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Old 11-26-2008, 08:53 AM
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Default sourdough addiction

Ok. While I'm still struggliing with the bread aspect of sourdough, I really like the aspect of pancakes made with what I'd otherwise throw away...

I'm trying out a recipe for english muffins today. I'll let you know how they turn out!

Any other things I should be making that I haven't thought of?
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Old 11-26-2008, 03:25 PM
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Elizabeth,
as I am not very adept (yet) at adventurous cooking, so I can't help you.
However, noticing your thread title, and I was keen to get some sourdough going to play with, I thought that I would check it out. My wife has put a downer on it as she maintains that I would not like sourdough. She knows me pretty well after 35 years married and visits the States each year and maintained that alot of the population prefer sourdough breads yet we here 'down under' prefer sweeter breads.
Guess I'll still play with it but after I get the kitchen finished.
I might come back with some questions after reading some purchased specialty books.

Cheers.

Neill
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Old 11-26-2008, 06:30 PM
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Default Re: sourdough addiction

I have completely passed the wife and kids test with my sourdough. It isn't weird bread, it's just good bread. The way it was meant to be.

It doesn't have to be sour -- you just have to like a well-developed, moist crumb, and a crunchy, flavorful crust. That can't be too hard. :-)

James
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Old 11-26-2008, 07:10 PM
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Default Re: sourdough addiction

I don't think a lot of sourdough is very sour at all, unless you want it to be. I do like a good San Fran style, sour loaf upon occasion, but most of the time I like just what James describes. I find it keeps better and has a better texture. My mom makes it too- you can't really tell hers from regular bread. I'd have stolen some starter from her, but she's in another state and she doesn't make the same kind of bread I do- more like a sandwich loaf.

The pancakes have been a complete hit, and it's really cool the way the batter gets all foamy when the soda gets mixed in! I actually like them better than my grandmother's recipe (but don't tell my dad! )
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Old 11-26-2008, 08:25 PM
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Default Re: sourdough addiction

My efforts with 'sourdough' have been great fun.... that includes a steady diet for this house and the neighbors of fresh bread...

I have yet to produce one loaf that has a noticeable or strong 'sour' flavor. I can consistently bake bread that tastes great, looks great, has good crumb, and firm crust.. but the flavor will depend on the flour I use, or the other ingredients used...

My next experiment will be to use a different 'starter'. My current version is a 'home grown' starter that works great, but evidently does not include a robust colony of the correct bacteria to get the sour - acid flavors.

Practice - practice!

JED
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Old 11-27-2008, 02:25 AM
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Default Re: sourdough addiction

To continue hi-jacking this thread...

Neil, my husband hates the taste of bought sourdough bread (although they sell some nice stuff around here) but he loves the home-made variety. So try it! I'm sure your wife knows your tastes very well, but neither of you will know what homemade sourdough is like until you've tried it.

Elizabeth, how did the Muffins go? And could you post the sourdough pancakes recipe, please? I'd like to try that.

Actually, reading through this thread I've just decided I'll try to make a sourdough Gugelhopf this weekend (a bit like Swiss Panetone) - I'll let you know how it turns out...
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Old 11-27-2008, 04:11 AM
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Default Re: sourdough addiction

Ah, Neil. Hitched to a septic tank, p'raps.
She must be one of the escapees, yes?
I'd go with the Swiss-Brit mate. Prejudice has the potential to hinder joy.
Ludite the Jeff.
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Old 11-27-2008, 08:08 AM
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Default Re: sourdough addiction

Well, the muffins went ok, but I need to work on the recipe a bit. I prefer the batter type you put in rings to the cut out ones you let rise before you cook them, so I'm having to work it out. They also made more than the recipe said they would- so I was frantically scraping off what had "escaped" onto the griddle so I could flip them! I also think they need a bit more honey and a bit less salt. When I'm happy with them I'll post it.

The pancakes are great. This makes about 18 4 inch pancakes.
2 eggs
2 Tablespoons sugar
1 Teaspoon salt
1 1/2 Teaspoons baking soda
1 Tablespoon water
2 cups starter -I just feed mine the night before- tripling an eight ounce portion gives me more than plenty. Measure out the 2 cups when you're ready to begin.

Mix it all together and fry them on a griddle at about 375F with a little butter- turn them when you see bubbles on the top and the edges look dry. Serve with maple syrup or whatever you choose- they are a little sweet but not much. It's pretty cool to watch the batter puff up with the soda added- be sure to use a big enough bowl. I think I'll try feeding my starter some whole wheat flour next time to see how that changes the taste. Can you feed starter buckwheat?
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Old 11-27-2008, 02:44 PM
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Jeff,
no she's all Aussie through and through, Her parents and her other family born in in the center of Eyre Peninsula, if anything, she has a German grand parents heritage, .
Admittedly she goes too the US once a year for sewing the releases of new quilting and embroidery domestic sewing machines and often eats away from the venues. She also takes the opportunity to get out and about traveling to new states and areas of interest within the US whilst away.
As Frances says, it is probably the mass produced commercial variety that is sold to the masses who aren't/can't be too fussy with what or where they buy their bread.
I have the day off and will go out and get some 'organic rye flour' and start (or at least try to) a new culture as I need to crank the oven up for the family and also for a couple of the new Adelaide based members in the forum.

Neill
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Old 11-28-2008, 07:03 AM
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Default Re: sourdough addiction

Neill- I saw on the other thread you got your starter going- good luck! I'm working on strengthening one and getting another going. I started a new one when I thought maybe the first one wasn't working- then I figured out I hadn't fed it enough. By then I was already going on the new one- and I just can't throw things away- so I'll have two for the moment. I have the same trouble with extra tomato plants in the garden. I can't throw them away so I end up with LOTS extra!

The second round of english muffins worked quite well. The recipe, for anyone who might be interested is:

110g fed starter
160g flour
100g whole wheat flour
276g milk (whatever you have should be fine. Mine was 1%)

mix this together and let it rest, covered, 8 hours or overnight.

When you're ready to bake, take:

3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon honey
1 tablespoon milk
all of the sponge

mix them together well. Put in greased rings on a griddle at about 350F for 5 minutes on one side, then flip them carefully and cook 4-5 more minutes. Put them on a rack to cool- they are more moist than the ones we buy in the store, but they do dry out more as they cool. If you wanted a drier one I suppose you might drop the temperature a bit and cook them a little longer, but I don't know how dry you can get them since they're sourdough...I store these in a plastic bag in the fridge.

This makes 10 muffins for me, using a 1/3 c disher filled about 2/3 full. I use 4 inch rings. The batter swells up and will fill in the whole ring. If you over fill them it will be EVERYWHERE! Be sure to use a fork to split them- if you use a knife the holey texture gets lost.


If you'd rather cut them out, let them rise and not use rings at all, this is the recipe:

110g ripe starter
160g flour
100g whole wheat flour
276g milk

Mix and let rest overnight. In the morning add:

75g. flour
3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon honey
all of the sponge

mix to combine, turn out and knead until smooth. Don't add flour even though it's sticky. It will smooth out. Flour the counter and your hands well, and roll the dough out to about 1/2 inch thick. Cut into 3 inch circles and place on cornmeal dusted parchment. Cover and let rise 45 minutes to an hour.

Heat a griddle over medium low heat, cook the muffins 7-8 minutes a side. You may need to flip them a couple of times in the first few minutes to get a better shape. Cool on a wire rack and split with a fork to get lots of nooks and crannies for butter to collect in when you toast them!
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