Happy Saturday! I know you’re excited. What better way is there to spend your Saturday than by making some sourdough?!? Not much I can think of.
Yesterday, I told you all about what exactly a sourdough starter is, and how easy it is to grow one! Today, we’ll begin the process of growing your very own wild yeast culture.
I am pre making dinner rolls for Thanksgiving. The first batch is very good, but not sweet enough for my taste... also a little crustier than I wanted. I'm not good at altering recipes with breads..am always afraid of destroying the whole thing. The recipe I used has 2 1/2 cups of milk, 4 tsp of active dry yeast, 1/2 cup sugar, 2 eggs, 1/2 cup butter and approximately 7 cups of flour, yeilding 3 dz rolls. Also has 4 rising periods before shaping and rising for the final time. Bake at 400 degrees for 10 to 15 minutes.
Been adding up some interesting thoughts lately. Found a site that looks like lots of fun with the northern hemiphere snow on the way!
http://www.theoldfoodie.com/2011/10/snow-bread.html
What do you think?
Lots of room for experimentation...
To be honest, I hadn’t a clue what I felt like baking this weekend. My mind wandered over many possibilities. In the end my inspiration for this bake came from Nat. Though she is an avid admirer of all things bread, when I put the question to her about this weekend's bake, the answer came swiftly …
Olive bread!
Of course…
… how could I have forgotten Nat the Rat’s most favoured of all loaves.
The strange thing is, I can’t remember the last time I made an olive bread …
Another Simple White Loaf. I got this from this Japanese website: http://kneader.jp/recipe/14. Thanks to Koby. It was a light, fluffly bread, just like those you find in those Japanese Bakery. I doubled the recipe here.
Hey everyone! For those of you who haven't yet experimented with sourdough, check out my new blog post! I've included the intro here, but please head over to Ovenmittsblog.com to check out the rest!
Sourdough 101 - About Sourdough Starters
Last week i presented an "excuse to use sour dough", this week its a continuation with this weeks bake a 50% wholemeal effort, same basic ingrediants 3:2:1 flour water and sour dough culture
1.5kg whole meal +1.5kg bakers flour
2kgs water
1 kg sd culture
70g salt (2%) 100g butter 100g malt extract (home brew can)
My husband really likes the bike.
Our bike thirty years older than him but thanks to very good condition.
I thought so surprising for a brand new bike! Pleased at the new bicycles.
Sparkles and flashes are edible too!
True said that you never eat.
Tomorrow we will be married 39 years and this is my surprise!
Little presents a simple but a lot of love in it!
You know what's good? Chocolate chip blueberry pancakes with pecans. Don't want to make pancakes every morning? Try this.
I started with PR's BBA basic sourdough recipe, using a milled mixture of 50/50 hard red and hard white wheat with KA New England sourdough starter. I then added the following:
