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Post by windyindy on Jan 17, 2016 18:55:06 GMT -5
I have it in a pyrex mixing bowl. Would a quart jar be better? I also just have it sitting on the kitchen counter. And thank you for that time frame, that helps
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Post by susieq on Jan 18, 2016 13:39:50 GMT -5
A Pyrex bowl is open nice and wide which is optimum for catching yeast, but if your sourdough is drying out, a wide mouth quart jar would keep your moisture, but it will do just fine for catching yeast as well.
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Post by windyindy on Jan 18, 2016 14:42:49 GMT -5
Ok, thank you. It was drying out so I switched it to a quart jar =)
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Post by windyindy on Jan 18, 2016 19:47:55 GMT -5
WHOA!! I just checked my starter, and it's only one inch away from the top of the quart jar! It was only half way last I checked, and it's only day 3! =O I'm getting really excited, I don't want to wait another 3-4 days, lol. I think I'm going to have to look for a bigger jar though before feeding tomorrow maybe a gallon one...
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Post by susieq on Jan 19, 2016 23:15:00 GMT -5
That is exciting! You have a healthy starter for sure. You could use it already if it's that active. You'll probably have too much starter otherwise. Weigh it and see if you have enough for your recipe with enough to start feeding your next batch.
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Post by windyindy on Jan 20, 2016 5:29:16 GMT -5
Really?!! YIPPEE!!!! I'll try a batch today then! I'll post my results
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Post by windyindy on Jan 20, 2016 9:45:42 GMT -5
I forgot that I needed to make my stiff starter and to let it ferment. So I'll be starting that today and the bread tomorrow. =)
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Post by windyindy on Jan 20, 2016 11:42:26 GMT -5
I would also like to try that Desem bread recipe that I posted. It doesn't say what hydration to use, but in reading it sounds like you would use a 50% right? If so, I'll start another 50% and make both tomorrow. =)
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Post by windyindy on Jan 22, 2016 13:52:22 GMT -5
I made the rustic loaf yesterday, I'm very happy with the way it turned out!!! I think my starter was still a little soft so it didn't rise as much as the one in the picture, but it still rose better then the last bread I tried. And I LOVE the flavor!! I'm eating a sandwich with a side of plain Greek yogurt right now =D I wish I could post pics with my phone =/
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Post by susieq on Jan 22, 2016 16:45:13 GMT -5
Great! I'm so happy you have a down to earth, homemade bread! I'm making the Rustic Loaf today as well. This is my second try. I left out the caraway so it's just plain. I like plain so that I can have anything with it, sweet or savoury. Happy baking and eating!
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Post by windyindy on Jan 22, 2016 20:29:46 GMT -5
It still amazes me that it seems to have so much flavor for only being flour, water, and salt! I can't thank you enough for all of your help, I wouldn't be where I am now without your help and all the others on TheFreshLoaf, thank you ever so much!! I plan on making one more batch tomorrow before putting my starter in the fridge, then I plan to make a loaf a week
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Post by susieq on Jan 23, 2016 18:03:07 GMT -5
Yes, it is amazing how simple bread can be. I'm sure that's why the poorest of the poor, down through the ages have been able to eat and be nourished because of how God designed bread to be made. Especially that it can be fermented for optimum nutrition.
I'm very happy to have been a help to you. I also appreciate the insight and knowledge of The Fresh Loaf. Thank you for sticking with it and finding something that is working for you.
On a side note I hope I did not sound like I was putting down Serene for her bread recipe and method. This is a pro-THM forum and I did not intend to shed any negative light on her recipe. Please forgive me if anyone is offended about my comment. I hope that if anyone has success with the recipe in the book that you would let us know. It would also be great to see a YouTube on how it is prepared and how the crumb should look.
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jan 24, 2016 16:33:12 GMT -5
On my third try and using the Desem bread method this time. I'm almost ready to shape the loaf for the final proofing. My dough is much firmer than the THM loaf, but still soft and almost, but not quite, sticky. Is that what it should look like? And if it should be firmer, should I work in some flour when I shape the loaves?
EDIT: I went ahead and left it as is. It is holding its shape on the parchment for now. I guess we'll see how it goes.
NEXT EDIT: My loaves did grow, but they are still heavy. What should the final loaf dough feel and look like? I used spelt and white whole wheat combination.
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Post by susieq on Jan 25, 2016 9:14:54 GMT -5
The loaves don't usually rise too much before baking. When you are ready to bake cut the slashes on top and bake at high heat for the first 20 mins. If you can cover the dough with a lid or bowl the moisture it retains helps the crust to expand before setting. Uncover and bake until well browned. Some Desem Bread might be different than others. It is a bit heavy and firm. This is one of my favorite breads for toasting.
The way you describe the dough sounds right to me.
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Post by windyindy on Jan 25, 2016 15:06:43 GMT -5
Yes, it is amazing how simple bread can be. I'm sure that's why the poorest of the poor, down through the ages have been able to eat and be nourished because of how God designed bread to be made. Especially that it can be fermented for optimum nutrition. I'm very happy to have been a help to you. I also appreciate the insight and knowledge of The Fresh Loaf. Thank you for sticking with it and finding something that is working for you. On a side note I hope I did not sound like I was putting down Serene for her bread recipe and method. This is a pro-THM forum and I did not intend to shed any negative light on her recipe. Please forgive me if anyone is offended about my comment. I hope that if anyone has success with the recipe in the book that you would let us know. It would also be great to see a YouTube on how it is prepared and how the crumb should look. God does know what's best Thank you for recommending The Fresh Loaf, I'm very glad for all the great help on there and for sticking with it too. I hope no one is offended. I really liked the flavor of her bread, the crust was just too hard for my families liking. I would really like to see a video and maybe try it again someday.
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