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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 ... 22, 23, 24, 25  Next Page >>
    Red Apple Guy
    Fri Dec 09, 2011 2:21 pm
    Forum Host
    I think it is the same recipe (from Artisan Breads Every Day).

    That rye sounds very good.

    Red
    Galley Wench
    Wed Dec 14, 2011 8:22 am
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    Red Apple Guy wrote:
    I think it is the same recipe (from Artisan Breads Every Day).

    That rye sounds very good.

    Red


    It turned out great . . . it was a huge loaf so baked it in the Romertopf claybaker. Posted the recipe on the other site if you want to see it! Getting ready to make pretzel rolls for a Christmas potluck. My daughter says she drops her rolls in boiling beer water, I've always used just water and baking soda. Have you ever tried them?
    GW
    Red Apple Guy
    Fri Dec 30, 2011 12:00 pm
    Forum Host
    I have not tried the pretzle rolls but recent photos here have me wanting to.
    As I understand it, lye or baking soda is used in the boilling water to enhance browning of the crust and it's chewiness. Beer is slightly acidic, while lye or baking soda are very alkaline so beer would be quite different than using baking soda.

    Red
    Galley Wench
    Fri Dec 30, 2011 1:35 pm
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    Decided to stay with my tried and true method . . . baking soda! There's a recipe posted here that says to put the baking soda in the BOILING water. DON'T . . . it goes all over the stove! Put it in the cold water then bring a boil!
    Red Apple Guy
    Sun Jan 01, 2012 6:53 pm
    Forum Host
    Yeah, well, that takes all the fun out of it.

    Red
    Red Apple Guy
    Tue Jan 24, 2012 9:35 am
    Forum Host
    Making baguettes is a challenge for me, but a lady in Texas has some fascinating methods for making sourdough baguettes. She mixes flour and ice water into a dough and slides it into the fridge for a 12 hour autolyze. She refreshes her sourdough starter and mixes that with the dough 12 hours later. This warms and rises 1/3 in volume and she pops in back into the fridge for 24 hours. It doubles in volume (compared to original volume) and she warms, shapes, and bakes the baguettes. The result are very tasty, holey (almost too holey) baguettes. Below are some photos of my humble attempts at the technique.

    White flour:

    16% rye, 16% whole wheat baguettes:




    Red
    CarrolJ
    Tue Oct 23, 2012 1:04 pm
    Food.com Groupie
    It dawned on me that I had not received a notification from this forum in ages and ages and thought perhaps it was no more. It took me forever to find it. Boy is it hidden!

    Then I discovered it hadn't had a posting since last January. So I am posting in hopes of bringing back all those who love Wild Yeast Sourdough recipes. Let's not let this forum disappear into never-never land.
    Galley Wench
    Tue Oct 23, 2012 1:09 pm
    Food.com Groupie
    Good to see you back Carol . . . I'm still hanging in there with the sourdough. I'm with Red and trying new methods, love the stretch and pull. Will have to give his newest a try too!

    Also starting to experiment with my waffle iron . . . going to experiment with a gingerbread waffle, maybe serve with mesquite syrup!
    Galley Wench
    Tue Oct 23, 2012 1:09 pm
    Food.com Groupie
    Galley Wench wrote:
    Good to see you back Carol . . . I'm still hanging in there with the sourdough. I'm with Red and trying new methods, love the stretch and pull. Will have to give his newest a try too!

    Also starting to experiment with my waffle iron . . . going to experiment with a gingerbread waffle, maybe serve with mesquite syrup!



    PS: Happy Belated Birthday! Sorry I missed it!
    CarrolJ
    Sat Nov 17, 2012 7:06 pm
    Food.com Groupie
    Thanks to a special zmail...I'm here again. Boy they don't make it easy to find this forum. Really confusing when you go to Breads...and if you don't play around it looks like there no longer is a wild yeast bread forum. Finally I took a chance and went to page 1 and found it.

    I didn't have any problems finding this forum in October but wow!!!! How can other new people find us?

    Anyway now that PAC is over I'm more than ready to reactivate one of my dry starters. Even though my DGD cleans out my fridge for me, she knows not to throw out those special plastic bags with starter flakes.
    duonyte
    Sat Nov 17, 2012 7:34 pm
    Forum Host
    Hi, Carrol. Really nothing has changed about where we are. The sourdough thread has been a sticky here for the longest time, and Breads and Baking is right where it always was. Well, so long as you did find us, that's the most important thing.
    Donna M.
    Sat Nov 17, 2012 7:49 pm
    Forum Host
    Welcome back, Carrol! Check out the thread "Guess What I Just Baked" because that is where most of the chit-chat is going on now. Trying to keep this one dedicated to sourdough baking.
    CarrolJ
    Fri Mar 29, 2013 4:22 pm
    Food.com Groupie
    Wow! This place is sure been silent a long time. I've sent a chef from PAC to check out things. She has questions about sourdough breads.
    Bonnie G #2
    Mon Apr 01, 2013 3:08 pm
    Food.com Groupie
    I don't know Red, that new method sounds interesting but don't know if it's for me. I've been trying the stretch and fold method but I must be doing something wrong as it always seems to end up just being a kneading session so I'm going to have to work more on that.

    I've a question though. I've been storing my dried flakes in the fridge, but wondering if that's the best for them - should it be the freezer or just a pantry shelf instead???
    CarrolJ
    Mon Apr 01, 2013 7:52 pm
    Food.com Groupie
    Bonnie G #2 wrote:
    I don't know Red, that new method sounds interesting but don't know if it's for me. I've been trying the stretch and fold method but I must be doing something wrong as it always seems to end up just being a kneading session so I'm going to have to work more on that.

    I've a question though. I've been storing my dried flakes in the fridge, but wondering if that's the best for them - should it be the freezer or just a pantry shelf instead???


    I've always kept mine in the refrigerator sealed tightly in ziplock plastic bags to avoid any cross contamination from anything.
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