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    You are in: Home / Community Forums / Breads & Baking / Helpful Tips for Sourdough Baking
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    Helpful Tips for Sourdough Baking

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7  Next Page >>
    Iceland
    Thu Sep 03, 2009 1:37 pm
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    I am using it for "Sourdough French Bread" but i am using whole wheat flour and i will let my bread machine do all the work. I did not add yeast, i will tell you how it worked in 3 hours or tomorrow morning.
    Bonnie G #2
    Thu Sep 03, 2009 7:02 pm
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    Iceland wrote:
    Thanks for your reply. I will bake something out of the thing i should throw away. Do you have recipes in your cookbook? I have now time to browse it now but all the things you told me about sound very interessting to me. I will check in 1 hour than i have more time. I am thankful for any hint as i am new to this. I thought about using the thing i should through away right away, maybe just baking some basic breadrolls. I love baking but i have never used sourdough - i still not quite get it.

    I'm pretty new to sourdough too - but have been getting really brave and trying a lot of new things. I have a "bread" cookbook that has both yeast and sourdough recipes with the reviews on the ones I've tried. I've still a LOT to continue to try. The best cookbook I've found is the one Donna M has and I refer to that one all the time. Galley Wench and Carrol both have good ones too - so lots to choose from.

    I started out pretty simple with Donna M's basic sourdough and have just moved on from there. It's so much fun to try all the differant ways to use it and everyone here is great to answer any questions you might have - so just be brave and go for it - if it looks good it will be - I haven't had a bad sourdough recipe yet. By the way - how did your french bread turn out???
    Donna M.
    Fri Sep 04, 2009 12:06 am
    Forum Host
    Iceland wrote:
    I am using it for "Sourdough French Bread" but i am using whole wheat flour and i will let my bread machine do all the work. I did not add yeast, i will tell you how it worked in 3 hours or tomorrow morning.


    Oh no, I'm sorry I didn't get to you before you made your dough. Your starter is much too young to rise a loaf of bread without the help of yeast at this point. I hope you aren't too disheartened if your bread turned out like a brick. You should continue to feed and nourish your starter for about another week before it will be strong enough to rise a loaf of bread. In the meantime, you can add some yeast to the recipe to help it along if you want to use your discards.
    Iceland
    Fri Sep 04, 2009 4:51 am
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    The bread was fine actually. It did raise, i even used whole wheat. I had to bake it for some longer than the machine did as i used the basic programm (3hrs) instead of the wwhole wheat program (3.5hrs). It is sooo good though. Hubby said it smells like pineapples icon_biggrin.gif but i told him that might be because he is eating it burning hot. Even our cavy liked it, we had not tried to give him bread before and he is usually not too keen for new things first but he loved it. I am pleased with the outcome so do not worry.

    Day 5 for the real thing! How exciting!!!
    Bonnie G #2
    Fri Sep 04, 2009 7:01 am
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    Iceland wrote:
    The bread was fine actually. It did raise, i even used whole wheat. I had to bake it for some longer than the machine did as i used the basic programm (3hrs) instead of the wwhole wheat program (3.5hrs). It is sooo good though. Hubby said it smells like pineapples icon_biggrin.gif but i told him that might be because he is eating it burning hot. Even our cavy liked it, we had not tried to give him bread before and he is usually not too keen for new things first but he loved it. I am pleased with the outcome so do not worry.

    Day 5 for the real thing! How exciting!!!


    Congrats on your bread - so glad it turned out, nothing like fresh homemade bread and sourdough even better.
    Iceland
    Sat Sep 12, 2009 1:42 pm
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    i do not know what happend, on day 7 it had such a strong terpentine smell that i decided to throw it away, it did not smell healthy at all anymore icon_sad.gif
    I kept it at room temperature the whole time, was that my mistake?
    Bonnie G #2
    Sat Sep 12, 2009 2:29 pm
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    Iceland wrote:
    i do not know what happend, on day 7 it had such a strong terpentine smell that i decided to throw it away, it did not smell healthy at all anymore icon_sad.gif
    I kept it at room temperature the whole time, was that my mistake?

    Hmm; I'll be interested to see what the experts in this have to say, I remember once my actually turned green and had a really bad smell so I threw it away. Since that time I've learned that when it's bubbling away strong I immediatly dry some and save the flakes so just in case I have a problem along the line I've still got some flakes held back. DH laughs at all the little bags I've got stored away - but he sure likes it when I make sourdough goodies as it's his favorite.

    It is sad though when you've got to throw it away - I don't even like to discard my unused stuff. icon_wink.gif
    Donna M.
    Sat Sep 12, 2009 11:53 pm
    Forum Host
    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.
    Iceland
    Sun Sep 13, 2009 7:56 am
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    alrighty, i start again today icon_smile.gif
    dogsandwoods
    Sat Jun 12, 2010 8:07 am
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    Thank you for all of the wonderful information contained in this thread. I've not understood why my starter seems to be getting weaker until now.

    A few questions: Can white vinegar be used in the starter? (Am allergic to apples and am afraid to use cider vinegar.) What are sourdough flakes? If starter is used on a daily basis, must it be refrigerated? Have you tried baking your brad in a solar oven?

    Thanks again!
    Bonnie G #2
    Sat Jun 12, 2010 9:23 am
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    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??
    CarrolJ
    Sat Jun 12, 2010 12:24 pm
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    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?
    duonyte
    Sat Jun 12, 2010 1:23 pm
    Forum Host
    My understanding is that if it turns pink, it means bacterial contamination and you need to discard. I've had the hooch turn dark and maybe a tiny greenish, and just refreshed it and it's been fine.
    CarrolJ
    Sat Jun 12, 2010 3:04 pm
    Food.com Groupie
    duonyte wrote:
    My understanding is that if it turns pink, it means bacterial contamination and you need to discard. I've had the hooch turn dark and maybe a tiny greenish, and just refreshed it and it's been fine.


    Hello "duonyte"! We haven't chatted in way too long! How are you doing these days? How are the kids? I hope you are looking forward to a fun summer with them.
    Bonnie G #2
    Sat Jun 12, 2010 4:39 pm
    Food.com Groupie
    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.
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