Chickens in the Road Forum

A A A
Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Basic Bread Questions
January 3, 2013
2:55 pm
Avatar
Ross
Bel Air Maryland
Superstar
Members
Forum Posts: 2426
Member Since:
December 14, 2010
sp_UserOfflineSmall Offline
441sp_Permalink sp_Print

I have been making bread in the same kitchen for 42 years . The air is full of yeast spores from my baking and from the fruit and veggies that I bring in and from the air that blows in from the outside and from the whole grain flour that I sometimes use. If I want to make a sour dough starter I can mix a batter in a bowl and leave it uncovered for a day and stir it then cover it and in a couple of days it will get foamy just from the wild yeast in the air. When I make bread with that starter I never know how it will come out. So just to keep the guess work out I use commercial dry yeast.

I just started a preferment for a bread that I will mix tomorrow and shape and bake on saturday. I used 2 ounces of rye flour(that was all I had) and 3 ounces of whole wheat for a total of five ounces because I want the whole grain flour to make 20% of the total flour. This means I will use 20 ounces of white flour. I started the preferment with 6 ounces of water and the amount of yeast that would lay on the back of the handle of a teaspoon. That gets the preferment going in the direction that I want. The water will be factored in as part of the total water in the recipe.

January 3, 2013
7:47 pm
Avatar
Ross
Bel Air Maryland
Superstar
Members
Forum Posts: 2426
Member Since:
December 14, 2010
sp_UserOfflineSmall Offline
442sp_Permalink sp_Print

The starter that I mentioned above has now nearly filled a one quart bowl. It will collapse pretty soon and tomorrow i will use it.

January 4, 2013
1:57 pm
Avatar
NotStuckinMiamiAnymore
Miami, Florida
Big Chicken
Members
Forum Posts: 70
Member Since:
November 7, 2011
sp_UserOfflineSmall Offline
443sp_Permalink sp_Print

When I have the starter, I should wait for it to collapse before I use it?

 

I haven’t graduated yet from making more complex breads than white bread and bolillos.

If there was any logic in this world, it would be men who ride side-saddle, not women.

January 4, 2013
2:14 pm
Avatar
Ross
Bel Air Maryland
Superstar
Members
Forum Posts: 2426
Member Since:
December 14, 2010
sp_UserOfflineSmall Offline
444sp_Permalink sp_Print

I like to allow at least 12 hours for a starter to develop 24 seem better but I have been in a hurry and allowed only 6. In each case the taste is a little different. You may use absurdly tiny amounts of yeast and still make good bread but it takes much longer because the yeast must grow. This is also one of the purposes of kneading It mixes the dough and distributes the yeast.

Forum Timezone: America/New_York

Most Users Ever Online: 377

Currently Online:
27 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Joelle: 2772

Leahld22: 2738

Ross: 2426

MaryB: 1783

JeannieB: 1500

Member Stats:

Guest Posters: 15

Members: 16579

Moderators: 3

Admins: 4

Forum Stats:

Groups: 1

Forums: 14

Topics: 3498

Posts: 67414

Newest Members:

dolbzilla, BabyTix, TravisEpite, smimi, neock, Colinbet

Moderators: Pete: 8497, wvhomecanner: 3159, Flatlander: 1643

Administrators: Suzanne McMinn: 7368, emiline220: 16, CindyP: 7942, BuckeyeGirl: 4921





Sign up for the Chickens in the Road Newsletter





Sections

  1. The Farmhouse Blog
  2. The Chickens in the Road Forum
  3. Farm Bell Recipes

Latest Posts on the Farmhouse Blog:

Daily Farm






If you would like to help support the overhead costs of this website, you may donate. Thank you!


Forum Buzz



Site Info

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact