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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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Starter experience - Samartha & Dusty
Hi Samartha and Dusty;
Thank you for your offers to help. Here is my background. I am not after the holey grail of white sourdough aka San Francisco style. I am after the 100% whole grain bread as a holy bread, although I haven't made Ezekial bread yet. I mill my own flour, and have no problem with a whole wheat loaf rising to normal earthly heights. My rye bread is 100% whole rye, made with home milled, unsifted flour. Here is my latest small loaf, always with caraway seeds added, made with a *******ized form of Carl's starter: http://tinyurl.com/8x3ma It is made from roughly 2.5 - 3 cups flour(this particular loaf is smaller, probably 2.5) in a smaller bread pan, I think the 8" long one. I don't eat much bread at all, I consume the loaf in about 4 days more or less, as toast and melted cheese sandwiches. The rye bread is my daily (or should I say weekly) bread, I enjoy the flavor much more than a whole wheat loaf, and it is my regular recipe. I always welcome suggestions, thank you! Best, Heather |
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Starter experience - Samartha & Dusty
On 2006-01-22, HeatherInIpswich > wrote:
> Hi Samartha and Dusty; > > Thank you for your offers to help. Here is my background. > I am not after the holey grail of white sourdough aka San Francisco > style. I am after the 100% whole grain bread as a holy bread, although I > haven't made Ezekial bread yet. > > I mill my own flour, and have no problem with a whole wheat loaf rising > to normal earthly heights. > > My rye bread is 100% whole rye, made with home milled, unsifted flour. > Here is my latest small loaf, always with caraway seeds added, made with > a *******ized form of Carl's starter: > > http://tinyurl.com/8x3ma I would say that is only brick-like in size and shape -- in texture it seems to be quite light by 100% whole rye standards. If you simply use more dough or smaller pans, it will lose some of the brick-like appearance. May I ask how you knead it? By hand or machine, and for how long? Do you use any rest periods before or during kneading? -- Randall |
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Starter experience - Samartha & Dusty
Randall Nortman wrote:
> May I ask how you knead it? By hand or machine, and for how long? Do > you use any rest periods before or during kneading? Yes, it is only bricklike in size and shape, the crumb has a great texture. I actually don't knead it at all; the dough is fairly wet, like a mud consistancy. I take a 24 - 48 old sponge made with half the flour, all the liquid, and the starter; then add the rest of the flour. Stir well, scoop into pan. There is no forming of a loaf with this all rye stuff. I may start playing around with resting it after adding flour a little at a time combined with various stirring methods; but the convenience of my method is very appealing, and has worked well for me. General rough recipe is 1.5 cups 100% home milled rye flour plus 1 cup water plus sprinkling of caraway seeds plus (very roughly here) 1/4 cup starter thrown in. Ferment at room temp 24 - 48 hours depending on your particular room temp. Stir in roughly 1 to 1.5 cups flour and just over 1/2 teaspoon salt. Place the resulting muck in buttered pan, let rise 6 - 12 hours or so. Bake @ 375 F for 45 minutes with a cold start in a household gas oven. No steaming, no spritzing, no cover. I don't follow the recipe exactly, if the dough seems loose I will add extra flour, or less flour if the sponge seems thick. I also don't really measure the starter, I just pour about a 1/4 cup in, straight from the fridge, or if I have time I goose the starter before using. I don't notice a difference either way. Best, Heather |
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Starter experience - Samartha & Dusty
"HeatherInIpswich" > wrote in message news:zwNAf.18958$La4.17242@trndny08... > ... if I have time I goose the starter before using. I > don't notice a difference either way. You are a bit frightening, you know, the way you *******ize Carl's starter, and goose it. Your photo is focused, cropped, and well lit, which is commendable. Now if you cook your glop in a crock pot for a day or two, you'll get something reminding of pumpernickel. You could adorn it with faeries without owing any apology. Doubtful, though, that a cylinder is any more appealing than a slab. -- Dicky |
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Starter experience - Samartha & Dusty
Dick Adams wrote:
> You are a bit frightening, you know, the way you *******ize > Carl's starter, and goose it. And still those little microbes work their heinies off to raise my bread. Tough little buggers. < Doubtful, though, that a cylinder > is any more appealing than a slab. But the whole taste sensation will be different and possibly worth the try. I think I remember an older post describing how to do this with a can & foil, in a water bath in the crock, I can look it up. Someday when I am inspired I will try this, maybe even take another pretty picture. Heather |
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Starter experience - Samartha & Dusty
hutchndi wrote:
> That looks yummy. I hope to try rye again soon. I am curious, how did your > starter get *******ized, and is it better in some way? By *******ized, I meant that the little beasties inherited with my powdered Carl's starter a few years back have probably had relations with the beasties in the organic rye flour, and then generations later, after marriages with whole wheat and other such clans of microbes, have formed a starter related to, but probably not performing exactly like, the original Carl's starter. I don't bother to keep a clean starter in a sterile environment fed only the purest of white flours. What fun is that? It raises my bread probably in much the same way that the Carl's starter does. Have fun, Heather |
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Starter experience - Samartha & Dusty
> By *******ized, I meant that the little beasties inherited with my
> powdered Carl's starter a few years back have probably had relations > with the beasties in the organic rye flour, and then generations later, > after marriages with whole wheat and other such clans of microbes, have > formed a starter related to, but probably not performing exactly like, > the original Carl's starter. > It sounds like you do the same as everyone else and probably Carl too. :-) TG |
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