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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

    Go to page << Previous Page  1, 2, 3, 4 ... 23, 24, 25  Next Page >>
    Bonnie G #2
    Sat Oct 23, 2010 3:28 pm
    Food.com Groupie
    That's lovely GW, so how was the crumb when you cut it. Can't believe you were able to do that - only you could have thought that all out - great job.

    Carrol, to bad about the first house - but you know what they say, one door closes and another opens and this second one sounds great. How big is it? I can just imagine how anxious you are to get moved in and out of boxes.
    Galley Wench
    Sat Oct 23, 2010 3:33 pm
    Food.com Groupie
    I've been trying to duplicate a mesquite cornbread that we had at the Turquoise Room at the La Pasada Resort. While in Tucson I was able to buy Mesquite flour; which is made from mesquite tree pods.

    I used Spago's cornbread recipe, substituting the mesquite flour for the cake flour. Have since found some Agave syrup, so will use it in place of the honey for the glaze.

    http://www.foodgal.com/2009/07/a-corn-bread-star/

    I've since got the recipe from the chef at the Turquoise Room. He uses a Krusteaz cornbread mix plus other ingredients . . . still trying to convert since he uses a 5# bag of the mix. He also uses mesquite syrup as the glaze. Found some syrup before leaving Tucson, but haven't had an opportunity to make yet!
    Galley Wench
    Sat Oct 23, 2010 3:37 pm
    Food.com Groupie
    Thanks Bonnie. The crumb was perfect . . . will try to get a crunchier crust next time. Since I charred the first one I was a little too cautious.
    Bonnie G #2
    Sun Oct 24, 2010 4:39 am
    Food.com Groupie
    Gosh I've never even heard of Mesquite flour - but it sounds wonderful. Is it hard to work with? Is the final taste sweet or more like french bread??
    CarrolJ
    Sun Oct 24, 2010 8:19 am
    Food.com Groupie
    Bonnie G #2 wrote:
    That's lovely GW, so how was the crumb when you cut it. Can't believe you were able to do that - only you could have thought that all out - great job.

    Carrol, to bad about the first house - but you know what they say, one door closes and another opens and this second one sounds great. How big is it? I can just imagine how anxious you are to get moved in and out of boxes.


    The second house is a little over 1900 square feet on the main level and about the same amount of space in the basement. Please pray for God's will about it. We are going to place a bid on it tomorrow and we'll have to wait and see if the owner will accept it. Our bid will be considerably lower than the current asking price which has already been reduced by $30,000. It has been on the market for over a year. But the owner is in a nursing home.

    Funny we keep liking homes where the owners are elderly and very ill. I don't like taking advantage of other people's misfortune...but if this is the house God wants us in...then so be it.

    Yes I'm more than anxious to get going! While we were packing I was just exhausted every single day. Now I'm just restless! Sitting here in this house which is mostly bare of our things which make it homey....well you can guess I'm sure how I feel.
    Galley Wench
    Sun Oct 24, 2010 10:43 am
    Food.com Groupie
    Bonnie G #2 wrote:
    Gosh I've never even heard of Mesquite flour - but it sounds wonderful. Is it hard to work with? Is the final taste sweet or more like french bread??


    Mesquite flour (also called mesquite meal) can be used as a spice or a flour. It has a sweet molasses, cinnamon flavor to it. Here's a link to a company that it was recommend to buy from. They also have recipes and suggested uses for it. It does have some health benefits too . . . however the diabetes claim seems to be in question.

    http://www.casadefruta.com/mesquite.aspx
    Galley Wench
    Sun Oct 24, 2010 10:48 am
    Food.com Groupie
    CarrolJ wrote:
    Bonnie G #2 wrote:
    That's lovely GW, so how was the crumb when you cut it. Can't believe you were able to do that - only you could have thought that all out - great job.

    Carrol, to bad about the first house - but you know what they say, one door closes and another opens and this second one sounds great. How big is it? I can just imagine how anxious you are to get moved in and out of boxes.


    The second house is a little over 1900 square feet on the main level and about the same amount of space in the basement. Please pray for God's will about it. We are going to place a bid on it tomorrow and we'll have to wait and see if the owner will accept it. Our bid will be considerably lower than the current asking price which has already been reduced by $30,000. It has been on the market for over a year. But the owner is in a nursing home.

    Funny we keep liking homes where the owners are elderly and very ill. I don't like taking advantage of other people's misfortune...but if this is the house God wants us in...then so be it.

    Yes I'm more than anxious to get going! While we were packing I was just exhausted every single day. Now I'm just restless! Sitting here in this house which is mostly bare of our things which make it homey....well you can guess I'm sure how I feel.


    Carol . . . hope it works out for you!
    paturley
    Thu Nov 11, 2010 11:11 am
    Newbie "Fry Cook" Poster
    Is anyone still able to share wild yeast starters? I'd be interested in giving them a try!
    Donna M.
    Thu Nov 11, 2010 11:54 am
    Forum Host
    Pat, I sent you a private message regarding the starters. Sourdough is really fun. You will love it!
    paturley
    Sat Nov 13, 2010 12:40 pm
    Newbie "Fry Cook" Poster
    So--as soon as I got your address, I addressed 2 envelopes to you. Stop. Wait. Need one addressed to ME. Okay, breathe, I don't think well when I am excited and multi-tasking!. So I addressed the envelopes correctly, and ran them out to the mailbox. Back to work (I home-office.) Suddenly, about quitting time, I realized that I hadn't put my return address on the envelope. NO problem, right? Not me, I fretted and fretted until I went out to add it. Gratefully, the postman had not yet come. WHew. Wait. It is Veteran's Day. No mail. So, patiently waiting for the next day. Watch the mailbox. Read more of the historical messages. WOOPS!!! I need 2 stamps on the envelope?!?!?!? Okay, race out to the mailbox. Put an extra stamp on the envelope. Wait. No. An extra stamp on the INSIDE envelope. Oh, I am an idiot! Neighbors slow to a crawl as they pass me at my mailbox, peeling stamps off an envelope, opening the envelope, re-sticking the stamp, licking the envelope, back in the mailbox. Oh my. Donna, when you finally get this request for starter yeast, know that it was a lot more drama than you might think!

    Even so, don't worry about getting it too me. I can be patient, or so I think! Have a great weekend everyone. I made sure yesterday that the silly envelope actually left my mailbox.

    Now, I have a new question. I would like to 'share the wealth' with friends and neighbors. Has anyone perfected the not-quite-baked-all-the-way bread or rolls, that could be given with instructions for how to bake the last 10-15 mintues? I like the idea of filling their house with baked bread smell.....

    Thanks, all. And, Donna (and others), thanks so much for your dedication to all the rest of us!
    Galley Wench
    Sat Nov 13, 2010 1:45 pm
    Food.com Groupie
    Geez, couldn't get this to accept a reply. . . third time is the charm!

    Bonnie, This is how I've done to pre-cook the bread.

    I've been baking all my breads in a pre-heated cast-iron pot or la clouche! For a 1 pound loaf I bake for 25 minutes and check the temperature . . . want the inside about 195 degrees. When it cools the rust is soft. At dinner time I preheat the oven to 450 degrees. Slip the bread in on a stone, turn down the heat to 425 and make for about 10 more minutes!
    paturley
    Mon Nov 15, 2010 11:39 am
    Newbie "Fry Cook" Poster
    Thanks, that will help me. I was thinking re-heating for 'final baking' the bread might be hardest. I can imagine how to do rolls, but I wasn't sure on loaves. I think that might work, and also alleviate the need for the same size pan as what I would be using. Good idea. Free-form loaf, good idea. Thank you so much!
    duonyte
    Mon Nov 15, 2010 1:09 pm
    Forum Host
    Well, I have started reviving my rye starter, in hopes of making some bread. This starter has been in my fridge for six months? ten months? without being refreshed. The lid was loose and it dried to a brick. I put some water in, let it dissolve, poured out a little of it, threw out the rest. I added rye flour to the dissolved bit, let it set overnight. Added more flour and some juice from a pineapple I happened to be cutting up. This morning it is bubbly and happy. Need to try to make a sponge or something, before it exhausts all the flour. My dad passed away and there were two other family hospitalizations at the same time, so I'm distracted, exhausted, etc., but making rye bread, which my dad loved and we all loved, would be a bit of a memorial.

    This starter was originally made with rye flour and water that I brought back from Lithuania, so it has a special meaning for me. And isn't it a testimony to the power of natural sourdough starter - at least six months of being ignored, and here it comes back, ready to go.
    CarrolJ
    Mon Nov 15, 2010 5:14 pm
    Food.com Groupie
    As of about an hour ago I am finally connected to the internet with my desktop computer.

    Hallelujah Now I feel like I am at home.

    We are still living at our DD's rented home which is really too small for all 12 of us. We have been looking for a larger home to purchase. We actually had a viewing today which we hope to bid on in the next couple of days. We are waiting to see if we can qualify for a larger amount than what we originally planned to spend. There is a program in Iowa which we can probably qualify for which is very good news.

    I can't tell you how happy I am to be able to post and read everyone's messages.

    I'm also happy that when I was unable to access Pat's zmail asking me to send starter flakes...that she saw fit to ask here and that she got the help here that I knew she would.

    You are a terrific group! Of course I already knew that...but I'm reminded why Recipezaar/food.com is so wonderful!!
    Red Apple Guy
    Tue Nov 16, 2010 7:54 am
    Forum Host
    duonyte
    I was thinking about your loss and want to say how sorry I am. You are in my prayers.
    Red
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