Amazing what the human mind can do when given the opportunity. I thought I'd share with anyone interested.
After spending approximately 17 days creating a sourdough starter and ending up with a bubbly active starter that smelled of brandy and doubled in 4 hours, I decided to try some sourdough waffles. I planned on building it up so I would have 1 cup of starter and a bit left to continue feeding. I was very excited!
Sorry for being obtuse, but what is yeast water?
I need 90oz and 75oz of starter for my Whole Wheat and Cranberry-Walnut sourdough breads, respectively. Is it better to get my starter "in steps" or can I just add amounts of water and flour to it and let it sit longer until it's ripe?
I have a wine refrigerator that is perfectly suited to keep the starters at 60 degrees for any length of time, if that helps.
In the past, I have done both steps, and they seemed to each have worked fine, but I'm curious if there's an advantage (other than less work with the second step) to either?
Can I convert a mature starter my friend gave me (3 tbs. potato flakes, 1.5 c. sugar, 1 c. hot tap water) to a regular flour and water starter? I really just want to use ap flour and not use potato and sugar. Is this possible and what would be approx amounts of flour and water? There is about 1.5 c. of starter total. Thanks!
Sourdoughs starters methods vary. Here is one from a Julia Child program featuring Joe Ortiz
Always good to know if you can't get a starter started, try a different method (but please don't think you are capturing yeast from the "air," they come from the flour)
I haven't tried this myself but if you do, come back and comment, Please!
is the Rhineland slang for a large natural bristled brush used to apply water or eggwash to breads, rolls and pastries. I'm thinking about ordering some through my sister in Germany and have them shipped to me. If anybody else is interested, please let me know. I don't know yet how much the shipping will cost (since I don't know yet how many I will end up ordering) - just checking to see if there's interest.
This website has four sizes available. In the past, I have used a large one for breads and the smallest one for eggwash.
Does anybody have a good rule of thumb for calculating the hydration of a dough when it includes plain, cooked and mashed potato?
According to the USDA: Potatoes, baked, flesh, without salt (100 grams) contain on average 75.42 grams of water. That sounds right I guess, but how much of that moisture is available to the dough, and how should I adjust hydration in relation to potato content?
I have a recipe that requires dry (instant) mashed potatoes.
Can you substitute:
- Potato starch?
- Cooked mashed potatoes?
- Potato water?
If so, any recommendations on how best to work out the substitutions?
I am wondering something.
I made Peter Reinharts' whole wheat bread with soaker and biga. In the soaker, since I didn't have any buttermilk (and my buttermaker died on me - and I didn't have time to make butter by hand) I used some fresh (but older milk).
My bread turned out wonderful! I was so pleased.
Well, now that I am back to square one with no butter milk, I am wondering how water will fare in a soaker in my bread?
Can anyone share some insight with me?