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    You are in: Home / Community Forums / Breads & Baking / Guess what I just baked..
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    Guess what I just baked..

    Go to page << Previous Page  1, 2, 3 ... 13, 14, 15 ... 31, 32, 33  Next Page >>
    duonyte
    Fri Oct 12, 2012 7:53 pm
    Forum Host
    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
    Fri Oct 12, 2012 8:01 pm
    Food.com Groupie
    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
    Fri Oct 12, 2012 9:39 pm
    Food.com Groupie
    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! icon_lol.gif
    Red Apple Guy
    Fri Oct 12, 2012 10:15 pm
    Forum Host
    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
    Sat Oct 13, 2012 3:41 am
    Food.com Groupie
    Thanks Red! icon_biggrin.gif
    Bonnie G #2
    Sat Oct 13, 2012 10:43 am
    Food.com Groupie
    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
    Sat Oct 13, 2012 10:52 am
    Food.com Groupie
    I always weigh flour and fats, but salt sugar, water, I don't. Cheese I do, too.A personal thing, I guess! icon_smile.gif

    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
    Sat Oct 13, 2012 2:34 pm
    Forum Host
    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
    Sat Oct 13, 2012 2:46 pm
    Food.com Groupie
    pammyowl wrote:
    I always weigh flour and fats, but salt sugar, water, I don't. Cheese I do, too.A personal thing, I guess! icon_smile.gif

    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
    Sun Oct 14, 2012 2:43 pm
    Forum Host
    I baked Quicker Sourdough Bread and Po Boy Bread making rolls and loaves out of each.

    Red
    Galley Wench
    Sun Oct 14, 2012 5:15 pm
    Food.com Groupie
    Baked Turquoise Room Cornbread yesterday . . . Just got the recipe posted!
    pammyowl
    Sun Oct 14, 2012 5:32 pm
    Food.com Groupie
    Applesauce Raisin Bran Muffins and Rowens Apple Crisp for me today. Camera still not fixed!
    tasb
    Sun Oct 14, 2012 7:54 pm
    Food.com Groupie
    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). icon_lol.gif 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
    Mon Oct 15, 2012 5:48 am
    Forum Host
    Sounds like we had a delicious weekend.
    tasb, your loaves and rolls look beautiful.
    Red
    Galley Wench
    Mon Oct 15, 2012 10:15 am
    Food.com Groupie
    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). icon_lol.gif 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?
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