Comments on: Sourdough Starter Bread Recipes http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Thu, 11 Mar 2010 00:26:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Breadtopia http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-42549 Breadtopia Thu, 04 Mar 2010 19:32:12 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-42549 Hi <b>Lydia</b>, I guess you've probably found our new <a href="http://www.breadtopia.com/sourdough-rye-bread/" rel="nofollow">sourdough rye video</a> by now? Hi Lydia,

I guess you’ve probably found our new sourdough rye video by now?

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-42548 Breadtopia Thu, 04 Mar 2010 19:27:32 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-42548 Hi Linda, You can use white whole wheat flour interchangeably with regular whole wheat flour and any kind of flour can be use to feed starter. As for blending, sure you can do that. I'm not sure I'm answering your question though. Hi Linda,

You can use white whole wheat flour interchangeably with regular whole wheat flour and any kind of flour can be use to feed starter.

As for blending, sure you can do that. I’m not sure I’m answering your question though.

]]> By: Linda Burtch http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-42526 Linda Burtch Wed, 03 Mar 2010 21:33:41 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-42526 Eric, I know I read somewhere on your site about mixing whole wheat f;our in with whittle flour and the sourdough starter, but 1) I can't find it again and 2) I just bought some unbleached white whole wheat flour and want to know how or if I can blend it with (or don't need to blend it with) whet flour in the 2) starter or b)the actual bread? I use a bread machine as I cannot physically knead bread, so you may need to take that into account . THanks so much for your help. Linda Eric, I know I read somewhere on your site about mixing whole wheat f;our in with whittle flour and the sourdough starter, but 1) I can’t find it again and 2) I just bought some unbleached white whole wheat flour and want to know how or if I can blend it with (or don’t need to blend it with) whet flour in the 2) starter or b)the actual bread? I use a bread machine as I cannot physically knead bread, so you may need to take that into account . THanks so much for your help. Linda

]]> By: Lydia Carr http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-41372 Lydia Carr Wed, 27 Jan 2010 16:40:20 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-41372 Eric, do you have a rye bread recipe using sourdough? I have some whole rye flour and some carraway seeds but I'm not sure about flour proportions (i.e. amounts of bread vs. rye vs. whole wheat flour). Thank you! Eric, do you have a rye bread recipe using sourdough? I have some whole rye flour and some carraway seeds but I’m not sure about flour proportions (i.e. amounts of bread vs. rye vs. whole wheat flour). Thank you!

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-41043 Breadtopia Sat, 16 Jan 2010 20:19:23 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-41043 Hi Andrea. Attempting to catch up on comments here. Only several weeks behind :). I guess bread starter would be referring to sourdough starter. Not sure what else it could be. You can buy it or make it. There's some info <a href="http://www.breadtopia.com/make-your-own-sourdough-starter/" rel="nofollow">here</a> on that. Wheat gluten (you usually see "vital wheat gluten" around) is indeed used to aid in the rise of breads prone to be brick like. I've never used it but 2 Tbs sounds about right. Hi Andrea.

Attempting to catch up on comments here. Only several weeks behind :) .

I guess bread starter would be referring to sourdough starter. Not sure what else it could be. You can buy it or make it. There’s some info here on that.

Wheat gluten (you usually see “vital wheat gluten” around) is indeed used to aid in the rise of breads prone to be brick like. I’ve never used it but 2 Tbs sounds about right.

]]> By: allen http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-40570 allen Sun, 03 Jan 2010 08:49:41 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-40570 Try using some organic brown rice flour I use it at about 30% and really give it a good mixing/aerating. Also a warmish temp and kept moist whilst rising (pre cooking) approx 10 hrs between mixing and cooking. Try using some organic brown rice flour I use it at about 30% and really give it a good mixing/aerating. Also a warmish temp and kept moist whilst rising (pre cooking) approx 10 hrs between mixing and cooking.

]]> By: andrea kayam http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-40553 andrea kayam Sat, 02 Jan 2010 20:18:21 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-40553 Hi Eric, What is bread "Starter" and what does it do? Can I purchase it or do I have to make it? I was looking at your Sourdough and Spelt Bread video. Thanks, Andrea Also, I read online that you can add "vitality gluten" ( about 2 Tablespoons) to whole grain breads like Spelt to increase the fluffiness and rise a little more. Do you know about this? Hi Eric,
What is bread “Starter” and what does it do?
Can I purchase it or do I have to make it?
I was looking at your Sourdough and Spelt Bread video.
Thanks,
Andrea

Also, I read online that you can add “vitality gluten” ( about 2 Tablespoons) to whole grain breads like Spelt to increase the fluffiness and rise a little more. Do you know about this?

]]> By: Gord http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#comment-39554 Gord Fri, 27 Nov 2009 04:53:02 +0000 http://www.breadtopia.com/sourdough-starter-bread-recipes/#comment-39554 HI folks. I want to try the Cajun Three-Pepper bread but have one quick question. What is Reynold Release foil??? Is that just another name for plain old Reynold aluminum foil? Is there a difference? And why the need for the foil? Thanks HI folks.

I want to try the Cajun Three-Pepper bread but have one quick question.

What is Reynold Release foil??? Is that just another name for plain old Reynold aluminum foil? Is there a difference?

And why the need for the foil?

Thanks

]]> By: Angela Raymond http://www.breadtopia.com/sourdough-starter-bread-recipes/comment-page-2/#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-page-2/#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.

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