• Coronabread

    From Shadow@21:1/5 to All on Fri Apr 10 23:51:12 2020
    Anyone want to try a different yeast?

    I've started this from scratch twice, and it works, the second time
    with a different brand of sugar/flour to check it wasn't a fluke.
    .
    It's NOT sourdough. The yeast feeds on sucrose, not maltose The gluten
    is left intact, so the bread is always "springy", though I like the
    tangy taste of sourdough more.

    To make the starter

    1 liter of water.
    4 heaped tablespoons of white flour
    4 heaped tablespoons of sugar (I used granulated, don't think it
    matters)
    1 rounded tablespoon of salt

    Pour the water into a smallish plastic basin (I used one 9" across)
    dunk the other ingredients on top, as far as possible from each other.
    DO NOT stir, shake or mix. Try to keep them separate.

    Cover tightly with a cloth to keep the bugs out, and place in a warm
    place for at least 5 days. You can peek every day, but try not to mix
    the ingredients.

    By warm, I mean around 30C

    Then post any results (hint - the flour rising as a creamy scum and/or
    bubbles is a sign of activity).

    The second phase only takes 2 days, tops, and the starter can be
    stored for up to a month in the fridge without losing activity.

    I'll post the recipe for that if anyone does phase 1.

    I'm interested if it works elsewhere, it certainly does in Brazil.
    Baked 9 loaves made with the starter in the last month.
    TIA
    []'s

    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

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  • From Shadow@21:1/5 to All on Thu Apr 23 09:08:47 2020
    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive...

    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
    very well, FWIW.
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

    --- SoupGate-Win32 v1.05
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  • From Gary Woods@21:1/5 to Shadow on Thu Apr 23 09:26:50 2020
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive...

    I didn't have much to add; since we are high-risk seniors, we're
    staying home for the duration. I did go to my pantry and get some of
    the San Francisco starter I stored in dried for. Woke it up and made
    a few loaves of sourdough. I will venture out in hazmat gear next
    week to get some more King Arthur...

    --
    This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus

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  • From Boron Elgar@21:1/5 to Shadow on Thu Apr 23 11:06:05 2020
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive...

    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
    very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with
    our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch
    is plain sourdough and will stay in the fridge for another day or so,
    the other is something I made up as I went along- AP & WW flours,
    both old fashioned and steel cut oats, butter, maple syrup, buttermilk
    and pumpkin seeds. How bad can it be? That enriched batch is out of
    the fridge, getting a tad closer to room temp and I am about to shape
    it for another rise.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From graham@21:1/5 to Boron Elgar on Thu Apr 23 10:01:59 2020
    On 2020-04-23 9:06 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive...

    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
    very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with
    our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch
    is plain sourdough and will stay in the fridge for another day or so,
    the other is something I made up as I went along- AP & WW flours,
    both old fashioned and steel cut oats, butter, maple syrup, buttermilk
    and pumpkin seeds. How bad can it be? That enriched batch is out of
    the fridge, getting a tad closer to room temp and I am about to shape
    it for another rise.

    I also have a good starter that has been maintained for close to 30
    years so I wasn't interested in the OP's method.
    I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
    recipe for my son's family. My d-i-l and her mother rave about them and
    can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
    seen since March 13, also love them. https://alexandracooks.com/2016/10/26/vanilla-bean-sables/

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to graham on Thu Apr 23 13:23:39 2020
    On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 9:06 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive...

    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
    very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with
    our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch
    is plain sourdough and will stay in the fridge for another day or so,
    the other is something I made up as I went along- AP & WW flours,
    both old fashioned and steel cut oats, butter, maple syrup, buttermilk
    and pumpkin seeds. How bad can it be? That enriched batch is out of
    the fridge, getting a tad closer to room temp and I am about to shape
    it for another rise.

    I also have a good starter that has been maintained for close to 30
    years so I wasn't interested in the OP's method.
    I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
    recipe for my son's family. My d-i-l and her mother rave about them and
    can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
    seen since March 13, also love them. >https://alexandracooks.com/2016/10/26/vanilla-bean-sables/

    That is a wonderful recipe, as all of hers I have tried have turned
    out to be. Still, I give an edge to the chocolate version- World Peace
    cookies. :)

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From graham@21:1/5 to Boron Elgar on Thu Apr 23 12:44:18 2020
    On 2020-04-23 11:23 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 9:06 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>
    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>> very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with
    our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch
    is plain sourdough and will stay in the fridge for another day or so,
    the other is something I made up as I went along- AP & WW flours,
    both old fashioned and steel cut oats, butter, maple syrup, buttermilk
    and pumpkin seeds. How bad can it be? That enriched batch is out of
    the fridge, getting a tad closer to room temp and I am about to shape
    it for another rise.

    I also have a good starter that has been maintained for close to 30
    years so I wasn't interested in the OP's method.
    I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
    recipe for my son's family. My d-i-l and her mother rave about them and
    can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
    seen since March 13, also love them.
    https://alexandracooks.com/2016/10/26/vanilla-bean-sables/

    That is a wonderful recipe, as all of hers I have tried have turned
    out to be. Still, I give an edge to the chocolate version- World Peace cookies. :)

    I make both for the same "clients" and they prefer the vanilla ones.
    They seem to like the strong butter flavour that comes through.
    Incidentally, The WP cookies never seem to spread as much as Dorie's pix
    but that might be due to an evil spirit that lives in my damned Bosch
    oven. Yesterday, some of the vanilla cookies spread and some didn't.
    Normally they don't.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to graham on Thu Apr 23 15:07:32 2020
    On Thu, 23 Apr 2020 12:44:18 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 11:23 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 9:06 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home
    and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>>
    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>>> very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with
    our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch >>>> is plain sourdough and will stay in the fridge for another day or so,
    the other is something I made up as I went along- AP & WW flours,
    both old fashioned and steel cut oats, butter, maple syrup, buttermilk >>>> and pumpkin seeds. How bad can it be? That enriched batch is out of
    the fridge, getting a tad closer to room temp and I am about to shape
    it for another rise.

    I also have a good starter that has been maintained for close to 30
    years so I wasn't interested in the OP's method.
    I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
    recipe for my son's family. My d-i-l and her mother rave about them and
    can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
    seen since March 13, also love them.
    https://alexandracooks.com/2016/10/26/vanilla-bean-sables/

    That is a wonderful recipe, as all of hers I have tried have turned
    out to be. Still, I give an edge to the chocolate version- World Peace
    cookies. :)

    I make both for the same "clients" and they prefer the vanilla ones.
    They seem to like the strong butter flavour that comes through.
    Incidentally, The WP cookies never seem to spread as much as Dorie's pix
    but that might be due to an evil spirit that lives in my damned Bosch
    oven. Yesterday, some of the vanilla cookies spread and some didn't.
    Normally they don't.

    I've a personal flaw in my character that makes me choose chocolate
    every time. I mean, it could be worse, I suppose.

    I was sorting through old paper cut-outs I have saved from newspapers, magazines and packages of food items over the years and re-discovered
    a recipe for double chocolate oatmeal cookies that will be put to the
    test later this week, I hope. Date on it is 1992.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From graham@21:1/5 to Boron Elgar on Thu Apr 23 13:18:29 2020
    On 2020-04-23 1:07 p.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 12:44:18 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 11:23 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 9:06 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home >>>>>> and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>>>
    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>>>> very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with
    our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch >>>>> is plain sourdough and will stay in the fridge for another day or so, >>>>> the other is something I made up as I went along- AP & WW flours,
    both old fashioned and steel cut oats, butter, maple syrup, buttermilk >>>>> and pumpkin seeds. How bad can it be? That enriched batch is out of
    the fridge, getting a tad closer to room temp and I am about to shape >>>>> it for another rise.

    I also have a good starter that has been maintained for close to 30
    years so I wasn't interested in the OP's method.
    I baked several dozen vanilla sablés yesterday from a Dorie Greenspan >>>> recipe for my son's family. My d-i-l and her mother rave about them and >>>> can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't >>>> seen since March 13, also love them.
    https://alexandracooks.com/2016/10/26/vanilla-bean-sables/

    That is a wonderful recipe, as all of hers I have tried have turned
    out to be. Still, I give an edge to the chocolate version- World Peace
    cookies. :)

    I make both for the same "clients" and they prefer the vanilla ones.
    They seem to like the strong butter flavour that comes through.
    Incidentally, The WP cookies never seem to spread as much as Dorie's pix
    but that might be due to an evil spirit that lives in my damned Bosch
    oven. Yesterday, some of the vanilla cookies spread and some didn't.
    Normally they don't.

    I've a personal flaw in my character that makes me choose chocolate
    every time. I mean, it could be worse, I suppose.

    I was sorting through old paper cut-outs I have saved from newspapers, magazines and packages of food items over the years and re-discovered
    a recipe for double chocolate oatmeal cookies that will be put to the
    test later this week, I hope. Date on it is 1992.

    The other day I searched high and low through clippings etc for a recipe
    for a chocolate bread from a Montreal bakery that was published during
    the 90s. I must have discarded the clipping but I did find that I had transcribed it. It's on my to do list.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Shadow@21:1/5 to All on Thu Apr 23 17:58:28 2020
    OK, I get it. You have your favorite sourdough starter(s) and
    recipe(s).
    So do I, my starter's from 2002. I make bread and pizza. Nothing
    fancy, if I want different tastes I add them after it's baked.

    But the gray cells sometime need exercise, so I try something
    different every 5 years or so.
    This was it. A completely different texture/rising time/flavor/recipe.
    Most likely a different bacteria/yeast too.

    Well, can't say I didn't try to pass it on.
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to Shadow on Thu Apr 23 17:52:39 2020
    On Thu, 23 Apr 2020 17:58:28 -0300, Shadow <Sh@dow.br> wrote:

    OK, I get it. You have your favorite sourdough starter(s) and
    recipe(s).
    So do I, my starter's from 2002. I make bread and pizza. Nothing
    fancy, if I want different tastes I add them after it's baked.

    But the gray cells sometime need exercise, so I try something
    different every 5 years or so.
    This was it. A completely different texture/rising time/flavor/recipe.
    Most likely a different bacteria/yeast too.

    Well, can't say I didn't try to pass it on.
    []'s

    I admit I only use flour and water in starters, no sugar, no salt.
    Adding either of these two last ingredients would need to be kept up
    as one refreshes is it is to be maintained as the original. I think of
    this more as a recipe base than a starter to be kept for regular use.

    I have always though salt was an inhibitor of yeast, so I must say I
    was a tad thrown by the suggestion.I do not know what sugar does to a
    starter- I know there are sweetbread starters that require them.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Boron Elgar@21:1/5 to graham on Thu Apr 23 17:47:49 2020
    On Thu, 23 Apr 2020 13:18:29 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 1:07 p.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 12:44:18 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 11:23 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:

    On 2020-04-23 9:06 a.m., Boron Elgar wrote:
    On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:

    Nobody interested in making the starter I posted?
    I would have though people would be bored with just sitting at home >>>>>>> and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>>>>
    Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>>>>> very well, FWIW.
    []'s

    I am guessing that our rarified group is well used to starters with >>>>>> our own favorites or experiments, but there might be additional
    interest these days in rec.food.cooking.

    I have almost 20 lbs of starter based dough in first proof . One batch >>>>>> is plain sourdough and will stay in the fridge for another day or so, >>>>>> the other is something I made up as I went along- AP & WW flours, >>>>>> both old fashioned and steel cut oats, butter, maple syrup, buttermilk >>>>>> and pumpkin seeds. How bad can it be? That enriched batch is out of >>>>>> the fridge, getting a tad closer to room temp and I am about to shape >>>>>> it for another rise.

    I also have a good starter that has been maintained for close to 30
    years so I wasn't interested in the OP's method.
    I baked several dozen vanilla sablés yesterday from a Dorie Greenspan >>>>> recipe for my son's family. My d-i-l and her mother rave about them and >>>>> can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't >>>>> seen since March 13, also love them.
    https://alexandracooks.com/2016/10/26/vanilla-bean-sables/

    That is a wonderful recipe, as all of hers I have tried have turned
    out to be. Still, I give an edge to the chocolate version- World Peace >>>> cookies. :)

    I make both for the same "clients" and they prefer the vanilla ones.
    They seem to like the strong butter flavour that comes through.
    Incidentally, The WP cookies never seem to spread as much as Dorie's pix >>> but that might be due to an evil spirit that lives in my damned Bosch
    oven. Yesterday, some of the vanilla cookies spread and some didn't.
    Normally they don't.

    I've a personal flaw in my character that makes me choose chocolate
    every time. I mean, it could be worse, I suppose.

    I was sorting through old paper cut-outs I have saved from newspapers,
    magazines and packages of food items over the years and re-discovered
    a recipe for double chocolate oatmeal cookies that will be put to the
    test later this week, I hope. Date on it is 1992.

    The other day I searched high and low through clippings etc for a recipe
    for a chocolate bread from a Montreal bakery that was published during
    the 90s. I must have discarded the clipping but I did find that I had >transcribed it. It's on my to do list.

    For the clippings of recipes that I have become fond of over the
    years, I now take a photo and save them as pdfs.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Shadow@21:1/5 to boron_elgar@hotmail.com on Fri Apr 24 09:53:56 2020
    On Thu, 23 Apr 2020 17:52:39 -0400, Boron Elgar
    <boron_elgar@hotmail.com> wrote:

    On Thu, 23 Apr 2020 17:58:28 -0300, Shadow <Sh@dow.br> wrote:

    OK, I get it. You have your favorite sourdough starter(s) and
    recipe(s).
    So do I, my starter's from 2002. I make bread and pizza. Nothing
    fancy, if I want different tastes I add them after it's baked.

    But the gray cells sometime need exercise, so I try something
    different every 5 years or so.
    This was it. A completely different texture/rising time/flavor/recipe.
    Most likely a different bacteria/yeast too.

    Well, can't say I didn't try to pass it on.
    []'s

    I admit I only use flour and water in starters, no sugar, no salt.
    Adding either of these two last ingredients would need to be kept up
    as one refreshes is it is to be maintained as the original. I think of
    this more as a recipe base than a starter to be kept for regular use.

    I have always though salt was an inhibitor of yeast, so I must say I
    was a tad thrown by the suggestion.I do not know what sugar does to a >starter- I know there are sweetbread starters that require them.

    The yeast I made seems to use only sucrose. The bread recipe
    takes TWELVE heaped soupspoons of sugar per ~kilo of flour, but after
    two rises does not taste sweet. So it's probably mostly converted to
    alcohol and CO2.
    No, you won't get drunk - the alcohol evaporates on baking.
    Unlike sourdough yeast, which uses maltose which is supplied
    by the bacteria in the mix.
    This new yeast does not break down gluten, so "any old flour"
    will give a good rise and if you over-proof it will not flatten as
    does sourdough.
    HTH
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)