Guest guest Posted January 27, 2008 Report Share Posted January 27, 2008 > > Hi, did you get hold of the rye flour and start a starter? And how is it > going? > xx Sally > Hi Sally, Thanks for thinking of me and my rye! As a matter of fact, my order of flour arrived Friday. I've been sick, but this morning I am ready to start my starter. When you have a chance, I would certainly appreciate knowing what you do for your bread once the starter is ready. I also received spelt flour and have wholemeal. Do you use any of those in your breads? Quite excited about this whole business. I even made some very decent soaked muffins this morning and DS ate two of them. I must use this momentum :-) Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 Oh you clever girl, isn't that exciting. Have you added stuff three times? What the book calls day 1 is the first lot and then three more lots of adding 25g rye flour 50 g water. A day after that you have a bubbly starter. You take only 50 grammes of it and add 150 g rye flour and 300 g warm water. That is quite porridgey. Leave in a warmish place for 12-24 hours until the bubbles have taken over the whole thing. Take out 50-60g (to be your new starter), cover and put in cool place, add 330g rye flour, 200g water and mix to thick porage. Pour this into a suitable tin. Notice the weasel word suitable. It should come about half way up the sides. I use one that is about 5x20 cm and about 8 cm deep. I think a deep one is quite important because the rye doesn't have much strength of its own. You will have 250g of original starter left unused. I can't remember what I did with mine -- put it into pancakes, other bread, -- eat it up in some way -- make a funny kvass ferment (only joking) Well done, you have pet yeast. I find mine much more friendly and peaceful than my other pets xx Sally Anita wrote: > > Hi Sally, > > I have bubbles :-)! > > It's only been three days though. Is the entire mess supposed to be > bubbly? There are bubbles on the top of about 1/2 of it. > > Anita > > > > > > I do use spelt and wholemeal. I would start the starter and when it > > bubbles I'll post the next step > > (glad you feel better) > > Sally > > > ------------------------------------------------------------------------ > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.516 / Virus Database: 269.19.15/1248 - Release Date: 28/01/2008 21:32 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 Hi Sally, Sorry to be so slow! Plans were derailed for a bit. > > Oh you clever girl, isn't that exciting. Have you added stuff three > times? What the book calls day 1 is the first lot and then three more > lots of adding 25g rye flour 50 g water. A day after that you have a > bubbly starter. You take only 50 grammes of it and add 150 g rye flour > and 300 g warm water. That is quite porridgey. Leave in a warmish place > for 12-24 hours until the bubbles have taken over the whole thing. Take > out 50-60g (to be your new starter), cover and put in cool place, add > 330g rye flour, 200g water and mix to thick porage. Pour this into a > suitable tin. Notice the weasel word suitable. It should come about half > way up the sides. I use one that is about 5x20 cm and about 8 cm deep. I > think a deep one is quite important because the rye doesn't have much > strength of its own. Do you mean that if the tin isn't high enough, the bread will just spill out and make a big mess? You will have 250g of original starter left unused. > I can't remember what I did with mine -- put it into pancakes, other > bread, -- eat it up in some way -- make a funny kvass ferment (only joking) Hmm, I'm a bit surprised you haven't put it into a smoothie ;-) I was reading Sally Fallon's book and she says to keep it and use it sort of permanently, adding rye to make more starter as you need it. I think that's what I'll do--or serve it as a kvass if I ever have guests over! > Well done, you have pet yeast. I find mine much more friendly and > peaceful than my other pets > xx Sally I shall let you know how the bread goes. I'll have time to make it today. As far as pets go--I really don't have the time, unless they can be eaten! Thanks for all of your help :-) Anita > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 Hi Sally, Sorry to be so slow! Plans were derailed for a bit. > > Oh you clever girl, isn't that exciting. Have you added stuff three > times? What the book calls day 1 is the first lot and then three more > lots of adding 25g rye flour 50 g water. A day after that you have a > bubbly starter. 8-) You take only 50 grammes of it and add 150 g rye flour > and 300 g warm water. That is quite porridgey. Leave in a warmish place > for 12-24 hours until the bubbles have taken over the whole thing. Take > out 50-60g (to be your new starter), cover and put in cool place, add > 330g rye flour, 200g water and mix to thick porage. Pour this into a > suitable tin. Notice the weasel word suitable. It should come about half > way up the sides. I use one that is about 5x20 cm and about 8 cm deep. I > think a deep one is quite important because the rye doesn't have much > strength of its own. Do you mean that if the tin isn't high enough, the bread will just spill out and make a big mess? :-) I do indeed. It won't rise and it won't hold itself up. it will flow all over the floor. So if you get a tin which is high for its size then it will be encouraged to go up rather than along the ground. You will have 250g of original starter left unused. > I can't remember what I did with mine -- put it into pancakes, other > bread, -- eat it up in some way -- make a funny kvass ferment (only joking) Hmm, I'm a bit surprised you haven't put it into a smoothie ;-) I was reading Sally Fallon's book and she says to keep it and use it sort of permanently, adding rye to make more starter as you need it. I think that's what I'll do--or serve it as a kvass if I ever have guests over! :-) My mistake. You use 50g for the next loaf so you have about 200g spare. If you make kvass could I please have some. Lots of books say feed your starter every day but my personal favourite book says it is not necessary to do this. Your starter will live about 4/5 days happily on the work surface top and about two weeks in the fridge. After that probably best to refridgerate it. But better to make new bread/feed it at the same time by going back to the 8-) mark and making a new loaf. > Well done, you have pet yeast. I find mine much more friendly and > peaceful than my other pets > xx Sally I shall let you know how the bread goes. I'll have time to make it today. As far as pets go--I really don't have the time, unless they can be eaten! :-) my other pets are the kids and husband. I do like them but they are very troublesome. xx Sally Thanks for all of your help :-) Anita > > No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.15/1248 - Release Date: 28/01/2008 21:32 Quote Link to comment Share on other sites More sharing options...
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