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wild yeast? starters? What is a good plan of action? - Page 2

post #31 of 57
6/19/01 at 11:57am
Dear KyleW,

Went at Barnes & Nobles (on the net) and found the following, pursuant to thebighat's comment on "Crust & Crumb".

Go here for more

It's a little treasure!

:p
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #32 of 57
6/19/01 at 1:17pm
Crust and Crumb is more than a little treasure. I bought a lot of bread books that made not much sense. But when I started making breads from crust and crumb I really learned something. Made the Royal Crown Tortano from Artisan Baking today. I didn't cut one before I left work, but they looked beautiful.
It's not Dairy Queen.
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post #33 of 57
6/19/01 at 3:26pm
All right already :)
I just bought it :eek:
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #34 of 57
6/19/01 at 4:38pm
Hope you didn't feel we were ganging-up on you! Because it wasn't the case!

:rolleyes:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #35 of 57
6/19/01 at 4:50pm
Phew! For a minute there I thought I was being made to do things against my will
;)

As I said before, It's all or nothing with me. I am now on a wild yeast mission!
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #36 of 57
6/19/01 at 5:04pm
Terrific. Now come back to us in a week with the demeanor of a frightened, penitent sinner, with gorgeous loaves of barm in your arms, and all will be forgiven. Trust me.
It's not Dairy Queen.
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post #37 of 57
6/19/01 at 5:16pm
If I get Crust & Crumb tomorrow it will be a week. If I use Nancy Silverton's method it will take two. In either case i will be penitent and I have always been a sinner.

I really and truly appreciate all the information and encouragement I get here :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #38 of 57
6/20/01 at 5:31am
[QUOTE] ]wild yeast mission... [/QUOTE

Now that's pretty funny KyleW!

:D
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #39 of 57
6/20/01 at 12:34pm
Just be aware that the first loaf of barm you bake from Reinhart's book is only a hint of what that bread can be when the refrigerated starter is mature. I made a sponge today from mine that tripled in three hours. Talk about active. Another book with a lot of info--The Bread Builders by Daniel Wing and Alan Scott.
It's not Dairy Queen.
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post #40 of 57
6/21/01 at 2:45am
Thanks TBH. I had to leave the office before the book arrived. An=ti-ci-pa-aa-tion, it's makin' me wait....
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #41 of 57
6/26/01 at 6:01am
I'm in love again...with Steve Sullivan.

I had a long weekend in front of me and all this talk about bread...I made a pizza Saturday and kept a piece of dough for Sullivan's first starter.

Everything worked according to plan, by golly at noon yesterday I was putting my beautiful "couronne" in the oven. And 45 minutes later came out a picture perfect 2 pounder couronne, with it's pearl necklace on top. When the loaf came out of the oven, it still had little crackling sounds. This one is not actually mine but sure looked like it.



And the crumb? Creamy white with large irregular holes.

I had tried this recipe a couple of years earlier and it hadn't turned out so well.

The conditions were probably just perfect, my kitchen was at 84 degrees!

That was such a satisfying experience. Thanks Steve Sullivan for sharing such a gorgeous recipe. I had a wonderful weekend!


:p :p

[ July 11, 2001: Message edited by: Kimmie ]
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #42 of 57
6/27/01 at 3:01pm
Pleased it went so well, Kimmie!

You all might enjoy reading and article by Jeffrey Steingarten "J..S..goes on a year long quest for the primal bread" in Vogue, November 1990, which I just read in the Penguin Book of Food & Drink, Ed. Paul Levy. It's an entertaining account of his voyage from Mess "sizzling and seething over the stove and running into those little holes in the gas burners" to Bliss "Most days the bread is more than good enough to eat, and some days it is so good that we eat nothing else".
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post #43 of 57
6/28/01 at 10:13am
When are your classes starting, KyleW?
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #44 of 57
6/28/01 at 11:51am
The following Monday, July 9th, if The Good Lord's willin' and the creek don't rise :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #45 of 57
6/28/01 at 12:13pm
Lucky you. My classes were so much fun, I wish yours will be that way too!

Where?? What school?
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #46 of 57
6/28/01 at 12:24pm
My classes are for 3 consecutive Mondays from 10-4. They are being conducted @America's favorite cooking school (professional and otherwise)
Peter Kump's New York Cooking School!
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #47 of 57
6/28/01 at 12:50pm
Wow, you will have a great time and wonderful learning experience. It won't take ALL the mysteries out but will give you self-assurance coupled with the urge to experiment...as if you didn't have that yet with your "wild yeast mission" quest!

I wish you started a new topic to share your experience after your classes...

:rolleyes:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #48 of 57
6/28/01 at 9:30pm
The Steingarten Treatise on wild yeast is truly hysterical. In the bread section of Nick Malgieri's "How to Bake" he cites Steingarten as his source for things related to wild yeast and sourdough.

I have all of the ingredients assembled. I have "Crust & Crumb" in hand. All I need now is the time. Monday I will have the requisite 7 days in a row, at home, to begin my first wild yeast adventure!

Film @11!
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #49 of 57
7/10/01 at 11:04am
Look at what I found, thanks to thebighat:


The Care and Feeding of Sourdough Starters

Enjoy!
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #50 of 57
7/10/01 at 12:34pm
Cool link!
www.cakesuite.com
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post #51 of 57
7/10/01 at 12:58pm
I found that site the other night. All I can say is compare Kyle's FIRST loaf of bread to the one this guy pictures. Who had better oven bang? Who probably had better fermentation going on up to 138 degrees? Kyle's FIRST loaf is better looking than this guy's.
It's not Dairy Queen.
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post #52 of 57
7/10/01 at 1:12pm
Yep. So true.

:rolleyes:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #53 of 57
7/10/01 at 1:53pm
Yea Me! Thanx TBH :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #54 of 57
7/12/01 at 10:14am
Kokopuffs

I just thought you could cover the jar with a double layer of cheesecloth, secured with an elastic band. Then use the cover when you put the jar in the fridge.

Especially if you put your jar outside?

;)

[ July 12, 2001: Message edited by: Kimmie ]
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #55 of 57
7/12/01 at 12:44pm
Okay Kimmie:

The feeling I get is if the starter is at room temperature, leave the lid ajar. If refirgerated, then keep tightly closed.

Having no experience with this process (it'll change soon), Tupperware containers still sound good to me. :eek:

Best and I'm a foodie.   I know very little but the little I know I want to know very well,

 

-T

Smoking bacon at home
(2 photos)
Brot und Wein
(1 photos)
 
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post #56 of 57
7/12/01 at 3:43pm
I don't know from nuthin' but...

Both Frank and Ernest were kept in fairly constant temp (Frank@68F, Ernest@72F) completely closed. Frank with Saran wrap and Enest in a ClikClak container. Submitted FYI.

[ July 12, 2001: Message edited by: KyleW ]
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #57 of 57
7/12/01 at 7:44pm
That's perfect KyleW. I followed same method as you for Ernest.

Actually, Koko and I were talking about hazardous glass jars. I'm not sure I would feel all that comfortable with glass jars.
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
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