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Farm Kitchen:  Bread the MaryJane Way  |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
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 Posted - Feb 10 2009 : 07:41:35 AM
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| The San Francisco Sourdough Bread recipe is at the bottom of page 13 of this thread. It's a Sunset magazine recipe, I can't take credit for anything but sharing it. For those having problems getting a good loaf with just starter or if you don't want quite so much sourdough flavor. Also if you don't have time to wait for dough to rise without added yeast. Not at all to take away from the original concept of Bread the MaryJane Way. |
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mollybee
Farmgirl in Training
29 Posts
JoAnn
Rogue River
OR
USA
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Posted - Feb 10 2009 : 07:49:14 AM
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| Help!!! I followed the instructions using the organic flour and my bread came out hard and awful. This was my first attempt at home made bread and it was a disaster. My husband smiled and tried to be nice enough to eat it, he's sweet. I used the King Arthur's flour and well water. I can use some advice girls. Thanks.. |
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LoraFLeming
Farmgirl in Training
30 Posts
Lora
Onalaska
WI
USA
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Posted - Feb 10 2009 : 08:02:39 AM
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I am so happy I found this site after picking up a couple of issues of the magazine in the grocery store! I have one suggestion though ... when you talk about someone else's photos etc could you list their website or at least the page # you got their link from? As this post grows it's going to be hard to go through them all to find one posting! When I read "so&so's bread turned out great and looks delish" I want to rush over and see it too! When I start looking through the posts for it, I get sidetracked and end up forgetting what I was looking for in the first place! LOL! I'm glad that I am not the only one who thinks making bread from scratch is still a worthwhile activity ... sometimes it feels that way! If you want to see my first batch and it's disastrous ... yet humorous ... finish, go to my blog! If nothing else, you'll feel superior to me or realize you're not the only one who's first batch failed, and I've been baking bread for 30 years! I think my mistake was covering it with the damp towel the first week ... I got the directions mixed up ... thought "damp first week, dry after that ... I'm using the dry towel now for week two and it already looks much bubblier! Can't wait for Sat ...again ... maybe I'll try a heart shape for V-day!? <3
http://loralynn7.blogspot.com/
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Feb 10 2009 : 08:20:45 AM
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JoAnn - you didn't do anything wrong. This was a common problem with everyone the first week. The issue is that the starter hasn't had enough time to mature. Give it another week or so and you will see GREAT results. In the meantime I would suggest you at least skim through the last 36 pages of this thread. You will find LOTS of great information. There are several recipes you might want to try that work great even with a young starter. The Pizza dough, waffles and pancakes are all wonderful. You could take that hard bread and turn it in to crutons. In another week or so your starter will be much better and ready for making bread. Your hubby will be glad to eat it!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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lara916
True Blue Farmgirl
170 Posts
Lara
Washington State
USA
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Posted - Feb 10 2009 : 10:25:28 AM
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I love reading everyone's Sourdough Adventures! This is a great thread 
Lara #327
"Boots" Becker Homestead Farmgirls |
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Alee
True Blue Farmgirl
22745 Posts
Alee
Billings
MT Sister # 8
USA
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Posted - Feb 10 2009 : 10:56:47 AM
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I found a recipe in the Sour Dough book that Ronna gave me for bread that bakes with a hollow center specifically for putting soups, chili and other things in. I will try it before sharing the recipe so I know if it works or not! On my way to the kitchen now!
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
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campchic
True Blue Farmgirl
312 Posts
Erin
Nebraska
USA
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Posted - Feb 10 2009 : 12:04:10 PM
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Do you think we can make "frenchbread" out of our mother? Has anyone tried this? Do you have to have any special "tools"?
Erin
Farmgirl #190
www.concrete-and-grace.blogspot.com |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Feb 10 2009 : 3:59:56 PM
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The recipe MaryJane has given us for the Farmhouse Bread is very similar to a traditional french bread recipe. I would suggest that you add a little more flour and that you knead it a little before forming your loaf if you want something more traditional in size and shape.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Alee
True Blue Farmgirl
22745 Posts
Alee
Billings
MT Sister # 8
USA
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dmiller2003
Farmgirl at Heart
3 Posts
Deana
Denton
Texas
USA
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Posted - Feb 10 2009 : 5:48:24 PM
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| This is my first time to do a starter. Started last wed. and followed instructions and the starter was super thick. I never noticed bubbling and it doesn't look anything like the pics I saw of the other starters here. I started a new one today and it still seems a little thick. Could I be doing something wrong? I use well water and KA organic white flour, the brown and white package. |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Feb 10 2009 : 6:05:22 PM
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It will get thinner and more bubbly as time goes on. Give it time to work it's magic!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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gardenmaam
Farmgirl in Training
27 Posts
Cathy
Moreno Valley
CA
USA
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Posted - Feb 10 2009 : 7:45:23 PM
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Alee-Yes, you're right-it is a small round loaf I want to make to hollow out the inside and serve clam chowder in....individual size is what I am looking to do. Did you get to try the bowl/bread recipe?
Ronna-thanks for info on Sunset Mags SF Sourdough-saw recipe on pg. 13 of this topic (thanks) and will try that next week for the bread/bowl. I did butter my baked loaf when it got out of oven...but it was still quite a bit crunchy. After cooled - I put in plastic zip bag to keep moist and soft. I think it just may be the nature of this bread, huh? The Farmhouse recipe is what I've used.
Kelly - I have used a glass loaf pan; turning oven temp down 25 degrees. I used parchment paper and buttered it and it worked just great. |
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kristin sherrill
True Blue Farmgirl
11253 Posts
kristin
chickamauga
ga
USA
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Posted - Feb 11 2009 : 07:30:23 AM
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I just made crackers from the pizza dough recipe on page 32. I thought the dough would be great for crackers because it was so crispy. So I made some this morning. They are SO good and crispy and crunchy! The only thing wrong with them is I can't stop eating them. So we're having crackers for breakfast!
I just rolled them out really thin and I have a little flower pick thing that you stick flower stems in a vase to make them stand up. I just cut out the crackers and poked them with the flower thing, but you could use a fork. I put them in the top middle of the oven on 400 for about 8-10 minutes. I checked them in between. Cool on a wire rack and munch away! Very good. And since they have salt in the dough I didn't add any to the top, but I'm sure you could get creative and add other things to the dough.
Ya'll have got to try this. Super EASY!
I am also trying the riasin nut bread but I'm using dried cranberries, since I'm not a raisin lover. It's rising u[stairs under the sink in the cabinet with a lamp on. It's warm in there!
Happy baking day! Kris
Turn your face to the sun and the shadows fall behind you. Maori proverb |
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shover1970
Farmgirl in Training
13 Posts
Tracy
Kirklin
IN
USA
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Posted - Feb 11 2009 : 07:39:26 AM
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| I am making the starter for the first time and it is looking great. It is bubbly and smelling so good. i can't wait to make bread with it this weekend. I am loving it. |
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
