Comments on: Sourdough Starter Bread Recipes http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Angela Raymond http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-38694 Angela Raymond Fri, 30 Oct 2009 00:11:04 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-38694 Has anyone had GOOD success with brown rice starter and Good bread. I have starter happening now, it's looking great, bubbling and very alive. I plan to give it three days, then will try brown rice flour , cooked brown rice, starter , salt and water. I will follow the long rise method, and bake it in a covered dutch oven, your method. This is my first attempt at sour dough, does this seem like it could work? Keep you posted. Angela Has anyone had GOOD success with brown rice starter and Good bread.
I have starter happening now, it’s looking great, bubbling and very alive.
I plan to give it three days, then will try brown rice flour , cooked brown rice, starter , salt and water. I will follow the long rise method, and bake it in a covered dutch oven, your method.
This is my first attempt at sour dough, does this seem like it could work?
Keep you posted.
Angela

]]> By: Laurie http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-34443 Laurie Sat, 21 Mar 2009 02:20:22 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-34443 Sourdough Happens! When I last wrote, I was working on my first starter (of pineapple juice and KA whole wheat). It was a power potion (something to do with a few 80-degree days out on the counter, I think). It bubbled right away and soon blew the top off a Tupperware container. Today I made my first sourdough loaf in the Romertopf, using organic bread flour. After the clay baking, next time I think I'll give it just five or ten minutes with the lid off, as mine got a little too crispy with 15. But the bread rose nicely and looks golden and tempting (with just a little black edge that nobody will mind too much I think). I baked it at 450 degrees, but my oven is a little hot. I had to run off to work before it cooled, so I haven't had a slice yet, but my son promised to cut into it and let me know how it was! (He's 12, so I might go home and find my loaf all eaten up -- well, I'll certainly make another soon.) Thanks again for the great site. I'm having fun with it. Sourdough Happens!

When I last wrote, I was working on my first starter (of pineapple juice and KA whole wheat). It was a power potion (something to do with a few 80-degree days out on the counter, I think). It bubbled right away and soon blew the top off a Tupperware container.

Today I made my first sourdough loaf in the Romertopf, using organic bread flour. After the clay baking, next time I think I’ll give it just five or ten minutes with the lid off, as mine got a little too crispy with 15. But the bread rose nicely and looks golden and tempting (with just a little black edge that nobody will mind too much I think). I baked it at 450 degrees, but my oven is a little hot.

I had to run off to work before it cooled, so I haven’t had a slice yet, but my son promised to cut into it and let me know how it was! (He’s 12, so I might go home and find my loaf all eaten up — well, I’ll certainly make another soon.)

Thanks again for the great site. I’m having fun with it.

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33583 Breadtopia Tue, 10 Feb 2009 11:48:19 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33583 Thanks for the whisk endorsement, Susan. You must have received one of the last ones for a while. Unfortunately, the supplier for the US is out of the large ones until mid March. I'm keeping a <a href="mailto:eric@breadtopia.com?subject=Danish%20Dough%20Whisk%20Notification&body=Please%20let%20me%20know%20when%20the%20Danish%20dough%20whisk%20is available." rel="nofollow"><u>list</u></a> for those interested in being notified when they arrive. Thanks for the whisk endorsement, Susan. You must have received one of the last ones for a while. Unfortunately, the supplier for the US is out of the large ones until mid March. I’m keeping a list for those interested in being notified when they arrive.

]]> By: Susan Daku http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33579 Susan Daku Tue, 10 Feb 2009 07:57:04 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33579 Hi Eric- I just wanted to thank you for the wonderful Danish dough whisks and bowl scrapers. They arrived in 10 business days which was very fast considering I live in Alberta, Canada. They truly are a" magic wand" for us "gadget geeks", I don't know how I got along without them. I just made up a 1.1 kg batch of SNKB with a seeded mixture and a touch of rye flour with the whisk and WOW! it simply was amazing on how this whisk mixed the dough! Effortlessly! I truly highly recommend this amazing kitchen tool to anyone who bakes. Susan in Calgary Hi Eric- I just wanted to thank you for the wonderful Danish dough whisks and bowl scrapers. They arrived in 10 business days which was very fast considering I live in Alberta, Canada. They truly are a” magic wand” for us “gadget geeks”, I don’t know how I got along without them. I just made up a 1.1 kg batch of SNKB with a seeded mixture and a touch of rye flour with the whisk and WOW! it simply was amazing on how this whisk mixed the dough! Effortlessly! I truly highly recommend this amazing kitchen tool to anyone who bakes. Susan in Calgary

]]> By: Brittany http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33179 Brittany Mon, 19 Jan 2009 03:38:43 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33179 Do you have any recipes for sour dough doughnuts? Do you have any recipes for sour dough doughnuts?

]]> By: Doug http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33103 Doug Tue, 13 Jan 2009 03:38:07 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33103 Hi - I just wanted to report that I made my very first loaf of no knead bread, using spelt, according to the Whole Grain Spelt recipe above and it turned out perfect! I allowed it to rise the full 18 hours and then 2 hours for the 2nd rise. This ends a long search for a good wheat free bread that I can make myself and it's cheaper than the commercial variety. Thanks for all your help. Hi – I just wanted to report that I made my very first loaf of no knead bread, using spelt, according to the Whole Grain Spelt recipe above and it turned out perfect! I allowed it to rise the full 18 hours and then 2 hours for the 2nd rise. This ends a long search for a good wheat free bread that I can make myself and it’s cheaper than the commercial variety. Thanks for all your help.

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33075 Breadtopia Sun, 11 Jan 2009 15:53:29 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33075 Hi Nancy, Boy, I would love it if adding applesauce as the liquid was the secret to fluffy whole wheat bread. Do you happen to know if your brother is referring to 100% whole wheat bread? I hereby nominate you to try it out (with spelt too) and report back. If this turns out to be true, it will be a wonderful thing. Hi Nancy,

Boy, I would love it if adding applesauce as the liquid was the secret to fluffy whole wheat bread. Do you happen to know if your brother is referring to 100% whole wheat bread?

I hereby nominate you to try it out (with spelt too) and report back. If this turns out to be true, it will be a wonderful thing.

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33074 Breadtopia Sun, 11 Jan 2009 15:41:39 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33074 Hi Brenda, You also asked about a recipe using 2 cups of sourdough starter. Unfortunately, I don't remember the specific recipe I was referring to in that video. I made the video over 2 years ago and my favorites change all the time. But I know it came out of Ed Wood's <i>Classic Sourdoughs</i> book, which is good for sourdough baking. Several of the recipes call for two cups of starter. Hi Brenda,

You also asked about a recipe using 2 cups of sourdough starter. Unfortunately, I don’t remember the specific recipe I was referring to in that video. I made the video over 2 years ago and my favorites change all the time. But I know it came out of Ed Wood’s Classic Sourdoughs book, which is good for sourdough baking. Several of the recipes call for two cups of starter.

]]> By: Nancy http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33072 Nancy Sun, 11 Jan 2009 05:31:33 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33072 I am new to the sourdough experience and I just found your website, what a treasure! I can't wait to try the different recipes, etc. Today I just made my first sourdough loafs, and although they weren't very sour they were quite yummy. I am looking forward to trying the Spelt recipe as I need to convert the recipe due to wheat allergies in our home. I noticed there was a question on that post about making the whole grain more fluffy. I can't say this from personal experience, but my brother makes whole wheat bread and uses applesauce as the liquid and he swears it makes the bread fluffy. I am wondering if it would work the same for whole grain spelt. I am looking forward to trying that. I have been struggling with using spelt with yeast and was glad for the insight on site about using less moisture, and will be trying that soon. I would also like to convert my starter to spelt. Wonder if there is anyone who has experience with this and has some insight. I am new to the sourdough experience and I just found your website, what a treasure! I can’t wait to try the different recipes, etc. Today I just made my first sourdough loafs, and although they weren’t very sour they were quite yummy. I am looking forward to trying the Spelt recipe as I need to convert the recipe due to wheat allergies in our home. I noticed there was a question on that post about making the whole grain more fluffy. I can’t say this from personal experience, but my brother makes whole wheat bread and uses applesauce as the liquid and he swears it makes the bread fluffy. I am wondering if it would work the same for whole grain spelt. I am looking forward to trying that.

I have been struggling with using spelt with yeast and was glad for the insight on site about using less moisture, and will be trying that soon. I would also like to convert my starter to spelt. Wonder if there is anyone who has experience with this and has some insight.

]]> By: oldcampcook http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33061 oldcampcook Sat, 10 Jan 2009 17:16:37 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-33061 Brenda, Just remember, both the starters and the doughs like a nice, comfy environment. I put mine in the oven with the light on as a matter of routine in the winter time because I, the original Scrooge, keep my place pretty cool. But, on the other hand, I also put doughs (especially sourdough) in the refrigerator overnight to help develop the flavor. Bob Brenda,

Just remember, both the starters and the doughs like a nice, comfy environment. I put mine in the oven with the light on as a matter of routine in the winter time because I, the original Scrooge, keep my place pretty cool.

But, on the other hand, I also put doughs (especially sourdough) in the refrigerator overnight to help develop the flavor.

Bob

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