More Sourdough Discard & Baker's Kaffeeklatsch
plllog
9 years ago
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sleevendog (5a NY 6aNYC NL CA)
8 years agoplllog
8 years agoRelated Discussions
what is this? and how to get rid of it?
Comments (9)Radha You can just dip some out occasionally to thin it out . It is pulling nutrients from the water so IS keeping algae down. Only thing I've found effective for mosquitoes is fish. Can't imagirigfileurl" value="/forums/load/ponds/msg0509223631221.html"> Your Name: Your Email Address: Zone (optional): Subject of Posting: Message: Optional Link URL:    Name of the Link: Information about Posting You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account. Please review our Rules of Play before posting. Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos. After posting your message, you may need to refresh the forum page in order to see it. Before posting copyrighted material, please read about Copyright and Fair Use. We have a strict no-advertising policy! If you would like to practice posting or uploading photos, please visit our Test forum. If you need assistance, please Contact Us and we will be happy to help. Learn more about in-text links on this page here Return to the Ponds & Aquatic Plants Forum Most Recent Posts More Sourdough Discard & Baker's Kaffeeklatsch â¢Â by plllog Sewing your own curtains â¢Â by linelle Blooms..... â¢Â by jane__ny For those who remember Towel Pig â¢Â by clergychick Access movies from Desktop PC on LG 32LM6200 3D TV â¢Â by Markwinstanley What to do with this inherited orchid? â¢Â by jane__ny Where to find? â¢Â by islay_corbel Your Seed Catalogs â¢Â by cottonwood468 O, woe is me... â¢Â by andi2928 lemon fruit starting to color up -- but is it lemon? â¢Â by Bullieblack Explore GardenWeb Ann's Cream Cheese Babka Perfect for Holiday Baking Feeding Hummingbirds Will they survive the winter? ItsTheDetails'......See MoreHow much sourdough starter to make sponge?
Comments (38)Ginny, the reason there are so many different ways to do things is that there are a lot that work. Having had a starter going for over a year now, I've found that it isn't that picky. For example, your original question of how much starter to add to make the sponge. It isn't critical. If the amount added is very small, then the sponge will take longer to double because it's starting out with very little yeast. If you add a lot and your starter is a wet one, then you may need to adjust the amount of flour you add to the bread later to get the dough right. I keep my starter in a glass jar in the fridge because it is a convenient size. I'm skeptical about the "no metal" thing. I wouldn't use a reactive metal, but I've stirred with stainless steel and haven't found it to do any harm. I sometimes let my dough rise in a stainless steel bowl. I was a bit worried about whether my starter survived chemo. I only managed to get it out once during the last 5 months when I went through several cycles of fed and double until it was doubling quickly again. Yesterday I finally got it out of the fridge again. It took a while to double (the house is pretty cool at this time of year too) but by this morning it had doubled. It is pretty hardy stuff....See MoreSourdough starter is a non-starter
Comments (20)I'm glad I posted this -- I'm learning all sorts of things! I didn't realize that sourdough isn't necessarily sour -- but it makes sense the commerical stuff is more so. (I had a friend's homemade sourdough recently, and while it was a very nice bread I remember thinking it wasn't nearly sour enough!) The sour taste is really what I'm going for -- if I can't get that going naturally, I'll looking into adding the taste in with other things. (I picked up a littl container of buttermilk powder for another recipe -- that might be a good taste to play around with!) Thanks for the explanation on acidity and the viscosity of the starter, Carol; that's helps a lot. The alchemy of baking has always intimidated me -- it's good to have a clearer idea of what's going on. I'll keep plugging away for a while longer with this starter, perhaps feed it whole wheat for a while and see if that builds up it's puny flour-lifting muscles. If not, the soured yeast dough may be the way to go, jessica; I didn't know you could do that. It might actually be better way to go, given the infrequency with which I bake. I'm still going to work with this starter -- Ill keep you posted!...See MoreSourdough Crumb/texture
Comments (14)For something that was so dynamic in baking years ago, it's too bad the misnomer for naturally-leavened breads - "sourdough" - has been reduced to one perceived type of bread. The truth is, the same things that determine the crumb of bread made with baker's yeast apply just as equally to naturally-leavened breads. --When you want a loaf of panned sandwich bread with a close crumb to hold spreads and fillings, you add the fat early in the mixing so it "shortens" the gluten development for a close crumb. --Add the fat towards the end of kneading for a more open crumb that is perfect for toasting. All those small holes that hold the butter and jam, yet gets nice and crispy when toasted/grilled, unlike sandwich bread which is awful when toasted/grilled. --Want a network of large holes? That bread is made with well-hydrated lean dough - no fat. The last 25-30 years has reduced what was a common leavener in every home (starter) to a single loaf of bread. My grandmother used starter all her life to make panned loaves (they never called it sourdough bread - it was just "bread" - white bread, dark bread, rye bread, oatmeal bread, Anadama bread, etc.), dinner rolls, cinnamon rolls, waffles/pancakes, quick breads, cookies, donuts, bannock, biscuits, cornbread, fruit cake, chocolate cake, and probably other things I can't think of. They lived in the northern bush country in Ontario, Canada until after WWII, on a self-sufficient farm. My friend who was nearly 100 when she passed away a couple years ago, originally from Missouri, used nothing but a type of starter called "Everlasting Yeast" for making all her bread. Her mother began the starter and gave some to each of her daughters when they "set up housekeeping". She shared some with me in the late 1990's and was still making her bread each week. Modern versions of starter - "Herman", Friendship Starters or Amish Starter, are all based on things my grandmother and all her contemporaries used it for, with a modern twist. Some starters were just flour and water, some included potato water or potatoes, sugar/honey, some included dairy products..... But they all result in naturally-leavened breads and baked goods. Check out a 1959 copy of "Sourdough Jack" Mabee's "Authentic Sourdough Cookery Book". His book does have a recipe for "Sourdough French Bread" (San Francisco Style), but he lived in the area and the book is full of all kinds of other things made with starter - besides bread. In "Adventures in Sourdough Cooking & Baking" by Charles D. Wilford (copyright 1971), has even more recipes not bread related. "Sourdough Breads and Coffee Cakes - 104 recipes for using homemade starters - by Ada Lou Roberts (copyright 1967) is another great book for recipes as well as a large number of interesting starters. Just a touch of history and reality.... -Grainlady...See Moresleevendog (5a NY 6aNYC NL CA)
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