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Sour Dough Starters and Wild Yeasts
Sat 24-Dec-11
5:01 pm
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Hattie
Bucks/Oxon Border

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Ah, TA !

I think now you have explained that you didn't knead enough because you can't manage it. You could use a bread machine maybe or an electric mixer with a dough-hook. Sourdoughs take a lot of hard beating  & kneading. I gave mine a third rising for that reason.

 

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

from Les Miserables

Sat 24-Dec-11
5:21 pm
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Toffeeapple
North Bucks

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Crikey, that's me out of the loop then!  I shan't even think about it any more.

I'll try that again!

Sat 24-Dec-11
6:35 pm
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Danny
Scarborough, England
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Toffeeapple said:

the last bread I made was more like a brick than a loaf.

Then use your loaf, TA. Start a construction business!

With a little imagination and a little ginger added to the mix, you could carve out a specialist niche in the industry big_laugh

Never knowingly underfed

Sat 24-Dec-11
6:36 pm
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Toffeeapple
North Bucks

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big_laugh Daft bugger! big_hug

I'll try that again!

Sat 24-Dec-11
7:34 pm
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ep
Bulgaria

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This is more like Easter than Christmas.....and on the third day  .....runawayrunaway

Who lives long sees much : The diary of my life in Bulgaria

Sun 25-Dec-11
7:30 am
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Hattie
Bucks/Oxon Border

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wave Hi Sue, 

How did your (DH's) loaf turn out ? Does it taste sour at all?  Does it cut well?  I know I am being very nosey but I can't help it.....sad old thing that I am.

I hope the two of you have a great day especially if your DH has to work tomorrow. Enjoy your bacon sarnies this morning.  big_hug   laugh

 

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

from Les Miserables

Sun 25-Dec-11
7:51 am
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Sooliz
Somerset

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Morning Nadine, Happy Christmas wave

The bread looks and smells lovely, we haven't actually tried it yet.....just about to take husband his cup of tea and wake him up, he'll be making the bacon sarnies in about an hour - will let you know after that!

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

Sun 25-Dec-11
9:09 am
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Sooliz
Somerset

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Well, it didn't taste like a classic sourdough, but it's very nice nonetheless (would even be nice without the smoked bacon and brown sauce wink).  Cuts very well without crumbs, nice soft texture.

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

Sun 25-Dec-11
9:21 am
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Hattie
Bucks/Oxon Border

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wave I think the sou taste only comes with age & long fermentation but it great that you have a home-baked bread with a good taste & texture that hopefully won't upset your system. It must be a relief & delight to eat real bread again & to be able to share it with your husband.

Have a great day, you deserve it after the last few months.  peace + heart (old hippy that I am).   laugh

 

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

from Les Miserables

Sun 25-Dec-11
9:40 am
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Sooliz
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No ill effects yet, so looks like I might be ok with it (fingers crossed).

And thank you Nadine, hope you have a great day too big_hug (I'm a bit too young to be an old hippy whistlebig_laugh)

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

Sun 25-Dec-11
10:37 am
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Hattie
Bucks/Oxon Border

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I have just made some drop-scones (aka.Scot's or American pancakes, pikelets, claggies) for my breakfast, using some surplus sourdough starter¦.it was about to escape out of the jar. I added an egg, more flour,a tiny amount of sugar, milk & a drop of apple juice plus a quarter of a teasp. of bicarb. of soda. They puffed up a real treat & I ate them with butter & blackcurrant jam. I hate the idea of throwing the surplus ferment away. They would be great made with buckwheat flour & eaten with smoked salmon & sour cream¦.maybe later or tomorrow.  ponder  laugh

 

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

from Les Miserables

Sun 25-Dec-11
12:40 pm
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Aly
Normandy France

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yumlaugh

Trying to enjoy life as it is

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Mon 26-Dec-11
2:39 pm
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devongarden
Devon, UK

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I want to get sourdough going again, but it will have to be gluten free this time. I used to keep my starter in the fridge, and feed it occasionally, when I remembered, and it just got more and more sour. Most recently I used the starter recipe from Alaska in America's Bread Book (link to Amazon) and it worked well. That book is full of wonderful bread recipes for those of you who can eat wheat!

Nadine, I was reminded by your post on making pancakes of a reference I have somewhere to how to see if your starter is still good. You use half of it, and make (English) muffins with it, I think. The original is either in my Sunset Favorite Recipes book or I got it from the King Arthur flour site. If they rise, it still works. The Sunset book has a recipe for wonderful sourdough.

I hate the way American cookbooks say feed the starter, and then throw away half and feed it again, every couple of days. Such waste! I just kept it in the fridge, got it out a day before I wanted to start a recipe and fed it a bit, and it worked.

San Francisco sourdough is so good! Most American bread is too sweet for me, but coffee cake (American meaning, from the German, of a sweet, usually fruited, bread to be eaten with coffee) isn't! My mother used to make them for Sunday breakfast, and I have been making them since I left the US for the UK years ago.

Mon 26-Dec-11
3:20 pm
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Hattie
Bucks/Oxon Border

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Are you going to give us the recipe for the coffee cake Barbara ?  It would be great to have it. The fruit loaf I made was not sweet other than the dried fruit. That's why it works with ham & eggs (my breakfast this morning). I agree that most bread, cakes & biscuitsin the US are too sweet. I automatically take about a third out, sometimes more. I also find they put way too much chocolate in their recipes but I suspect this is because in the past the chocolate was of poor quality (low in cocoa butter, as was ours); times have changed.

 

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

from Les Miserables

Mon 26-Dec-11
4:28 pm
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devongarden
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Nadine, which coffee cake? big_laugh big_laugh

I have recipes for lots and lots, and usually make half a dozen different ones at this time of year.  So far this year I have made a stollen and a Christmas Tree, both GF. I used to make a basic sweet dough (the recipe is fairly old and not too sweet) and add currants and candied peel and cherries, and make a ring or Christmas tree or braid. Off the top of my head I can remember making cardamom braid, a Norwegian cherry Jul cake, panetonne, and others I can't name right now. doh

I think that some American recipes just have too many ingredients, some of them added to cancel out the taste of some of the others, hence too much sugar.  My American cookbooks tend to date from the late 60s and early 70s, though some were my mother's and a decade or two earlier. The Mennonite cookbood has particularly over sweetened things, but More With Less is an update by some Mennonites that deliberately uses less sugar, fat, etc to feed families more cheaply and more healthily. I may try the recipe for a coconut pie and see if it works with GF flour--you throw everything into the blender and it makes a lower crust and filling when it bakes.  I got it in my local Oxfam shop when it first came out, I think.

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