First sourdough loaf was gummy, any advice?
l pinkmountain
3 years ago
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Olychick
3 years agol pinkmountain
3 years agoRelated Discussions
Sourdough beet bread, finally!
Comments (11)Thanks everyone! Terri, the giant Macaroon was the part I like... so pretty! And yes, I used an electric slicer to make sandwiches slices. Can't live without it! :-) Annie, I know what you mean! I would love to dig in when it's still warm and so did hubby! LOL The one thing I like about sourdough bread is that the flavor intensifies a couple of days later. I am eating a slice of my SD orange parmesan right now. It's been four days and the orange flavor is so intense this morning... Well, the recipe... don't really have one. I made the sponge the night before using one cup of WW starter, 2 cups WW flour, & 2 cups water. Next morning, save one cup of sponge for my next starter. Then I added into the rest of the sponge, 4 - 5 cups of flour, the pureed beets (boiled and peeled two of them, just a bit over a pound), 2 T sugar, 2 T oil, 1 tsp salt and a couple T VWG. Once the ingredients were well mixed, I added dried basil and kneaded until smooth. Didn't add fresh dills until I shaped the loaves for final proof. First rise 4 hours, then 2 more hours in the oven with a pan of hot water. Baked at 350F for 50 min; internal temperature was 198F. Trudy, I have heard of golden beets too but have never seen one. We grow the ones that everyone sells in the grocery store. They are easy to grow except you have to keep piling dirt over the roots or they wouldn't grow big. Hubby is the one who's into beets. I don't eat beets often. And yes, I hear roasted beets taste much better than boiled or steamed. Got to try it this summer. When I buy some I usually pickle them. Little man is too afraid of the color and he won't touch it. LOL Al...See MoreNeed advice - Baking a cake in a loaf pan
Comments (15)Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!...See MoreDo you put sugar in your sourdough?
Comments (11)For those cold winter mornings that are just around the corner...here are two links : I haven't tried this one but it looks and sounds wonderful ! http://www.applepiepatispate.com/bread/pane-al-cioccolato-italian-chocolate/ and this is the one I make...you can just substitute some of your starter ...don't need to make more: Balthazar Bakery Chocolate Bread...there is a slide show of me making it at the link below too : http://s63.photobucket.com/albums/h126/41455/KAW/?action=slideshow&current=ea8c3299.pbw 1. Use Turbinado sugar for the top...lots not regular 2. Use the bittersweet not unsweet chocolate CHOCOLATE BREAD STARTER 1/4 teaspoon active dry yeast 1 cup lukewarm water 1 cup all-purpose flour, plus 3 tablespoons all-purpose flour ( you can use bread flour) CHOCOLATE YEAST BREAD 5 cups bread flour ( 1 c or so extra for kneading) 1/2 cup good-quality cocoa powder 2/3 cup sugar, plus 4 tablespoons sugar 2 teaspoons active dry yeast dissolved in 2 c warm water 2 1/2 teaspoons fine salt 4 tablespoons unsalted butter, room temperature,plus more for pans 6 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces vegetable oil, for lightly oiling bowl 1 large egg yolk, lightly beaten 1 tablespoon heavy cream 4 tablespoons turbinado sugar Directions 1)Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours. 2) Chocolate Yeast Bread: KA with dough hook for 5 min. on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes. 3)Turn on KA to med. and add soft butter and salt, cont for 10 min till it is smooth and shiny. After the 10 min add in about 1/2c-3/4 c flour now , just enough so dough cleans bowl and cont a couple minutes. Should be very soft but kneadable. Place on counter with a light dusting of flour and knead in chopped chocolate thoroughly. 4)Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes. 5)Butter three 8"x4"x2" loaf pans and coat with remaining 4 T granulated sugar; divide dough in thirds ( will have 4# of dough approx) and then divide each third into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours. 6)Preheat oven to 375�;right before placing in oven combine egg yolk and cream and brush on loaves; sprinkle with lots of turbinado sugar; place in oven, reduce temperature to 350� and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom. 7)Let rest in loaf pans for 5 minutes before removing to wire rack....See MoreFirst attempt at sourdough starter - which one?
Comments (9)That site seems to have a great deal of good solid general information. I'd suggest using wholegrain flour to get the starter going. There are more naturally-occuring yeast on the outside of grain that is milled into flour, than you'll "catch" from the air. Whole grain flour will help foster a larger colony of yeast in the starter than bleached or unbleached flour, but they will also work. Once it's going, you can change to whatever kind of flour you want. Rye flour will ferment quicker and you'll get a starter going a little quicker than with wheat flour. Word of caution, rye starter is a little smelly. So after feeding the starter a few times with rye, you can switch to whatever type of flour you'd like to use. I use freshly-milled spelt because it has more carbohydrates which is what the yeast feed on, but I've used all kinds of flour successfully. The thing to remember, find a version you like and is successful for you. Starter isn't just ONE type or method. I use a century-old method called Everlasting Yeast, but have used others. Starter recipes and methods are quite varied and the information for "how-to" have a lot of contradictions, as you probably already found out. "Purist" stick to water/flour mixtures and poo-poo using the modern recipes (which may include adding bakers' yeast to get it started), but you'll find lots of recipes that include sweeteners, milk, buttermilk, etc... Whatever works for you - there's not a right or wrong, just a choice. For every "never" you'll find an "I ALWAYS!" Such as, never use tap water that has been chemically treated. The chemicals can kill the good bacteria in the starter. Lots of people ONLY use tap water. NEVER wash the container in the dishwasher because rinse-aids left on the container can kill the good bacteria in the starter. You'll find lots of people who always wash the container in the dishwasher. I like the science that goes with naturally-leavened breads and have included a link to a favorite site for more information. -Grainlady Here is a link that might be useful: Food/Sourdough Index...See MoreBumblebeez SC Zone 7
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