Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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December 14, 2013 | #16 |
Tomatoville® Moderator
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Absolutely. 100 grams Kamut, 300 grams central milling beehive, 75 grams mature sourdough starter and 8 grams sea salt. 3 folds at about 30 minute intervals. Proofed for abut 7-8 hours. Second proof about 45 minutes. Baked in a covered Creuset at 450 degrees-20 minutes with the top on, 15 minutes with it off.
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Michael |
January 10, 2014 | #17 |
Tomatovillian™
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10 January 2014 Bread.
http://www.durgan.org/URL/?CKNCC 10 January 2014 Bread.
New batch of bread made today. These five loaves will last me about one month. http://www.durgan.org/URL/?NKEQT 9 December 2013 Bread Bread was made from fresh ground whole wheat grains and a litre of apple juice http://www.durgan.org/URL/?PTKKA 12 September 2013 Juicing Apples and corn http://www.durgan.org/URL/?GKCNW 2 August 2013 Corn Juice.The flour mill is perfect and is very quick. I have no gluten intolerance issues so am not concerned about wheat belly. Some leavening was obtained from double action baking powder. Liquid was obtained from apple and corn preserved in the Summer.Texture is ideal and taste is slightly sweet. The finished bread must be kept frozen if kept for more than about ten days. |
January 11, 2014 | #18 |
Tomatovillian™
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Here are a few tips for outstanding sourdough bread.
Get a good sourdough starter and build it up to the point you have 1 cup of active starter in a quart jar. The night before you want to make bread, put one cup of flour in the quart jar and add enough warm water to make a thick paste/liquid. Put a lid on the jar very loose so gases can escape from the jar. Sit the jar on a plate in the kitchen at room temp overnight. The timing is important, less than 9 hours and the yeast won't be active enough, more than 14 hours and it will be past prime. So when you put flour in the jar, make a point of being ready to use it 12 to 14 hours later. Mix 1 pint of the sourdough starter with 4.5 cups of bread flour. Add 1 tablespoon of powdered milk, 2 tablespoons of cooking oil, 3 level tablespoons of sugar or honey, and 1 teaspoon of salt. Add 1.5 cups of water and mix the dough thoroughly. I use a bread machine to do the mixing and watch it very carefully. You may need to add a bit more water or a bit more flour depending on the type flour you started with. Place the dough in a bowl and set it in a warm place to rise. After an hour, punch it down. Let it rise another hour and punch it down again, then form it into loaves or buns or whatever suits your fancy. Let it rise 2 more hours and then bake it. I like to let it rise the last 2 hours in a warm oven so I don't have to move it when ready to bake. You should now have 1 cup of sourdough starter remaining in the quart jar. Put a lid on it and store it in the refrigerator. Once a week, repeat the above process of adding flour and baking bread. |
January 11, 2014 | #19 |
Tomatovillian™
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Durgan whats the deal with the hammer next to the old school cutting board?
I too have and use an old school cutting board I made back in me thinks 1984. I myself ate dinner next to a micrometer tonight. Worth |
January 11, 2014 | #20 |
Tomatovillian™
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I feed my dog, Ginny, a little piece of frozen liver daily and use the hammer to remove the piece from the frozen lump.
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January 11, 2014 | #21 |
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January 13, 2014 | #22 |
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I too am a big fan of sourdough starter. King Arthur has some good tips for starting a sourdough starter. They begin with rye flour, but then primarily use white unbleached flour to feed the starter. They believe a starter fed with white unbleached flour produces a higher rise and softer texture in the bread.
At first I was hesitant to follow these instructions because I like to use whole grain flour. However, after thinking about it, I decided the starter is a relatively small proportion compared to the whole wheat flour I use in the bread recipe, so maybe a little white unbleached flour wouldn't matter too much. Secondly, I have discovered that if I mix some sourdough starter with 2 cups of whole grain flour and water, and let it sit for 24 hours, then added the final 1 1/4 cups of flour, water, salt and more sourdough starter for the final loaf of bread, I get a lighter texture and a better rise than if I just mix all the ingredients together before baking the bread on the same day. |
January 18, 2014 | #23 |
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Worth, you are so silly! haven't you ever heard of "breaking bread"? isn't that how you would break your bread? How else would you break bread? with a wrench?
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January 18, 2014 | #24 |
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January 19, 2014 | #25 |
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Are you a micromanager, too? my oh my! You need to get a hobby or something.
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carolyn k |
January 19, 2014 | #26 |
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I tried the New York Times No Knead Bread. I as thrilled with the results. I do add sourdough starter and 1/2 of the flour is whole wheat. The simplest bread ever to make. Just mix the ingredients and let it sit until the next day. The way this is baked gives it a fantastic crust.
http://www.nytimes.com/recipes/11376...ead-bread.html |
January 22, 2014 | #27 |
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January 22, 2014 | #28 | |
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Quote:
This looks and sounds fabulous. I will have to make this. I am not a huge bread eater but I love nuts. The more the merrier for me.
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January 22, 2014 | #29 |
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Looks good to me too. Will have to try it....especially since it doesn't have flours that cause issues for me.
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January 23, 2014 | #30 |
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It does sound great. Thanks for sharing the link'
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