Cathe--sourdough recipe - Page 2

[cathe]

I think you have found the secret to bread baking - trial and error. When I first started making bread (the yeasted kind) I went thru exactly what you are doing - trying to get the kneading times and rising times down. Sourdough is probably even trickier since everybodies wild yeast is different and temperatures different etc. I admire how you are sticking with it. Sounds like you are getting closel

[*Di]

Cathe -

Just found all these great sourdough recipes - thanks for posting and I'm looking forward to trying them.... I have a few questions if you have time (or anyone else too !) -

- in NT it says the best loaf pans are stoneware, do you agree or does it make a difference. I tried ordering some Innova stoneware loaf pans then it came back that they're discontinued... so maybe I'll have to search again.

- for the waffle iron - do you use a non-stick one or have you found any that don't have the teflon coating ? for pancakes, I have a lodge cast-iron skillet that works well.

Thanks

[*Di]

These "extra" sourdough recipes sound very delicious... but I don't think they're really NT since the grain isn't soaked overnight or for some time.

Do you think we could convert these to NT by mixing the sourdough starter, water and flour to make a dough and soak this overnight (room temp) and then the phytates, etc would have been neutralized ?

Thanks

[cathe]

Di - I use a cast iron waffle pan.

For bread pans - I don't have stoneware though I have been tempted to get some - I know pampered chef has them but they are really expensive.

[MyLittleWonders]

Okay, I'm going to start my starter today as I bought fresh organic dark rye and fresh organic white wheat flour last night. This is what I think I do, but wanted to be sure before I began.

*2 c. flour + 2 c. water (filtered water?). Mix and put in a bowl covered with a dish towel
*each day add 1/3 c. flour and 1/3 c. water for a total of 6 days. This should give me a total of 4 c. flour and 4 c. water in my bowl.
*it should be bubbly and smell good and "sourdoughy" by this time. I can transfer it to the fridge (cover with a lid or keep it only with a dish towel?)
*take out 2 c. to begin my bread. Add 2 c. flour and 2 c. water and leave on the counter for a day to get it bubbly again before returning to the fridge. Each week I can take out 2 c. for a new loaf and feed it again?

Does that sound right?

[pampered_mom]

Originally Posted by cathe

For bread pans - I don't have stoneware though I have been tempted to get some - I know pampered chef has them but they are really expensive.

It's too late this year, but usually around September their Stoneware is on sale big time (1/2 off?). I have the PC stoneware and really like it. When I compare it to what's on the shelves at a number of brick and mortar stores there really is no comparison. Alas...I only have a few pieces and wish I could afford more. When I was buying my stoneware I focused on the flat pieces b/c that's what I had a use for at the time, but now that I'm branching out into making my own bread I must say I wish I had gotten more pieces with sides!

MyLittleWonders - I found this link last night when I was looking for sourdough info (I have rock hard crust issues) and found it very helpful.

*Di - Check out the big sourdough thread I bumped up last night. There are a fair number of recipes in there including one for sourdough pancakes (pg 13?) that sits overnight. If you want to take some of the recipes in this thread and try letting them sit for awhile you could probably use that recipe as a guide. I know the bread recipe in NT says to sit for as little as four hours...

I have the problem of much too much starter and too much bread for us to deal with at the moment. I've been using the NT sourdough starter recipe and have too much to deal with. I found a recipe for sourdough pb cookies that I'm going to try as well as a pizza crust for tomorrow's lunch and I'll try the sourdough pancaked recipe I found in the big thread. If I do all that and then take some starter with me this weekend to my parent's house for pancakes there I'm hoping I'll have much less and then I'm going to shift it into the fridge for storage and follow the link I gave above for feeding/bread making. I can't handle all this starter coming out my ears - good golly what was SF thinking?

[granny51539]

bump

[provocativa]

my local water is treated in a manner that kills the leavening yeasts. so i have to use distilled water or i kill my starter. hth.