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Natural Sourdough starters

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chuppy on 27 Mar 2007 at 20:11
I am presently trying a starter that I found in the Joy of Cooking pg. 756. It didn't work well at all! I see al of these lovely starters and need a little help! Any suggestions?

A good Sunday

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george on 25 Mar 2007 at 02:06
Yes, started the day well. Made 3 loaves of sourdough plain loaf. 12 blueberry muffins, a tray pf cinnamon rolld and three loaves of multi grain.

helend

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erasch on 22 Mar 2007 at 17:28

Did you ever try the recipe for White Vienna Loaf from Waltrose Illustrated?  Your entry from a year ago fascinates me.

Thanks. 

The loaves are in the oven..

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beanfromex on 21 Mar 2007 at 05:59

With living in a humid and hot country, I find my desire to bake dwindles when the hot weather is upon us.

Here, in southern mexico, by mid february, we are into the high 90's usually. In march ,105 F is usual. Kitchens are traditionally not air conditioned, as that is where the maid works. (Read "me" for maid when it comes to baking and cooking)

'Nother sourdough

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TinGull on 20 Mar 2007 at 05:43

Simple rye/honey/water starter.  This one came out SUPER soft...incredibley soft.  I absolutely am in love with the texture.  It's kind of a mixture of all sorts of flours since I had a tons of small amounts left.  I had some organic gold&white from my co-op, KA AP, KA bread flour, and rye from my coop, and a stone ground white from a water mill a couple towns over.  Yea...5 kinds of flour in this bread.  It's wonderful!

 

 

Spelt Sourdough Struan

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pumpkinpapa on 17 Mar 2007 at 18:27

I really like the Multigrain Bread Extraordinaire or Struan from the BBA and have been modifying since I first made it with the hope of using sourdough as the main leavening, since Struan is an old Scottish bread I thought it would be good to have it all sourdough.

So with my Spelt starter in hand I changed the recipe once again:

My soaker was:

Hurrah for Gluten Flour!

Profile picture for user Thegreenbaker
Thegreenbaker on 17 Mar 2007 at 15:14

Woo! Hoo!

Referring back to my blog about not being able to make my bread rise..........well, it rose!

I adapted a recipe from BBA. I have been wanting to make Pane Siciliano but time wasnt permitting so I used the Anadama Bread recipe but didnt use the soker. I added 1 cup of fine semolina,

1 cup gluten flour and 2 1/2 cups of wholewheat flour (wholemeal) 2 teaspoons of yeast, salt, 2 TBSPN Barley Malt and about 2 1/2 cups of water.

 

I did this as I didnt have time to do the soker over night then then let the shaped dough rise in the fridge etc.

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