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Old August 20, 2011   #46
rnewste
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What....No Butter???

Paula Dean wouldn't be very happy with you!

I'm going to give your process a try tonight.

Thanks,

Raybo
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Old August 20, 2011   #47
Sun City Linda
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(Many) years ago when I spent some time down south I learned to make biscuits with self rising flour, mayo and milk. Roughtly, it was about 2 cups SR flour 2 + heaping serving spoons mayo and about a half cup of milk. Roll em and cut with a glass and bake high, about 4-425 on greased cookie sheet. I think we used buttermilk sometimes too. I will have to try this again now to see if I remembered it right. Lnda
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Old August 20, 2011   #48
mdvpc
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I have 3 books that I used to learn to make bread.

1. classic sourdoughs by ed wood
2. my bread by jim lahey
3. tartine bread by chad robertson

Here is a loaf I made using the type of method that Craig posted above.
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Old August 20, 2011   #49
salix
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I have two of Peter Reinhart's books, one of Nancy Silverton's and Andrew Whitley's "Bread Matters", but confess that I still prefer to 'wing it'. Good to read these though, I enjoy learning why and how the process works! My sourdough starter is like a family pet, regular feedings and gets taken out regularly, lol. Anyone here visit The Fresh Loaf forum?
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Old August 20, 2011   #50
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I go to Fresh Loaf sometimes. I think the books are good to get started with, I had no experience baking bread before I saw the NY Times video of Jim Lahey demonstrating his no-knead bread technique.

I do the same with my sourdough cultures-I have 4.
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Old August 21, 2011   #51
Mudman
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Quote:
Originally Posted by mdvpc View Post
I do the same with my sourdough cultures-I have 4.
Are your cultures the same other than the location of the original yeast or are different flours used also. I have been considering starting another using only rye but the first time I did that my bread was too sour. The starter I use is feed with white bread flour and is mild tasting.
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Old August 21, 2011   #52
salix
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I used to keep 3 separate starters (white flour, whole wheat and rye), but now just keep the white AP going. When I want to do something with rye or spelt or whatever, I just use that flour to do the build. Takes up far less room in the fridge and stays more active (I confess to often leaving my rye starter in the fridge for weeks at a time...). Do you discard or make pancakes/scones/biscuits?
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Old August 21, 2011   #53
mdvpc
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My cultures came from Ed Wood. Sourdo.com

I have his cultures from Paris, 2 from Italy and San Francisco.

I use King Arthurs organic AP flour for the cultures. I dont proof them much because my wife doesnt like strong sour bread.

The Italian ones make great sourdough pizza. I make pizza every Sunday if we are in town.

I mix the ingredients at 6 am in the morning, plan on baking about 430 pm. I use a combination of Jim Lahey's technique and the technique described in Tartine Bread.
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Old October 11, 2011   #54
Zana
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Pumpkin Bread Recipe with Cider

This interesting pumpkin bread recipe is a great treat in the fall when apple cider is popular. It's a quick bread.

INGREDIENTS
1 cup brown sugar, packed
1 cup canned pumpkin, or cooked, pureed pumpkin
1/2 cup oil
1/2 cup apple cider or juice
1 egg
1 3/4 cups flour
1/2 cup whole wheat flour
3 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup chopped nuts
1/2 cup raisins

DIRECTIONS
• Preheat the oven to 350°.
• Grease and flour the bottom only of a standard 9 X 5 loaf pan.
• In a bowl, combine the brown sugar, pumpkin, oil, apple cider and egg. Mix.
• In a separate dish, combine the two flours, baking powder and the spices. Stir this into the pumpkin mixture.
• Stir until it has just moistened, then add the nuts and raisins.
• Place in the pan and bake for about an hour -- give or take.
• Insert toothpick in the middle to test doneness.
• When cooked, cool for ten minutes then remove from the pan.
• Cool completely then wrap and refrigerate this pumpkin bread recipe.

Recipe source:
http://best-bread-recipes.com/pumpkin-bread-recipe.html
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Old October 29, 2011   #55
Zana
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Country Cornbread

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain nonfat yogurt
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup creamed corn, canned or homemade

Preheat oven to 400 degrees F. Grease an 8-inch square baking
pan. Combine the cornmeal, flour, sugar, baking powder, and salt
in a mixing bowl. Stir well. In another bowl, combine the milk,
yogurt, melted butter, oil, and eggs. Add this to the cornmeal
mixture and stir until just combined. Then stir the creamed corn.
Scrape the batter into the prepared pan, and bake in the center
of the oven until the top is golden brown and a toothpick
inserted in the center comes out just clean, 45 minutes. Cook in
the pan on a rack for 15 to 20 minutes. Then remove the cornbread
from the pan and let it cool completely on a wire rack. Cut it
into squares to serve.
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Old November 1, 2011   #56
Zana
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Whole Wheat Potato Bread

8 cups whole wheat flour plus 1 Tbsp. salt
4 Tbsp. raw or white sugar, honey or molasses
4 Tbsp. melted shortening or oil
2 Tbsp. yeast dissolved in 1/2 cup warm water
1 medium potato, about 1 cup, cooked until mealy in
2 cups of water

Mash or beat potato-water mixture until smooth. Cool. Add 1 3/4 cups water to potato water. Add yeast and shortening. Pour this mixture gradually into flour. Mix 7 minutes with electric mixer or by hand until dough is smooth and stretchy. Dough will be soft. Let rest 10 to 15 minutes on greased surface. Knead and fill 2 1/2 size cans half full. Let rise double in size and bake at 400 for 45 minutes. Will make 6 small (can loaves) or 4 medium pan loaves.

For quick process use 1/2 cup of dehydrated potato flakes instead of fresh potato. Simply mix dry potato in flour and add total of 3 3/4 cups water. (I usually use the dry potato flakes....works great)

This delicious bread is much finer and lighter in texture than ordinary wheat bread.
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Old December 4, 2011   #57
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Squash Bread (not a sweet bread)

3 1/2 - 4 Cups Bread Flour (or a combination of flours)
1 T. Salt
2 T. Yeast in 1/4 Cup warm water
2 T. Honey
Add Squash Puree till dough consistency is correct. The amount will vary depending on the moisture content of your squash. I used roasted Buttercup and it was about 1 cup. Proof till doubled in size. Punch down, put in loaf pan and rise till doubled. Bake in 425 oven. May have to be covered with foil to prevent over browning of crust.

-This bread will be dark on the outside and beautiful orange/yellow crumb. Very soft and moist. I've been baking for a while now and my wife says this is best bread I have made.
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Old December 4, 2011   #58
mdvpc
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Bread I made for our extended families Christmas party today. Mix of sourdough wholewheats and whites-2 of each.
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Old December 4, 2011   #59
akgardengirl
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Nice looking breads Michael. I have been making Polish sourdough pumpernickel bread the last couple weeks, using only starter to leaven the bread.
Sue B
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Old December 4, 2011   #60
lakelady
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I'll second this one, it's the No-Knead Bread recipe that was published in the NY Times. Actually quite the rage now..so incredibly simple and easy to add whatever you'd like. I've done it plain (excellent as is) or with cinnamon raisin, whole wheat etc. Very forgiving! Best part is you can start it one day, and do the baking the next and be done. Good for holidays when you have lots of cooking to do and not a lot of time the day of your event.

Excellent choice Craig, I tell everyone who has always been afraid to make bread to try it.

Those are beautiful bread photos Michael!
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