REXTINE1   96,115
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REXTINE1's Recent Blog Entries

Success

Saturday, April 21, 2012

The BW says the first loaf smells like grape-nuts, and tastes wonderful. She says it's the best bread I ever baked. Meanwhile, generation 9 of the starter doubled in size in something less than three hours, so I think I won't double the amount of starter for the next loaf - just wait until evening before mixing up another loaf tomorrow, and then giving it a full 18 hours before I knock it down. I cut the bread while it was still warm (and a little gooey on the knife) and split it with the BW - and with a little butter on it the taste was wonderful.

  
  Member Comments About This Blog Post:

BREWMASTERBILL 4/22/2012 8:00AM

    Fresh bread is awesome.

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MS.ELENI 4/21/2012 11:39PM

    sounds good emoticon

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Sourdough Rye Bread

Saturday, April 21, 2012

I got a good starter on the second try, when I followed the instructions exactly. It doubles in size every three or four hours instead of every twelve, and I couldnít wait Ė I had to try a loaf of sourdough rye with the seventh generation. It may be a total failure (inedible) but I wanted to see what happens, so I started a loaf rising when the dogs and I got back this morning. The starter is on the ninth generation now, and at least one guy says that the starter will be stable and good if you feed it every 12 hours for 30 days, which would be the sixtieth generation.

I worked outside today, and was in the process of planting two flats of St. Augustine plugs in the small sparse areas when the most exciting thunderstorm we have had for a long time hit Ė it was one of those where the rain looks like sheets of curtain waving in the wind when you look at the house across the street, and you canít see the house very well. I got wet enough that I decided to stay inside for the rest of the day.

Right now the loaf had risen for 12 hours so I knocked it down, shaped it, and put it in the oven with the light on to rise again. Iíll bake it around 10:00 and find out what happens today. Using only a fourth of a cup of starter (two ounces) to rise 20 ounces of flour is a lot less than most writers recommend, but keeping the starter in a small container has a lot of advantage. If itís not enough itís easy to multiply by just feeding it every four hours. The only advantage is the long (18 hour recommended) first rise and the long (two hour) second rise. If this doesnít work, Iíll double the starter until I get good results.

This is the web site I have been using, and itís a mistake to use vinegar instead of unsweetened pineapple sauce:

http://www.scientificpsychic.com/alpha/f
ood/sourdough-bread.html

The starter recipe works great if you use pineapple juice, and I used whole-wheat flour out of the cupboard. After the vinegar fiasco, it was wonderful to see the thing foaming and covered in bubbles after the third day.

  
  Member Comments About This Blog Post:

MS.ELENI 4/21/2012 10:10PM

    I would never have the patience to do what you are doing emoticon

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Good Advice

Friday, April 20, 2012



Note: This was my birthday present from SparkPeople. It's good advice.

  
  Member Comments About This Blog Post:

MS.ELENI 4/20/2012 6:47PM

    emoticon

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LTMURPHY7 4/20/2012 4:21PM

 

HAPPY BIRTHDAY emoticon

Just pretend to eat this

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ARNETTELEE 4/20/2012 4:16PM

  Happy birthday! Great advice!

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The Cat and the Dog

Thursday, April 19, 2012

  
  Member Comments About This Blog Post:

MS.ELENI 4/19/2012 4:46PM

    Sounds more like my dog. emoticon

Comment edited on: 4/19/2012 4:46:44 PM

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New Drug

Wednesday, April 18, 2012

  
  Member Comments About This Blog Post:

GLC2009 4/18/2012 4:05PM

    eeewwwwwwww!!! emoticon

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MS.ELENI 4/18/2012 3:31PM

    emoticon emoticon emoticon emoticon

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