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Post by velodromed on Dec 22, 2023 8:46:49 GMT -5
my wife has started to make bread again and it is amazing. I’ve always loved sourdough and I’ve always wanted to learn how to make it so I’ve been working on that this last week. I also spent 20 years in the South San Francisco Bay area, and their sourdough there is amazing. I’ve always wanted to re-create that, so I ordered some 200 year old San Francisco sourdough starter, which arrived yesterday and smells amazing.
I’m wondering if anybody else here has tried this? Looking for any advice, hints, and so forth…
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rockbrain
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Post by rockbrain on Dec 22, 2023 12:02:32 GMT -5
I made my own starter from scratch several years ago. I don't use it as much as I should. What's good for me is it can hold up to a lot of neglect! Still to this day, the best thing I have made with it by far, is sourdough chocolate cake. There's a recipe on the King Arthur Flour website, which is a great baking resource. It makes an amazingly light and delicious cake. I think it's because of the yeast in the starter. Sourdough cinnamon rolls are pretty damn good too! There was a stretch of a few years where we baked all our bread. We really Knead to get back into it (Ha ha!) Our production fell off dealing with Diane's breast cancer.
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Post by velodromed on Dec 22, 2023 12:43:38 GMT -5
I made my own starter from scratch several years ago. I don't use it as much as I should. What's good for me is it can hold up to a lot of neglect! Still to this day, the best thing I have made with it by far, is sourdough chocolate cake. There's a recipe on the King Arthur Flour website, which is a great baking resource. It makes an amazingly light and delicious cake. I think it's because of the yeast in the starter. Sourdough cinnamon rolls are pretty damn good too! There was a stretch of a few years where we baked all our bread. We really Knead to get back into it (Ha ha!) Our production fell off dealing with Diane's breast cancer. Thats what stopped my wife’s bread making, but it’s past and she’s all good now. Hope yours can say the same? Yes, I’m excited about all the different things that can be made with it. My local wild yeast is starting to tang up and the SF one I ordered just started to bubble, so it’s waking up. I’m hoping we can make our first batch of bread by or around Christmas.
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rockbrain
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Post by rockbrain on Dec 22, 2023 15:11:46 GMT -5
Yes, thanks, pretty much through it. Still taking chemo meds.
Pancakes are awesome too! I'm pretty amazed with the whole process. Lots of different ways to get starter going. All that's ever been put in mine is flour and water. I'll be curious to hear how the SF starter plays out over time. I've read that after a while the original source doesn't matter as your local yeast will take over.
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Post by velodromed on Dec 22, 2023 15:33:13 GMT -5
Yes, thanks, pretty much through it. Still taking chemo meds. Pancakes are awesome too! I'm pretty amazed with the whole process. Lots of different ways to get starter going. All that's ever been put in mine is flour and water. I'll be curious to hear how the SF starter plays out over time. I've read that after a while the original source doesn't matter as your local yeast will take over. Ok that’s good. Y’all hang tough. That’s interesting, about how local yeast can take over eventually. Makes sense though. Worst case will have to re-up on Bay Area yeast every now and then. There are other localities I’m interested in also.
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rockbrain
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Member since January 2022
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Post by rockbrain on Dec 22, 2023 18:31:02 GMT -5
I was amazed when I saw all the different ones that are available from around the world.
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Post by velodromed on Dec 23, 2023 0:25:29 GMT -5
I was amazed when I saw all the different ones that are available from around the world. Right?? I want the 400 year old Black Death strain, my wife not so much. But we got enough San Francisco starter to bake a loaf! It’s not super strong yet but should be good anyway.
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Post by velodromed on Dec 23, 2023 0:26:01 GMT -5
Yes!!
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Post by Rockoonz on Dec 23, 2023 1:41:14 GMT -5
Please folks... Have mercy on the guy trying to do Keto...
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Post by RickB on Dec 23, 2023 6:16:42 GMT -5
my wife has started to make bread again and it is amazing. I’ve always loved sourdough and I’ve always wanted to learn how to make it so I’ve been working on that this last week. I also spent 20 years in the South San Francisco Bay area, and their sourdough there is amazing. I’ve always wanted to re-create that, so I ordered some 200 year old San Francisco sourdough starter, which arrived yesterday and smells amazing. I’m wondering if anybody else here has tried this? Looking for any advice, hints, and so forth… Back during the damndemic NevadaBill began his journey with sourdough starter from San Francisco that he bought on Ebay. Here's the delicious link to it. Don't forget to post some recipes in the RTH recipe thread. I believe Randy RWA3006 makes sourdough bread also. forum.rocktumblinghobby.com/thread/91865/sourdough-bread-1st-tries?page=1
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Post by liveoak on Dec 23, 2023 7:29:25 GMT -5
Please folks... Have mercy on the guy trying to do Keto... I have a Keto bread receive we make in a bread machine.
It's NOT a fat head cheese recipe (in fact, no cheese in it).
Makes great sandwiches & even pizza dough.
Let me know if you have interest Lee
I'll just add that the sourdough bread looks wonderful, Velo
Patty
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RWA3006
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Post by RWA3006 on Dec 23, 2023 8:13:23 GMT -5
I have an old sourdough starter. It crossed the plains in 1865 with cattle drovers to South Pass, Wyoming. From there it ended up in Fort Bridger, Wyoming with Mormon pioneers and somewhere along the way the Carpenter family got it and shared it with my mom around 1965. I've had it ever since.
Interesting side note: I'm friends with a young couple here in Utah and last year they started using sourdough. After some discussion I learned she got her starter from her aunt. The story is their starter came from the Carpenter family who gave it to the Thomas family in 1937 and 30 years later the aunt got it.
We traded starters so we could compare them and I found the taste to be the same. I thought that decades of evolution would separate the flavors but it didn't seem to have much difference.
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Post by rockjunquie on Dec 23, 2023 11:46:32 GMT -5
I have an old sourdough starter. It crossed the plains in 1865 with cattle drovers to South Pass, Wyoming. From there it ended up in Fort Bridger, Wyoming with Mormon pioneers and somewhere along the way the Carpenter family got it and shared it with my mom around 1965. I've had it ever since. Interesting side note: I'm friends with a young couple here in Utah and last year they started using sourdough. After some discussion I learned she got her starter from her aunt. The story is their starter came from the Carpenter family who gave it to the Thomas family in 1937 and 30 years later the aunt got it. We traded starters so we could compare them and I found the taste to be the same. I thought that decades of evolution would separate the flavors but it didn't seem to have much difference. That's a super cool story.
My Dad was from the Bay area and LOVED sour dough bread. Mom tried her best but could never replicate it for him.
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brybry
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Post by brybry on Dec 23, 2023 12:40:30 GMT -5
Every region has its own blend of wild yeast. What tastes one way in Washington can taste completely different from Utah, Alabama, Kentucky etc .
When I worked at the artisan bakery, I had to work up 50-70 lbs of starter daily. It hept kept in a Plastic 50 gallon barrel. I typically used 200 -300 pounds of flour daily, 6 days a week making various breads.
You can use fruit juice instead of water when feeding your starter. After a couple months the taste gets better as you keep adding the fruit juice. Always keep a batch of normal starter in case something happens tho
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Post by Rockoonz on Dec 23, 2023 13:29:50 GMT -5
liveoak Patty please send it. I do not currently have a bread machine, but I suspect a day of estate sailing in Sun City would change all that.
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Post by velodromed on Dec 23, 2023 14:27:16 GMT -5
Every region has its own blend of wild yeast. What tastes one way in Washington can taste completely different from Utah, Alabama, Kentucky etc . When I worked at the artisan bakery, I had to work up 50-70 lbs of starter daily. It hept kept in a Plastic 50 gallon barrel. I typically used 200 -300 pounds of flour daily, 6 days a week making various breads. You can use fruit juice instead of water when feeding your starter. After a couple months the taste gets better as you keep adding the fruit juice. Always keep a batch of normal starter in case something happens tho I’m going to try this! Is there a particular fruit juice that brought a particularly strong sour aroma? Thank you for the hint there! And yes, I actually put a portion in the fridge to preserve it while I go mess these other ones up. I have four going, I plan on making a lot of mistakes.
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Post by velodromed on Dec 23, 2023 14:27:51 GMT -5
I have an old sourdough starter. It crossed the plains in 1865 with cattle drovers to South Pass, Wyoming. From there it ended up in Fort Bridger, Wyoming with Mormon pioneers and somewhere along the way the Carpenter family got it and shared it with my mom around 1965. I've had it ever since. Interesting side note: I'm friends with a young couple here in Utah and last year they started using sourdough. After some discussion I learned she got her starter from her aunt. The story is their starter came from the Carpenter family who gave it to the Thomas family in 1937 and 30 years later the aunt got it. We traded starters so we could compare them and I found the taste to be the same. I thought that decades of evolution would separate the flavors but it didn't seem to have much difference. Now that is a really cool story!
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Post by velodromed on Dec 23, 2023 14:31:46 GMT -5
my wife has started to make bread again and it is amazing. I’ve always loved sourdough and I’ve always wanted to learn how to make it so I’ve been working on that this last week. I also spent 20 years in the South San Francisco Bay area, and their sourdough there is amazing. I’ve always wanted to re-create that, so I ordered some 200 year old San Francisco sourdough starter, which arrived yesterday and smells amazing. I’m wondering if anybody else here has tried this? Looking for any advice, hints, and so forth… Back during the damndemic NevadaBill began his journey with sourdough starter from San Francisco that he bought on Ebay. Here's the delicious link to it. Don't forget to post some recipes in the RTH recipe thread. I believe Randy RWA3006 makes sourdough bread also. forum.rocktumblinghobby.com/thread/91865/sourdough-bread-1st-tries?page=1Thank you! That is an extremely informative post that he did. Fortunately, I don’t need to learn how to bake. To be a baker you need to follow recipes appropriately. I do not follow recipes. I’m a cook, grill master and enjoy smoking different meats. I can play with my recipes and go according to where my tastes want, as opposed to following an exact recipe. But this growing wild yeast thing appeals to me. I have no idea why, but I’ve always wanted to try it. So I’ll grow the stuff and maintain it while my lovely wife takes care of all that other baking crap…except for when I start doing pancakes, those are my specialty.
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Post by velodromed on Dec 23, 2023 14:33:56 GMT -5
Please folks... Have mercy on the guy trying to do Keto... I have a Keto bread receive we make in a bread machine.
It's NOT a fat head cheese recipe (in fact, no cheese in it).
Makes great sandwiches & even pizza dough.
Let me know if you have interest Lee
I'll just add that the sourdough bread looks wonderful, Velo
Patty
Thank you Patty! I will let my wife know. I only have a small hand in this venture. She is the one responsible for all this aesthetics and actually making the bread happen.
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brybry
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Member since October 2021
Posts: 1,199
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Post by brybry on Dec 23, 2023 15:23:16 GMT -5
Every region has its own blend of wild yeast. What tastes one way in Washington can taste completely different from Utah, Alabama, Kentucky etc . When I worked at the artisan bakery, I had to work up 50-70 lbs of starter daily. It hept kept in a Plastic 50 gallon barrel. I typically used 200 -300 pounds of flour daily, 6 days a week making various breads. You can use fruit juice instead of water when feeding your starter. After a couple months the taste gets better as you keep adding the fruit juice. Always keep a batch of normal starter in case something happens tho I’m going to try this! Is there a particular fruit juice that brought a particularly strong sour aroma? Thank you for the hint there! And yes, I actually put a portion in the fridge to preserve it while I go mess these other ones up. I have four going, I plan on making a lot of mistakes. I used apple juice for anything that had nuts or fruit in it or for the whole ground wheat loaf. You can use concentrate or premixed or run some fruit through a blender and strain the juice out
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