Here's my new sandwich loaf...Bernard Clayton's Sourdough Oatmeal Bread. It is a very good bread for everyday use. Thought I would share it with you.
Looks Great - Have to browse Claytons book - Plus buy a camerea
Yeah cameras are very reasonable. You don't have to have the best and newest one out, which are more expensive...especially if it is going to be around a lot of flour and water, if you know what I mean.
It does look great, I'd like to try it myself sometime. Is it a lean sourdough with some oatmeal added or does it have fat and sweetener too?
It doesn't have any fat, but a little honey and sugar (tablespoon each).
I use regular oats instead of quick oats, because I like the texture.
Pulled out Bernards Book and found the recipe .... calls for 2 cups quick cooking oats ---- Just picked up a 3# bag of old-fashioned oats - to use in Struan and in a recipe for FarmHouse Bread .... maybe add a little more water -- calls for 2 cups hot water - increase to 2 1/4 cups .... will post and let you know the results .
Browndog e-mail me @ firstname.lastname@example.org and I will scan recipe and send it to you.
I would never have Quick Oats on hand. My oats would be the Old-Fashioned kind. You think just adding extra water would compensate? Maybe a little extra time soaking too?
BTW, you or somebody pointed out that the New Complete Book of Breads produces smaller quantities than the earlier book. You say 2 cups oats, but my book says 1 cup. My book makes "two medium loaves". Does yours make four?
I always use regular oats and it comes out fine with no adjustment. It is one cup of oats for two loaves. Also I have substituted other grains (cooked bulgar, rice etc.) for up to half of the oats and it works well.
Interesting - In the Header/Description for this bread Clayton mentions He got the recipe from Sourdough Jack Mabee ... for lack of nothing better to do I ran that name .. He has a couple of books out .. looks like revised additions to the original .. but nothing since 1977 ... In the google article they also mention a book --
Classic Sourdoughs: A Homebaker`s Handbook by ED Wood
Anyone have or heard about them?
So what's the recipe?
They sell starters from all over the world and have done the testing that isolates some interesting differences from around the world. I see he also has a book for SD bakers. I have some of his cultures dried out that I received from a friend. I'm using the San Fran culture now as my primary starter. Check it out http://www.sourdo.com/index.htm
I no longer believe it matters where the culture comes from. Clavel has convinced me that what matters is with SD is how you keep the starter and feed it. The flavor comes from the acids created by the bacteria. Encourage the good bacteria and improve the flavor.
Eric, My instinct is that you're right about the culture origins. But a lot of people maintain several starters, and I doubt they treat them all differently. Probably keep most of them on the same schedule and feed them AP flour. So you think that there's no point then in their having them?
In the older version of clayton,s book it makes " three Husky loaves" - his words LOL