No-knead, 2 hour rise Cranberry Walnut! This is getting really fun for us!


Moosetrot

Good Lord, is that your thong?! Wash that frickin' thing already!

You can tell by the crack!

Moosetrot

Moosie...iam making a Beer Sourdough this weekend ! The possibilities are endless when baking bread

Looking Good !

Nessie-We've been talking about maybe getting into the Sourdough. This is really fun!

Moosetrot

Sounds delicious

Ah yes..the dark side !

When there is a shortage of commercial yeast....You will have the 5000 year old method ..and keep on baking bread

My sourdough staahtah is in Montana now...lol.

If yah have trouble making a starter ...I can send you some.

Any tips on stahting a stahtah?

Moosetrot

Wow, imagine that hot with butter...drool, drool, drool...

Been lightly toasting it then with a ton of butter and a little raw local honey. Makes it all worthwhile!

Moosetrot

Warm temp is very important.

If your house is cool in the now...wintah time...because of Biden’s 4.00 + per gallon home heating oil. There is a way !

My house is 64 ...no wood stove here

So last December...I put the light on in the oven...and left the door open an inch or 2. That is your new proofing box. It should get to 70-72 in there. Put a thermometer in there to be sure.

Without that warmth...it will nevah take off

You’ll need a gram scale

Then it’s equal parts 1:1 ...of All purpose flour and tepid water.

Start with 200 grams of flour and add 200 grams of tepid water...stir and cover..put into oven ,with door cracked open ,with the light on.

Let it sit for 18 -24 hours

Then stir it down ...put 200 grams of that batter into a clean jar....add 200 flour and 200 tepid water ..stir...and back into oven.

Repeat this for 10 days

Boy Nessy sure makes it complicated, lol. I bet a whole lot of pioneers starved to death for lack of a scale that measured in grams, lol.

Get you a sour dough starter, fresh or dehydrated. Dump some flour and water in there. Try to eyeball an equal amount. If your starter is dehydrated you'll need more water. Follow the instructions that come with it in that case. Let it sit on your counter or better yet near the wood stove. The next day, carefully pour out about half of it. Carefully add equal amounts of flour and water. Do this until it the starter starts rising. Everyone says doubles, but half of double will work. Then pour out half of it into a bowl to make sourdough starter pancakes and feed the remainder equal parts flour and water. Use that to make sour dough bread the next day.

There was no Amazon back in the pioneer days..

So this fresh.. dehydrated.. instruction thing ...didn't exist....lol