Re: Making Bread

[Guest guest]

Hi - I tried making the sourdough starter in the book numerous times and

it just never clicked for me. I ended up with something heavy and hard as a

rock like a football or flat like a frisbee. So, I ordered some sourdough

starter from GEM cultures. With the starter came some recipes. I follow the

basic sourdough bread recipe omitting the honey and baking yeast. It works

great. I make it in a dutch oven which makes a world of difference. The

only problem I'm having is getting my dutch oven seasoned. I also make

english muffins using the recipe with the starter. I've had success with it

as well. Even with the starter though, sometimes I just happen to have a

flop. The other night my bread ended up 1 " thick. The only thing I did

differently was that I put it in the warmed dutch oven to raise it but didn't

put it in the dehydrator as well as it was occupied with nuts. I just left it

sitting on the countertop where it must not have been warm enough. I've just

learned with kids to always have a backup plan because it never fails, it's

when you're already running behind schedule that you end up with a flop. I

usually use spelt for making my bread. I've tried rye and kamut but don't

like them as well. I've also tried the yogurt bread. It is fabulous!!! And

it makes wonderful bread crumbs as well!!! I make it in the dutch oven as

well. I've had a lot of successes with it. I would like to try changing the

spices to create some totally different flavors with one successful recipe.

I know there are lots of other sourdough starters out there and I'm sure

there are some great ones. I would love to pick up a book and do some more

experimenting. Like you, I just need a 26 hour day!!!

[Guest guest]

If I recall they have two starters, one is rye the other brown rice. I

purchased the rye one.

My aunt saw a program awhile back about a company on the east coast that

makes sourdough bread. They take the outside leaves off of cabbage and soak

them in water for several days I think it was. The leaves with the

gray/black spots work the best. Then they use this water to soak their flour

which makes the bread rise more. Is anyone else familiar with this? I've

been wondering about adding a little of the kefir whey when I add my final

water and flour. When I first started fermenting vegies I tried using the

kefir whey. My containers exploded as there was too much yeast in the kefir

whey. Might be just the trick for bread.

[Guest guest]

> starter from GEM cultures. With the starter came some recipes.

I have just recently started using this starter as well. Do you know what

the basis is of theis starter? (Wheat, rye, grapes etc) I am actually

letting my first batch rise this evening. My sister lets it rise overnight

so I think I will too.

I have also heard adding ascorbic acid to the bread helps it to rise more. I

have not done this but two of my aunts do.

[Guest guest]

> If I recall they have two starters, one is rye the other brown rice. I

> purchased the rye one.

I have the cool rise starter. I see which ones you are talking about. The

cool rise starter you soak in the fridge. They also do not have any yeast in

the instructions for making bread with this starter. I did make some and it

turned out flat. I used all whole wheat and no unbleached. My sister cheats

with hers and uses unbleached and she gets wonderful loaves.