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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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 Posted - Feb 11 2009 : 07:40:40 AM
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Kristin - I am glad the crackers worked out. I really thought they would. Keep us updated on how long they last without going stale. That is if you don't eat them all before then! HAHAH! Maybe you could set one aside for science!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Feb 11 2009 : 07:43:39 AM
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Tracy - please keep in mind that many of us had less than ideal results with the bread the first week. Don't get discouraged if your bread doesn't turn out like you expect this first week the starters seem to be taking more like two weeks to mature enough for making bread. If you are worried you might want to try the pancakes or waffles instead this weekend and wait another week on the bread.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Daisy
True Blue Farmgirl
107 Posts
Daisy
Thistle Sprig Farm
NW Indiana
USA
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Posted - Feb 11 2009 : 08:03:26 AM
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This is week 3 of baking for me. My bread has worked fine each week, but it is way too sour. I mean get you in the back of your jaw sour. So anyway, this week when I made bread we used it to make french toast. YUMMY! And the homemade syrup evened out the sour nicely. I am going to start weaning myself off the pricey KA flour now that my mother is well developed and use my own fresh ground ww flour. Any ideas on how to cut down on the sour? A little is good but this is way too much! D
Thistle Sprig Farm |
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AuntPammy
True Blue Farmgirl
473 Posts
Pamila
williamstown
wv
USA
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Posted - Feb 11 2009 : 08:08:40 AM
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My DH loves the sour, but I can't handle it either. I would welcome any suggestions as well. Blessings, Pam
"Keep your face to the sunshine and you will never see the shadow." Helen Keller
www.auntpsalmostheaven.blogspot.com |
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Alee
True Blue Farmgirl
22745 Posts
Alee
Billings
MT Sister # 8
USA
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Posted - Feb 11 2009 : 08:15:25 AM
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If you bake with it more often it will reduce the sourness of the bread. I have been baking with mine every couple of days and so using higher volumes water and flour to replenish the starter. And my bread is much less sour than before (which is fine with me!) This seems to keep the sourness down. If you can't bake with it as often, think of dumping a cup or two a day before you are going to use it and then replace it with about the same volume in flour/water mix. That way your starter stays fed, but you get rid of the matured sour taste.
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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Carrie M
Farmgirl Legend/Chapter Guru
390 Posts
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Posted - Feb 11 2009 : 08:16:26 AM
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My molasses bread turned out great in texture and all, but I had added flax meal to boost the nutritional value and I added too much. A tablespoon or so would be good but I went over that :)
The molasses worked well and gave me a nice dark loaf. Also, adding some quick oats in place of some of the flour was good. That loaf had a great taste and texture and the oats were a nice little bit of chewiness that I like. It was excellent toasted for breakfast!
Also-I think the molasses over came the sourdough flavor a little so that if anyone doesn't care for the sourness this may be a trick to use. I like the flavor, but also like the taste of molasses, so it is good either way for me. If anyone wanted to make a marble loaf, you could mix some molasses in half or make two separate recipes, one with molasses and one with honey, then roll them out and layer them, roll them up together, rise and bake. It would make one of those fancy loaves that I see all the time!
CArrie M
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
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Carrie M
Farmgirl Legend/Chapter Guru
390 Posts
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Posted - Feb 11 2009 : 08:18:11 AM
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Kelly-
I sometimes use loaf pans--they work for no knead to help reduce the spreading out. Use oil on the sides and parchment in the bottom to help get it out, though!!
CArrie m
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
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Carrie M
Farmgirl Legend/Chapter Guru
390 Posts
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Posted - Feb 11 2009 : 08:22:09 AM
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Cathy-
I made some rolls that would work for soup bowls. They needed to be kneaded to get enough firmness into them. I let them rise for only a couple hours, then baked at a little higher temp for less time, like 20 min. What I did was I made a regular recipe of dough and then cut it in half, cut each half in half and then kneaded each piece of dough individually until it was firm. It was fun! They were excellent!!
carrie m
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
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Carrie M
Farmgirl Legend/Chapter Guru
390 Posts
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Posted - Feb 11 2009 : 08:27:45 AM
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Dear Lora-
Your loaves looked so lovely!! I'm so sorry they were not as yummy a treat as they look in the photos!!! They had nice shape and the slits in the top worked well, too. They look just like Rock Hill Bakehouse's sourdough loaves!
Hope your next adventure brings you a full stomach!
PS- I need to use higher heat--about 15 degrees-- than what is called for, as well as 5-10 extra minutes. Try that next time:)
CArrie
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
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Carrie M
Farmgirl Legend/Chapter Guru
390 Posts
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Posted - Feb 11 2009 : 08:32:00 AM
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Daisy-
I find that using whole wheat flour cuts the sour somewhat. Whenever my mother gets too pungent smelling I just use the whole wheat to feed her and over a couple days I notice a huge difference. whole wheat flour will also reduce the rising, however, and may require a little more "working" to get a rise. Just knead a bit or use a dough hook and work it in the mixer before adding the final cup of flour.
Let me know if you get the same results with the sour reduction.
Carrie
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
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gardenmaam
Farmgirl in Training
27 Posts
Cathy
Moreno Valley
CA
USA
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Posted - Feb 11 2009 : 10:01:55 AM
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Carrie -
Thanks for the info on how you did the bread rolls. I am looking forward to trying that on Monday.
Good to hear the suggestions on how to cut down the sour taste. I will try some and see how next weeks batch is in that regard.
Freezing bread loaves - Anyone have luck freezing this bread with good results? I know if I make small rolls ("bowls") for the soup we will only use two. Can save the others for following week maybe. |
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pearlgirl
Farmgirl in Training
14 Posts
Lydia
Holland
MI
USA
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Posted - Feb 11 2009 : 2:42:35 PM
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If you aren't using your starter very often refrigerating it may help it stay mild.
Here are some instructions for keeping it in the refrigerator from sourdoughhome.com : Feed your starter until it will double in size between feedings, feed it one more time and then refrigerate it. The storage starter will need to be fed from time to time. I do not suggest leaving a storage starter in the fridge for more than two months without feeding it and reviving it. Let starter you are going to use come to room temperature and use it.
Also, feeding it twice a day helps keep it lively. I bake at least twice a week so I just feed my 1/4c. water and 1/3c. flour when I wake up and before I go to bed. It hasn't been very sour at all for me.
Also, I noticed a big difference in sourness between my two, four, and six hour rises. By giving it a nice warm environment with no draft it can rise in two hours and hardly be sour. I just heat up my cast iron before putting the dough in it (you could warm glass up by filling it with boiling water) and put it in a warm oven to rise. Leaving it four hours I think gives the best flavor.
Favour is deceitful, and beauty is vain: but a woman that feareth the LORD, she shall be praised. Give her of the fruit of her hands; and let her own works praise her in the gates.
Pro 31:30,31
http://pearlsgleanings.blogspot.com/
http://www.pearlgirl901.etsy.com/ |
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MaryJane
Queen Bee
7460 Posts
MaryJane
Moscow
Idaho
USA
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Posted - Feb 11 2009 : 4:38:34 PM
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Hello bread enthusiasts!
I had time for a few quick photos so I wanted to share a few more bread and pan options. Below is a double batch of my olive-garlic bread recipe found on page 72 of the Simply Bee issue. (I used all organic white and no rye.) I could tell a double batch was too much for my loaf pan so I grabbed one of my antique cast iron muffin pans and loaded it with dollops of dough also. (I buttered it first. For the loaf pan, I lined it with parchment paper because it’s an old pan with a few chips. If you smear a bit of butter in the pan before you put the parchment in, it will stay in place better while you’re putting the dough in.) For this recipe I used gourmet deli olives that I chopped up. I used fresh garlic and fresh rosemary and thyme. Yum. The aroma as it baked was, well, salivary.
In the next pic you can see how much it rose during the day, about 8 hours. I kept a wet towel over them.
Here are the rolls. They tested done at 15 minutes with my instant read thermometer. We slathered them with soft artisan cheese. (Next issue of the magazine, I’m going to teach you how to make soft gourmet cheeses using milk, cream and vinegar.)
I left the loaf pan in the oven a lot longer than the rolls--almost another 15 minutes. I wanted a super thick hard crust. But even with the extra oven time, I made sure my thermometer read at least 195 degrees before I pulled it out and called it done.
Notice the exquisite texture on this loaf. It was divine--chewy, not crumbly, but perfectly DONE. My granddaughter ate not one but three slices this morning! Just remember that you want your dough a little sticky going into the pan (and yes, obviously a loaf pan works.) It isn’t necessary to knead it. This loaf was not kneaded AT ALL. Starters (mothers) vary in terms of thin/thick so you might have to make a tiny adjustment in the amount of flour you add to make a batch of bread. Don’t make it too dry or too wet. Hey, why don’t you all just come here for one of my week-long Pay Dirt Farm School sessions and we’ll bake bread the entire week 
Next week, I'll show you how to make French baguettes w/o kneading. Easy Peasy.
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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gramadinah
True Blue Farmgirl
2812 Posts
Diana
Orofino
ID
USA
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Posted - Feb 11 2009 : 5:07:58 PM
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When is the Pay dirt farm school for bread making Im am in.
Diana
Farmgirl Sister #273 |
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FarmGirl~K
True Blue Farmgirl
512 Posts
Kelly
TX
USA
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Posted - Feb 11 2009 : 5:15:07 PM
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Well I jumped on the bandwagon this past Sunday. My starter was looking great. Getting bubbly already. But today when I came home from work to add my flour & water my DH notice an area that looked dark. Almost black. It didnt look like mold, but I dumped it anyway just in case. Just wondering, could leaving the spoon in the mother have caused this? I am using organic unbleached flour & purified water. Not sure of the brand of flour but its not KA as I couldnt find it here.
Not giving up, will start again on Sunday. I am so looking forward to trying this. Everyone's pictures look wonderfully yummy! 
Thanks for sharing this with us MaryJane. I love the fact that I will be able to make fresh bread for my family & do it easily without always using my breadmaker. It actually seems to take less time with the sour dough. A co-worker also gave me a friendship bread starter today too so I will work on that until I can move on w/my sourdough.
"I have an irrepressible desire to live till I can be assured that the world is a little better for my having lived in it."
– Abraham Lincoln |
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
