I made some brioche a couple days ago. I would have posted a picture of it but it became french toast quickly after that, and then it disappeared. I guess I still have half the dough in the fridge...
I thought you were one of the grammar nazis[emoji57]
This is my machine,View attachment 317467
Setting up a couple loafs to ferment for a couple days.
I thought you were one of the grammar nazis[emoji57]
This is my machine,View attachment 317467
Setting up a couple loafs to ferment for a couple days.
The flames make the machine work faster right?
Tonights bake. Tasty enough
can someone point me to a sour dough starter recipe. thanks
their are lots on the web, but a tried recipe is what i seek,being a novice, i dont knead the extra hassle of fixing a lame web recipe
Sorry I thought I read sourdough recipe
I can send a starter, eventually, been busy and I owe one mailed out.
Haven't gotten to the post office, I apologize.
You can also go to
http://carlsfriends.net/source.html
This was my original source many years ago
can someone point me to a sour dough starter recipe. thanks
their are lots on the web, but a tried recipe is what i seek,being a novice, i dont knead the extra hassle of fixing a lame web recipe
Hi all, I am new to this thread. I did a search about using yeast from an ale batch that's left in the bottom of the fermenter bucket, for making bread. Has anyone had success with it?
I milled some Maris Otter, Red wheat, and acid malt, malted grain and added pineapple juice to it try a sour dough starter, and started to wonder what would the yeast I saved yesterday from a batch of Kolsch, made with WL029 could flavor or raise a batch of bread dough?
can someone point me to a sour dough starter recipe. thanks
their are lots on the web, but a tried recipe is what i seek,being a novice, i dont knead the extra hassle of fixing a lame web recipe
thanks for the tip.People have definitely made great bread with just beer yeast, and you can certainly get that from trub. However, there could also a lot of other stuff down there like hop debris and proteins, so if you are going to do it you might want to consider "washing" the yeast first.
I'm not sure what you're after with the milled grains and pineapple juice, but making a sourdough starter is as simple as mixing flour and water (feeding every day) and waiting. Chefrex posted a great link a few posts below your last.
Not a whole lot to add to this, but I will mention that when my starter is less than perfect, I've been known to throw in some instant bread yeast to perk it up. I don't see any reason why you couldn't do that from the outset when making a fresh starter.
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their are lots on the web, but a tried recipe is what i seek,being a novice, i dont knead the extra hassle of fixing a lame web recipe
Went back to an original spent grain bread recipe and the loaf came out much better, tonight.
View attachment 318252
Or are you asking how to make a starter?
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