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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 : 5:28:07 PM
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Kelly - I wouldn't suggest leaving the spoon in. The spoon could have some bad bacterias deep inside that leech out while it sits there. I'd have to see it to be sure if what was going on was bad or not. If it was BLACK you probably did the right thing by dumping it. However, after several days you will start to get hooch (an alcohol liquid) that will seperate on top. Sometimes it can appear grayish in color. That is normal.
MaryJane - the breads look fabulous! Thanks for showing the different pan options. I've got a fun recipe up my sleeve for this weekend that I will be sharing early next week. I am SO excited about the cheese you mentioned! I think cheese making is going to be the next big thing I try. YUM!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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chessie
True Blue Farmgirl
402 Posts
Karen
Vista
CA
USA
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Posted - Feb 11 2009 : 5:31:07 PM
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Dear MaryJane, A week of bread baking with you? Are you serious? Oh my gosh, heaven on earth! How much moola and when?
Homemade Cheese? I am giddy with anticipation (well, even more giddy than I was already) for the next issue...
BTW- My sisterhood special MaryJanesFarm organic flour just arrived, and I am over the moon, with happiness.
Love, Karen
www.edgehillherbfarm.com "where the name is bigger than the farm, but no one seems to mind"
blog http://edgehillherbfarmer.spaces.live.com/default.aspx?wa=wsignin1.0
happy farmgirl #89 |
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kristin sherrill
True Blue Farmgirl
11251 Posts
kristin
chickamauga
ga
USA
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Posted - Feb 11 2009 : 7:26:23 PM
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Thanks for all the pictures, Mary Jane. It's always nice to see other people's bread.
My cranberry-nut bread is SO good. I had bought a loaf at Whole Foods when I was in Col. and have tried to get the same thing using my whole wheat recipe, but it was never the same. It must have been a sour dough bread, because it takes just like it. I am so glad I made it. I am going to try the olive garlic bread next.
And the crackers are almost all gone. I told my husband to save one to see how long they lastbefore going stale. We'll see. All in all, a good baking day for me here.
Kris
Turn your face to the sun and the shadows fall behind you. Maori proverb |
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FarmGirl~K
True Blue Farmgirl
512 Posts
Kelly
TX
USA
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Posted - Feb 11 2009 : 7:33:54 PM
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Thanks for the quick answer Julie. I definitely dont think it was hooch because it wasnt liquid. My mother was still pretty thick.
I think it was the spoon. The spoon changed color as well. Which I noticed while washing everything. It was a new spoon. I know not to do that next time.
Guess I should have known better to begin with.  I was encouraged though to see how quickly the bubbles started to form. Can't wait to get started again!
"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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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Feb 11 2009 : 8:08:10 PM
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Kelly - was it a wooden spoon? Make sure you don't use metal. Also you can go ahead and start your starter now. Just make pancakes next Saturday morning after you set your dough to rise and that will take care of the extra. Plus that will give your starter a little extra time to mature and you will get a better rise on that first loaf. Good luck !
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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FarmGirl~K
True Blue Farmgirl
512 Posts
Kelly
TX
USA
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Posted - Feb 12 2009 : 05:26:32 AM
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Julie- Yes it was wooden. I may start on it tonight when I get home. I'll let you know how my first loaf turns out! Thanks again for all of your help & advice. You sure have put a lot of time into answering all of our questions.
"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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Quintessential Kate
True Blue Farmgirl
175 Posts
Kate
Tyler
TX
USA
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Posted - Feb 12 2009 : 05:40:41 AM
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Gosh....It's been a month since I joined in with this awesome breadmaking adventure. I have enjoyed it so much and have learned so much and eaten (and given away) so much bread. On bread making days...that is supper. I mix up some herbs and olive oil and some hard cheeses......maybe some sun dried tomatoes...and that's what hubby and I have. I very seldom drink alcohol (anymore)...but I have to admit, on "bread night" we have a glass of red wine....(and of course, a small square of dark chocolate). It's almost become "date night".....we savor our bread, sip our wine while we are curled up watching a movie. It's great!
MaryJane....I am so excited about the cheese making. We will incorporate cheese into our bread night! Thank you for your dedication and vision.
Ciao, Kate
Heart of Texas
Chapter
AKA: Hot Farmgirl #234
http://quintessentialkate.blogspot.com
Today is my best day! |
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Amie C.
True Blue Farmgirl
2084 Posts
Finger Lakes Region
NY
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Posted - Feb 12 2009 : 05:56:03 AM
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Yeah, I can't wait for the cheese making directions! Thanks for putting this info out in such an accessible way, Mary Jane.
I got a really successful sourdough loaf yesterday. Best one yet. I made a double batch in my cast iron dutch oven (it's 5 or 6 quart size, so too big for a single batch). I've been holding off on using it, because I keep forgetting to buy parchment paper, but yesterday I decided to just slather the bottom and sides with butter and give it a try. The bread is delicious, and I had no trouble getting it out of the dutch oven. Came out just like a sandcastle.
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nancylee
Farmgirl at Heart
3 Posts
nancy
williams
az
USA
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Posted - Feb 12 2009 : 07:21:34 AM
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| I've tried making the bread twice now following the directions using king arthur bread flour each time it did not rise, what could be wrong? Would altitude have any bearing on it we live at the 7000 ft elev. |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Feb 12 2009 : 07:38:30 AM
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Nancy - I don't really know anything about elevation. Maybe someone else can chime in on that. How old is your starter? Are you feeding it everyday and are you seeing bubbles on it after feeding? What type of water are you using?
Also - personally I was not a big fan of the KA Bread flour for making bread. I would suggest you use the KA All purpose flour if it is available in your area. The bread flour seemed very doughy even after a good rise and baking to 200.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Edited by - willowtreecreek on Feb 12 2009 07:40:14 AM |
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urban farm girl
True Blue Farmgirl
80 Posts
Melissa
Posen
IL
USA
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Posted - Feb 12 2009 : 09:14:14 AM
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| Ok I've made my third loaf today and I'm sure hoping everything turns out ok. last week went to look for a cast iron pot or whatever and nothing....so I lined a regular loaf pan with parchment paper and as some of the others did i put it in the oven with the light on and we'll see what happens. I love your photo's MaryJane!! |
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jpbluesky
True Blue Farmgirl
5845 Posts
Shirley Jean (Jeannie)
Florida
USA
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Posted - Feb 12 2009 : 09:25:01 AM
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I wondered about altitude and humidity, too. In FLorida, we live at almost sea level, and in a very humid climate. That must make a difference than out west where it is so dry and much higher? I will let you know when my bread is ready to bake, if it behaves any different....also some climates must have a lot more natural tendency toward mold, ours being one....
I got the organic all purpose flour. I am really looking forward to getting started!
Farmgirl Sister # 31
www.blueskyjeannie.blogspot.com
Psalm 51: 10-13 |
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little.fish
Farmgirl in Training
10 Posts
Katie
Michigan
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Posted - Feb 12 2009 : 11:25:25 AM
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I've been having a great time with this sourdough recipe, too! I decided to try making my starter and bread with fresh ground (fine setting), organic whole wheat, and I think it turned out really well. I added a little more than 1/4 cup water to the starter each time since it seemed to need it (I don't know if this is b/c of the whole wheat).
The first loaf I baked after 7 days was really flat, but still chewy and good. The second week I made 2 loaves (added extra to my starter during the week). I made a loaf of the regular and one of the cinnamon raisin. They both rose nicely and the cinnamon raisin was gone before the week was done! The texture is more dense than normal white-flour sourdough would be, but is nice.
Like someone mentioned earlier, I also used molasses instead of sugar. Also, my bread needed 1 to 1 1/4 tsp. salt (I'm guessing b/c of whole wheat, again?) The second 2 loaves I made, I baked in 1. a small cheesecake pan and 2. a bread pan. Both worked really well.
Thanks so much for a wonderful recipe!
"...plain Kate, and bonny Kate, and sometimes Kate the curst..." |
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pearlgirl
Farmgirl in Training
14 Posts
Lydia
Holland
MI
USA
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Posted - Feb 12 2009 : 1:07:46 PM
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My starter is 3 weeks old and she improves with age! Today it made the most beautiful loaf of bread. I used 1 1/2 c. whole wheat (prarie gold) flour and kneaded it in my stand mixer for 8 minutes. I think the kneading helped the center rise. I am quite delighted!
Last weeks bread:
This weeks bread:
I made another loaf of cinnamon-raisin bread and it was much more dense than my other breads, has anyone else noticed that recipe being more dense? Maybe my starter just wasn't in a good mood Tuesday.
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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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
