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Post by windyindy on Dec 28, 2015 8:51:09 GMT -5
I bought rye flour so I could start the wild yeast starter and then make the Artisan bread but I failed to see that you needed either spelt or kamut flour too. I can't get any of these right now. Is there a way to work around it and just use rye? Is there another recipe I could use? A different recipe entirely? I miss bread and was really looking forward to making that
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Post by rebekahrl on Dec 29, 2015 8:50:25 GMT -5
I would try. It will be a little heavier and darker/stronger in flavor...
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Post by windyindy on Dec 29, 2015 10:05:04 GMT -5
Ok, thank you so much for your help =)
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Post by rebekahrl on Dec 29, 2015 13:54:14 GMT -5
You are welcome!
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Post by windyindy on Jan 2, 2016 19:40:46 GMT -5
I have another question. After I make my first batch of bread, do I need to feed my starter for another full week before making more? Thanks
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Post by rebekahrl on Jan 4, 2016 14:36:53 GMT -5
No, you can use your starter even every day, just feed it as soon as you do so it will be ready for next time.
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Post by windyindy on Jan 4, 2016 14:54:14 GMT -5
Wow really?! I thought it wouldn't have the same quantity since you use 5 cups of it and would have to "build it" up again, that's so cool! Today is day 7 for my first batch of starter, I'm going to try and hit the health food store tomorrow to look for spelt flour. I'm guessing all rye will probably be too strong for my siblings I can't wait to try the bread!! lol
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Post by rebekahrl on Jan 5, 2016 9:05:19 GMT -5
I am pretty sure the original book said you could add more 'food and drink' to your starter if you are in need of using it sooner..but I can't find that in my new book recipe..so I am not sure..(I have the old one loaned out..) But yes, you would have to have enough starter for sure to bake with and then still have some starter.
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Post by windyindy on Jan 5, 2016 10:02:57 GMT -5
Ok, thank you. This book says to add "food and drink" once a day and if you need to go on a vacation or something to feed/water and then put in the fridge. Then it gives you tips on how to "wake" it up again.
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Post by windyindy on Jan 5, 2016 18:27:38 GMT -5
Sorry, I have another question. I just got done mixing up my bread dough and now it's fermenting in the pans. I didn't use up as much starter as I thought I would. I'm going to 'feed/water' her tonight, but would it hurt her to only 'feed/water' her every other day until I'm ready to make more bread? I don't want to have to make more bread then we can eat just so I can use up more starter, though I also don't want to hurt my starter either. Help!
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Post by windyindy on Jan 6, 2016 14:23:13 GMT -5
I'm baking my bread right now. I accidentally got my timing off for the fermenting and went WAY longer then the recommend 12 hours, the tops seem really dried out and hard, it also didn't even rise to the top of my pans. Did I do something wrong? I hope it turns out.
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Post by windyindy on Jan 6, 2016 16:20:19 GMT -5
My bread looks terrible! It's so small, that I'm worried it over baked now. I haven't cut it yet of course, but they all ready feel hard and dense. I just want to cry! I had such high hopes for this bread.....
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Post by susieq on Jan 7, 2016 14:06:04 GMT -5
I'm sorry to hear of your disappointing experience. Sourdough does seem to be a bit tricky sometimes. I'm not sure what you could do differently, but sometimes it's worth trying over a few times and then all of a sudden you have beautiful bread!! If your bread failed and you cannot eat it, process it into crumbs and freeze or dry it and freeze. Use these crumbs for E meals or other foods like topping an E casserole or trying a crust for an E dessert containing fruit.
I tried this recipe from the first book and it didn't turn out. It seems she made some adjustments in the second book, so I've been thinking of trying it again. I have a great bread that I make all the time called Desem bread. It is fermented using the yeast from within the grain. I'm sure it catches wild yeast from the air as time goes on. I've had the same starter for about 2 1/2 years now. I love the science and almost mysterious way that it works and becomes something our taste buds bodies can enjoy.
I hope you will give it another try using the left over starter. Sometimes the starter needs time to get 'strong' and just right to turn out beautiful bread.
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Post by windyindy on Jan 7, 2016 14:43:36 GMT -5
Thank you so much for your encouragement to keep trying I am trying it again, I have it rising in the pans now. I put one of my heating pads under them and covered with a towel. So far so good! I also realized that in mixing up this batch that it was a lot thicker, so that might have been one of my problems last time. I also mixed this up by hand, I used my KitchenAid last time. Could that have made a difference too? I really hope this one turns out better, I'm very much a purest and would love to keep on making it
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Post by windyindy on Jan 9, 2016 12:43:04 GMT -5
This batch still didn't really turn out. Two raised just under the top of the pans, two 3/4. The outside is still very hard. Sigh. I wish I knew what to do.
P.S. is this bread not supposed to rise very high? Maybe I'm expecting too much?
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