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Old 04-22-2008, 10:40 PM   #1
Melana
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I've been experimenting with sourdough starters and making some fantastic breads and rolls.

My rolls before they went into the oven:



They are in the oven now and I will photograph them when they are done. My whole house smells like sourdough... it's a beautiful thing!

 
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Old 04-22-2008, 11:00 PM   #2
Orfy
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Now I have yo o find food!
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Old 04-22-2008, 11:27 PM   #3
Melana
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The finished product... they were yummy.


 
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Old 04-23-2008, 11:03 AM   #4
bigjohnmilford
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Quote:
Originally Posted by Melana
The finished product... they were yummy.


yes they were
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Old 04-23-2008, 11:42 AM   #5
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I do starters for my pizza dough and let it ferment in my fridge for a few days before making a pie.
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Old 04-23-2008, 02:54 PM   #6
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I just fed Helga this morning.

 
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Old 04-23-2008, 03:43 PM   #7
Melana
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I'm building up my starter into a nice sponge so i will have enough yeast for a large batch of rolls this weekend.

 
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Old 04-23-2008, 04:49 PM   #8
Bobby_M
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Did you do a bulk rest or did you put the dough in the pan first? How long did you let them rest and were they in the fridge or at room temp?

I've decided that long overnight rests for my sourdough pretzels was too annoying so I now suppliment the sourdough with baker's yeast so I can make a batch within 3 hours. Blasphemy!!
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Old 04-23-2008, 04:56 PM   #9
Melana
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Quote:
Originally Posted by Bobby_M
Did you do a bulk rest or did you put the dough in the pan first? How long did you let them rest and were they in the fridge or at room temp?

I bulk aged the dough overnight (also called retarding the dough) then allowed the entire mass to sit out all day (our temps were in the 60's-70's). I then shaped the rolls and let them sit for about an hour (in this case not long enough) at room temperature.

 
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