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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: goldworldnet who wrote (185787)	11/1/2009 12:41:33 PM
From: ManyMoose	Read Replies (2) \| Respond to of 225578

I got my starter from Bud Moore, who got it in Canada when he went up to Edmonton to speak. They passed out starters up there at the convention, and said it originated in 1898. The only ingredients in a starter are unbleached flour and water. Don't put sugar in or anything else. Make enough starter to keep two cups in reserve, and add your other ingredients to the other part when you are ready to make bread. I did not have good luck with sour dough in my breadmaker. It doesn't allow enough time for rising. My bread came out like hockey pucks. Now I knead it by hand and let it rise a long time.

To: goldworldnet who wrote (185787)	11/2/2009 1:36:47 PM
From: KLP	Respond to of 225578

The reason that I include the 1 tsp of sugar is that it helps to feed the yeast....Most bread makers use this method to help the yeast. The difference is when you use sourdough starter...no sugar needed because the entire process takes much longer ....and looks like Smithee's Italian Bread is somewhat the same...it uses yeast spores from the air, and uses a much longer time to raise.... Some years ago I took a bread making class from an excellent bread maker and daughter of a well known local baker....She gave us these tips to perfect, non-fail bread... --Use the bit of sugar to help feed the yeast while preparing the rest of the ingredients. --Use warmer water in the yeast mix....use 117 degree water (use a candy thermometer to tell) but it is warmer than the 98 degree of our wrist... --No need to scald milk anymore ever --If the recipe you are using has some ingredients you don't have, it's OK to leave them out...... --The real secret is two-fold... a) When just starting to work with the dough, give it a really good SLAP on the board you are working on...it breaks the gluten. b) Kneed the dough for a full 10 minutes, or until the small bubbles appear on the top... It's really easy when you don't panic and think you've forgotten something...just remember these basics.... I'm excited to try the Italian Bread that Smithee has recommended....