Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Baking with Wild Yeast Sourdough Starters--IV

    Go to page << Previous Page  1, 2, 3 ... 20, 21, 22, 23, 24, 25  Next Page >>
    CarrolJ
    Wed Sep 14, 2011 10:54 am
    Food.com Groupie
    Bonnie G #2 wrote:
    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.


    No we haven't sold our house in Michigan. Please pray for that to happen soon. We recently slashed the price again! We need the money to purchase things...like a stand-up recliner for me.

    Wow! Kuwait! Our son-in-law was stationed there for a year remote from the family. Since it is a send off location for Iraq and Afghanistan for the military we were afraid that he would get shipped to one of those countries. So far since all of this started in Iraq etc. he has spent a year in Iraq and a year in Kuwait. He is full time National Guard. His unit just came back from either Iraq or Afghanistan. (I can't remember which) They were not allowed to send him when the unit went last year because he had been back for less than a year. Good chance he will have to go again the next time his unit goes.
    Red Apple Guy
    Wed Sep 14, 2011 1:30 pm
    Forum Host
    can you share the new recipes?
    RAG
    CarrolJ
    Wed Sep 14, 2011 1:44 pm
    Food.com Groupie
    Red Apple Guy wrote:
    can you share the new recipes?
    RAG


    Who? What new recipes?
    Red Apple Guy
    Wed Sep 14, 2011 10:28 pm
    Forum Host
    CarrolJ

    I was referring to Bonnie's post above where she said:

    Bonnie G #2 wrote:
    .....I need to pull out my starter as I've a couple of new recipes I've found I want to try.


    RAG
    CarrolJ
    Wed Sep 14, 2011 11:22 pm
    Food.com Groupie
    Red Apple Guy wrote:
    CarrolJ

    I was referring to Bonnie's post above where she said:

    Bonnie G #2 wrote:
    .....I need to pull out my starter as I've a couple of new recipes I've found I want to try.


    RAG


    Ok...thanks for letting me know. I thought I said something that I had forgotten! LOL!!!
    Red Apple Guy
    Thu Sep 15, 2011 7:44 am
    Forum Host
    Yeah, I should have addressed my response to Bonnie or quoted her.

    Red
    Bonnie G #2
    Thu Sep 15, 2011 10:10 am
    Food.com Groupie
    Morning guys: I'm wanting to do the rye bread you recommended RA using a sourdough starter - I think it'd be awesome, what do you think?

    I also want to make sure I get that nice cruncy (sp) crust with it as that's DH's constant request.

    I also tried to other basic banana bread recipes but I must have done something wrong because Tropical Swirlin' Spice Banana Nut Bread turned out hard as a rock, so I'm thinking something was wrong with my yeast and maybe the sourdough starter (added) I used was the wrong amount or something. "Anyways, the filling was awesome so I do want to try it again.
    Red Apple Guy
    Thu Sep 15, 2011 12:26 pm
    Forum Host
    Hey Bonnie
    The Old Milwaukee Rye bread is enriched with egg, molasses and fat, so I'm thinking the crust will be a little softer than a lean rye bread, but I'm not sure.

    I also think that crisp crusts are achived by steaming for the first part of the cook and drying at the end of the bake. After the first 10 to 15 minutes with a steam pan, take the pan out. When the bread is done, try turning off the oven, cracking the door a few inches and leave the loaves to cool with the oven for 10 minutes. This dries the crust out so it stays crisp longer. If you store the bread in plastic, the crispy crust goes away. Store open on the counter or in paper. Also, a few minutes in a 375 F oven will crisp the crust again.

    Red
    Bonnie G #2
    Thu Sep 15, 2011 1:21 pm
    Food.com Groupie
    Thanks for that info, I've done the steaming but didn't know about letting it cool in the oven - and even more important I didn't know about storing in plastic - I've thrown out more day old loaves because DH won't eat them if the crust goes soft.
    Red Apple Guy
    Thu Sep 15, 2011 6:20 pm
    Forum Host
    The tendency for the moisture in the crumb to transfer to the crust is always there, these ideas just slow it down some. Re-heating briefly is an option but a pain.

    RAG
    Bonnie G #2
    Fri Sep 16, 2011 10:04 am
    Food.com Groupie
    Hmmm, so reheating won't make the bread inside hard?
    Red Apple Guy
    Fri Sep 16, 2011 10:30 am
    Forum Host
    We're just talking 5 minutes or until crust is crunchy. Once reheated, though, I think it will go stale faster than if not reheated.

    From Taste-of Home: [color=blue]Warm bread is always nice to serve with salad and snack meals. Put uncovered crusty loaves in an oven heated to 400°F (200°C) or Gas no. 6 for 5 minutes to warm and crisp them. Crusty rolls need only 2-3 minutes. Pitta bread can he reheated by placing under a hot grill for 2-3 minutes. Slightly stale loaves can be freshened by loosely wrapping them in kitchen foil and placing in an oven heated to 425°F (220°C) or Gas no. 7 for 5-10 minutes. Let bread cool in the wrapping and serve warm. Rolls or scones can be placed in a baking tin and covered closely with kitchen foil. Breads reheat without drying out and will emerge as freshly baked; they are best served warm, not hot.[/color]
    Red
    Bonnie G #2
    Fri Sep 16, 2011 10:59 am
    Food.com Groupie
    Thanks Red, that's some great info.
    Red Apple Guy
    Sat Sep 17, 2011 10:03 pm
    Forum Host
    I baked sourdough white bread today and the same recipe with 40% whole wheat and rye. Below are the white loaves.


    Red
    Bonnie G #2
    Sun Sep 18, 2011 8:40 am
    Food.com Groupie
    Lovely Red, I always like your breads I'm beginning to think you're almost an artist with them
    Go to page << Previous Page  1, 2, 3 ... 20, 21, 22, 23, 24, 25  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites