1. This Board Rocks has been moved to a new domain: CarolinaPanthersForum.com

    All member accounts remain the same.

    Most of the content is here, as well. Except that the Preps Forum has been split off to its own board at: http://www.prepsforum.com

    Welcome to the new Carolina Panthers Forum!

    Dismiss Notice

Bread

Discussion in 'Food & Drink Forum' started by chipshotx, Jan 25, 2009.

Page 1 of 9
  1. Jan 25, 2009 at 9:20 AM #1
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    I'm going to make some.

    Anyone made a sourdough culture starter? I started mine last night.
     
  2. Jan 25, 2009 at 9:34 AM #2
    token

    token I'm a lady

    Age:
    49
    Posts:
    7,473
    Likes Received:
    1
    Joined:
    Jun 26, 2007
    Location:
    North Carolina
    I have a batch of sourdough bread in the oven rising this morning. I started a starter on Jan 6. This will be my second batch of bread from this one. It's easy and tastes great. Be sure you put the starter in the fridge once it's proofed for 24 hours. Apparently that helps it in some way.
     
  3. Jan 25, 2009 at 9:46 AM #3
    jazzbluescat

    jazzbluescat superstar...yo.

    Posts:
    22,696
    Likes Received:
    81
    Joined:
    Jan 7, 2003
    Location:
    Spring Lake, NC
    Isn't this the dough you have to kneed and let rise three or four times before you bake?
     
  4. Jan 25, 2009 at 9:48 AM #4
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    the plan I'm following is:

    start with 3/8 cup stone gound whole wheat flour + 1/4 cup of water

    12 hours add the same again

    every 12 hours remove half and add the same ratios

    ready in 3 or so days but gets better the longer you "feed"

    refrigerate to keep but have to warm up and reactivate by the same feeding process repeated over a day or so depending on how long it has been refrigerated

    I'm specifically interested in using to make pizza dough, but I will be using it for other stuff as well
     
  5. Jan 25, 2009 at 9:49 AM #5
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    No, you just have to keep the mixture of flour/water going by repeated "feedings" of more flour and water.

    Unless you are talking about making sourdough bread, I'm just referring to the yeast which can be used for other doughs
     
  6. Jan 25, 2009 at 10:13 AM #6
    token

    token I'm a lady

    Age:
    49
    Posts:
    7,473
    Likes Received:
    1
    Joined:
    Jun 26, 2007
    Location:
    North Carolina
    The stuff you're throwing away, after about a week, you can use it to make pizza dough. It will be the thin, crispy crusts. You don't want to let it rise. When you feed it, just take that half and mix it with enough flour, a dash of salt, and a couple teaspoons of sugar to make a crust. You can always add a little water if needed.
     
  7. Jan 25, 2009 at 10:54 AM #7
    Southern_Yankee

    Southern_Yankee Full Access Member

    Age:
    54
    Posts:
    18,737
    Likes Received:
    121
    Joined:
    Oct 24, 2003
    Location:
    up'air
    scrounge up about three-fiddy, go to bakery/food store, pick out a loaf, pay for it and enjoy.

    repeat as kneeded...by the looks of things, you're gonna be some hungry, discouraged fuckers:xyxthumbs:

    When you feed it, just take that half and mix it with enough flour, a dash of salt, and a couple teaspoons of sugar to make a crust. You can always add a little water if needed. :soda: :thud:
     
  8. Jan 25, 2009 at 12:13 PM #8
    Playa

    Playa The coach is a near

    Age:
    45
    Posts:
    14,481
    Likes Received:
    194
    Joined:
    Jan 9, 2004
    Location:
    Crackerville
    My greatest fear is one of these Sour Dough cultures mutating and leading to a world wide epidemic.
     
  9. Jan 25, 2009 at 12:36 PM #9
    mathmajors

    mathmajors Roll Wave

    Age:
    54
    Posts:
    42,103
    Likes Received:
    0
    Joined:
    Jan 8, 2003
    Too late. David Gates took the country by storm back in the 70s.
     
  10. Jan 25, 2009 at 1:20 PM #10
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    Did you have any kitchen experience before you became a culinary school drop out?

     
Page 1 of 9

Share This Page