Date: Mon, 6 Feb 2006 00:38:48 GMT -------------- BEGIN bread-bakers.v106.n005 -------------- 001 - "adam tenner" Subject: Help with Glezer's sour dough challah Date: Sun, 5 Feb 2006 07:47:34 -0500 Hi all, Wondering if anyone is familiar with Maggie Glezer's "My Sourdough Recipe." Maggie, maybe you're even on the list. Anyhow, I'm a very experienced challah maker, but this is my first try doing it with sourdough. The sourdough starter was no problem. I have both a white and whole wheat active 'chefs' which I have used for a long time. My first problem was that the amount of flour in the recipe; the recipe seemed to ask for too little. I needed to add nearly a cup more than what she called for. The second problem was just that I got very little rise. Any ideas? -Adam Tenner --------------- MESSAGE bread-bakers.v106.n005.2 --------------- From: Alan Woods Subject: Re: Dried Sourdough Starter Date: Mon, 30 Jan 2006 08:36:45 -0500 In v106.n004.9, RisaG wrote: >I was cleaning out my baking closet (I made onen of the cabinets in >my kitchen just for baking) today and found a baggie that says "Dry >Sourdough Starter" in it and I don't remember when i received it and >how old it is. > >I was wondering how to tell if it is still good? If it is, how to use it? Just mix the old starter with a cup of water and a cup of flour, and see what happens; dried sourdough should last a long time--indeed, Ed Wood's wonderful book about sourdough has many adventures with dried sourdough and reconstituting it. If it works, great. If ;not, just toss it out! Alan Alan Woods Ann Alaia Woods Columbus, Ohio theatre, historic preservation, book arts alan0198@yahoo.com aimiaart@peoplepc.com --------------- MESSAGE bread-bakers.v106.n005.3 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: Dry Sourdough Starter Date: Mon, 30 Jan 2006 10:38:12 -0500 Bob the Tarheel Baker says: Mix a tablespoon or two of the powder with a little water in a jar, cover, and put it on your kitchen counter for a few days. If it bubbles, it's good. Then use it as instructed in any sourdough recipe. --------------- MESSAGE bread-bakers.v106.n005.4 --------------- From: Corina Gaffney Subject: Pretzel rolls Date: Mon, 30 Jan 2006 07:50:06 -0800 (PST) Paddy had a question about preventing the tops of his salted pretzel rolls from going all soggy. Sorry to say, Paddy, there are only two ways to prevent this: eat them all at once, or store them in the open, which means they will probably be quite hard the next day. The best alternative to these two methods, although not foolproof, is to let the rolls cool completely on wire racks, place rolls on a baking sheet, place in the freezer for about one hour, then place frozen rolls in a plastic freezer bag. You can then take out the number of rolls you need each day, letting them thaw at room temperature with no covering. You can also try the King Arthur website (or catalogue) -- they have a pretzel salt they say is "non-melting." If you try it, let us know if it's true! Corina --------------- MESSAGE bread-bakers.v106.n005.5 --------------- From: Debunix Subject: Re: Yeast rolls for freezing Date: Mon, 30 Jan 2006 11:33:36 -0600 You don't need a special recipe, because most plain sandwich-type breads make excellent rolls. Just take your favorite sandwich bread, take one loaf's worth, divide it into 8 pieces, and shape into rolls. Depending on what kind of rolls you like--square ones with a crusty top and soft sides start as simple rounds, crowded together in something like an 8x8 inch brownie pan; braided rolls require rolling each piece of dough into a long rope, and either looping it around on itself to braid it as a single strand, or dividing into 2 pieces, 1/3 and 2/3 of the total length, pinching together at the top, braiding and pinching again at the bottom; etc. Let them rise as you normally would, but bake them hotter--375-400 F. Small separate braided rolls may be done in 20 minutes, and a pan of plain rolls that have merged together pretty completely may take closer to 40 minutes. I'd freeze them after baking them completely, because it's simpler to gauge readiness for baking and baking times when you're not adding in the complication of a cold step. I bake a lot of rolls--more of them than larger loaves by far--and haven't yet found any that were a problem when freezing the baked rolls and zapping in the microwave to warm them up. Hope that helps. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v106.n005.6 --------------- From: Epwerth15@aol.com Subject: Re: Yeast rolls Date: Mon, 30 Jan 2006 14:11:21 EST Ansley, here is a recipe that I've been using for quite a while. I'm not sure of the source, it may even have been from this list. This makes about 4 dz. rolls so you may want to cut it in half the first time to see if you like them. HAY HAND ROLLS 1 pkg. dry yeast 1 c. lukewarm water (<90F) 1 tbl. salt 1 tbl. sugar 3 c. water 4 c. flour 3 eggs, beaten 1 c. shortening (I use 3/4 c. butter) 1 c. sugar 6 c. (approximately) all-purpose flour Combine yeast and the 1 c. lukewarm water. When this is dissolved, stir in salt, 1 tbl. sugar, 3 c. water and 4 c. flour. Beat well until bubbly. Cover & set aside at room temp. for several hours or overnight. After sponge has set (rose & collapsed), add the beaten eggs, shortening (or butter), 1 c. sugar and enough flour to make a soft dough. Turn out onto a floured board and knead until smooth & elastic. Place in a greased bowl (very large) and let rise until double. Punch down & place in refrigerator overnight. Punch down daily unless you're using all of the dough. Remove the dough, or portion thereof from the fridge and let stand for 1 hour at room temp. Form into rolls & put on a greased or parchment-lined baking pan. (I form 2 oz. balls & put them close together so that they remain soft when baked). Let rise until double. Bake at 400F for 15 to 20 minutes, or till nicely browned. You can make brown-and-serve rolls also. After you have formed the rolls, let rise until 3/4 as high as you want (do not let them double). Bake at 275F fir 40 minutes. This sets the dough but does not completely bake them. Store in the fridge for a short time, or feeze then wrap well for longer storage. Thaw if frozen & bake at 425F for 8 - 9 minutes. You can also freeze the fully baked rolls. Evie Werthmann --------------- MESSAGE bread-bakers.v106.n005.7 --------------- From: "mike fuller" Subject: DRIED SOURDOUGH Date: Mon, 30 Jan 2006 12:05:39 -0500 risa I'd just throw it in a bowl with 50/50 flour water and when it begins to bubble, which it will, consider it regenerated. Some of the old lacto-bacilli spores are sure to be active, don't worry. If you want a truly hearty strain, someday I will send you a piece of WILMA, captured last october when a hurricane of the same name blew by my island. I wish you good luck but you don't need it, just keep on feeding your mix and it's sure to grow. amor de cuba mike --------------- END bread-bakers.v106.n005 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved