Introduction and Sourdough Bread

[Guest guest]

Dear Group,

Hi! My name is Robin and I live in Raleigh, NC. I found out

about this group through Young who also lives in my area. I

found her a few months ago through the Weston A Price Foundation

website - and I found that through the Real Milk website. I became

involved with all of this because of my search for raw milk. I had

read of the benefits of raw milk in several Christian nutrition books

but had been unable to find any to purchase until I found the Real

Milk site. I have been trying to improve my diet for the past 1 -2

years but have really become more dedicated since about Nov or Dec of

last year. Since finding sources through the Weston Price foundation,

I have been able to really do many of the things I had been reading

about such as obtaining raw milk and pasture fed beef and have also

learned about many things that other nutritional sources leave out

such as the dangers of yeast breads, phytates, etc. Also, I have

already learned a lot from this site and really appreciate that all of

you contribute to each other's knowledge.

In addition to introducing myself to the group, I also have some

specific questions for Bonnie Sue Kinningham regarding sourdough bread

which I will list below. I would appreciate help on this subject from

anyone; I mention Bonnie Sue specifically because I know she has

mentioned through this group that she uses the recipe from Meredith

McCarty's video (purchased through the Grain and Salt Society). I

also have this video and want to use that technique for making bread,

but have a few questions about it. I am hoping Bonnie Sue can help

me. Below are my comments and questions.

First, I really found the video helpful. Seeing things done instead

of just reading really helped. Also, the video is simple and fairly

easy to follow.

Now for the questions Bonnie Sue:

1) I just bought a Bosch Universal mixer before looking at the video

for the purpose of kneading bread. I find this job a little difficult

and time consuming. Also, they are supposed to be effective for about

8lbs or 4 loaves at a time - and that's about the size batch I would

like to make. The more dough, the harder to knead. But when I

watched the video, she made the kneading look extremely easy and fast

and comments that her method requires little kneading in comparison to

others. I can use the mixer for many other purposes - but really

bought it for bread kneading. I was wondering if I really didn't need

to buy it, or if it still helps you in your breadmaking? I did

consider that it may seem easier in the video than it would be in real

life.

2) Can you give me any suggestions concerning doubling my amount of

starter. For example I wanted to make four loaves every other week -

so if I start with two cups of starter, can I just double it one week

and then double it again the next week - giving me 8 cups - then I

will use 6 cups for the bread and have 2 cups left over the start the

process again. I guess what I need to know is if it matters how often

I feed it and does it matter how big I make it. I think the rule is I

can add as much flour as I have starter?? Are there some rules I

should follow in this area if I'm going to deviate from her listed

amounts. This is where I'm having trouble getting started. Any help

you could give me would be great.

3) Do you use any method for temperature control and if so, what

temps do you use. I know about the insulating cooler method - but she

really just mentions warm and cool spots. How precise have you been

with this?

4) Do you always use a specific grain for starter and bread - or do

you ever mix any other grains in when making the bread? How about

seeds etc?

5) What do you use to grease your pans - and do you use stainless

steel pans or glass or something else?

6) You mentioned that you let your filtered water sit out to get rid

of chlorine - I just have an inexpensive filter but I think it is

supposed to remove chlorine. Do you do this as an extra precaution -

or is it necessary b/c there can be absolutely no chlorine?

7) I think you mentioned somewhere on the site that you have a

tortilla and pasta recipe but I couldn't find it - could you help me

find them or post them again?

8) Do you do anything special with the grinding of your flour for the

starter - such as coarse grind or anything like that - or do you grind

it exactly as you would when making the bread?

Thank you so much for any help that you can give me. I know this is

a lot of questions, but I have never worked with sourdough or made

bread before - I think I'm in for some fun - ha! ha! I will be glad

to share my experiences with all of you after I get started. I have a

new mill - a Retsel Mil-Rite - I don't think anyone has commented on

that one on this site. So far I like it but haven't used it much yet

- will also tell all of you how I like it and how it operateds once I

have more experience with it.

Thanks,

Robin M.