Comments on: Making Bread

By: Trudy

Trudy — Thu, 28 Jan 2010 00:17:31 +0000

The bread looks beautiful! Makes me want to run out and get the ingredients to make my own. Sadly, I know I won’t (not my thing, too much to do on a daily basis), though who knows, perhaps some day I will surprise myself. Still, love to read your post on breadmaking.

By:

Wed, 27 Jan 2010 22:11:51 +0000

Inside the cabinet or on the fridge would be perfect, Connie. I actually used an old pitcher . . . if you did that, you could just put the lid on, with the holed in the spout, after leaving it for a day to pick up the yeasts.

In the beginning, you just toss the half that you take out. The water and flour is what feeds the mix. It’s actually pretty foolproof! Just requires patience, which I don’t have a lot of, lol. But it came out beautifully. A friend on Facebook just sent me a recipe for sourdough pancakes so I’ll try that and then post it on Gourmet Mama, too.

It’s way faster to get starter from friends, but it’s pretty simple to do yourself. I saw on Amazon that you can buy starters from all over the world, too! They would be taken over by local yeasts after a while, of course, but it would be fun to have Alaskan sourdough or Parisian!

By: connie

connie — Wed, 27 Jan 2010 18:19:03 +0000

Oh, I see the link to the recipe now. Thank you!

By: connie

connie — Wed, 27 Jan 2010 17:53:41 +0000

I’ve not made sourdough before. Nor kept a starter – I just loooove the end result! I always thought you had to get a starter from someone else and was always too far away from baking friends! Do you just throw away the half you take out? What do you feed it? Same flour and water mix? What recipe do you then use to bake your bread with the starter? To keep the starter, should it be in a warmer or cooler area? I’m thinking creatively since I have cats… starter from air yeast = good, starter from cat tongues, uh, maybe not?! Wonder if a cabinet would work. On top of the fridge might be warmer than the counter.

By:

Wed, 27 Jan 2010 17:19:06 +0000

It’s so simple, Connie. You put a cup of warm water and a cup of flour together, stir it up and leave it in a glass or plastic (NOT metal!) jar on the counter. Every day, you take out half and add half a cup of warm water and half a cup of flour. It takes about a week before you get lots of good bubbles. Then you can store it in the fridge and it only needs to be “fed” every week or so.

By: connie

connie — Wed, 27 Jan 2010 15:23:44 +0000

I miss sourdough! How do you make the starter???

By:

Wed, 27 Jan 2010 01:03:25 +0000

It´s a date, Michele! Can’t wait to meet you guys!

By: Michele Pineda

Michele Pineda — Wed, 27 Jan 2010 00:55:16 +0000

you’d better make some when I come down!~ remember, I want to have a BBQ with you and the kids. Hubby will most likely bring his mother, brother, his wife and 2 kids and maybe hubby’s 18 yr old son plus me, Deja and Jose of course. I will be there June 17 to July 6, and tentative date for Antigua is June 25 and 26th-need to book a couple of rooms for the weekend and look forward to meeting you finally and also Mark. (bought the tickets today so I am excited!)

By: Cheerful Monk

Cheerful Monk — Tue, 26 Jan 2010 21:16:28 +0000

Just looking at that oatmeal bread makes me hungry! Good for you.

By:

Tue, 26 Jan 2010 19:24:59 +0000

I’ve found fresh yeast, but I don’t bake enough to use up a whole block of it! The one time I bought it, I made two loaves that turned out fine, then it was dead. I suppose if I had a bigger freezer I could just freeze the bread like my mom does . . or just give it away, lol.