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Post by hsgramofthree on Mar 11, 2013 16:04:44 GMT -5
I am wondering after the starter is transfered to its pet container and will be fed daily , is thecontainer kept on the counter ir fridge? And if I will be gone a week how do I keep it happy?
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Post by Emily on Mar 19, 2013 13:28:44 GMT -5
Keep it on the counter when you're feeding it. And when you'll be gone a week, keep it in the fridge.
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Post by chelleshel on Apr 15, 2013 21:16:55 GMT -5
... and please share, what is the best E way to eat sourdough bread since we can't smother it in butter or dip it in olive oil?
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Post by Emily on Apr 16, 2013 12:58:56 GMT -5
You could make some E style French toast, using egg whites and Slim Belly Jelly to top it. It's also great to dip in E style soups, make an E style sandwich with lean protein, veggies, mustard if you wish, and some light mayo or a light laughing cow cheese wedge if you're not a purist. I like to use some low fat cottage cheese to make my sandwiches more moist. Actually, cottage cheese on toast is delicious, either sprinkled with sea salt and black pepper, or with slim belly jelly on top for a sweet version. Those are some of my favorite ways.
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Post by rebekahrl on Nov 20, 2013 17:50:28 GMT -5
O.k. so, my daughter made the soudough starter. I mixed up our first batch of bread today. It's been sitting on the counter rising for almost 5 hours now. And it has barely risen at all. Does this mean we didn't catch enough wild yeast? I plan to bake it in a couple more hours. Hoping we don't have bricks! :-)
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Post by rebekahrl on Nov 21, 2013 10:46:43 GMT -5
I baked the first 3 loaves, ( there were 6), last night. They did end up rising almost double.Took the first out after baking about an hour. It was still gooey inside and stuck to the pan. I baked the others another hour or more. They rolled out of the pan and were not so gooey. The other 3 I left overnight and put in the oven at 4:30 this morning. Don't know how they turned out. (I am gone with my husband today, and they were still in the oven.) They did turn out very heavy... maybe our starter will sour more, I think maybe the dough was too wet....
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thmfan
New Member
It’s Not about Perfect or Dieting. It’s about Effort and Healthy Habits.
Posts: 11
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Post by thmfan on Dec 1, 2013 23:57:33 GMT -5
chelleshel, warm roasted garlic smeared on freshly baked SD bread = YUM!
My newbie question: Have made SD bread weekly for past couple of years. Is it okay to continue with that recipe (starter - flour (sometimes a mix of different ones) - salt - water - sometimes yeast for added fluff - sometimes seasonings/add-ins like olives & herbs, etc) - - or must I modify to factor in something important for compliance sake?
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Post by tabitha72 on Jan 28, 2014 23:11:23 GMT -5
Do you use light or dark rye?
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Post by cashen10 on Jan 30, 2014 9:07:30 GMT -5
THMfan I could not remember where I had read about warm roasted garlic on sourdough bread, it was YOU! Thank you for that suggestion, it is so amazingly good!
You can still use your sourdough recipe as long as you're not using white flour (processed from the store) for the majority of the recipe. Just make sure you allow the 7 hrs (at least) rise time. Some add in's will be fine, just be aware the olives are a higher fat food & might push the fat amount per slice a bit high, depending, of course, on how much you use.
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