Sourdough Dr Bob Dr Bob (Login DRBOBDERRIG)
I have rereading Dick Perreneke's Journal... he often mentions his sourdough biscuits, pancakes, and sandwhiches. Soooo... I started a batch which has finally started to make bubbles on its own after a week (this is being started with no yeast). Hopefully Sunday I will have time to try biscuits until I get the hang of it. Anybody play with this stuff on a regular basis? The weather is turning for the worse in NE Wisconsin...
"Those who stop where reason and instinct command never reach the best and highest places of all" Bill Gilbert
Posted on Nov 6, 2008, 5:06 PM
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let me know how it goes. aceontheriver on Nov 6, 2008, 6:43 PM
Yes. tick on Nov 7, 2008, 4:50 AM o I thought ..... Bannock on Nov 7, 2008, 3:47 PM . Well I'm doing everything wrong..... Dr Bob Dr Bob on Nov 7, 2008, 9:55 PM
ALLRECIPES.COM sourdough starters link. ("> SWL on Nov 10, 2008, 2:03 PM
let me know how it goes by aceontheriver (Login aceontheriver)
I have been tempted to get some of that sourdough starter and give a try myself.
"I'm thinking of abandoning thought"....The Tragically Hip
by tick (Login tick54) I tried making my own starter several times by all the methods I could find and none of them really turned out well. This turns out to be a very common problem; the natural yeast in the air may not necessarily be the best for baking bread etc. Most sources advise buying a starter from a known, reputable source. I eventually bought the original San Francisco starter from here http://www.sourdo.com/ and it has worked well for me. It comes dried in a small foil pouch. I used only a little and built it up from there. I also dried some of my fermented batter to save as a backup starter and would be glad to share this with anyone who wants some. One mistake I made was mixing the starter with flour and water and then letting it ferment into a sponge and then taking part of that sponge out and storing it as a starter (as I thought was correct). The problem with this is that most of what the yeast feed on has already been consumed so you are storing a starter that is already partially played out. I found it much better to just take a spoonful of the sponge out and mix it with more flour and water and then storing this in the refrigerator as a starter as the yeast will have much more food to work with.
For about two years, I made sourdough bread on a regular basis (every other week) but havent now for a while. I also havent fed my starter for several months and dont know if it is still good but your post prompted me to try another batch. If my starter doesnt work I will just add a little of the stuff that I have dried and it will pick right up. I found that good temperature conditions for fermentation can be had by putting the sponge mixture in the oven overnight with just the light on . Good luck. got some bubbling gooo going...will see how it 'develops' At least the only thing I am out of is some flour and some snide remarks from the war dept.
"Those who stop where reason and instinct command never reach the best and highest places of all" Bill Gilbert
Posted on Nov 7, 2008, 9:55 PM
ALLRECIPES.COM sourdough starters link by ("> SWL (Login MikeShaffer) http://allrecipes.com/HowTo/Sourdough-Starters/Detail.aspx
Sourdough for Dr. Bob by tick (Login tick54) So, Hows the sourdough project working out? Heres mine: it took the old starter awhile to get working since it hasnt been fed for awhile and probly only had a couple live yeast cells left alive. After the sponge fermented (over-night in the oven with the light on) I saved a little and mixed it with more flour and water and put it back in the fridge.
Then I added a bit of salt and more flour and let the dough hook on the mixer do the hard work. Back in the oven (no heat other than the oven light) and let this rise for a couple hours.
Then I formed it into little mini-loafs and sprayed them with olive oil (that little cooking oil spray pump works great). Back in the oven to rise for a couple more hours. This stuff really rises well and I could never get my home-made starter to rise like this. Then I took it out of the oven and now turned the oven on to 450 degrees. Once it heated up, I put the bread in and turned the heat down to 425 and baked it for 18-20 minutes. Adding a little rye flour now and then also works well. Pretty plain and basic, but it works for me. Good day for baking bread, as it is now starting to snow.
It's starting to do its thing here.... by Dr Bob Dr Bob (Login DRBOBDERRIG)
I will have to see if it rises within a couple hours. I plan on trying biscuits first and go from there. I have never made bread in my life. My ultimate would be making sweet rolls. I'll have a report in next day or so. btw...do you live in NE wis. Light snow this am in NE wis (green bay area) ---we have had a lot of chances to get last minute stuff done outside but I think time has finally run out. bob
"Those who stop where reason and instinct command never reach the best and highest places of all" Bill Gilbert
by tick (Login tick54) Montreal, Wi. In the Ironwood, Hurley area and the ground is now covered with more on the way. If your sourdough doesnt work out and if you want to try mine send me a mailing address at [email protected] and I will send some. Please pass a mini-loaf down here!.... by Canoodler Canoodler (Login lrheg) they really look good! Couldn't the starter sponge be "fed" by adding some sugar to it once and a while to really keep it active?
Paddle in Peace Canoodler
I think that sugar would work but not for as long by tick (Login tick54) The yeast might get a sugar buzz for a short time but not the marathon benefit of more complex carbs of flour? When making bread with dried yeast in the BW, I do add a little brown sugar to get the yeast going. I havent tried it in sourdough. Actually.... by zander (Login zander53) Yeast can only digest sugar, they can't digest starch/carbs. In homebrewing (which I do) the process of "mashing" converts the starch of the barley to sugar so the little buggers can do their job and make beer.
But I will say, not all sugars are created equal and table sugar is only marginally fermentable. Corn sugar would work better. This was my source by tick (Login tick54) I eventually bought the original San Francisco starter from here http://www.sourdo.com/ and it has worked well for me. It comes dried in a small foil pouch. I used only a little and built it up from there. I also dried some of my fermented batter to save as a backup starter and would be glad to share this with anyone who wants some.
Thank You - Just started my first "starter..." by Green Bay Jeff Green Bay Jeff (Login ajkline) Thank you for your advice and pictures. I've now worked up the courage (I guess I needed courage due to a lack of information before and a fear that I was going to grow something that could kill me - LOL) to try my own.
This website really helped as well. http://www.io.com/~sjohn/sour.htm
I've got it in the oven (in an old glass pickle jar, scrubbed clean) with just the light on.
I'll report back in a couple of days to let you know how it's going. by Green Bay Jeff Green Bay Jeff (Login ajkline) Had some great bubbling after only 24 hours. I cleaned out half, and refreshed with a 1/2 cup flour and a 1/2 cup warm water.
Still don't have that "yeast smell" yet, but I'm hoping soon. Beer Yeast...... by GeoFisher GeoFisher (Login GeoFisher)
I once talked to a buddy who told me there is a company in Belgium that has "collectors" above the city to collect mold spores, etc, etc. THis is used in the yeast, I guess for making their famous beers.....
I don't know if I'm RIGHT on the terminology or details, but that is REALLY, if you ask me......
AND looking at the sourdough starter...... man I cannot see how anything that NASTY tastes so good......
Later, Smell? by Green Bay Jeff Green Bay Jeff (Login ajkline) Should I have a bit more of a yeast smell by now? Right now it just smells like warm, wet flour. However, it is bubbling and separating as it should. Any thoughts?
ALLRECIPES.COM sourdough starters link by ("> SWL ("> SWL (Login MikeShaffer) http://allrecipes.com/HowTo/Sourdough-Starters/Detail.aspx
Here's the method I'm attempting. http://www.io.com/~sjohn/sour.htm
Posted on Nov 10, 2008, 8:57 PM
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what is the difference...... Dr Bob Dr Bob on Nov 10, 2008, 9:31 PM o I think bread floue has more gluten...... ??. GeoFisher GeoFisher on Nov 10, 2008, 10:47 PM o Re: what is the difference...... Indycanoer on Nov 10, 2008, 11:01 PM o everything you might want to know about flour. ("> SWL on Nov 11, 2008, 6:53 AM
what is the difference..... by Dr Bob Dr Bob (Login DRBOBDERRIG) between plain 'ole unbleached flour and bread flour. Why do some biscuit recipes call for baking soda and some for baking powder. I know zip about baking bread but the worst I can do is waste some flour. "Those who stop where reason and instinct command never reach the best and highest places of all" Bill Gilbert
I think bread floue has more gluten...... ?? by GeoFisher GeoFisher (Login GeoFisher) I think but I'm not sure.
Later,
Geo Re: what is the difference..... by Indycanoer (Login Indycanoer) I dunno either, my wife keeps bread flour in the pantry, thats all she uses so there must be a reason she likes it. I seem to be getting results after just 2 days, so we shall see. everything you might want to know about flour by ("> SWL (Login MikeShaffer) http://allrecipes.com/HowTo/All-About-Flour/Detail.aspx
Posted on Nov 11, 2008, 6:53 AM http://www.network54.com/Forum/9927/message/1226161772/Sourdough+for+Dr.+Bob http://www.network54.com/Forum/9927/message/1226012788/Sourdough