Date: Sat, 3 Apr 2004 07:05:49 GMT -------------- BEGIN bread-bakers.v104.n017 -------------- 001 - Andyfrog@aol.com - Flatbread recipe needed 002 - NorthStarKennels@aol.com - Hot Cross Bun recipe needed 003 - "Kyle" Subject: Putting the sour in Sourdough Date: Sun, 28 Mar 2004 08:19:00 -0500 "Warmer temperatures and wetter doughs favor the development of the milder lactic acid (think yogurt) while cooler temperatures and stiffer doughs favor the development of the much sharper and more aromatic acetic acid think vinegar)." This is from Maggie Glezer's recent post. Silverton's starter is similar to Reinhart's barm. They are both about 100% hydrated. Try firming it up during the feedings and finding a cool place for it to ferment. In Artisan Baking Across America, Maggie gives instructions for converting a barm to a firm starter and amounts for maintaining the firm starter. I find the firm starter very easy to work with and it cuts way down on flour wasted during barm feedings. Kyle www.kylescupboard.com --------------- MESSAGE bread-bakers.v104.n017.4 --------------- From: Alan Woods Subject: Query and a further suggestion on whole wheat flour Date: Tue, 30 Mar 2004 10:27:46 -0500 First a query: while in South Africa earlier this month, I was given a loaf of gluten free rye bread, baked for, and distributed, by Woolworth's a general store whose connection to the late American dimestore chain is unclear to me). It was fabulous--dark, filled with pecans, rich, and fulfilling. I'm experimenting trying to come up with a reasonable facsimile, but thus far the results--while delicious and satisfying--bear little resemblance to the South African loaf. Any suggestions? And to add to Carolyn's note on subbing whole wheat flour (and to repeat an oft-repeated hint): a teaspoon and a half of gluten added per cup of whole wheat flour helps with the rising quite well. Alan Woods Columbus, Ohio (and thanks to Maggie for the interesting sourdough hints from the recent Bread Bakers Guild Seminar; always good to have more information!) --------------- MESSAGE bread-bakers.v104.n017.5 --------------- From: Cindy Lewellen Subject: Re: Putting the sour in La Brea sourdough Date: Tue, 30 Mar 2004 20:16:40 -0500 I have had my La Brea sourdough starter going for at least 5 years. I don't bake with it as often as I used to, so contrary to Nancy Silverton's book, I don't refresh it as often. It will often go two weeks without being fed. Before I bake with it, I feed it once or twice and then use her recipe. It takes a long time to rise; sometimes a full day to double in bulk, but the flavor is fantastic. It is much more sour. I think whatever you can do to slow the fermentation down improves the taste. Hope that helps. So far my neglect hasn't killed my starter, but "results may vary". Cindy "May your harp stay in tune and your bread always rise." --------------- END bread-bakers.v104.n017 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved