I started new starter Saturday. The lady from church brought starter but I had no potato flakes to feed the starter so I made bread with it. The Sidewinder went to get groceries Saturday so she picked up potato flakes and I made new starter. It has to sit five days before I can feed it, split it, and make bread.Starter Started
I have no idea what this will turn into. I added:
It's just sitting out on my kitchen counter.
- 1 tbsp of masa harina
- 1 tbsp of bread flour
- 1 tbsp of sugar
- enough water to make a thick slurry
IngredientsYes, please. It looks great.
I just Googled Budweiser Beer Bread. There were dozens of recipes of various kinds. I saw one made with brown sugar. Perhaps you could read some and get an idea of the flavors from the bread you tasted. Some were similar but slightly different.We were gifted a Budweiser beer bread kit once. No yeast. It was delicious. I might try something like that. Anyone have a recipe?
That was a whirlwind.I've been asked to make up some blends along the way of grains/hops and stuff. ....not what I'm doing but, I'm in it or maybe more to the point of can't escape it?
I think I can get you some stuff for sure. I can say that there was some kits to start out with but, many pounds of stuff have been acquired since then.
EDIT..oops I thought you meant beer..am I drinking to much..no,I haven't been drinking.
Thank you for your bread photo. It led me back to Lulu where I was able to locate three more books by my favorite author, including the sequel to Counterspell. I had been waiting on that one for years, I thought the project had been shelved indefinitely. I think I’ll have a slice of my own homemade bread with some cheese on it to celebrate.
It's been about three weeks since I started this sourdough starter. Although I have one remaining packet of commercial yeast, I had decided that it would be a good idea to get my native, deluxe yeast up and running.
This batch began with bleached white bread flour and masa harina, with some added sugar. I had been leaving it on the kitchen counter. It occasionally showed a few, diminutive bubbles. I continued to feed it: whole wheat flour; bleached bread flour; masa harina; molasses; brown sugar. It was pretty unimpressive. Maybe I keep my house so impeccably clean that there just are no wild yeast here?
April and May so far have been unseasonably cool. So my kitchen counter has been unseasonably cool. A couple of days ago, it dawned on me to move the sourdough starter into my study, which I always keep at 76°F. There's not much of anywhere to put it in there. I just set it on a stack of books.
The photo above is from this morning. The horizontal marker indicates where the starter came to when I went to bed last night. It looks like today is the day to make some deluxe sourdough bread. I'll use half the starter (then put it to bed in the fridge). The bread will be half bleached bread flour and half whole wheat. The kneaded dough may need to rest in my study overnight in order to rise.