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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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    Red Apple Guy
    Wed Aug 10, 2011 12:12 pm
    Forum Host
    Sure can! Riverside Len posted pics here of Bernard Clayton's Old Milwaukee Rye which calls for a starter that you set out for 3 days, I think, turning it into a rye sour. It's a really good rye bread. See: Old Milwaukee Rye

    I'll look for the information I used to allow me to use my own rye starter. A white sourdough starter will work fine as well.

    I'll look that up for you.

    Red
    Bonnie G #2
    Wed Aug 10, 2011 2:34 pm
    Food.com Groupie
    Thanks Red, that's just what I was looking for a nice strong sour taste AND rye icon_smile.gif
    Red Apple Guy
    Thu Aug 11, 2011 6:34 am
    Forum Host
    Bonnie
    For the Milwaukee Rye, I used my starter to make the sour using 7 oz of rye flour (1.6 cups), 3 oz of my starter (6 Tbls of stiff starter), and 11 oz water. I let that double in volume and added the other ingredients. If your starter is liquid, I would just use a little more maybe 1/4 cup since the final dough is a not a very wet dough.

    Also, while the sour is rising, I soaked the remaining rye flour with the remaining water for about an hour to soften it.

    Red
    Bonnie G #2
    Thu Aug 11, 2011 9:05 am
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    Red Apple Guy wrote:
    Bonnie
    For the Milwaukee Rye, I used my starter to make the sour using 7 oz of rye flour (1.6 cups), 3 oz of my starter (6 Tbls of stiff starter), and 11 oz water. I let that double in volume and added the other ingredients. If your starter is liquid, I would just use a little more maybe 1/4 cup since the final dough is a not a very wet dough.

    Also, while the sour is rising, I soaked the remaining rye flour with the remaining water for about an hour to soften it.

    Red


    Thanks Red, specially for the cups info (I do need to learn to weigh! I'm going to start this tomorrow.
    Red Apple Guy
    Sat Aug 20, 2011 2:49 pm
    Forum Host
    Georgia All-Purpose Sourdough
    I'll post the recipe sometime soon.



    Red
    CarrolJ
    Sat Aug 20, 2011 2:56 pm
    Food.com Groupie
    Beautiful looking bread. Why do you want big holes?
    Red Apple Guy
    Sat Aug 20, 2011 6:47 pm
    Forum Host
    CarrolJ wrote:
    Beautiful looking bread. Why do you want big holes?
    It's a challenge, CarrolJ. My first attempts at artisan bread were disapppointments. I make about 3 whole wheat sandwich loaves a week which is what we eat primarily. Those have a uniform crumb. The white breads I usually give away.

    Red
    Bonnie G #2
    Sun Aug 21, 2011 10:09 am
    Food.com Groupie
    wave.gif Carrol, so glad you are back with us and checking in, have you done any baking?

    Wow Red, love that bread, getting the nice holes in bread is sort of a hit or miss with me, but since I've been trying that stretch and fold method it does seem to help.

    By the way all, my bread machine arrived today so going to try it out and see what happens, the DGSs want me to try soft pretzels, so guess that will be the first but I can't wait to try some sourdough in it. icon_cool.gif
    Red Apple Guy
    Tue Sep 13, 2011 6:14 pm
    Forum Host
    Is anyone doing the sourdough thang these days? 2 or 3 weeks without any reports from the field is kinda discouraging. Guess everyone's starters died, huh? icon_lol.gif

    I made about 4 loaves of rye and WW sourdoughs over the last couple of weeks. 2 sucked, 2 were okay. Rye dough ticks me off sometimes.

    Red
    CarrolJ
    Tue Sep 13, 2011 8:53 pm
    Food.com Groupie
    I've been waiting until I can purchase a convection/microwave oven. But I may have to make some in the bread machine. I don't like the crust you get with the bread machine baking as well...but prefer using it to mix and knead the dough then removing it and hand shaping it into whatever shape I want and bake it.

    Twice I have been so hungry for sourdough that I have purchased Sourdough bread at Walmart. It's pretty good, if you get a loaf fresh enough...but of course prefer my own homemade better!
    duonyte
    Tue Sep 13, 2011 9:56 pm
    Forum Host
    I still have no oven. Am baking a few loaves in the bread machine for the bake sale tomorrow, yes, it is really tomorrow. Waiting for the chili cook-off on Friday. Cannot tell if bread is done, we are getting smoke from the Minnesota forest fire all the way down here in Illinois.
    Bonnie G #2
    Wed Sep 14, 2011 9:46 am
    Food.com Groupie
    It has been awhile since there's been much activity here - myself, haven't been doing much in the way of baking as DH and I have been running around trying to get all our annual physical, eye doctor etc. appt. finsihed up.

    I've also been trying to get used to all the things my new bread machine does so I'll learn how to use it. Yesterday made a yeast, bananna bread in it and will have to have it for breakfast today to see how it turned out.
    CarrolJ
    Wed Sep 14, 2011 10:00 am
    Food.com Groupie
    Oh my goodness! I never would have dreamed you would have smoke from that far away. Is it hard to breathe? I didn't know you didn't have an oven. That's encouraging indeed. I also haven't figured out where I will place the starter when I reactivate my flakes. This livingroom is about 14 feet by 11 feet and has no permanent counter space.

    I use folding TV tables for eating on and working on when necessary but hesitate to leave one up because of the limited floor space. I try to keep it as neat as possible because we seem to get company on a regular basis. This room has 5 doors, and 4 windows. Two of the doors are closets, which one is currently blocked with a end table full of food.

    We also have a small refrigerator, a shoe cabinet with the tv on it. Since one of the doors goes into the garage we blocked the outside door completely by placing our china cabinet in front of it. From the inside you can't tell there ever was a door there. Our daughter's family has their bbq and the family bikes out front so it lets people know that the entrance is not used since no one could get access to it anyway.

    We also have 2 recliners, 1 old rocker (family heirloom...my dad was rocked in it as an infant),2 large endtables(filled with foods), and a computer.

    Along the wall on the right side of my recliner from floor to ceiling are bracket style wood shelves which are filled with decorated containers for crafts. I had some fabric with the correct colors scheme of the room so actually decorated both plastic bins and cardboard boxes with the fabric to mimic the fabric covered boxes which are so popular these days.

    Oh I forgot to say that on top of the small refrigerator is the microwave, the slow cooker, and the kitchen utensils in a round container.

    Currently the bread maker is on the floor next to my DH's recliner. I will have to move it to use it.

    DH is supposed to install long shelves inside the largest closet so it can become a pantry. I am most anxious for that to happen!

    Oh, I forgot to say that a 11 inch new electric skillet sits on top of the end table to my left. So I can cook in it and not get out of my recliner too often. I have difficulty getting out of the recliner and am anxious to purchase a lift chair soon.

    Well that is a word picture of our livingroom/kitchen.

    We are eating most of our weekday main meals at the Senior Meal facility at noon. Then I cook on weekends and days they are serving something we don't care for.
    CarrolJ
    Wed Sep 14, 2011 10:01 am
    Food.com Groupie
    Why all the medical stuff? Are you getting ready to go to another country again for a job for Bob?
    Bonnie G #2
    Wed Sep 14, 2011 10:38 am
    Food.com Groupie
    wave.gif Carol - We have to get an annual physical yearly for refills on meds, and we try to get everything done at once so it's over with. But yes; Bob is currently in the interview process for a job in Kuwait that we are crossing our fingers comes through. We've been there before and really enjoyed our time and would love to go back again. But because of his age, it's a process as they have a cut off of 59yrs. They want his experiance on this job they have so are looking for an execption in his case but it takes awhile and he has to have a physical.

    Sounds like you have really made good use of a small space, has your home sold yet?

    Know you'll be excited to get that oven and activate your flakes.

    I need to pull out my starter as I've a couple of new recipes I've found I want to try.
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