Sourdough (Wild Yeast) Baking
Moderator: Galley_Wench
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Galley_Wench
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- Joined: Mon Sep 12, 2011 9:55 am
Re: Sourdough (Wild Yeast) Baking
The english muffins are so easy to make to . . . mix up most of it the night before, let it sit overnight on the counter,and finish it off in the morning. DH is always waiting to try the first one off the griddle!
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Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Sourdough (Wild Yeast) Baking
That works perfectly . . . on the boat I used a plastic tumbler to cut them.
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Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Sourdough (Wild Yeast) Baking
Just submitted the Bakery Style Sourdough recipe . . . hopefully it will be approved soon. This recipe is written to make Boule (round loaves) however you can also make baguettes. The key to making either shape, is to create a smooth tight surface on the dough. A tight surface tension allows the loaf to rise up and not just spread out.
Re: Sourdough (Wild Yeast) Baking
OOOOOOOOO "tight surface tension". 
For someone who has been baking since her pre teens, I'm sure feeling like an amature on this venture. 
I'm stalling until 12:30 to go pick up eggs. My mail is posted by 12:30.
For someone who has been baking since her pre teens, I'm sure feeling like an amature on this venture. I'm stalling until 12:30 to go pick up eggs. My mail is posted by 12:30.
Re: Sourdough (Wild Yeast) Baking
OOOOOOOOO "tight surface tension". For someone who has been baking since her pre teens, I'm sure feeling like an amature on this venture.
I'm stalling until 12:30 to go pick up eggs. My mail is posted by 12:30.
For someone who has been baking since her pre teens, I'm sure feeling like an amature on this venture. I'm stalling until 12:30 to go pick up eggs. My mail is posted by 12:30.
Re: Sourdough (Wild Yeast) Baking
GW, I'm so excited! My flakes arrived yesterday. Thank you soooooooooooo much!!!!! The post office totally mangled the outer envelope. grrrrrrrrrr They put the envelope in one of their "sorry the machine destroyed your mail" envelopes.
The rough treatment doesn't seem to have harmed the flakes. I fed them immediately and left the starter set overnight. This morning it has a yeasty smell and has developed a stretchy texture. At some point it "crawled" up the side of the bowl and settled back down. I'm taking that as a good thing. I did the second feeding this morning. 8 hours will be up mid afternoon and 14 by early evening. Does this mean I can make English muffins tonight and bake them tomorrow?
Sweetie thinks this is a lot of trouble. I told him "wait until you taste the bread to decide if I'm nuts". I hope you are ready. I'm sure I'm going to have a zillion questions.
The rough treatment doesn't seem to have harmed the flakes. I fed them immediately and left the starter set overnight. This morning it has a yeasty smell and has developed a stretchy texture. At some point it "crawled" up the side of the bowl and settled back down. I'm taking that as a good thing. I did the second feeding this morning. 8 hours will be up mid afternoon and 14 by early evening. Does this mean I can make English muffins tonight and bake them tomorrow?
Sweetie thinks this is a lot of trouble. I told him "wait until you taste the bread to decide if I'm nuts".
I hope you are ready. I'm sure I'm going to have a zillion questions.-
Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Sourdough (Wild Yeast) Baking
Sorry to hear the post office mangled it. Glad they got there in one piece. I once got a mangled envelope with nothing in it, it had ripped the plastic bag too!
Sounds like it's doing great! Love seeing the tracks up the side of the bowl. And yes, you should be able to mix up the muffins this evening, as long as you have enough plus a couple tablespoons to save for the next time. Just a reminder, when a recipe says proofed or refreshed starter you need to use starter that has not been refrigerated . . . like you'll be doing with english muffins. If I want to make sourdough bread, I usually refresh my starter over night, then it's ready to use the next day. When you refresh the starter besure that you use AT LEAST twice as much flour and water as starter. I usually only save two to three tablespoons of the starter.
If your starter starts to get a little sluggish, mix in a tablespoon or so of rye flour with the white flour at the next feeding.
Good luck, looking foward to hearing how it goes!
Sounds like it's doing great! Love seeing the tracks up the side of the bowl. And yes, you should be able to mix up the muffins this evening, as long as you have enough plus a couple tablespoons to save for the next time. Just a reminder, when a recipe says proofed or refreshed starter you need to use starter that has not been refrigerated . . . like you'll be doing with english muffins. If I want to make sourdough bread, I usually refresh my starter over night, then it's ready to use the next day. When you refresh the starter besure that you use AT LEAST twice as much flour and water as starter. I usually only save two to three tablespoons of the starter.
If your starter starts to get a little sluggish, mix in a tablespoon or so of rye flour with the white flour at the next feeding.
Good luck, looking foward to hearing how it goes!
Re: Sourdough (Wild Yeast) Baking
If I had been thinking, I would have send you a bubble envelope. I have the darned things in my supply cabinet for sending CDs. DUH on me. No harm though. It appears to be happily bubbling away.
I'm baking cookies right now and it appears that the little extra warmth in the kitchen is making the starter VERY happy.
I'm baking cookies right now and it appears that the little extra warmth in the kitchen is making the starter VERY happy.