Guess what I just baked..

[duonyte]

I also make a starter that is more equal weight than equal volume - so it's thicker than the starter most people make. But I'm not as precise as Red - I just wing it.

[Galley Wench]

I'm not that precise either . . . at least with the starter. I do weigh everything when making the sponge and bread. Red, I really love the stretch and fold method. The dough gets such a nice texture!

[pammyowl]

Red Apple Guy wrote:

pammyowl wrote:

pammyowl wrote:
Beautiful, as always,Red!

I have never tried liquid sourdough starter. Will you share the recipe please?
I have only used the flour/water type.

Okay, I just looked it up. Basically a 50/50 combination, am I right?

Most folks here (I think) maintain a sourdough starter that is fed equal volumes of flour and water (liqjid starter). That's like 1/2 cup flour and 1/2 cup water. I use equal weights of flour and water (say 3 oz flour to 3 oz water), making a starter that is the consistency of mashed potatoes. The recipe above was written for the liquid starters that most folks here keep. The starter sponge in the recipe, however is one where the flour and water are equal weights. That's called a 100% hydrated starter or 1:1.

By the way, I screwed up two loaves this morning when I noticed I was out of parchment paper, the oven was hot, and I was also out of cornmeal (which I've never used before). So, I used good ole southern grits. --- Destroyed the loaf.

Red

To my knowledge 100% is equal weight, so It would be 1/2 c. flour to 1 c. water. This is what I make.
Is the liquid equal volumes, 1 c. water to 1 c. flour?
I am sure you explained it already, but I am a bit exhausted tomight, brain malfunction!

[Red Apple Guy]

I'm the king of brain malfunction. What some call a liquid starter is equal volumes of flour and water. If we use 1/2 cup flour to 1/2 cup water, that's 2 .3 oz flour to 4 oz water. A liquiid starter pours easily. A 100% hydrated starter is say 3 oz flour to 3 oz water and is thick like mashed potatoes and stringy.



Red

[pammyowl]

Thanks Red!

[Bonnie G #2]

Thanks Red, I think I FINALLY understand what you all are talkinng about an WHY people weigh the ingrediants when baking. Sigh; now I've got to get a scale for over here too -

[pammyowl]

I always weigh flour and fats, but salt sugar, water, I don't. Cheese I do, too.A personal thing, I guess!

Yesterday I made 4 1/2 dozen Pumpkin Dreams and this morning I baked Quiche Lorraine. Both are my recipes

Pumpkin Dreams
Quiche Lorraine

If I ever get my camera fixed I'll post some pictures!

[Red Apple Guy]

Those recipes look good, pammyowl. I'm a fan of quiche....but real men, of course, don't eat it.

I don't weigh everything. I know what a 1:1 starter looks like and sometimes I wing it. Sometimes I weigh stuff and it still comes out too wet or dry for some reason, so I eyeball it. But, for repeatability, I weigh most of the time.

Red

[Bonnie G #2]

pammyowl wrote:
I always weigh flour and fats, but salt sugar, water, I don't. Cheese I do, too.A personal thing, I guess!

Yesterday I made 4 1/2 dozen Pumpkin Dreams and this morning I baked Quiche Lorraine. Both are my recipes

Pumpkin Dreams
Quiche Lorraine

If I ever get my camera fixed I'll post some pictures!

Don't you hate it when they arn't working. I'm a real amature w/photos but love keeping a record of what I've tried and someday hope to put a family cookbook together with all my favorites for my kids.

[Red Apple Guy]

I baked Quicker Sourdough Bread and Po Boy Bread making rolls and loaves out of each.

Red

[Galley Wench]

Baked Turquoise Room Cornbread yesterday . . . Just got the recipe posted!

[pammyowl]

Applesauce Raisin Bran Muffins and Rowens Apple Crisp for me today. Camera still not fixed!

[tasb]

I have 10 loaves of White Bread and 15 Cinnamon Rolls on the rise right now. Same recipe for the dough.

ETA: picture of the bread and cinnamon rolls. I know I am no food designer or food photographer, so I will keep with my day job (school cook). I quickly snapped this pic on my camera phone just after I took the rolls out of the oven, while cooking dinner, had to get it fast before the family tried to grab any rolls.

[Red Apple Guy]

Sounds like we had a delicious weekend.
tasb, your loaves and rolls look beautiful.
Red

[Galley Wench]

tasb wrote:
I have 10 loaves of White Bread and 15 Cinnamon Rolls on the rise right now. Same recipe for the dough.

ETA: picture of the bread and cinnamon rolls. I know I am no food designer or food photographer, so I will keep with my day job (school cook). I quickly snapped this pic on my camera phone just after I took the rolls out of the oven, while cooking dinner, had to get it fast before the family tried to grab any rolls.

Sounds wonderful . . .Curious, what do you do with it all?