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    You are in: Home / Community Forums / Breads & Baking / Baking with Wild Yeast Sourdough Starters--IV
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    Baking with Wild Yeast Sourdough Starters--IV

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    Bonnie G #2
    Thu Sep 09, 2010 5:45 pm
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    Good luck with that new starter - that first loaf of bread will be so exciting, hope you can take a photo for us - I still get excited with every loaf I make to see the final result - but that first one is really special.

    TJ- that is one great looking bread, sounds like it was quite a process but the results look amazing. Your photos are always so good.
    Tea Jenny
    Thu Sep 09, 2010 6:01 pm
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    Thank you bonnie, it was a great loaf of bread. I still have some in the freezer for later. icon_biggrin.gif
    I made a very nice brown seeded loaf today in my breadmaker, but it wasn't S/D. I am experimenting with added wheat gluten in my bread and I really makes a big improvement in the lightness of the bread. I have gotten used to whole meal bread now, and that was the one thing I didn't like about it, it was so dense and heavy but now it's so light, and I am so pleased with it.
    How are you doing? it's been very quiet here on .com. It's good to hear from you. icon_wink.gif
    Bonnie G #2
    Sat Sep 11, 2010 12:41 am
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    Tea Jenny wrote:
    Thank you bonnie, it was a great loaf of bread. I still have some in the freezer for later. icon_biggrin.gif
    I made a very nice brown seeded loaf today in my breadmaker, but it wasn't S/D. I am experimenting with added wheat gluten in my bread and I really makes a big improvement in the lightness of the bread. I have gotten used to whole meal bread now, and that was the one thing I didn't like about it, it was so dense and heavy but now it's so light, and I am so pleased with it.
    How are you doing? it's been very quiet here on .com. It's good to hear from you. icon_wink.gif


    I'm doing fine; just have been really busy trying to learn his new job and it's been pretty stressful. But I try to check in when I can - and yes, it seems like all the threads have been pretty quite lately.
    duonyte
    Thu Sep 16, 2010 1:57 pm
    Forum Host
    Wheat gluten is such a great help when lightening up a whole wheat or heavily whole grain loaf. It really can make a difference especially when getting someone not accustomed to that type of bread to dig in. I myself like the denser breads but I know it's not for everyone.
    I am hoping to start baking again, now that temperatures are more normal around here.
    Bonnie G #2
    Thu Sep 16, 2010 5:11 pm
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    It's cooling down here too and I'm really in a baking mood, think I've got to pull out the starter for this weekend.
    CarrolJ
    Sat Sep 18, 2010 12:49 am
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    Tea Jenny wrote:
    Hi everyone,
    I made this and it was a three day process, but it's so good. I think the best loaf I have made. I followed Eric's instructions on breadtopia, it has four different kinds of flour, plain white bread flour, spelt, wholemeal with seeds and rye. It is a bit spread out so I think I should of added a bit more flour and it would of been perfect.
    [img]Photobucket[/img]
    [img]Photobucket[/img]


    looks great TJ!
    Tea Jenny
    Sat Sep 18, 2010 4:04 am
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    Thank you my dear friend, I've missed you. icon_wink.gif
    CarrolJ
    Sat Sep 18, 2010 1:03 pm
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    Tea Jenny wrote:
    Thank you my dear friend, I've missed you. icon_wink.gif


    I've missed all of you as well. We only returned late last night from Iowa. We brought 2 of our older grandchildren home with us because we are moving to Iowa to live with our daughter's family. We are in the process of buying a BIG home there. When it is finished with some renovations it will be a 9 bedroom, 4 bath ranch style home with 2400 feet with an additional 1400 square feet in the basement. DH and I will have our own space with 3 rooms + a bath for when we want our privacy. I am losing mobility all the time and knew that I could not continue to try to keep this 1800 square foot place in Michigan indefintely. DH had a problem while we were visiting which landed him in the hospital for almost 3 days. This made everyone realize that perhaps we should make a change now instead of waiting until my mobility decreases even more. We hope to be able to close on the house within a month. I won't be doing as much cooking...but will be still baking bread.

    DD says she hasn't had good luck baking sourdough bread...so I will be in charge of that and teach her at the same time. With 9 children and 8 of them still living at home things get too busy for her to practice making sourdough bread on her own.
    Tea Jenny
    Sat Sep 18, 2010 3:16 pm
    Food.com Groupie
    Wow Carrol!!! you don't hang about, Seriously, I am very happy for you and your DH you will be so happy being closer to your family and it will be good for them to have you and your DH on hand to help with the children. I would of loved my Nana to have come and stay with us when I was small, your grandchildren are very lucky to have such a wonderful grandmother, and grandfather. I wish you the best of luck. You will be able to help each other. icon_wink.gif
    Bonnie G #2
    Sun Sep 19, 2010 5:29 pm
    Food.com Groupie
    Oh Carrol, how wonderful for all of you; it's so special to have family close to help each other and the house sounds wonderful and big enough to give you all the space you need.

    You'll be a blessing to them while they'll have the love that comes of having family close and the security of knowing you are both OK. I'm so excited for you and your entire family.
    Galley Wench
    Fri Oct 22, 2010 6:50 pm
    Food.com Groupie
    Wow Caroll, that's wonderful! When is the big move?

    It's been a busy month! We made a quick trip to Mexico in September, came back to Tucson for a few days then back up to the mountains, back to Tucson and last Wednesday we made another trip to Mexico. We've been on the boat for a week now, and just now getting it 'homelike' again. My oven is not getting hot enough so I'm experimenting baking on the grill. First loaf got a little charred on the bottom, so I've been exchanging ideas with the authors of Artisan Bread in 5 Minutes a Day.

    http://www.artisanbreadinfive.com/?p=1889&cpage=1#comment-48132

    This time I'm going to put a pillow, made of aluminum foil at the bottom of the pan. Also plan to use a heat defuser. Hope it works, will keep the heat down in the cabin too!
    Bonnie G #2
    Fri Oct 22, 2010 9:53 pm
    Food.com Groupie
    GW you are a real inspiration to me - it's amazing, you can make everything work. Can't wait to see how this works for you
    duonyte
    Sat Oct 23, 2010 11:46 am
    Forum Host
    Galley Wench wrote:
    Wow Caroll, that's wonderful! When is the big move?

    It's been a busy month! We made a quick trip to Mexico in September, came back to Tucson for a few days then back up to the mountains, back to Tucson and last Wednesday we made another trip to Mexico. We've been on the boat for a week now, and just now getting it 'homelike' again. My oven is not getting hot enough so I'm experimenting baking on the grill. First loaf got a little charred on the bottom, so I've been exchanging ideas with the authors of Artisan Bread in 5 Minutes a Day.

    http://www.artisanbreadinfive.com/?p=1889&cpage=1#comment-48132

    This time I'm going to put a pillow, made of aluminum foil at the bottom of the pan. Also plan to use a heat defuser. Hope it works, will keep the heat down in the cabin too!


    Would using a pizza stone on the grill be a possibility? I swear I've seen that somewhere.
    CarrolJ
    Sat Oct 23, 2010 12:36 pm
    Food.com Groupie
    Galley Wench wrote:
    Wow Caroll, that's wonderful! When is the big move?

    It's been a busy month! We made a quick trip to Mexico in September, came back to Tucson for a few days then back up to the mountains, back to Tucson and last Wednesday we made another trip to Mexico. We've been on the boat for a week now, and just now getting it 'homelike' again. My oven is not getting hot enough so I'm experimenting baking on the grill. First loaf got a little charred on the bottom, so I've been exchanging ideas with the authors of Artisan Bread in 5 Minutes a Day.

    http://www.artisanbreadinfive.com/?p=1889&cpage=1#comment-48132

    This time I'm going to put a pillow, made of aluminum foil at the bottom of the pan. Also plan to use a heat defuser. Hope it works, will keep the heat down in the cabin too!


    We still don't know. It looks like buying our original house choice has fallen through. Because the house is a modular placed on a basement the bank doesn't really want to finance it unless we come up with a big down payment which isn't really possible unless we miraculously sell this house first.

    Our DD and DSIL found another possible house which would not require any construction and which is not only in excellent condition but is also move-in ready. It also has an incredibly beautiful location across the street from a golf course and park. (As you know, realtors say...location, location, location!)

    There are two drawbacks...the price is higher than the bank is willing to lend us...and the decor is in a time warp of the 70's. Although no one likes the decor...it is in such perfect condition that it looks like no one even ever lived in it and looks like new. But we could move in immediately and change the decor slowly.

    We shall see. DH and I may actually submit a bid without seeing it in person but only through the 96 photos our daughter took yesterday.

    Now that we are packed and I have only the most minimum of cooking things...I'm anxious to go. I definitely want to be there for Thanksgiving since our second oldest DGD, Tiffany is coming from college with her boyfriend for the weekend and I want to see her so badly.
    Galley Wench
    Sat Oct 23, 2010 3:07 pm
    Food.com Groupie
    IT WORKED . . . used the aluminum dutch oven with an aluminum foil pillow in the bottom, and placed the pot on a heat defuser. Put the bread on parchment to rise. Had to watch closely has there not a thermostat on grill only green, yellow and red zone. I used my portable thermometer and found that the upper level of yellow is about 425 degrees. Baked for 20 minutes with the lid on and 10 minutes with it off. Delicious!

    I do have pizza stone and will use it for flatbreads, however since I'm making a no knead version need a covered pot! I have read where you can bake a loaf on the stone, but works best if you have a foil pan, or something similar to put over it.

    This is what it looked like after 20 minutes:



    Final product . . . total time 30 minutes:

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