Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 7, 2014 11:49:41 GMT -5
I have started rising my sourdough bread in the pans, but I can only let it rise for 6 hours, because I have to have it done before my family and I leave for revival tonight. Is it OK if I only let it rise for 5 1/2-6 hours instead of 7 hours? Or is that not on plan?
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Post by rebekahrl on Apr 7, 2014 12:53:20 GMT -5
I see in the recipe Serene says to let rise at LEAST 7 hours to remove the phythates. But if you are going somewhere...you have to do what you have to do... maybe just for this time? Unless you'll only be gone a few hours and could bake when you get home?
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 7, 2014 13:02:20 GMT -5
Actually, my mom wants to have it tonight with supper and the revival starts at 7pm, so I'll have to get it baked before we leave. I read the recipe again and she said at least 7 hours to remove all the phytates, but it never mentioned if you had to do the 7 hrs to be on plan. Do you know if its on plan if I can't remove all the phytates (and only let it rise for 5 1/2-6 hrs)?
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Post by rebekahrl on Apr 7, 2014 13:44:49 GMT -5
Actually, I'm not sure... but it should be o.k. Especially if that's what your mom wants you to do. Let me know how it turns out! Ours was heavy the first try, but got better with time. We froze our starter on a trip...so need to start over again!
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 7, 2014 14:15:10 GMT -5
Right. My mom said we could just bake one loaf this evening and bake the rest tonight (when we get back) or tomorrow morning. Our starter turned out sooo much better this time! Hopefully that will help the bread rise better, because last time it was flat on top and the texture was a little off.
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Post by rebekahrl on Apr 7, 2014 14:30:42 GMT -5
Hope it turns out great!
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 7, 2014 17:34:22 GMT -5
Should you reduce the baking time if you use a smaller pan? If so, by how much?
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Post by rebekahrl on Apr 7, 2014 17:57:40 GMT -5
I would probably set the timer for 10-15 minutes less, depending on how much smaller your pan is. Then check and bake longer if needed till done.
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 7, 2014 18:10:22 GMT -5
I did it 5 minutes less. My pan wasn't that much smaller. Oh my word... it turned out soooo delicious!! It tastes so good and it has great texture this time. *happy dance*
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Post by rebekahrl on Apr 7, 2014 18:35:15 GMT -5
Good! We'll have to try it again!
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 7, 2014 18:47:28 GMT -5
Rebekahrl: You should do that! let me know how it turns out! Does anyone know the appropriate serving size of serene's sourdough bread for an E meal (for an adult and a teen)?
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Post by rebekahrl on Apr 7, 2014 19:00:24 GMT -5
Under the list of E foods in the book it says 2 pieces.
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Apr 21, 2014 6:52:47 GMT -5
I made us another 1/2 batch of sourdough bread, but this time for some reason the bread was more sticky/doughy. Anybody know what I did wrong (it wasn't like this last time)? Did I need to add more or less water? Here is what it looked like the 1st time I made it. We thought the texture was awesome: Here is what it looked like this time. The texture was sticky and doughy. You could tell it was done though. I would like to know how to NOT get this ^ result next time. Help Serene!!!
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