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    You are in: Home / Community Forums / Breads & Baking / Fall Bake Along Challenge #7
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    Fall Bake Along Challenge #7

    Go to page 1, 2, 3, 4  Next Page >>
    Donna M.
    Fri Nov 01, 2013 1:26 pm
    Forum Host
    The Fall Bake Along Challenge for Week #7 is SOURDOUGH! This is a wide open category that covers everything from creating your own Wild Yeast Sourdough Starter from scratch to pancakes, quick breads, even cakes, and, of course, loaves and rolls. This is by far my favorite category for baking. Did you know that sourdough causes the bread to stay fresher longer and the fermentation process also creates lactobacilli that are good for your digestion system? Sourdough breads have also proven to have a lower glycemic index so many diabetics can eat them without it causing a sugar spike.

    Get those starters going and let's see some awesome creations!
    Red Apple Guy
    Sat Nov 02, 2013 1:16 pm
    Forum Host
    I made Duonyte's No-Knead Sourdough Bread. That's a great recipe. I'll be making it again.

    I may try making another sourdough starter, too.

    Red
    duonyte
    Sat Nov 02, 2013 1:48 pm
    Forum Host
    Great photo, Red,, thanks! I am trying an experiment for a sourdough using kefir instead of a starter. My house is cook, not really rising, so we will have to see.
    sloe cooker
    Sat Nov 02, 2013 3:15 pm
    Food.com Groupie
    Looks delicious, Red. I have saved that recipe icon_cool.gif Altho, to me, it looks difficult.

    Duonyte, that is so interesting that you could make bread from kefir. I had some grains given to me a couple of years ago, but didn't keep up with maintenance very well. I hope you will let everyone know how your experiment goes, good luck!

    I have made Donna's Basic Sourdough Bread. Just took it out of the oven, and it smells so good!

    Question? How soon can I cut into sourdough bread just out of the oven? Hope it is not 24 hours like rye icon_lol.gif
    duonyte
    Sat Nov 02, 2013 4:01 pm
    Forum Host
    A couple of hours will be fine.

    The no-knead has a lot of steps but is easier in a lot of ways. Check out some youtubes for demonstrations.
    Red Apple Guy
    Sat Nov 02, 2013 4:21 pm
    Forum Host
    I agree that the number of steps can make a recipe daunting, but it really helps make a successful bake. More steps often reduces the number of decisions you have to make on your own.
    sloe cooker
    Sat Nov 02, 2013 5:48 pm
    Food.com Groupie
    Red Apple Guy wrote:
    More steps often reduces the number of decisions you have to make on your own.


    Couldn't agree more with you on that line of thought.

    I had to hunt and peck for bread flour, and is expensive. There is a recipe here to make bread flour. Homemade Bread Flour Substitute- would you or anyone else here use that instead of pre-packaged bread flour?
    Red Apple Guy
    Sat Nov 02, 2013 6:49 pm
    Forum Host
    Yeah, vital wheat gluten is commonly used in whole grain recipes, and duonyte has a ratio she's given out before. It may be the ratio you found.

    I usually just use all purpose if I don't have bread flour. I think bread flour is made from a wheat that has a little more protein which tracks along with gluten. Most of wheat's protein is in two types that combine with water to make gluten.

    Check the protein levels on the bags at the store and you'll see protein listed on the side of the bag. For 1/4 cup (30 g), protein ranges from 2 g (bleached all purpose White Lilly) to 4 g for bread flour (Gold Metal "Better for Bread"). Unbleached all purpose (Gold Metal) is 3 g.
    Donna M.
    Sat Nov 02, 2013 10:12 pm
    Forum Host
    sloe cooker wrote:
    I have made Donna's Basic Sourdough Bread. Just took it out of the oven, and it smells so good!


    Great job, sloe cooker! I just saw the pictures you posted to the recipe and it looks perfect!! Isn't the flavor amazing? And so......another sourdough addict is born icon_lol.gif
    Red Apple Guy
    Sat Nov 02, 2013 10:30 pm
    Forum Host
    Ditto that! Sloe, that's a beautiful loaf. I like the open crumb, too. How's the taste?

    Red
    duonyte
    Sat Nov 02, 2013 10:45 pm
    Forum Host
    sloe cooker wrote:
    Red Apple Guy wrote:
    More steps often reduces the number of decisions you have to make on your own.


    Couldn't agree more with you on that line of thought.

    I had to hunt and peck for bread flour, and is expensive. There is a recipe here to make bread flour. Homemade Bread Flour Substitute- would you or anyone else here use that instead of pre-packaged bread flour?


    Yes, I use the vital wheat gluten all the time. With just two of us, and Mr Grumpy sometimes being picky, I cannot make as much bread as I used to. It simplifies life for me to able to use the vital wheat gluten with all-purpose, and save space for rye and whole wheat and other flours.

    It's available pretty widely. It is a bit expensive, but you are using just a little per each loaf of bread. Transfer it into a sealed container and keep it in your fridge.
    sloe cooker
    Sun Nov 03, 2013 1:07 am
    Food.com Groupie
    Thanks Donna, yes ma'am I am addicted, my name is jane dough.... I've been bread free for zero days now... You know, the funny thing is, that on Friday, prior to my knowledge of what this weeks challenge was to be, I bought a loaf of sourdough bread. I can honestly say that as long as I am able to...I will always make my own now. icon_cool.gif

    Thanks Red, the taste was just so good I almost cried, I mean that literally!

    Duonyte, I had to lol at your reference to 'Mr. Grumpy', I take it that Mr Grumpy is vital gluten to your world, and vise versa.
    So, is the 1 teaspoon vital wheat gluten to 1 cup flour ratio what you use?
    16Paws
    Sun Nov 03, 2013 4:59 am
    Food.com Groupie
    Red...that looks so good! I am just starting to get in to sourdough. Do you think it would work in an 8 quart enameled cast iron dutch oven? Or would it be too "flat"?
    duonyte
    Sun Nov 03, 2013 6:26 am
    Forum Host
    Sloe - yes, that;s the ratio I use.

    16Paws, 8 qt is too big. If I remember, the original recipe also had you use a pot that was too big for a nicely shaped loaf. I know that some people have used Pyrex successfully - watch the maximum temp with that though - and someone else used a cheaper aluminum pot they bought,. I also went out and bought a pot just for this at I think Target,

    Everyone, my kefir-based starter looks good this morning. I'm going to mix it up this morning with more flour and see how it goes.
    16Paws
    Sun Nov 03, 2013 6:42 am
    Food.com Groupie
    Thanks for the feedback Duonyte.
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