Started My Starter - Page 4

Kimmie · #46 07-08-2001, 04:01 PM

Dear KyleW,

Did you mean 6 AM?

Anyway, I just took a look at Frank and Ernest and both are doing great. Frank is going to deliver a loaf of bread in the morning...I think it's cool. You must be

for joy!

As for Ernest, I was able to see bubbles there, confirming that he's alive and well.

As for your timing question, I try to decide when I want the bread out of the oven and then go backwards in time to make my schedule accordingly.

If you take a look at the "Sullivan schedule" in Baking with Julia, you will be somewhat inspired. Aren't there any example time schedules in the LA Brea book?

Won't you be a little tired for your classes? Did you plan to bring this loaf with you in class?

[ July 08, 2001: Message edited by: Kimmie ]

KyleW · #47 07-08-2001, 04:36 PM

Hang on a second while I stop my head from spinning! Fermentation, proofing, retarding, Silverton, Sullivan, Reinhart, make it stop Mommy!

I think I have a handle on this on. If I mix the dough @ midnite, ferment the dough until five, shape the loaves and proof them until 8 and then pop them into the fridge I can take them out of the fridge@4 and start baking them @5...right?

TBH, your url can't be found?

thebighat · #48 07-08-2001, 05:12 PM

Yes, that schedule would work. But don't just assume they'll only need to proof for that hour. Maybe they will, maybe they won't. You could actually bake them at 9 am if you want to skip the retard thing. I don't know why that link won't link. The page is all frames, maybe that's why, but type it into the address bar and it should take you there.

KyleW · #49 07-08-2001, 05:35 PM

Cutting and pasting worked for the link. Cool site, lots of good stuff. I have to be at bread class @10 tomorrow so I think I will go with the retard. This formula, as written, looks like it will produce 3-4 loaves. What happens if I leave one proofed loaf in the fridge for 24 hours? Can I let it rvrive for an hour or two and then bake as usual?

thebighat · #50 07-08-2001, 06:30 PM

I get 2 loaves out of that, a little over 2 lb each, assuming we're using the same numbers..2 cups h20, 27 oz bread flour, 3/4oz salt, 25 or so oz of firm starter. Yes, you can hold the shaped loaf that long. Wait till you see the difference in the crust. I bake mine at home on a pizza stone at 450 and I don't bother fooling around with steam. I used to work with this big shiny double rack rotary steam injected Hobart oven and I didn't think the steam made a bit of difference. Bottom heat is what this kind of bread loves. And while you're out tomorrow, stop at Brentano's and get The Bread Builders.

[ July 08, 2001: Message edited by: thebighat ]

thebighat · #51 07-08-2001, 06:33 PM

I just checked your pictures. Hang on..you're gonna have THE experience of your young bread making career. With growth like that you definitely did it right. However, you can do everything right up to the point of baking, so don't blow it now.

KyleW · #52 07-08-2001, 06:36 PM

There's a Barnes and Noble across the street from Peter Kump's, I promise, I'll get it

Yes, those are the numbers in his formula. If it yields 2 loaves I figure I can just leave one in the fridge 30 mins. or so longer than the other.

I really appreciate all you guidance TBH!

[ July 08, 2001: Message edited by: KyleW ]

Kimmie · #53 07-09-2001, 09:29 AM

Thank you so much thebighat for the link. It's a wonderful source of information. I was also glad to see La Brea in the list of bakeries of note!

BTW, just eliminate the <...I> after <html> and your link will work properly.

Stay

Kimmie · #54 07-09-2001, 01:13 PM

Dear KyleW,

Hope your classes went well.

I found a video featuring Nancy Silverton making her sourdough starter.

To view video

Click here

then type Nancy Silverton, the series is Cooking with Masterchefs

[ July 09, 2001: Message edited by: Kimmie ]

KyleW · #55 07-09-2001, 01:37 PM

Well, Frank seems to be an active little sucker! I will post details later on my site, but first baked Frank bread is pretty cool. I also now own a copy of the Bread Builders.

[ July 09, 2001: Message edited by: KyleW ]

Kimmie · #56 07-09-2001, 01:40 PM

Can't wait

KyleW · #57 07-09-2001, 01:56 PM

Bread baking class was OK. I learned how to follow a recipe. I heard the word gluten once. No discussion of when things were fully proofed, what to look for, how the formed dough should react when you touch it with your finger tip etc, etc. All in all pretty disapointing.

kokopuffs · #58 07-09-2001, 02:01 PM

Kyle, request a refund.

Shimmer · #59 07-09-2001, 02:20 PM

Wow. I never knew bread could be so complicated. FEED THE BEAST. Heh heh heh.

My Mom had a simpler sweeter bread that had to stick around for a week, and then we added whatever we wanted to and baked it. I think it was called Friendship Bread, because it grows enough where you split it and give part of the starter away. Does anyone know what I'm talking about? Does anyone know how to start that particular recipe?

I can't wait until I move and get settled again. I'm going to learn about bread more! It sounds like good fermented fun!!

~~Shimmer~~

KyleW · #60 07-09-2001, 02:28 PM

KoKoPuffs, I would except I didn't pay for the course

My girlfriend works at the school so I get a rather healthy discount. My comments were more comment than complaint. There was a young woman in my claas who knew nothing of making bread. She now has some nice recipes and will go home and create disasters. I would hate to see someone get put off bread making because of poor instructions.

Shimmer - There is a point in Peter Reinhart's starter wher you need to get rid of half of what you have created. He suggests you give it, and the instructions, to a friend! You may be on to something. World Peace through Wild Yeast!