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Sour Dough Starters and Wild Yeasts
Sat 24-Dec-11
10:06 am
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Hattie
Bucks/Oxon Border

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wave Good luck ,Sue & lovely helpful husband, with the sour-dough. Interestingly my ham & cheese loaf tasted more sour when completely cold this morning. I ate so much of it that I haven't tried the fruit one yet.....it is VERY MORE-ISH, so watch out....it's dangerous to the waist-line etc.

I suppose my habit of eating eggs with fruit loaf started while I was working in the US; they serve sweet bread, cakes, pancakes with syrup with breakfast. I am a great believer in trying anything the locals eat, once at least. Somethings become a habit...... laugh

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 24-Dec-11
10:15 am
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danast
Argyll, Scotland

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wave Oh Nadine your whole post was so tantalisingly delicious.  I was salivating reading it.  I especially like the sound of the cheese and bacon loaf.  I, like Sue, am not sure of poached eggs on fruit loaf,  but of course I would be willing to give it a go. wink

Good luck with yours Sue.  I love rye bread. It reminds me of my Dad.  He was Polish.  My Mum used to make this wonderful bread using rye flour and I think wholemeal flour.  The result was a small dark loaf of which you only needed a small thickly cut slice with some unsalted butter.  Ah I can taste it in my mind as I type!  See the memories you are evoking!  smile

Old teachers never die, they just lose their class

Sat 24-Dec-11
10:22 am
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Hattie
Bucks/Oxon Border

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Thanks Danuta,

I am still feeding my rye starter....it is nearly there.  Once you have moved I will send you some of both & you can make your own. Not long to go now. surprised

 

peace  rose  peace

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 24-Dec-11
11:02 am
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Aly
Normandy France

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my starter seems to be going well this time. I am still feeding it daily and am using wholemeal flour. The batter seems to seperate slightly between feeds and the line of water is now in between two layers of batter. It mixes easily when I feed it and there is lots of fermentation on the surface. I still have not regained my sense of smell properly but haven't noticed anyhting bad yet! I am very hopeful I will make my first sour dough loaf soon!

Trying to enjoy life as it is

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Sat 24-Dec-11
11:04 am
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maggenpie
Cornwall, UK

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I've been resisting this thread.. given in now and I shouldn't even be here...

It's making me want to start up again. I wish I could eat rye, but it's not good for me anymore sadly.  My gluten free version started up quick and easy and I liked the bread. I enjoyed the process of working with the live yeast beast. Can't remember why I stopped. what_the_heck

Another thing to add to the list of projects for the new year.

Never assume anything - except an occasional air of intelligence.

Sat 24-Dec-11
11:05 am
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Aly
Normandy France

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welcome!

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Sat 24-Dec-11
11:22 am
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Sooliz
Somerset

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maggenpie said:

I've been resisting this thread.. given in now and I shouldn't even be here...

It's making me want to start up again. I wish I could eat rye, but it's not good for me anymore sadly.  My gluten free version started up quick and easy and I liked the bread. I enjoyed the process of working with the live yeast beast. Can't remember why I stopped. what_the_heck

Another thing to add to the list of projects for the new year.

 

I'd be interested to see your GF version, Ruthie.  I've been trying a small slice of seeded wholemeal bread once in a while, for testing purposes, and it doesn't seem to be causing me too many problems now.  I still get some pain and bloating, but not as much as before, so I'm hoping I can eat our sour rye bread bacon sarnie tomorrow morning without any trouble laugh

learning to love veg…..except celery :-O

Sat 24-Dec-11
11:36 am
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Hattie
Bucks/Oxon Border

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Aly said:

my starter seems to be going well this time. I am still feeding it daily and am using wholemeal flour. The batter seems to seperate slightly between feeds and the line of water is now in between two layers of batter. It mixes easily when I feed it and there is lots of fermentation on the surface. I still have not regained my sense of smell properly but haven't noticed anyhting bad yet! I am very hopeful I will make my first sour dough loaf soon!

I think that separation is a sign that it needs feeding again rather urgently. 

I think this thread is great especially as there are quite a few of us working on our sourdoughs & all doing it slightly differently & using different flours. It all feels very friendly & helpful, unlike some other forums I have joined in the past. whistle

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 24-Dec-11
11:53 am
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Sooliz
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It is a great thread, it's like we've got a little breadmaking circle going on, like there was on a couple of the tv chef programmes recently.  I love it! big_hug

learning to love veg…..except celery :-O

Sat 24-Dec-11
11:59 am
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Aly
Normandy France

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off to do another feed, thanks

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Sat 24-Dec-11
1:53 pm
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Hattie
Bucks/Oxon Border

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wave Just tried the fruit loaf & it tastes delicious but I will have to find a way of distributing the pieces of fruit through the bread  mixture. They seem to be in one strata through the middle. I will try putting them in after the initial rise so they get kneaded more.

I purposely didn't add sugar to the dough as I thought there would be enough in the fruit itself; I was right.  I find the stuff you buy too cloyingly sweet, but that is my personal taste. I had it with a slice of cold gammon & an egg & it was perfect as the fruit was a bit like chutney (now there's an idea to develop.....whistle).

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 24-Dec-11
3:48 pm
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Toffeeapple
North Bucks

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I am enjoying this thread enormously but I doubt that I shall try to make a starter again. Besides which, the last bread I made was more like a brick than a loaf.

I'll try that again!

Sat 24-Dec-11
4:13 pm
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Hattie
Bucks/Oxon Border

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wave TA,

Perhaps you didn't let it rise slowly enough &/or didn't cover it with a cloth after it baked; that stops it going brick-like on the outside.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 24-Dec-11
4:35 pm
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Aly
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noted for future reference

Trying to enjoy life as it is

http://www.letertregites.com

Sat 24-Dec-11
4:51 pm
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Toffeeapple
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Hattie, it was a slow rise loaf which took about 6 hours but it was very cold in my house so that might have something to do with it.  I think that I can't knead properly any more, my hands and wrists hurt a great deal.  And it wasn't brick-like on the outside, it was all the way through! eeek

I'll try that again!

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