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jeanf
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Post subject: Re: The Way We Were!  Posted: Sat Jan 22, 2011 12:01 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Crystal!!!!!! waving frantically....I was beginning to think that I had imagined you. 
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Mortar and Pestle
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Post subject: Re: The Way We Were! Posted: Sat Jan 22, 2011 5:24 pm |
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Joined: Thu Jan 20, 2011 6:29 pm
Posts: 53
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crystal wrote: big hug from ellie Right back atcha
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-Kurt
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Da Bull Man
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Post subject: Re: The Way We Were! Posted: Mon Jan 24, 2011 10:02 am |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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Rhonda,
You still in Red Stick?
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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TLC Tim
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Post subject: Re: The Way We Were! Posted: Wed Jan 26, 2011 8:59 am |
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Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
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Amy wrote: TLC Tim wrote: I look forward to hearing what you think. And how the multigrain goes. I like the bread Tim. I think I slightly over-proofed it as I didn't get the color or oven spring I hoped for. The multigrain is a good addition, but I think I may have added too much. (I tend to like coarser texture breads when I'm doing whole wheat.) I had to adjust my water based on the multigrain, but I think I gave it the right amount. I will try again with some modifications, but the loaves are very tasty! Thanks! Amy Good call on the multigrain cereal. I made it last night with cooked multigrain (used Bob's Red Mill 7 Grain left over from breakfast). I love what this does for the bread. It adds a little texture, but not too much (the grains are cooked after all, and aren't that big) and lots of nice fiber. Plus it seems to add some moisture. This is going into my standard recipe.
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" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."
-Anthony Bourdain
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Amy
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Post subject: Re: The Way We Were! Posted: Wed Jan 26, 2011 9:08 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I'm glad you like it Tim.
Amy
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jeanf
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Post subject: Re: The Way We Were! Posted: Fri Feb 18, 2011 1:47 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Tim, for the sponge do you use www or just regular ww?
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TLC Tim
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Post subject: Re: The Way We Were! Posted: Fri Feb 18, 2011 1:55 pm |
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Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
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jeanf wrote: Tim, for the sponge do you use www or just regular ww? Regular for the sponge, www in the mix. I don't like it with all either one. Too dense with all regular, too fluffy and an odd flavor with all www. Just my personal preference.
_________________
" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."
-Anthony Bourdain
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jeanf
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Post subject: Re: The Way We Were! Posted: Fri Feb 18, 2011 9:21 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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thanks! Am hoping to make this monday as it's a holiday here.
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jeanf
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Post subject: Re: The Way We Were! Posted: Mon Feb 21, 2011 9:54 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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jeanf wrote: thanks! Am hoping to make this monday as it's a holiday here. Made it today. Had a few issues (typical me) but nevertheless outstanding bread. Issues I had - starter never rose. I did use coldish water (had just changed the water cooler jug and it was in the garage so cold) and put it in the fridge overnight. -honey was crystallized...I used it anyway and nuked it a bit - starter and other ingredients had a tough time coming together, I had to abandon the wooden spoon and use my (impeccably clean) hands. - loaves didn't want to rise in the loaf pans, took nearly 2 hours to rise. guess my house is cooler than I thought (?) we tried some tonight, I halved the loaves and wrapped in wax paper and then froze 7 halfs. I'll make this again!
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TLC Tim
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Post subject: Re: The Way We Were! Posted: Tue Feb 22, 2011 8:27 am |
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Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
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jeanf wrote: jeanf wrote: thanks! Am hoping to make this monday as it's a holiday here. Made it today. Had a few issues (typical me) but nevertheless outstanding bread. Issues I had - starter never rose. I did use coldish water (had just changed the water cooler jug and it was in the garage so cold) and put it in the fridge overnight. -honey was crystallized...I used it anyway and nuked it a bit - starter and other ingredients had a tough time coming together, I had to abandon the wooden spoon and use my (impeccably clean) hands. - loaves didn't want to rise in the loaf pans, took nearly 2 hours to rise. guess my house is cooler than I thought (?) we tried some tonight, I halved the loaves and wrapped in wax paper and then froze 7 halfs. I'll make this again! The starter has a very small amount of yeast in it, and it is all whole wheat flour, so it doesn't rise much. Especially if the temperature is cold. I actually keep it out at room temp for 1-5 hours, depending on my schedule. Mixing into the starter is a bit tricky. I always add all of the liquid stuff and do the mixing with my hands as you did. Now that I think about it, there is no reason not to add all of the water into the starter, which might make the mixing easier. I'll try that next time I make it. I am surprised the loaves didn't rise. Mine rise very quickly. I edited the recipe to reduce the yeast because they were rising fast enough without the extra yeast. Did you use instant yeast? Is it possible it is getting old?
_________________
" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."
-Anthony Bourdain
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