Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Helpful Tips for Sourdough Baking
    Lost? Site Map

    Helpful Tips for Sourdough Baking

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7  Next Page >>
    CarrolJ
    Sat Jun 12, 2010 6:29 pm
    Food.com Groupie
    Bonnie G #2 wrote:
    CarrolJ wrote:
    Bonnie G #2 wrote:
    Donna M. wrote:
    Awww, you shouldn't have thrown it away! That is a normal thing for a new starter to go through. It is caused by leuconistic bacteria and it just takes awhile for the starter to stabilize and get through it. Usually if you make your starter with pineapple juice it will avoid having this problem. Daily discards and feeds will have it back to normal in a few days. It is actually very common to experience this in the early days of a new starter mixture.


    So even if it turns green it will be OK??


    I've had several times when starter was in the refrigerator for a bit long when the 'hooch' had a greenish shade. I just mixed it well and fed it. I would think as long as the thick part doesn't have mold on it you are okay.

    BTW Bonnie, glad you made it home safely. When is Bob coming back for his break?

    Hmmm, glad to get this info now I'll be sure and watch for that. I pick Bob up on Monday and then we'll be here for another 2 weeks and then off for 10 days in Viet Nam before returning to China - sure hope that extra 10 days doesn't cause a problem with ZWT's final stages.

    I think things will be finishing up in 2 weeks. I hope so anyway. The last week of the month is when I'm going to be unavailable as well.
    Bonnie G #2
    Sat Jun 12, 2010 7:24 pm
    Food.com Groupie
    CarrolJ wrote:
    Bonnie G #2 wrote:
    CarrolJ wrote:
    Bonnie G #2 wrote:
    Donna M. wrote:
    Awww, you shouldn't have thrown it away! That is a normal thing for a new starter to go through. It is caused by leuconistic bacteria and it just takes awhile for the starter to stabilize and get through it. Usually if you make your starter with pineapple juice it will avoid having this problem. Daily discards and feeds will have it back to normal in a few days. It is actually very common to experience this in the early days of a new starter mixture.


    So even if it turns green it will be OK??


    I've had several times when starter was in the refrigerator for a bit long when the 'hooch' had a greenish shade. I just mixed it well and fed it. I would think as long as the thick part doesn't have mold on it you are okay.

    BTW Bonnie, glad you made it home safely. When is Bob coming back for his break?

    Hmmm, glad to get this info now I'll be sure and watch for that. I pick Bob up on Monday and then we'll be here for another 2 weeks and then off for 10 days in Viet Nam before returning to China - sure hope that extra 10 days doesn't cause a problem with ZWT's final stages.

    I think things will be finishing up in 2 weeks. I hope so anyway. The last week of the month is when I'm going to be unavailable as well.

    Yes, I checked the dates and looks like it ends July 2nd which is the day we leave so should be OK. I'm enjoying it though.
    CarrolJ
    Sat Jun 12, 2010 8:08 pm
    Food.com Groupie
    Bonnie G #2 wrote:
    CarrolJ wrote:
    Bonnie G #2 wrote:
    CarrolJ wrote:
    Bonnie G #2 wrote:
    Donna M. wrote:
    Awww, you shouldn't have thrown it away! That is a normal thing for a new starter to go through. It is caused by leuconistic bacteria and it just takes awhile for the starter to stabilize and get through it. Usually if you make your starter with pineapple juice it will avoid having this problem. Daily discards and feeds will have it back to normal in a few days. It is actually very common to experience this in the early days of a new starter mixture.


    So even if it turns green it will be OK??


    I've had several times when starter was in the refrigerator for a bit long when the 'hooch' had a greenish shade. I just mixed it well and fed it. I would think as long as the thick part doesn't have mold on it you are okay.

    BTW Bonnie, glad you made it home safely. When is Bob coming back for his break?

    Hmmm, glad to get this info now I'll be sure and watch for that. I pick Bob up on Monday and then we'll be here for another 2 weeks and then off for 10 days in Viet Nam before returning to China - sure hope that extra 10 days doesn't cause a problem with ZWT's final stages.

    I think things will be finishing up in 2 weeks. I hope so anyway. The last week of the month is when I'm going to be unavailable as well.

    Yes, I checked the dates and looks like it ends July 2nd which is the day we leave so should be OK. I'm enjoying it though.

    Me too!
    Jenny Mac
    Mon Aug 30, 2010 11:23 am
    Food.com Groupie
    Hello..I was lost and now I'm found icon_lol.gif
    I am still using your Red Sea Starter from a long long time ago, but now cannot use Wheat Flour anymore since I have to have a gluten free diet.
    I am wondering if there is a way of getting my starter flakes going without using wheat flour? can I use Rice flour?
    Donna M.
    Mon Aug 30, 2010 12:40 pm
    Forum Host
    Oh my, I am so sorry to hear that you cannot have gluten! I have no experience with baking without gluten, but I do know that you can maintain a starter without it. The problems arise when you go to make a recipe because gluten-free breads are a real challenge to make successfully.

    I don't know what to tell you, other than to do a Google search for gluten-free bread recipes and baking. For now, go ahead and convert your starter to the rice flour and get it used to its new diet. Be prepared for a huge challenge. We do have a gluten-free area in the forums that you might visit to ask questions. I don't know if any of them are into bread baking. Good luck! Let us know how it goes.
    Bonnie G #2
    Mon Aug 30, 2010 8:16 pm
    Food.com Groupie
    Good luck Jenny, we'll be interested in hearing what you find out.
    Red Apple Guy
    Mon Aug 30, 2010 9:33 pm
    Forum Host
    I'm sorry Jenny.

    Perhaps a potato starter would help.

    RAG
    duonyte
    Mon Aug 30, 2010 10:03 pm
    Forum Host
    I know this recipe has been very popular, Gluten-Free Flax Bread . There are a couple gluten free sourdough pancake recipes, but I did not see bread posted, http://www.food.com/recipe-finder/all/gluten-free-sourdough . I will see if I can find something that might appeal to you.

    As Donna noted, the gluten free/celiac forum is a terrific resource here and I encourage you to check it out.
    duonyte
    Mon Aug 30, 2010 10:07 pm
    Forum Host
    OK, this person apparently has an e-book on gluten free sourdough, but has posted some recipes on her blog, http://www.food.com/recipe-finder/all/gluten-free-sourdough

    This is another source, although the picture of the bread loos pretty ugly! http://gluten-dairy-sugarfree.com/?p=884
    Jenny Mac
    Tue Aug 31, 2010 10:53 am
    Food.com Groupie
    Thankyou all wso much for your helpful replies. I will of course carry on baking my Sourdough for my husband who absolutely loves it.
    Most gluten free bread is indeed very dire, but we can buy a make of bread here which is actually good..called "Genius" which is available in brown or white, and is horrendously expensive too.
    never mind, it is all a steep learning curve. I shall try the rice flour anyway.
    Thanks again you lovely people.
    Bonnie G #2
    Tue Aug 31, 2010 4:27 pm
    Food.com Groupie
    Good luck Jenny and let us know how it goes; pretty soon you'll be able to give advise to others in the same position.
    duonyte
    Tue Aug 31, 2010 4:52 pm
    Forum Host
    Good luck with it, Jenny . I can recommend this one recipe, which I have made and enjoyed - it has the added benefit of making up pretty fast, nice when you need something for dinner, Brazilian Cheese Puffs - Pao De Queijo (Gluten Free)
    CarrolJ
    Sat Sep 18, 2010 12:47 am
    Food.com Groupie
    Hello everyone. We just returned from a long trip to visit our daughter and her family in Iowa. There is a strong possibility that we may have a major life change in the very near future. Although this may result in my not cooking as much...if things happen as we hope...I will still be baking bread! I can't say much now...we are most hopeful.

    Just wanted to check to say hello for now. Love to you all..Carrol
    Bonnie G #2
    Sun Sep 19, 2010 5:24 pm
    Food.com Groupie
    CarrolJ wrote:
    Hello everyone. We just returned from a long trip to visit our daughter and her family in Iowa. There is a strong possibility that we may have a major life change in the very near future. Although this may result in my not cooking as much...if things happen as we hope...I will still be baking bread! I can't say much now...we are most hopeful.

    Just wanted to check to say hello for now. Love to you all..Carrol


    Oh Carrol, that sounds both exciting and mysterious; can't wait to hear more and hope it all goes just the way you want and remember to keep us updated.
    DAR Lady
    Sun Sep 18, 2011 10:15 am
    Food.com Groupie
    Great tips for sourdough. I have used the autolyse, 24 hour retard, and stretch and fold method and love the results from it. icon_smile.gif
    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7  Next Page >> Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites