tag:blogger.com,1999:blog-19496976554860457032024-02-02T04:36:29.981-05:00KitchenGeisha"Who says you can't cook? I give you permission. You can look with your eyes and feel with your hands, smell with your nose and taste with your tongue. You can think, create, be inspired or stumble along. You keep finding your way." - The Complete Tassajara CookbookKitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-1949697655486045703.post-9813726482345768312012-08-21T18:08:00.001-04:002012-08-21T18:08:07.243-04:00Cranberry Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Cranberry%20scones/CranbeeryScones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Cranberry%20scones/CranbeeryScones.jpg" width="400" /></a></div>
<br />
<br />
In my quest to reproduce scone I had in Ottawa at The Scone Witch, I tried the Irish soda bread recipe I used last year, Raisin Currant Scones<br />
<br />
I substituted frozen cranberries for the currants, whipping cream for the milk. They were just about right!<br />
<br />
<a name='more'></a><span style="font-size: medium;"><b>Cranberry Scones</b></span><br />
<span style="font-size: small;">based on the <a href="http://kitchengeisha.blogspot.ca/2011/03/irish-soda-breads.html">recipe here</a><br />makes </span>
<span style="font-size: small;">11-12</span> scones<br />
<br />
2 1/2 cups all-purpose flour<br />
1 1/2 teaspoons baking soda<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
3 tablespoons white sugar<br />
1/2 cup butter, cut into pieces<br />
2 Cups frozen cranberries<br />
3/4 cup whipping cream<br />
3 tablespoons apple cider vinegar <br />
<br />
Preheat oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.<br />
<br />
Stir together the flour, baking soda, baking powder, salt, and sugar in a
large bowl until evenly blended. Cut in the butter using a pastry
blender or your hands until the mixture resembles coarse cornmeal. Stir
in the cranberries, then make a well in the
centre and pour in the milk and vinegar. Stir with a spoon until the dry
ingredients are moistened. <br />
<br />
Turn the dough out onto a well floured work surface, and knead gently 8
to 10 times. Flatten the dough and cut out using either a glass or round cookie cutter - size to your choice (I like about 4" scones), and place onto the
prepared baking sheets. <br />
<br />
Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F
(190 degrees C), and bake until the top of the bread is golden brown,
about 15 minutes more.<br />
<br />
Yum.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-49058762673315111992012-08-21T17:37:00.001-04:002012-08-21T17:37:02.847-04:00Cook's Illustrated French Apple Cake<strong><br /></strong>
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<a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/French%20Apple%20Cake/FrenchAppleCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/French%20Apple%20Cake/FrenchAppleCake.jpg" width="400" /></a></div>
I've been dying to try this since I bought the magazine last week, so today, with it's Autumn-like weather, was the prefect day to bake it. <br />
<br />
<a name='more'></a><br />
<strong>French Apple Cake</strong>
<br />
<em> Published September 1, 2012. From Cook's Illustrated</em>.<br />
Serves 8 to 10. <br />
<strong>Why this recipe works:</strong><br />
For
our own version of this classic French dessert, we wanted the best of
both worlds: a dessert with a custardy, apple-rich base beneath a
light, cakelike topping. To ensure that the apple slices softened
fully, we microwaved them briefly to break the enzyme responsible for
firming up pectin. And to create two differently textured layers from
one batter, we divided the batter and added egg yolks to one part to
make the custardy base and flour to the rest to form the cake layer
above it.<br />
The microwaved apples should be pliable but not
completely soft when cooked. To test for doneness, take one apple slice
and try to bend it. If it snaps in half, it’s too firm; microwave it
for an additional 30 seconds and test again. If Calvados is
unavailable, 1 tablespoon of apple brandy or white rum can be
substituted.<br />
<br />
<strong>Ingredients</strong><br />
<ul>
<li> 1 1/2 pounds Granny Smith apples , peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise</li>
<li> 1 tablespoon Calvados (I used brandy)</li>
<li> 1 teaspoon lemon juice </li>
<li> 1 cup (5 ounces) plus 2 tablespoons all-purpose flour </li>
<li> 1 cup (7 ounces) plus 1 tablespoon granulated sugar </li>
<li> 2 teaspoons baking powder </li>
<li> 1/2 teaspoon salt </li>
<li> 1 large egg plus 2 large yolks</li>
<li>1 cup vegetable oil </li>
<li> 1 cup whole milk </li>
<li> 1 teaspoon vanilla extract </li>
<li> Confectioners' sugar </li>
</ul>
<strong>Instructions</strong><br />
<strong>1.</strong>
Adjust oven rack to lower-middle position and heat oven to 325
degrees. Spray 9-inch springform pan with vegetable oil spray. Place
prepared pan on rimmed baking sheet lined with aluminum foil. Place
apple slices into microwave-safe pie plate, cover, and microwave until
apples are pliable and slightly translucent, about 3 minutes. Toss
apple slices with Calvados and lemon juice and let cool for 15 minutes.<br />
<br />
<strong>2.</strong>
Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt
together in bowl. Whisk egg, oil, milk, and vanilla together in second
bowl until smooth. Add dry ingredients to wet ingredients and whisk
until just combined. Transfer 1 cup batter to separate bowl and set
aside.<br />
<br />
<strong>3.</strong> Add egg yolks to remaining
batter and whisk to combine. Using spatula, gently fold in cooled
apples. Transfer batter to prepared pan; using offset spatula, spread
batter evenly to pan edges, gently pressing on apples to create even,
compact layer, and smooth surface.<br />
<br />
<strong>4.</strong>
Whisk remaining 2 tablespoons flour into reserved batter. Pour over
batter in pan and spread batter evenly to pan edges and smooth surface.
Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.<br />
<br />
<strong>5.</strong>
Bake until center of cake is set, toothpick inserted in center comes
out clean, and top is golden brown, about 1¼ hours. Transfer pan to
wire rack; let cool for 5 minutes. Run paring knife around sides of pan
and let cool completely, 2 to 3 hours. Dust lightly with
confectioners’ sugar, cut into wedges, and serve.<br />
<br />
<strong>Cooking Class</strong><br />
Batter Up: It's a Two-for-One<br />
To produce this cake’s distinct layers, we started with a simple base batter and, with key additions, made it work in two ways.<br />
<br />
<strong>CAKE:</strong> Adding extra flour to 1 cup of the base batter created a tender, airy top.<br />
<br />
<strong>CUSTARD:</strong> Adding two extra yolks to the rest of the base batter created a creamy, dense bottom.<br />
<br />
<strong>Cooking Class</strong><br />
Ensuring Tender Apples<br />
Why
do apples that go straight into the cake batter bake up too firm,
while those same raw apples come out soft and tender if microwaved a
bit before heading into the oven? Common sense might suggest that
precooking simply hastens the fruit’s breakdown. But there’s more to
the answer than that. As so often happens in cooking, an enzyme is
involved, in this case a temperature-sensitive enzyme called pectin
methylesterase (PME). As the batter’s temperature climbs and lingers
between 120 and 160 degrees, the PME sets the pectin in the fruit, so
the slices will remain relatively firm no matter how long they are
cooked. The catch, though, is that the PME is deactivated at
temperatures above 160 degrees. Enter the microwave. A three-minute zap
quickly brings the apples to 180 degrees—high enough to permanently
kill any activity of the PME—so the precooked fruit emerges fully soft
in the finished cake.<br />
We even double-checked the science with a
side test: heating vacuum-sealed batches of both raw and microwaved
apples in a sous vide machine to the final temperature of the cake (208
degrees) for the same amount of time it bakes (1¼ hours). The
microwaved apples were predictably tender, while the slices that we
didn’t microwave remained firm. Furthermore, these slices never fully
softened, even after we continued to cook them for another 40 minutes.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com5tag:blogger.com,1999:blog-1949697655486045703.post-36061918209488054162012-08-06T17:07:00.001-04:002012-08-21T17:37:33.222-04:00Clinton St Bakery Scones<div class="mbl notesBlogText clearfix">
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu1xmkn9D9_rL4CtSgs7xl6TOJ6rhe5-mcqLIbr409qvjUOKuZpnD6OCfW0fZpbDOMLGkpavajS8vdBjducuJnFFtdBDTEYh2MVer8uJLMTFueqo-TIb5eMR9SuJLu3kGvQ7y6KmBNVk/s1600/Cranberry+Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu1xmkn9D9_rL4CtSgs7xl6TOJ6rhe5-mcqLIbr409qvjUOKuZpnD6OCfW0fZpbDOMLGkpavajS8vdBjducuJnFFtdBDTEYh2MVer8uJLMTFueqo-TIb5eMR9SuJLu3kGvQ7y6KmBNVk/s400/Cranberry+Scones.jpg" width="400" /></a></div>
<br />
Since a trip to Ottawa
this past July, where we were lucky enough to stumble on a bakery called
"The Scone Witch". While reviews on their service have been rough (we
didn't have any problems), their scones are out of this world.<br />
<br />
Unfortunately,
I haven't been able to duplicate the Currant Ginger scone I had, but
it's set me off on a scone baking frenzy. This is the latest batch.<br />
<br />
<a name='more'></a><br /><br />
Clinton St Bakery Scones<br />
Makes 6 (I doubled the recipe)<br />
<br />
2 cups all purpose flour<br />
1/4 cup granulated sugar (I used 1/3 cup as I wanted them sweet, 2/3 cups in total as I doubled the recipe)<br />
1/2 tsp salt<br />
1 TBS baking powder<br />
1 cup heavy cream (whipping cream)<br />
3 tsp turbinado sugar (raw, large crystal, sugar)<br />
<br />
For Cranberry Scones:<br />
2- 2 1/2 cups unthawed frozen cranberries (or fresh if you have them)<br />
<br />
<ol>
<li>Preheat oven to 350F. (Next time, I may raise it to 400F as I think they would come out a bit crispier on the outside)</li>
<li>Combine all the dry ingredients, including berries if using, in a large bowl. Mix thoroughly.</li>
<li>Add cream, and mix until moistened (I never understand that, so I mix until there are no dry bits).</li>
<li>Turn out onto lightly floured surface and gather together into a shaggy ball.</li>
<li>Flatten into a circle 3/4" - 1" thick - if doubling the recipe, split the dough and do it one at a time.</li>
<li>Directions say "Cut into 6 even triangles, Roughly form each into a circle." I used a 3" or 4" circle cookie cutter. </li>
<li>Place on parchment papered cookie sheet(s).</li>
<li>Top each with some turbinado sugar (I used more than 3 tsp on the scones, more like 1/3 cup).</li>
<li>Bake for 18- 20 minutes, until golden brown and baked all the way through. </li>
</ol>
You can alter this by adding whatever you want, or just making plain scones.</div>
</div>
KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-9026137921057862912011-11-16T10:22:00.001-05:002011-11-16T10:24:47.086-05:00Tassajara Rye Egg Molasses Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassajara%20Rye%20Egg%20Molasses%20Bread/IMG_1965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassajara%20Rye%20Egg%20Molasses%20Bread/IMG_1965.jpg" /></a></div><br />
<br />
This is the very last blog post in the month of "Molasses Madness", my family is getting tired of it. It's been fun, we've had a good run and everything has tasted delicious!<br />
<br />
This loaf is made the same was as the <a href="http://kitchengeisha.blogspot.com/2011/04/tassajara-egg-bread.html">Tassajara Egg Bread</a>, switching out 1 cup of white flour for 1 cup of rye and substituting molasses for the honey. DELICIOUS!!<br />
<br />
This recipe can be found amongst friends at <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastpotting</a>, this week hosted by <a href="http://tartine-bread.blogspot.com/">Tartine Bread Experiment</a>.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-24693003397410107342011-11-08T14:28:00.000-05:002011-11-08T14:28:55.612-05:00Anadama Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Anadama%20Bread/IMG_1956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Anadama%20Bread/IMG_1956.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Anadama%20Bread/IMG_1958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Anadama%20Bread/IMG_1958.jpg" /></a></div><br />
Another loaf for "Molasses Madness!", this time Anadama Bread.<br />
<br />
<a name='more'></a>When I make my weekly loaves, I try and find something I haven't made before so I can blog it - I don't want to blog the same recipes over and over. Sometimes it's difficult, as when I need to make white bread over and over again each week, but other times, like now, it's easier.<br />
<br />
The obsession with molasses continues, don't ask why, I have no idea. This recipe fit the bill as my husband had just used up all the eggs, which I needed to make a Zopf loaf that day.<br />
<br />
This loaf, as with all the loaves I have made with molasses, is moist and slightly sweet. My family has been enjoying the Month of Molasses breads, hopefully you will find them delicious.<br />
<br />
This loaf took about 4 hours to rise. I don't know if my kitchen is too cold, but it took that long. Well worth the wait, though. <br />
<br />
I'm submitting to <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastspotting</a>, hoping to spread the madness. :)<br />
<br />
<span style="font-size: x-large;"><b>Anadama Bread</b></span><br />
<a href="http://www.tasteofhome.com/recipes/Anadama-Bread">Taste Of Home</a><br />
makes 1 loaf<br />
<br />
1/2 cup water<br />
1/4 cup cornmeal<br />
1/2 cup molasses<br />
2 tablespoons butter<br />
2 1/4 tsp active dry yeast<br />
1/2 cup warm water (110° to 115°)<br />
1 teaspoon salt<br />
3 to 3-1/2 cups all-purpose flour*<br />
<br />
* I used about 4 cups flour <br />
<br />
In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°. <br />
<br />
In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. <br />
<br />
Turn onto a floured surface; knead until smooth and elastic, about 10 to 15 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. <span style="color: #783f04;">(Mine took 4 hours to rise to doubled. I degassed at 90 minute intervals to get more movement) </span><br />
<br />
Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour. <br />
<br />
Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com2tag:blogger.com,1999:blog-1949697655486045703.post-90332064448328611162011-11-08T14:08:00.001-05:002011-11-09T10:28:48.318-05:00Tassajara Oat Bread With Molasses<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassajara%20Oatmeal%20Bread%20With%20Molasses/IMG_1897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassajara%20Oatmeal%20Bread%20With%20Molasses/IMG_1897.jpg" /></a></div>It's still "Molasses Madness" here at KitchenGeisha!<br />
<br />
I have no idea why I'm craving the taste of molasses, the season just seems to demand it. So I thought I would try the <a href="http://kitchengeisha.blogspot.com/2011/07/tassajara-whole-wheat-oatmeal-bread.html">Tassajara Oatmeal Bread recipe</a>, swapping out the whole Wheat flour for all white flour, and the honey for molasses.<br />
<br />
I found that it kept the bread moister than the honey, and gave it a depth it didn't have before. There is none left. :)<br />
<br />
Submitting it to <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastspotting</a>. KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-22206351485142807922011-11-08T13:54:00.001-05:002011-12-04T11:25:50.008-05:00Genuine Canadian Butter Tarts - Without Corn Syrup<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Butter%20Tarts/IMG_1896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Butter%20Tarts/IMG_1896.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
I had never had a butter tart before moving here to Canada. They may have existed in New York, but I had never had one.<br />
<br />
<a name='more'></a>I'm not a huge fan of butter tarts, though my husband, at true Canuck, loves them. He asked me to make a batch of tarts as the ones at the grocery store are expensive and taste like chemicals. <br />
<br />
Usually, I don't make tarts, I make Butter Tart Squares. I'm not a fan of the pastry crust in the tarts, I prefer the shortbread base of the squares, but I like my husband and he asked for<i> tarts</i>.<br />
<br />
I looked on the internet to see if there was a good recipe for tarts, I was APPALLED to see recipes, "real" Canadian recipes they claimed, that used corn syrup! Ick. They went to all the trouble of making homemade pastry and then used corn syrup. No way was I going to use corn syrup in my tarts, so I used my Butter Tart Square filling recipe. <br />
<br />
However, I did use commercial pastry shells. I know I should have made my own crusts, but these days I am more pressed for time than before, so I bailed on the shells. Mea cupla.<br />
<br />
The crust of these tarts are crunchy, and tasting of brown sugar. We like it, but you may find that you do not. Maybe a longer bake at a lower temperature (400F for 25- 30 minutes) would prevent the crunchy crust.<br />
<br />
<span style="font-size: x-large;"><b>Butter Tarts</b></span><br />
makes 12 tarts<br />
<br />
12 mini tart shells<br />
2 eggs<br />
1 1/4 cups packed brown sugar <br />
1/4 cup butter, melted <br />
1 tablespoon vinegar<br />
1 teaspoon vanilla<br />
1 teaspoon all-purpose flour<br />
120 raisins (10 per tart shell)<br />
<br />
Preheat oven to 450F.<br />
<br />
If using homemade crust, make the dough and line 12 muffin cups with the pastry. If using commercial shells, place a shell (still in it's little aluminum tin) inside each muffin cup of a muffin tin. It's easier this way. <br />
<br />
Place 10 raisins in the bottom of each shell. You can use more or less, but I found 10 is just enough for us.<br />
<br />
In a bowl, whisk together the remaining ingredients. Fill each tart shell to just about the top of the shell, about 6/8ths full.<br />
<br />
Bake for 18 to 22 minutes, until tarts are set. Watch carefully as they may burn. You can reduce the oven temperature, or remove them if they start burning. <br />
<br />
When baked, remove from oven and let cool. Do NOT be tempted to eat the until they are room temperature!! Trust me, they will taste terrible if you don't wait- I speak from experience.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com10tag:blogger.com,1999:blog-1949697655486045703.post-59211027480458367322011-10-20T09:15:00.001-04:002011-11-09T10:28:48.319-05:00Tassajara Heidelberg Rye<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassajara%20Heidelberg%20Rye/IMG_1880-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassajara%20Heidelberg%20Rye/IMG_1880-1.jpg" /></a></div><br />
It's Molasses Madness this week!<br />
<br />
I made this loaf a few months ago, my family really enjoyed it. I don't know what makes it "Heidelburg Rye", but it's a beautiful loaf, another recipe from <u><b>T</b><b>he Complete Tassajara Cookbook</b></u>.<br />
<a name='more'></a><br />
<b><span style="font-size: x-large;">Tassajara Heidelberg Rye</span></b><br />
From <u><b>T</b><b>he Complete Tassajara Cookbook</b></u><br />
makes 2 smaller loaves or one large loaf<br />
<br />
1 tbs active dry yeast<br />
2 cups warm water<br />
1/3 cup molasses <br />
1 tbs cocoa or carob powder (I used cocoa)<br />
1 1/2 cups dark rye flour<br />
1 1/2 cups white flour<br />
2 tsp salt<br />
2 tbs butter<br />
2 tbs caraway seeds (I did NOT use these. Ick)<br />
1 1/2 cups dark rye flour<br />
1 1/2 cups to 2 cups white flour<br />
egg wash (1 egg + 1 tbs water)<br />
<br />
In a large bowl, combine the warm water and yeast. Add the molasses. Whisk until frothy.<br />
<br />
Stir in the cocoa or carob powder with the initial rye and white flour. Beat thoroughly with a spoon, set aside to rise in a warm place for 60 minutes or until doubled. <br />
<br />
Stir in the salt, butter, and caraway seeds if using (ICK!). Add the second batch of rye flour, folding it into the batter. Add white flour, 1/2 cup at a time, until dough is thick enough turn out onto a kneading surface.<br />
<br />
Knead the dough, adding more flour as necessary, for about 10 to 15 minutes until it's soft and elastic.<br />
<br />
<span style="color: #20124d; font-size: small;"><i>"Rye flour tends to make a dough moist, so don't be surprised if the dough remains wet and slightly sticky even after considerable kneading."</i></span> - <u><b>T</b><b>he Complete Tassajara Cookbook</b></u><br />
<br />
When fairly smooth, grease your bowl and return dough ball, turning to coat. Cover and let rise until doubled, about 50 to 60 minutes.<br />
<br />
Degas, and let rise again until doubled.<br />
<br />
Shape dough into 1 or 2 loaves, place on parchment papered cookie sheet. Let rise until doubled, about 60 minutes.<br />
<br />
Preheat oven to 350F. When dough has doubled, brush with egg wash, and place in oven. Back for 60 minutes, until brown and sounds hollow when bottom is tapped.<br />
<br />
Cool on wire rack.<br />
<br />
This, and more yeasty goodness, can be found at <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a>!KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-74740386906061815372011-10-20T08:12:00.000-04:002011-11-09T10:28:48.320-05:00Tassajara Basic Bread With Molasses<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassjara%20White%20molasses%20bread/IMG_1882-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Tassjara%20White%20molasses%20bread/IMG_1882-1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>All this autumn weather this past week has made me think of molasses. I grew up with this lovely thick black liquid, we had it in Molasses cookies (my father's favourite) and drank it in milk. So I thought "Why not use it to make bread?"<br />
<br />
I decided to use the <a href="http://kitchengeisha.blogspot.com/2011/03/tassajara-basic-bread.html">Tassajara Basic White Bread</a> recipe, substituting molasses for the honey. It comes out nice and brown, like rich cafe au lait.<br />
<br />
This, and other yummie yeasty things can be found at <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a>!KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-84111310668525167972011-10-13T10:28:00.000-04:002011-10-13T10:28:12.598-04:00Virginia Light Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Virginia%20White%20Rolls/IMG_1811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Virginia%20White%20Rolls/IMG_1811.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Virginia%20White%20Rolls/IMG_1816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Virginia%20White%20Rolls/IMG_1816.jpg" /></a></div><br />
Thanksgiving was Monday, and fresh homemade rolls are <i>always</i> on the menu!<br />
<br />
<a name='more'></a>This is a recipe I have used before, always turning out deliciously tender rolls. The recipes is designed for the bread machine, but I find it works really nicely by hand. I doubled the recipe to make 24 good sized rolls, a single recipe makes 16.<br />
<br />
<span style="font-size: x-large;"><b>Virginia Light Rolls</b></span><br />
Beth Hespberger's <u><b>The Bread Lover's Bread Machine Cookbook</b></u><br />
makes 16 (double for 24)<br />
<br />
1 cup plus 2 tbs warm milk<br />
3 tbs honey<br />
2 1/2 tsp instant yeast <br />
2 large eggs<br />
6 tbs butter<br />
4 1/4 cups white flour*<br />
1 1/2 tsp salt<br />
<br />
*I found I needed about 1 cup more flour in the <i>doubled</i> recipe to make it come together, but it was a humid day.<br />
<br />
In a large bowl, combine warm milk, honey and yeast. Whisk until frothy. Whisk in eggs and butter, add flour 1 cup at a time.<br />
<br />
Turn onto a kneading surface and knead for about 10 minutes, until the dough is soft and elastic, tacky, not sticky.<br />
<br />
Grease your bowl and return dough ball to it. Let rise about 90 minutes. If the dough seems like it's doubling quickly, degas it lightly by folding it in the bowl and continue the rise.<br />
<br />
When it's doubled (or doubled again), turn out on to your kneading surface and degas. Divide the dough into the number of required pieces - I find a digital scale in grams works really well for this purpose. For rounded buns, take the amount of dough you need, flatten it. Pull the edges into the middle, turn the ball over and, with your hand cupped on top, roll the dough ball in a tight circle. Remove your hand and place on a parchment papered cookies sheet. Continue with remaining dough.<br />
<br />
Cover rolls with plastic and let rise for about 20 minutes.<br />
<br />
Preheat oven to 375F. When rolls are risen, place sheet in oven and bake for about 25 to 30 minutes. Remove and cool.<br />
<br />
This, and other yeasty delights, can be found at <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastspotting</a>!KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-42450881911740088512011-09-29T09:31:00.003-04:002011-09-30T08:13:19.873-04:00Sour Cream White Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Sour%20Cream%20White%20Bread/IMG_1797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Sour%20Cream%20White%20Bread/IMG_1797.jpg" /></a></div>Normally I have a picture of a whole loaf to share with you, but within 2 hours of making this bread it is as you see it, 2/3rds eaten.<br />
<br />
<a name='more'></a>This bread, adapted from a recipe at "Taste Of Home Magazine" <a href="http://www.tasteofhome.com/Recipes/Family-Favorite-Bread">online</a>, has a sourdough taste without the effort of real sourdough. I wouldn't make it at claim it was <i>real</i> sourdough, but it's a quick way to get a similar taste. My whole family really enjoyed it, and it made a nice big loaf.<br />
<br />
As a note, I should let you know that this dough took a very long time to rise. It could be due to the cool weather we were having, or the temperature of the dough. But be aware it took me 4 hours to get a decent rise. <br />
<br />
<span style="font-size: x-large;"><b>Sour Cream White Bread</b></span><br />
adapted from Taste Of Home online<br />
makes 1 loaf <br />
<br />
<span class="amount">1 cup very warm water</span><span class="name"></span><br />
<span class="recipeDetails"><span class="ingredient"><span class="amount">2 tablespoons </span><span class="name">white vinegar</span></span></span><span class="recipeDetails"><span class="ingredient"><span class="amount"></span></span></span><br />
<span class="recipeDetails"><span class="ingredient"><span class="amount">1/2 cup </span><span class="name">sour cream</span></span></span><span class="recipeDetails"><span class="ingredient"><span class="amount"></span></span></span><br />
<span class="recipeDetails"><span class="ingredient"><span class="amount">2 tablespoon </span><span class="name">honey</span></span></span><span class="recipeDetails"><span class="ingredient"><span class="amount"></span></span></span><br />
<span class="amount">2 1/2 teaspoons </span><span class="name">active dry yeast</span><br />
<span class="name"></span><span class="recipeDetails"><span class="ingredient"><span class="amount">1 1/2 teaspoons </span><span class="name">salt</span></span></span><span class="recipeDetails"><span class="ingredient"><span class="amount"></span></span></span><br />
<span class="recipeDetails"><span class="ingredient"><span class="amount">5 to 6 cups </span><span class="name">bread flour</span></span></span><span class="amount"></span><br />
<span class="amount"><br />
</span><span class="name"></span><span class="recipeDetails"><span class="ingredient"></span></span><br />
<span class="amount">In a large bowl, combine the water, vinegar, sour cream and honey and yeast. Whisk until frothy.</span><br />
<br />
<span class="amount">Add the salt and whisk.</span><br />
<br />
<span class="amount">Mix in the flour, one cup at a time until you have a non sticky, shaggy mass. It may take 5 cups, it may take 6 or more cups.</span><br />
<span class="amount"> </span><br />
<span class="amount">Turn out onto a kneading surface and knead for 15 minutes, resting at intervals to give your arms a break.</span><br />
<br />
<span class="amount">When the dough is soft, smooth and elastic (adding more water sparingly if need be), grease your bowl and return the dough ball to it, covering to coat.</span><br />
<br />
<span class="amount">Cover and let rise until doubled 1 1/2 hours to 4 hours.</span><br />
<br />
<span class="amount">When doubled, degas and turn out onto your kneading surface. Let rest 10 minutes.</span><br />
<br />
<span class="amount">Grease a 9x5" loaf pan. Shape the dough into a log roll and place into pan. Let rise about 45 minutes.</span><br />
<br />
<span class="amount">Preheat oven to 400 while dough is rising. When dough is ready, place in oven and bake for 45 minutes, checking after 30 minutes to see if bread is darkening too quickly. Reduce oven temperature if your crust is getting too dark for your liking.</span><br />
<br />
<span class="amount">Remove from oven and let cool.</span><br />
<br />
<span class="amount">This, and other tasty yeasty good things can be found at <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastpostting</a>!</span><span class="name"></span>KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-4838269402821408532011-09-15T09:52:00.000-04:002011-09-15T09:52:39.508-04:00Hamelman's Pullman Bread (Pain De Mie)<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Hamelmans%20Pullman%20Bread/IMG_1795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Hamelmans%20Pullman%20Bread/IMG_1795.jpg" /></a></div><br />
I don't actually own a Pullman Loaf pan (way too expensive for something I'll rarely create), so they were made into two smaller loaves using the King Arthur low gluten bread pans I received as a gift. <br />
<a name='more'></a><br />
You can find this and other tasty yeasty treats at <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastpotting</a>. Go now. <br />
<br />
<b><span style="font-size: x-large;">Pullman Bread (Pain De Mie)</span></b><br />
adapted from <b><u>Bread</u></b> by Jeffery Hamelman<br />
makes 1 large pullam loaf with dough for 1 small loaf, or 2 small loaves<br />
<br />
2 lbs white flour<br />
5 tbs powdered milk<br />
1 1/2 tbs honey<br />
3 tbs butter<br />
1 tbs salt <br />
2 3/8 cup warm water<br />
2 1/4 tsp instant yeast<br />
<br />
In a large bowl, combine yeast, water, honey and milk powder. Whisk it until frothy.<br />
<br />
Add the butter and whisk again until frothy.<br />
<br />
Add the salt, whisk again.<br />
<br />
Start whisking in the flour, 1 cup at at time - after 3 cups switch to a spoon, it will make it easier. Turn onto a kneading surface and knead for 10 to 15 minutes, taking small breaks every 5 minutes and letting the dough rest. <br />
<br />
I used the full 2 lbs of flour, really working to get it incorporated into the dough. At first the dough seemed like it would need more water, but as I worked the dough with my hands, it became more hydrated and didn't need any extra water. It became nice and supple the more I worked it.<br />
<br />
<br />
Grease your bowl, and when dough is elastic and smooth (at least 15 minutes), return to the bowl and turn to coat dough. Cover at let rise for 1 hour.<br />
<br />
After 1 hour, or when doubled, degas the dough and let rise again for another hour, or until doubled.<br />
<br />
I did 4 rises of dough, some of them unintentionally as I got chatting with friends at my sons' school and forgot I had dough rising, but it came out nicely light. The directions say to do two 60 minute risings.<br />
<br />
When the dough has rising sufficiently, shape into loaves and let rise for 45 to 90 minutes, or until they have sufficiently proofed.<br />
<br />
Preheat your oven to 400F 20 minutes before baking, and bake for 45 - 55 minutes.<br />
<br />
Cool and enjoy! :)KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com1tag:blogger.com,1999:blog-1949697655486045703.post-86229726167943947812011-09-08T16:20:00.000-04:002011-09-08T16:20:20.000-04:00Hungarian White Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Hungarian%20White%20Bread/IMG_1786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Hungarian%20White%20Bread/IMG_1786.jpg" /></a></div>"Life is what happens to you while you're busy making other plans." ~ John Lennon<br />
<a name='more'></a><br />
I've been away again form this blog for an extended period of time, and as before unintentionally. It seemed that this past summer everyone's health decided to take a bit of a turn, and I just didn't either feel like doing anything, or I made things that I have already posted. I did *gasp* BUY bread as I just wasn't up to making it.<br />
<br />
Things seem to be better now, or at least we know what we're dealing with. So, on with the show.<br />
<br />
This week I wanted to make a more flavourful loaf, as the last one I made my husband didn't like (I won't share THAT recipe with you). I chose a recipe from <a href="http://allrecipes.com/recipe/hungarian-braided-white-bread/detail.aspx">Allrecipes</a> to use at it was just <i>different</i>. What makes it particularly "Hungarian" I have no idea, but it's delicious!<br />
<br />
<span style="font-size: x-large;"><b>Hungarian White Bread</b></span><br />
makes 1 large loaf<br />
<br />
2 1/4 tsp dry yeast<br />
1 3/4 cups warm milk (110 degrees F/45 degrees C)<br />
1 egg yolk<br />
2 eggs<br />
2 tablespoons honey<br />
2 teaspoons salt<br />
5 cups all-purpose flour*<br />
<br />
In a large bowl, combine the water, yeast and honey. Mix until frothy.<br />
<br />
Whisk in egg yolk and eggs. Add honey and salt, whisking to combine.<br />
<br />
Mix in flour, one cup at a time. Turn out onto a kneading surface and knead for 8 minutes. At any point add more flour if the dough is sticky, but add sparingly.<br />
<br />
Knead until the dough is soft and elastic. Form dough into a ball and return to GREASED bowl. Cover and let rise for 60 to 90 minutes.<br />
<br />
Form into a either a braid or a loaf and let rise for 50 minutes.<br />
<br />
Preheat oven to 375F and bake for 45 minutes.<br />
<br />
Remove from oven and cool. <br />
<br />
* I used 6 1/2 cups and it was still sticky. <br />
<br />
This and other delicious items can be found at <a href="http://www.wildyeastblog.com/category/yeastspotting">Yeastspotting. </a>KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-55231464673671165942011-08-14T18:34:00.001-04:002011-08-14T19:07:15.582-04:00Fresh Yeast Chocolate Chocolate Chip Espresso Egg Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Fresh%20Yeast%20Chocolate%20Chocolate%20Chip%20Espresso%20Egg/IMG_1765-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Fresh%20Yeast%20Chocolate%20Chocolate%20Chip%20Espresso%20Egg/IMG_1765-1.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Fresh%20Yeast%20Chocolate%20Chocolate%20Chip%20Espresso%20Egg/IMG_1773-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Fresh%20Yeast%20Chocolate%20Chocolate%20Chip%20Espresso%20Egg/IMG_1773-1.jpg" /></a></div>I'm trying to work my way through all the fresh yeast I bought, so I'm converting recipes with dry yeast into fresh yeast loaves.<br />
<a name='more'></a><br />
Today it's the "Chocolate Challah" recipe I've adapted from Beth Hensperger's book <u><b>The Brea</b><b>d Lover's Bread Machine Cookbook</b></u>. Only once could I ever get it to work in my bread machine, it just didn't come together after the first time. However, it works pretty well when you do it by hand.<br />
<br />
I've added different ingredients from the original and more of them, correcting the amount of flour/liquid ratio. <br />
<br />
<span style="font-size: x-large;"><b>Fresh Yeast Chocolate Chocolate Chip Espresso Egg Bread</b></span><br />
makes 2 loaves<br />
<br />
1 1/4 cup warm water<br />
30 grams fresh yeast<br />
1/2 cup dry milk powder<br />
2 large eggs<br />
1 tbs vanilla extract <br />
3 tbs butter<br />
1/3 cup white sugar<br />
1/3 cup brown sugar<br />
1 tsp instant espresso powder <br />
2 tsp salt<br />
1/3 cup cocoa powder (dutch processed recommended)<br />
6 cups white flour (use less if your dough is dry)<br />
1 cup semisweet chocolate chips<br />
White sugar for sanding <br />
<br />
In a large bowl, crumble the fresh yeast. Add warm water and milk powder, whisking to combine with yeast.<br />
<br />
Whisk in the eggs, vanilla, and butter.<br />
<br />
Add the sugars, espresso powder, salt and cocoa powder, whisking for dear life or until frothy.<br />
<br />
Mix in the flour, one cup at a time. If your dough feels dry before the last of the flour is added, don't add it.<br />
<br />
Turn the dough onto a kneading surface. Your dough may feel sticky, add flour sparingly after the 6 cups has been combined.<br />
<br />
Knead for a few minutes, then flatten dough slightly. Sprinkle with 1/2 cup of the chocolate chips, folding over the dough to incorporate. Flatten the dough again, sprinkle with remaining chips, again folding and kneading to incorporate chips. Stick with it, they WILL incorporate into the dough - or you could just say they won't and eat them.<br />
<br />
Knead again for a few more minutes, until it's soft and elastic. Grease your large bowl, return your dough to the bowl, turning to coat.<br />
<br />
Let rise 2 hours, or until doubled in size.<br />
<br />
When dough has doubled, degas and divide into two pieces. Shape each into a ball, roll in white sugar and place into greased pans. I used deep European pudding pans, but any deep pans can be used.<br />
<br />
Let rise 60 minutes, or until doubled.<br />
<br />
Preheat oven to 400F and bake for 45 minutes.<br />
<br />
Remove from oven and cool completely or chocolate chips (if you used them) will be too melty. <br />
<br />
Posting this to <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastspotting</a> where all the cool yeasted stuff hangs out. KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com1tag:blogger.com,1999:blog-1949697655486045703.post-80159212011806317222011-08-11T13:53:00.000-04:002011-08-11T13:53:37.513-04:00BBC Radio Food Programme Podcast: YeastI'm a big fan of BBC Podcasts. This came down my podcast subscription last week, it's very interesting!<br />
<br />
From the <a href="http://www.bbc.co.uk/podcasts/series/foodprog">BBC website</a>:<br />
<br />
<blockquote>Yeasts, mysterious members of the fungi kingdom, are an essential part of our food production. They play a critical role in baking, brewing, wine-making and much more.<br />
Dr Bill Simpson is the Managing Director of a company in Leatherhead that has hundreds of samples of yeasts, old and new, frozen in liquid nitrogen. By preserving different yeasts from around the world his team are able to recreate ales and lagers from the past.<br />
Vincent Talleu stumbled upon baking by chance but is now consumed by a passion for good, tasty, healthy bread. Working with a twenty-year-old Swedish yeast 'starter' in an artisan bakery in London, he believes that 'real bread' must be made as it used to be; slowly. This allows the yeast to work its magic.<br />
Andrew Whitley is a food educator who started the Village Bakery with a yeast sample he brought back to the UK from Russia. For Andrew, there is absolutely no reason why natural yeasts cannot be used much more widely in bread-making, so that loaves with no synthetic additives and longer production times can be available to all.<br />
John Downes pioneered the Australian sourdough revolution in the seventies, and is now working daily with yeasts, recreating the indigenous loaf of the British Isles: ale-barm bread.<br />
Producer: Rich Ward.</blockquote><div id="related-links"> <blockquote><a href="" name="related-links"></a><h2>Related Links</h2><ul id="related_site-links"><li><a href="http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml">BBC Food Blog - John Downes and ale yeast</a></li>
<li><a href="http://sourdough.com/blog/johnd">John Downes - Personal Blog</a> <span class="external">(sourdough.com)</span></li>
<li><a href="http://www.sustainweb.org/realbread/">Real Bread Campaign</a> <span class="external">(www.sustainweb.org)</span></li>
</ul></blockquote><br />
Link to download podcast, <a href="http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20110801-1630a.mp3">http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20110801-1630a.mp3 </a><br />
</div>KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-23176294106246539402011-08-11T11:55:00.000-04:002011-08-14T17:00:42.754-04:00Jamie Oliver's Fresh Yeast Semolina White Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/JO%20Fresh%20Yeast%20Semolina%20bread/IMG_1729.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/JO%20Fresh%20Yeast%20Semolina%20bread/IMG_1729.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best looking loaf of the two</td></tr>
</tbody></table>I have been looking for fresh yeast for a few months now, never being able to find it in any of the stores I frequent. Then, in the space of one week I find two locations that have it! I'm rolling in fresh yeast!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/JO%20Fresh%20Yeast%20Semolina%20bread/p008tcz8_640_360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/JO%20Fresh%20Yeast%20Semolina%20bread/p008tcz8_640_360.jpg" width="320" /></a></div><br />
<a name='more'></a>Now that I had the fresh yeast, I needed to find the recipes that used fresh yeast. Why is it when you can't find what you need, you have the recipes with the missing ingredients, but when you have the ingredients you can't find the recipes??<br />
<br />
Then I remembered that Jamie Oliver is a big fan of using fresh yeast, so I hauled out <u><b>The Naked Chef</b></u>. He has a recipe for basic bread using fresh yeast and durhum semolina flour, which I happened to pick up last week at the bulk food store.<br />
<br />
<b><span style="font-size: x-large;">Jamie Oliver's Fresh Yeast Semolina White Bread</span></b><br />
<u><b>The Naked Chef</b></u> or <a href="http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe">Jamie Oliver's Website</a><br />
makes 1 really large loaf or two smaller loaves<br />
<br />
1 oz fresh yeast or 3/4 oz dried active yeast<br />
2 tbs honey<br />
2 cups tepid water (I needed to add a little more as my dough was dry)<br />
1 lb bread flour<br />
1 lb durum semolina flour<br />
1 tbs salt (recipe calls for 2 tbs, but that seems like a lot)<br />
<br />
In a large bowl, add 1 cup water, the honey and crumble in the fresh yeast. Mix to dissolve yeast.<br />
<br />
In a separate bowl, combine the flours and the salt, mixing thoroughly.<br />
<br />
Add the flour/salt mixture, one cup at a time, mixing after each addition. As you add the last of the flour, your dough may be crumbly.<br />
<br />
Turn out the dough onto a kneading surface and begin to knead the dough. Add a little more water if dough is too crumbly (I sprayed mine with a plant mister a few times), or add more flour if the dough is too wet.<br />
<br />
Knead dough for about 5 minutes. Grease your bowl and return dough, turning to coat the dough.<br />
<br />
Let rise until doubled, 60 to 90 minutes (mine took 90 minutes).<br />
<br />
Degas and either divide into two loaves, or shape into one loaf. I shaped mine into sandwich loaves and placed them into two 9x4x4" baking pans from King Arthur Flour (a gift from my mother).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/1296578137516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/1296578137516.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy <a href="http://www.kingarthurflour.com/shop/items/9-x-4-x-4-loaf-pan#">King Arthur Flour</a></td></tr>
</tbody></table><br />
Bake at 425F for 45 to 60 minutes for sandwich loaves, or 25 to 30 minutes for free form loaves. <br />
<br />
This and other lovely offerings can be found at <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a>. KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com2tag:blogger.com,1999:blog-1949697655486045703.post-56808173528741932912011-08-03T16:13:00.001-04:002011-08-03T16:13:41.056-04:00Jeffery Hamelman's Vermont Sourdough<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Vermont%20Sourdough/IMG_1717-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Vermont%20Sourdough/IMG_1717-1.jpg" /></a></div><br />
Playing with sourdough starters, I knew at some point I wanted to try making Vermont Sourdough. Well, actually, I was planning on making Susan's adaption, <a href="http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/">Norwich Sourdough</a>, over at <a href="http://www.wildyeastblog.com/">Wild Yeast</a>. However, I wound up making a 125% hydration sourdough starter instead of her 100% hydration starter, so I just went with the original. Next time it'll be Norwich Sourdough.<br />
<br />
<a name='more'></a>This was a far easier bread to make than I had originally thought. I used 2 tbs of my 200% hydration starter and fed it as a 125% hydration starter. After a few feedings it was fine, bubbling away nicely.<br />
<br />
One if the things I learned from making this recipe, and I am a slooooooow learner it seems, is to use smaller amounts of my 100% Rye culture, "George" when growing a specific starter. I've been using 1/2 cups of it, and then not being able to figure out why it's speeding through the feeds so quickly. <br />
<br />
I discovered (yes, I am slow) that if I use a smaller amount of the wild yeast culture (2 tbs instead of the 1/2 cup) and make up the difference in fresh water and flour, it matures more slowly. This way I don't have to feed it three times a day and it comes to maturity in the morning when I need it instead of 4:30am when I'm sleeping.<br />
<br />
I didn't use a steam tray, mixer or baking stone. There are directions for using those in this recipe all over the web. <br />
<br />
<b><span style="font-size: x-large;">Vermont Sourdough</span></b><br />
<u><b>Bread</b></u> by Jeffery Hamelman<br />
makes 2 largish boules<br />
<br />
<b>334 grams mature starter</b> (<span style="color: #20124d;">OR</span><br />
<div style="color: #20124d;"> 170 grams bread flour</div><div style="color: #20124d;"> 136 grams water</div><div style="color: #20124d;"> 28 grams mature 125% hydration culture</div><span style="color: #20124d;"> mixed together 12 to 16 hours before making the dough, cover and let stand.</span>)<br />
<br />
5 1/2 cups flour (680.39 grams)<br />
7/8 cup whole rye flour (90.72 grams)<br />
1 7/8 cup water (419.57 grams)<br />
1 tbs salt (17.01 grams)<br />
<br />
When your starter is mature, mix all the ingredients EXCEPT THE SALT in a large bowl.<br />
<br />
Let sit for 20 to 60 minutes to autolyse (let the water absorb the flour).<br />
<br />
Add the salt and mix for a few minutes until incorporated.<br />
<br />
Ferment for 150 minutes in the bowl, stretching and folding at 50 and 100 minutes.<br />
<br />
When done, divide into two equal pieces and shape into balls.<br />
<br />
Place in proofing baskets or wherever you are proofing the dough and let rise 2 to 2 1/2 hours.<br />
<br />
Preheat oven to 475F.<br />
<br />
Line baking sheet with parchment paper, spray paper with water.<br />
<br />
Turn dough out onto baking sheet and slash with knife (I have difficulty slashing mine).<br />
<br />
Mist dough with water and place into oven. Immediately reduce oven temp to 450F and bake for 15 minutes.<br />
<br />
After 15 minutes, check crust for colour - if it's too dark, reduce temp. Continue to bake, checking every 15 minutes for colour if baking at 450F, for 25 to 30 minutes. If unsure of doneness, bake a little longer. <br />
<br />
NOTE:<br />
I don't know why my loaves don't rise as high as other's do, but they taste good anyway. <br />
<br />
Submitting to <a href="http://www.wildyeastblog.com/yeastspotting/">yeastspotting</a>. :)KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-14691240657644944862011-08-01T17:05:00.000-04:002011-08-01T17:05:09.684-04:00"Spent" Sourdough Crumpets - 100% Dark Rye<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Spent%20Sourdough%20Crumpets/IMG_1708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Spent%20Sourdough%20Crumpets/IMG_1708.jpg" /></a></div><br />
One of the things that bugs me about growing sourdough starters is the need to discard starter to refresh it. If you bake everyday and use it, then you have no problems. I can't keep up with that much sourdough bread, or bake everyday. So I'm left with throwing out cups and cups of perfectly good starter. Not anymore!<br />
<br />
<a name='more'></a>I know I had read a recipe recently for crumpets made with "spent" sourdough starter, the starter that has had the food consumed by your wild yeast growth. You remove it to make room for fresh water and flour, often going into the garbage.<br />
<br />
I have a few containers of "spent" sourdough starter that I couldn't bear to through out, one container had 3 cups of starter! So crumpets were on the menu. <br />
<br />
I searched google and came up with several recipes, most a riff on the<a href="http://www.kingarthurflour.com/recipes/sourdough-crumpetsbrior-how-to-resurrect-a-neglected-starter/i-recipe"> King Arthur recipe</a>, the one I followed I found <a href="https://sites.google.com/site/mumscookbooksite/breads/sourdough-recipes/sourdough-crumpets">here</a> at <span style="font-size: small;"><a dir="ltr" href="https://sites.google.com/site/mumscookbooksite/">Mum's Cookbook</a></span> blog.<br />
<br />
I made a few changes, adding more sugar (I have a sweet tooth) and using an electric nonstick griddle. I tried using the suggested frying pan, but my crumpets stuck. Ouch.<br />
<br />
I should note that I used a 200% hydration starter (1 measuring cup flour to 1 measuring cup water), your consistency my vary due to the hydration % of your starter. My crumpets were a bit "pancake-y".<br />
<br />
Throwing over to <a href="http://www.wildyeastblog.com/category/yeastspotting/">yeastspotting</a>.<br />
<br />
<b><span style="font-size: x-large;">"Spent" Sourdough Crumpets</span></b><br />
adapted from "<a href="https://sites.google.com/site/mumscookbooksite/breads/sourdough-recipes/sourdough-crumpets">Sourdough Crumpets</a>" at <span style="font-size: small;"><a dir="ltr" href="https://sites.google.com/site/mumscookbooksite/">Mum's Cookbook</a></span> blog.<br />
makes about 14, using 4" English Muffin, Crumpet rings<br />
<br />
3 cups spent sourdough starter<br />
1 tbs + 2 tsp sugar (reduce to 1 tbs for a more savoury crumpet)<br />
1 1/2 tsp salt<br />
1 1/2 tsp baking soda<br />
<br />
Preheat electric griddle to 300F. If using a frying pan, preheat to medium low heat. <br />
<br />
Grease as many rings as fit comfortably on your griddle or in your pan. Put them on the griddle or in the pan.<br />
<br />
Mix your ingredients and watch them bubble up - it's like those old baking soda/vinegar volcanoes!<br />
<br />
Fill your rings about 1/2 up the ring.<br />
<br />
Cook for 5 minutes, until the sides at the top of the crumpet look dry.<br />
<br />
Remove the ring and gently flip the crumpet over. Cook for an additional 30 seconds to 1 minute.<br />
<br />
Remove to plate and let cool.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com2tag:blogger.com,1999:blog-1949697655486045703.post-46693719699249562052011-07-29T12:29:00.001-04:002011-07-29T16:07:10.754-04:00Basic White Sourdough I<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Basic%20White%20Sourdough%20I/IMG_1672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Basic%20White%20Sourdough%20I/IMG_1672.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Basic%20White%20Sourdough%20I/IMG_1674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Basic%20White%20Sourdough%20I/IMG_1674.jpg" /></a></div><br />
<br />
Who can resist a bread with a name like that?<br />
<a name='more'></a><br />
My latest "sub hobby" of bread making has been making <a href="http://kitchengeisha.blogspot.com/p/sourdough-starter.html">sourdough starters</a>. I currently have three on the go: "George", my original 100% rye starter (200% hydration), an unnamed 50% hydration white flour starter fathered by George, and "Phyllida", a whole wheat/pineapple cultured now white starter that I turned into a 76% hydration mother.Trying to keep up with feeding and using them has been difficult, despite two of them being in my fridge.<br />
<br />
I thought I would try my hand at a basic sourdough bread, one that wouldn't take forever (i.e. overnight) to make. I found a recipe for Pain De Campagne in <u><b>Bread</b></u><b> </b>by Eric Treuille and Ursula Ferrigno that I adapted, and then wound up letting it sit overnight anyway. *sigh*<br />
<br />
It seems that you can make your sourdough more sour by letting the dough sit overnight to develop the flavour. I let mine sit overnight in my fridge, then taking it out 4 hours before I planned to bake it to warm up.<br />
<br />
<span style="font-size: x-large;"><b>Basic White Sourdough I</b></span><br />
adapted from <u><b>Bread</b></u> by Eric Treuille and Ursula Ferrigno<br />
makes 1 good sized loaf<br />
<br />
1 cup sourdough starter (272 grams of my 76% white mother starter)*<br />
1 cup water<br />
3 cups bread flour<br />
1 1⁄2 tsp salt<br />
<br />
Add the sourdough starter to a large bowl, then mix in the water.<br />
<br />
Mix in the flour and the salt. <br />
<br />
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.<br />
<br />
Grease the bowl, return the the dough to the bowl and cover with plastic wrap. <br />
<br />
Put the bowl into the the fridge and keep it there over night. <br />
<br />
In the morning, 4 hours before you want to bake the bread, remove the dough from the fridge. Degas the dough and shape into a ball and place in well floured proofing basket (I use cheap bamboo baskets for the dollar store)<br />
<br />
Let ripen and rise for at least 4 hours.<br />
<br />
Preheat oven to 425F. Line baking sheet with parchment paper, mist paper with water.<br />
<br />
When dough is risen and ripe, turn dough out onto the sheet, slash it if you want and spray with water.<br />
<br />
Bake at 425F for 60 minutes. Remove and cool on rack. <br />
<br />
* The starter recipe given in the book is an 81% hydration white starter. <br />
<br />
Submitting to <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a>.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-27298087977724122502011-07-28T12:19:00.001-04:002011-07-28T12:20:32.251-04:00Bernard Clayton's Hearty White Bread, Less Hearty<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Claytons%20Hearty%20White%20Bread/IMG_1671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/Claytons%20Hearty%20White%20Bread/IMG_1671.jpg" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I thought I had wheat germ in my freezer, but it must have been tossed in my biannual freezer clean up. So I guess it's just a little less hearty than it should be. Oh, well.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><b><span style="font-size: x-large;">Bernard Clayton's Hearty White Bread, Less Hearty</span></b><br />
<div class="separator" style="clear: both; text-align: left;"><u><b>Bernard Clayton's New Complete Book Of Breads</b></u> </div><div class="separator" style="clear: both; text-align: left;">makes one 9x5" loaf</div><br />
3 1/2 cups all purpose flour<br />
2 eggs, room temperature<br />
1 cup hot water (120F-130F)<br />
2 tbs butter (originally vegetable oil)<br />
4 1/2 tbs dry yeast<br />
1/2 cup instant potato flakes<br />
1/2 cup wheat germ (I didn't use it)<br />
1/4 cup dry milk powder<br />
2 tbs honey (recipe calls for sugar)<br />
2 tsp salt<br />
<br />
Add 2 cups of flour into a mixing bowl and add remaining ingredients. Stir with wooden spoon to blend.<br />
<br />
Add additional flour, 1/4 cup at a time, to form a shaggy mass of dough. Work the dough until it is no longer sticky and hold together.<br />
<br />
Turn the dough out onto a floured surface and knead for roughly 10 minutes. Add additional flour sparingly if dough is sticky.<br />
<br />
Knead until dough is soft and elastic and passes the windowpane test.<br />
<br />
Return dough to bowl, now greased, and turn to coat. Cover bowl with plastic and let rise 60 minutes, or until doubled in size (mine needed a 2 hour rise).<br />
<br />
When dough has doubled, turn it out onto kneading surface. Shape into a ball and let rest 3 to 4 minutes.<br />
<br />
Shape the dough for a bread pan, and place in greased pan. Cover with plastic and let rise 30 minutes.<br />
<br />
20 minutes before baking, preheat oven to 400F. Bake for 15 minutes at 400F, then reduce temp to 375F and bake for an additional 25 minutes.<br />
<br />
Remove from oven and let cool before eating.<br />
<br />
Submitting to <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a>. :)KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-59148358068712168672011-07-25T16:06:00.003-04:002011-07-25T16:19:12.264-04:00Sourdough Starter - Day Four of the White Starter<span style="font-size: x-large;"><b>Sourdough Starter - Day Four of the White Starter</b></span><br />
7/25/2011 3:38pm<br />
<br />
I didn't post Day Three of the new whole wheat flour/pineapple juice starter, it was just more feeding. TODAY was the big day!<br />
<br />
<a name='more'></a>This morning at 11:30am (I'm trying to feed at roughly the same time each day) I removed 1/4 cup of Phyllida (still not married to that, please feel free to recommend a name) and put it in a small cleanish container. It was the container I was storing the small amount of whole wheat flour I was feeding the starter with, so I figured it didn't have to be spotless.<br />
<br />
I then added 1/4 cup of <i><b>unbleached</b></i> all purpose white flour and 1/4 cup cold bottled water. I'm trying to turn this into an all white starter, so I guess it will take many feeding to get it full white.<br />
<br />
A few minutes ago I noticed her bubbling away, nicely doubling. She has an alcohol tang, the clean crisp alcohol smell you get when you make alcohol at home. At least, it's the same smell my high school chemistry project had when we had to make alcohol from sugar, flour and yeast at home. <br />
<br />
Some side notes:<br />
I read in several books that if you bleached all purpose flour contains nothing for the yeast to eat, eventually they die off. Now I don't know if that's true, but I'll err of the side of caution and feed the starter only unbleached flour. I'll buy her small bags and keep it only for the starter, I cannot get large bags of inexpensive unbleached white flour anymore.<br />
<br />
After reading the post from <a href="http://www.thefreshloaf.com/node/1040">"The Fresh Loaf"</a> I wrote about yesterday and posted on my <a href="http://kitchengeisha.blogspot.com/p/troubleshooting-bread-dough.html">"Troublshooting Bread Dough" page</a>, I gave myself a migraine trying to determine the math behind changing rations - I am <i>not</i> a math person. After consulting all the books in my personal library on bread - and boy were they really unhelpful! - I posted a question on <a href="http://www.wildyeastblog.com/">"The Wild Yeast"</a> blog regarding the pesky mathematical conundrum I was facing. Susan came to my rescue, her advice was great:<br />
<blockquote>"If you are converting from one hydration to another, I find it easiest to disregard the discrepancy in hydrations and just start feeding with the new hydration ratio. Initially the hydration of the “converted” starter will be off, but after a few feedings the difference will be negligible. "</blockquote>Ah!<br />
<br />
As I have found her postings on sourdough very helpful, I will post links here to the three most important posts on Sourdough that I feel she has written:<br />
<ol><li><a href="http://www.wildyeastblog.com/2007/07/13/raising-a-starter/">Flour + Water = Starter</a> - Sourdough Starter from Scratch</li>
<li><a href="http://www.wildyeastblog.com/2007/09/29/maintain-starter">How I Maintain My Sourdough Starter</a> - Techniques on keeping your starter alive</li>
<li> <a href="http://www.wildyeastblog.com/2007/12/07/stiff-starter/">How to Convert a Liquid Starter to a Stiff Starter</a> - Changing the hydration percentage of your starter</li>
</ol>All three have been terrific!KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-49339438365881592522011-07-24T17:12:00.000-04:002011-07-24T17:12:37.649-04:00Making Your Sourdough More Sour<span style="font-size: x-large;"><b>Making Your Sourdough More Sour</b></span><br />
<br />
My sourdough bread is sour, but not tangy enough in my opinion. My family, who doesn't like sourdough, thinks it's fine but I want more!<br />
<br />
In an online search, I found this fantastic post by <a href="http://www.thefreshloaf.com/user/jmonkey" title="View user profile.">"JMonkey"</a> on how to make your sourdough starter more sour. As it is <i>the best </i>explanation I have found so far, including explanations of starter hydrations, I am copying it here. All the credit for text and photos goes to <a href="http://www.thefreshloaf.com/user/jmonkey" title="View user profile.">"JMonkey"</a> over at "<a href="http://www.thefreshloaf.com/node/1040">The Fresh Loaf</a>". I urge you to check out the original post as there are comments posted below that are also very informative!<br />
<br />
I have posted the information on my "Troubleshooting Bread Dough" <a href="http://kitchengeisha.blogspot.com/p/troubleshooting-bread-dough.html">page.</a>KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-67683993181907744942011-07-23T15:06:00.001-04:002011-07-23T15:13:04.355-04:00Sourdough Starter - Day Two Of New Seed Culture<span style="font-size: x-large;"><b>Sourdough Starter - Day Two Of New Seed Culture</b></span><br />
7/23/2011 2:47pm<br />
<br />
I've been reading a lot more about sourdough starters (see, I called it a "culture"! Ha! Nothing gets by me. :)) and they way they work.<br />
<a name='more'></a><br />
I read the section in Reinhart's <u><b>Whole Grain Breads</b></u>, discovering that he makes a "Mother starter" from his seed culture, something I didn't do with George, my River Cottage starter. Hauling out <u><b>The River Cottage Bread Handbook</b></u>, thinking I had missed something despite reading it closely, it seems that George doesn't have to be made into a "Mother starter" (or "Father starter" in his case), that the River Cottage uses the starter in a different manner. So George is alright, I gave him a nice stirdown today, he was nicely frothy and smelling more sour.<br />
<br />
The new starter, tentatively named "Phyllida" although I'm not married to that, is progressing more slowly than George did at this point. I added the 2 tbs whole wheat flour/pineapple juice yesterday to begin, coming back and adding a 1/2 tsp more juice to get it a bit wetter a few hours later and a few hours after than giving it a bit of a stir for 30 seconds to aerate it. It seems the more air you add the better it can be. There were a few small bubbles, but nothing really active. <br />
<br />
Noticed the separated liquid on top of the starter, stirred it back in. Apparently it's called <a href="http://www.thefreshloaf.com/node/2560/help-what-do-i-do-hooch">"hootch" and not a problem</a>. It smelled like latex paint.<br />
<br />
Today at 11:30am I added 2 tbs whole wheat flour/pineapple juice to the original, not discarding anything. Again I beat it for about 30 seconds. Hootch again on top, still smells like latex paint, and a few small bubbles, but still nothing really active. <br />
<br />
I'll stir it again later this afternoon just to keep it airy.<br />
<br />
Before I finish this post, I'll give you the definition of "Mother starter" from <a href="http://yumarama.com/blog/">The Yumarama Bread Blog</a>, I love their page of terms:<br />
<blockquote style="color: #073763;"><h3>Mother Starter</h3>The Mother Starter is the “go to” sourdough starter from which you would then cultivate new batches for each baking session. It is always maintained, typically it is kept in the refrigerator and fed weekly. In my kitchen, it is never completely used up so that I retain at least a couple tablespoons to grow more “mother” starter. Some recipes tell you to use the mother in building the dough, then keep some of the now built up bulk starter and turn it back into your mother. I don’t do it that way for the very real fear that one day I’ll forget to “keep some back” and bake the whole thing, loosing my starter in the process. Yes, it happens. So instead I always use a “discard” from a feed to build up the required dough starter. It works precisely the same without the risk of baking your mother by accident. And you don’t want to bake your mother, right? </blockquote><blockquote style="color: #073763;">This is also referred to as a “Chef starter” or simply “starter”. </blockquote><blockquote style="color: #073763;">And in my house, it has also referred to, over time, as Audrey, Carl and, currently, PJ. Yes, my starter has a name. No, I’m not the only one with a named starter (in cases you were wondering).</blockquote>KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-74117436631679303792011-07-22T09:17:00.007-04:002011-07-22T11:23:25.202-04:00Starting A New Sourdough Starter<span style="font-size: x-large;"><b>Starting A New Sourdough Starter</b></span><br />
<br />
George is doing wonderfully sitting in my fridge, percolating happily away on his flour and water. I want, though, to have a white starter to use in my bread baking. <br />
<br />
I took out from my freezer some of the rye starter I had made, hoping to turn it into a white starter. Maybe I'm too impatient but all I got after two feedings was some liquid on top of the batter and no activity at all. <br />
<br />
So I'm going to start Peter Reinhart's sourdough culture using pineapple juice. <br />
<br />
I have it in a copy of his <b><u>Whole Grain Breads</u></b>, but I found a better explanation of how to start the starter as whole wheat and turn it into a white starter over at "<a href="http://www.thefreshloaf.com/node/233">The Fresh Loaf</a>".<br />
<br />
I am cutting and pasting the post by "SourdoLady" here so I can reference it later, all credit to her and Peter Reinhart.<br />
<br />
<a name='more'></a><br />
<blockquote><b>Procedure for Making Sourdough Starter</b><br />
<br />
Day 1: mix...<br />
2 T. whole grain flour (rye and/or wheat)<br />
2 T. unsweetened pineapple juice or orange juice<br />
Cover and let sit at room temperature for 24 hours.<br />
<br />
Day 2: add...<br />
2 T. whole grain flour<br />
2 T. juice<br />
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.<br />
<br />
Day 3: add...<br />
2 T. whole grain flour<br />
2 T. juice<br />
Stir well, cover and let sit at room temperature 24 hours.<br />
<br />
Day 4:<br />
Stir down, measure out 1/4 cup and discard the rest.<br />
To the 1/4 cup add...<br />
1/4 cup flour*<br />
1/4 cup filtered or spring water <br />
<br />
*You can feed the starter whatever type of flour you want at this point (unbleached white, whole wheat, rye). If you are new to sourdough, a white starter is probably the best choice. All-purpose flour is fine--a high protein flour is not necessary.<br />
<br />
Repeat Day 4:<br />
Once daily until the mixture starts to expand and smell yeasty. It is not unusual for the mixture to get very bubbly around Day 3 or 4 and then go completely flat and appear dead. If the mixture does not start to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the daily feeding. This will lower the pH level a bit more and it should wake up the yeast.</blockquote>I haven't yet named the starter, but I'll add it these posts to the <a href="http://kitchengeisha.blogspot.com/p/sourdough-starter.html">sourdough starter page</a> I have on this blog.KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0tag:blogger.com,1999:blog-1949697655486045703.post-25985274447279046342011-07-21T16:04:00.076-04:002011-07-29T11:47:39.152-04:00River Cottage Sourdough - My First Sourdough<div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/River%20Cottage%20Sourdough%2001/IMG_1646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/River%20Cottage%20Sourdough%2001/IMG_1646.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/River%20Cottage%20Sourdough%2001/IMG_1650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/River%20Cottage%20Sourdough%2001/IMG_1650.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/River%20Cottage%20Sourdough%2001/IMG_1657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1200.photobucket.com/albums/bb332/KitchenGeisha/River%20Cottage%20Sourdough%2001/IMG_1657.jpg" /></a></div><br />
I'm the first one to admit I should have waited a few more days to use the sourdough starter I created last week, but it looked <i>so</i> good, and seemed really active with a nice apple-y vinegar smell that I just couldn't wait. <br />
<br />
I should have waited.<br />
<br />
<a name='more'></a>It's not that the loaves came out terrible, although they are cooling right now so I haven't had the change to taste them, they just didn't have the "oomph" required to lift them nicely. I guess the starter wasn't powerful enough.<br />
<br />
I've put my rye starter in the fridge to develop more slowly, hopefully it will improve the flavour.<br />
<br />
The recipe below takes about 8 hours to make, not including the sponge set up the night before. Plan ahead and clear your schedule!<br />
<br />
<b><span style="font-size: x-large;">River Cottage Sourdough</span></b><br />
<u>The River Cottage Bread Handbook</u><br />
makes 2 smallish loaves<br />
<br />
Sponge:<br />
2 3/4 cup warm water<br />
4 cups white <i><u>unbleached</u></i> flour (500 grams)<br />
A ladleful of your sourdough starter (1/2 cup to 1 cup), I used 1 cup of starter<br />
<br />
For the dough:<br />
4 3/4 cups white <i><u>unbleached</u></i> flour (600 grams)<br />
5 tsp fine sea salt (I used table salt) <br />
<br />
The night before baking, at bedtime, make the sponge. Mix flour, water and starter in a bowl. Cover and leave in a warmish spot in the house overnight.<br />
<br />
The next morning, mix the flour and salt into the sponge. The dough should be soft and sticky, just kneadable but a bit wetter than usual dough. Flour your hands and the work surface and begin to knead the dough. It <i>will</i> be messy, scrape the board and your hands every so often. You can add a bit more flour, but do so sparingly as to not make the dough too floury and lose the nice hole-y texture we're aiming for.<br />
<br />
When you dough is smooth and satin-y, shape it into a nice tight ball and replace in the bowl. Cover and let rest 1 hour.<br />
<br />
After 1 hour, remove from the bowl, press the dough out flat and flatten slightly with your fingertips. Shape back into a tight ball and replace in the bowl, recover and let rise 1 hour. Do this twice more, for a total of <u><b>4</b></u> risings (4 hours). Each time your dough should feel smoother and more airy, although I don't think mine did.<br />
<br />
After the series of 4 risings, your dough should feel soft and pillowy (again, I think mine didn't). Deflate and divide into 2 or 3 pieces.<br />
<br />
Shape the rounds into tight balls and place where you are rising the doughs. I put mine into cheescloth lined wicker baskets I got on vacation in the dollar store. Cover the whole thing with plastic, I stuck mine into a large composting bag and clamped it shut to retain heat.<br />
<br />
Let rise 2 to 3 hours, or untiled doubled in size. I rose mine 3 hours and they didn't double.<br />
<br />
Towards the end of the rising, preheat oven to 500F. There are instructions for using a baking stone and steam tray, but I didn't use those.<br />
<br />
Prepare a large cookie sheet with parchment paper, spraying it with water. When the dough is risen to your satisfaction, place it on the cookie sheet and spray with water. Slash the tops and bake for 10 minutes. After 10 minutes, turn down the oven to 400F if light crusted, 350F if crust is browning, 325F is crust is browning too quickly. Bake for 30- 40 minutes for small loaves, 40 to 50 minutes for bigger loaves. Or until done to your satisfaction. I baked mine for 40 minutes.<br />
<br />
Cool on wire rack.<br />
<br />
Submitting to <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a> because I <i>tried</i>..KitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.com0