Make bread this Sunday!

"Julie Bove" wrote in message
news:[email protected]...
Pain au levain, i.e., the French style sourdough that has a more subtle
taste than San Francisco SD. I use a relatively firm starter that
apparently has a different balance of yeast versus bacteria than the sloppy
starter used in SF SD.
Graham
 
On Sat, 5 Feb 2011 07:26:53 -0700, "graham" wrote:



I change the consistency of my starters all the time. Am I really
changing those critter ratios so rapidly? I am guessing not. My
starters remain stable, even with all my variations.

Regardless of the consistency I have kept my starter, when I put it
into a preferment, and regardless of the hydration of the preferment,
I get a delightfully loose and juicy mess to plop into the DLX.

In fact my latest bowl of goo began life Thursday when I removed a
initially firmer starter from the fridge, refreshed it to a firm dough
twice, then mixed up a preferment that was a sticky ball yesterday
morning. The kitchen has been quite cold...high 50sF in the nights, so
I did not make the dough last night, but will do so in a bit..

The starters themselves eventually made it back to the fridge in a
higher hydration state after the refreshments this time. One is thick
batter. The hydration may stay that way a few weeks, then I'll switch
over to firm starters for awhile...I am fickle, but have noticed no
flavor or rising differences other than the usual with these 3
starters.

Boron
 
Boron Elgar wrote:

For me it is too cold to make the starters and I do want to pay a higher
propane bill. I keep my home at 68F daytime and 58 nighttime, so I just use
the bread machine for my bread doughs during the winter. Summer time is the
time for me to make the sourdough breads.

Winter with its low indoor humidity is the time for confectionaries for me.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On Feb 5, 8:19?am, Nad R wrote:

That's why I use the oven as a 'hot box'. Put it in the oven with
the oven light on and it is a perfect environment.
 
graham wrote:


I have a ball of dough in the bread machine right now. Will bake it
in the oven whenever it rises; don't know how long that will take
(using wild yeast sourdough again)

I need to bake cookies this afternoon to take to a Superbowl party.
This cookie recipe tastes better the second day.

-Bob
 
"Boron Elgar" wrote in message
news:[email protected]...
I have only the one starter/chef that I made a few years ago and it's pretty
powerful. I maintain it at about 62-63% hydration and feed it when I feel
like it - every few weeks. I'll make a poolish tonight with half the flour,
all the water and a dollop of culture. I have a cupboard near the kitchen
that is a little warmer than the general ambient temp as the heating ducts
to the upper floor are in the walls.
I'll bake the loaf probably late tomorrow morning using a Lodge dutch oven
in the NYT method.
Graham
 
On Sat, 5 Feb 2011 16:19:14 +0000 (UTC), Nad R
wrote:




It is quite easy to accommodate extreme heat (I have no AC in my
kitchen) or the chill of winter (it is 61F in the kitchen right now).

I use the microwave to make a microclimate. All one needs it to take
an a mug or two, or insulated cups and fill them with hot water or
ices cubes and place them in the unit with the dough. Temp problem
solved.

A microwave oven is the cheapest, most easily available proofer I
know.

All my doughs begin with preferment of 12-24 hours. The final dough is
always overnighted in the fridge and baked the next day. There is
nothing like long, long fermentation to develop the flavor for bread.

Boron
 
ImStillMags wrote:

I have thought about. The method is In the Peter Reinharts book. I just
something I am sure I wanted to do. I may put temperature probe in it a see
if it warm enough.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
Melba's Jammin' wrote:


Chocolate Sundae Cookies
(from http://basicallybaked.wordpress.com)

1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
1/2 cup butter
1 egg
2 Tbsp milk
1/4 cup maraschino cherry juice
2 oz. melted unsweetened chocolate
1/2 cup chopped walnuts
1/4 cup chopped maraschino cherries
18 large marshmallows, cut in half

Whisk together the flour, soda, and salt. Set aside. Cream the
butter and sugar; thoroughly blend in the egg. Stir in half the dry
ingredients. Add the cherry juice and milk. Stir in the remaining
dry ingredients until completely combined. Blend in the melted
chocolate. Stir in the nuts and cherries. Drop by rounded
teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 10
to 12 minutes. [10 works better in my oven] Place one marshmallow
half cut-side-down on each hot cookie. Cool on wire rack. Top with
Chocolate Frosting.


Chocolate Frosting

Combine 1/4 cup butter, 1/4 cup milk, and 1 cup sugar in a saucepan.
Bring to a boil over medium heat, and boil for 30 seconds. Stir
in 1 cup chocolate chips until melted.
 
On 2/4/2011 7:03 PM, Julie Bove wrote:

Watching dough rise can not hold my attention, maybe I am too
impatient. Right now I am making kolaches, so I am timing the dough.

Becca
 
On 2/5/2011 10:53 AM, ImStillMags wrote:

Cheese and rice! That's what the Amish say, instead of shouting, "Jesus
Christ!" I am making kolaches and the dough is almost ready. I will
remember that in the future.

Becca
 
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