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Sour Dough Starter

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Re: Sour Dough Starter

Post  AtlantaMarie on 11/29/2014, 3:25 pm

hahahaha!  lol!

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Re: Sour Dough Starter

Post  CapeCoddess on 12/1/2014, 3:20 pm

My gf/kefir starter experiment is a bust.  It keeps poofing over the top of the bowl and sticking to the towel.  I guess I need to use straight flour and not bread/pizza mix.  Rolling Eyes Although I do have to say that, even though it looks & smells like what I imagine wall paper paste looks and smells like, it does have a sour flavor.  I guess I will bake something with it and see what happens.

Back to the drawing boar....er, I mean, lab.
CC


Last edited by CapeCoddess on 12/1/2014, 3:33 pm; edited 1 time in total

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Re: Sour Dough Starter

Post  sanderson on 12/1/2014, 3:25 pm

Let me know what you try and how it turns out. I would love to bake something for my DD.

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Re: Sour Dough Starter

Post  CapeCoddess on 12/1/2014, 3:50 pm

I need to get some plain brown rice flour, like in the video I posted the link to earlier says to do.  I'll keep you updated on how that works once I get a round tuit.

(my dad had a pocket full of round tuits that he gave out to his employees whenever they said that Laughing )

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Re: Sour Dough Starter

Post  Kelejan on 12/1/2014, 3:50 pm

AtlantaMarie: is that really your cat?

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Sorta Biscuit, sorta Roll, sourdough kinda

Post  Nonna.PapaVino on 12/1/2014, 5:59 pm

Just posted a winner biscuit/roll recipe for y'all to use until your sourdough is ready.  Folks swore the bread was one of my sourdough recipes...it's not, but very good.  Go to Home, then Food and Recipes, then Bread, and click on Angel Biscuits for the full recipe.  Nonna

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Re: Sour Dough Starter

Post  AtlantaMarie on 12/2/2014, 9:12 am

@Kelejan wrote:AtlantaMarie: is that really your cat?

Oh, good heavens, no!  Laughing

I like cats.  But my doctor says that they're out for me due to my asthma.

We had dogs, but they're all gone now...  I really miss them...

But with our home also having a classroom and us having folks in & out all the time, it's just not practical right now for us to have more fur-kids.  We can't take a chance on allergies for our students.

And, quite honestly, I can't handle the eventual good-bye...

Nona - can't wait to try your angel biscuits!

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Juniper Berry Sourdough Starter

Post  cricket on 12/2/2014, 12:31 pm

The best sourdough starter I have used was made by adding the berries from the Juniper Trees ( Juniperus Osteosperma) or Utah Juniper, here in my area.  The small bluish, marble sized berries are best gathered in the fall when they are fully ripened and almost black in color.  I simply toss in a handful of berries to my regular starter mix and leave it on the counter for several days. Remove the berries when the starter has matured. It may be my imagination, but I think it gives it a woodsy, outdoor flavor.

I also add the berries to warmed (use a double boiler) honey and keep in a dark warm place for several weeks before using.  This will allow the honey time to absorb the flavor.  Use a generous helping on a freshly baked slice of sourdough bread.......of course!

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Re: Sour Dough Starter

Post  AtlantaMarie on 12/2/2014, 1:36 pm

Oh, THAT sounds interesting....  especially the honey...!

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Re: Sour Dough Starter

Post  sanderson on 12/2/2014, 10:41 pm

Remember my Sourdough whole wheat English muffin (sliders) I made right before TG?  Now I know what the cat thinks of them.  During the night she got up on the table and got one out from under the plastic wrap  . . . and played hockey on the floor!

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Re: Sour Dough Starter

Post  CapeCoddess on 12/3/2014, 6:11 pm

rofl
Yup, sounds like the pizza crust I just made from my failed experimental gf sour dough starter.  As well as the experimental juicer pulp cookies.  Both could have been used as building blocks.
uphill and win

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Re: Sour Dough Starter

Post  AtlantaMarie on 12/3/2014, 7:07 pm

snicker!

We've got 2 guys in tomorrow for class, so I think I'll try Angel Biscuits at lunch...  I'll let you know how it goes.

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Re: Sour Dough Starter

Post  Nonna.PapaVino on 12/3/2014, 8:18 pm

AtlantaMarie, A word to the wise: Angel biscuits taste best if the dough is made at least 24 hours before baking (refrigerated yeast dough works slowly and makes a ton of flavor as it works).  The Angel biscuits we made for Thanksgiving had 48 hours of refrigerated rise before baking...which may be why folks thought they were sourdough biscuits.  For sure, let us know your results.  Nonna

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Re: Sour Dough Starter

Post  AtlantaMarie on 12/4/2014, 7:34 am

OOOHHHHhh...  Okay, well, I'll just make some bread then.  Do the biscuits later.

Thanks, Nonna.Papa!!

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Re: Sour Dough Starter

Post  AtlantaMarie on 12/4/2014, 11:03 am

Used almost all of my starter for the bread this morning.  Good thing I can just keep adding & feeding, lol!

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Re: Sour Dough Starter

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