Do you have that salt ris'n bread recipe??
11-06-2008, 05:52 AM
#12
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Join Date: Jan 2007
Location: Riverside County, Southern California
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I'm questioning the proportions of the starter. Should it look like this? How can it bubble? It hasn't been 24 hours yet, just overnight. It probably doesn't behave like sourdough starter, so I'll baby it for a couple of days and see what happens--maybe put it on a heating pad. Will check in later.
11-06-2008, 06:38 AM
#14
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Location: Riverside County, Southern California
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It DOES look like cauliflower, doesn't it. The lid on the jar is not tight. If it is fermenting, gases could build up, so it is backed off half a turn.
Eager to see how we do with this.
Eager to see how we do with this.
11-07-2008, 03:12 PM
#16
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Location: Riverside County, Southern California
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This morning the bagpipes keened as I consigned the starter to the compost pit. It smelled corny and ripe, and even though there were no bubbles I thought, okay--good to go.
Then when I wiggled the jar and held it to the light, I saw a scummy film where I thought there might be bubbles, in the condensation at the bottom of the jar. Well, maybe that's okay, like cheese. Then I saw a faint blush of red and I notified the piper. White mold, black mold, either one I can work with to an extent, but red mold is verboten. Just as when you make cheese.
My salt-rising experiment failed, so now it's up to you.
Then when I wiggled the jar and held it to the light, I saw a scummy film where I thought there might be bubbles, in the condensation at the bottom of the jar. Well, maybe that's okay, like cheese. Then I saw a faint blush of red and I notified the piper. White mold, black mold, either one I can work with to an extent, but red mold is verboten. Just as when you make cheese.
My salt-rising experiment failed, so now it's up to you.
11-07-2008, 06:31 PM
#17
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Location: Missouri
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Okay...good try! You should have put wiggly eyes on it and named it:))I'll do some more homework..thanks for being such a great sport!:))I'll scout out the oldie recipe I have and maybe someone on here can tell me what the heck one of the ingred. are!!:))If it didn't come out of the chicken barn...I have no idea:))Skeat
11-07-2008, 07:11 PM
#18
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Yea...I found a video!!:))I will watch the whole series later (I marked it in favorites!!)Love these two...bet they have a great time together and loved the old clock in the background:))Go to: http://www.expertvillage.com/video/3...ad-history.htm
11-07-2008, 07:46 PM
#19
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Location: Riverside County, Southern California
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This is yet another time when I wish my internet connection wasn't dial-up. I'll try to watch the video when there are fewer people online--sometimes that helps. It looks like a wonderful tutorial.
11-09-2008, 05:25 PM
#20
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Loretta..It is not my favorite bread to eat at all. It has a taste all of it's own:))I prefer real yeasty doughy tasting breads or sweet rolls. I'm not sure if the starters are the same or not maybe someone else can chime in w/that. Been too long for me and sour dough:))One I prob need to do too:))skeat
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