Anj |
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Sourdough starter update
On Jul 18, 3:55*pm, "graham" > wrote:
> "Corey Richardson" > wrote in message > > ... > I've since found out that thickness was the main problem. I've > > thickened the starter up and it now doubles in size in around 12 hours > > - which is great! Thanks for all the suggestions. > > > Now, can anyone recommend a really good sourdough loaf recipe? > > > Many thanks. > > > -- > > Corey Richardson > > Visit this site:http://www.nyx.net/~dgreenw/sourdoughfaqs.html > > It has all you need to know about sourdough. > HTH > Graham Hi, Graham, Thanks for the link. David was really happy to see it when I showed it to him. Of course, it is now in our bookmarks. Hugs, Anj |
Posted to uk.food+drink.misc,rec.food.sourdough,rec.food.cooking,alt.bread.recipes
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Sourdough starter update
Corey Richardson > wrote in
: > I've since found out that thickness was the main problem. I've > thickened the starter up and it now doubles in size in around 12 hours > - which is great! Thanks for all the suggestions. > > Now, can anyone recommend a really good sourdough loaf recipe? > > Many thanks. > Here's the master's site. http://samartha.net/SD/ Barry |
Posted to uk.food+drink.misc,rec.food.sourdough,rec.food.cooking,alt.bread.recipes
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Sourdough starter update
Barry Harmon > wrote:
> Corey Richardson > wrote in > > I've since found out that thickness was the main problem. I've > > thickened the starter up and it now doubles in size in around 12 hours > > - which is great! Thanks for all the suggestions. > > > > Now, can anyone recommend a really good sourdough loaf recipe? > > > > Many thanks. > Here's the master's site. > > http://samartha.net/SD/ Great web site! Thanks, Barry. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
Posted to uk.food+drink.misc,rec.food.sourdough,rec.food.cooking,alt.bread.recipes
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Sourdough starter update
On Jul 18, 11:53*pm, Barry Harmon > wrote:
> Corey Richardson > wrote : > > > I've since found out that thickness was the main problem. I've > > thickened the starter up and it now doubles in size in around 12 hours > > - which is great! Thanks for all the suggestions. > > > Now, can anyone recommend a really good sourdough loaf recipe? > > > Many thanks. > > Here's the master's site. > > http://samartha.net/SD/ > > Barry Hi, Barry, Thanks for the link! Hugs, Anj |
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