Just T
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Jun 26, 2014 1:20:09 GMT
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Post by Just T on May 13, 2020 15:58:12 GMT
Thanks for all the responses. And I love all the cute names. Guess I'm not so weird after all. LOL
I couldn't find rye flour. I went to 2 stores, one of them I thought for sure would have it, but the shelves were bare of almost all flours. Both of my stores do carry a pretty extensive selection of Red Mill flours, but no rye. I did buy some spelt. It says whole grain. Do you think I can use that?
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Post by elaine on May 13, 2020 16:10:07 GMT
No making fun from me. I have a beautiful starter going. If you really want to make it happy and bubbly, in your next Feeding use 1 part rye flour and 3 parts regular flour. Yeast LOVES rye flour. My starter has been doing amazing since I started doing this. Where did you find rye flour? I’ve been looking for some for a couple of months now. I mentioned making a loaf of the no-knead bread to my neighbor and he requested that I make him a loaf of rye bread. I love rye bread myself, especially toasted, but cannot find rye flour. I couldn’t even order it from King Arthur, which is my usual go to place for speciality flour. I buy a lot of my flour from here - Bakersauthority.com - including rye. You can buy in 5 lb bags (In addition to 20 lb bags). They even carry King Arthur’s Sir Lancelot’s High Gluten flour. I’m very happy with them - the flour comes in thick ziploc bags, so you can safely store in the bag. Here’s the link to the variety of rye flours they carry: www.bakersauthority.com/collections/rye-flours
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Just T
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Post by Just T on May 13, 2020 16:15:55 GMT
Thanks for that link, Elaine. What is your opinion on using spelt? I'm kind of afraid to try it because Margie is doing so well right now, and I don't want to ruin her. ![(rofl)](//storage.proboards.com/forum/images/smiley/rofl.png)
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Post by elaine on May 13, 2020 16:27:38 GMT
Thanks for that link, Elaine. What is your opinion on using spelt? I'm kind of afraid to try it because Margie is doing so well right now, and I don't want to ruin her. ![(rofl)](//storage.proboards.com/forum/images/smiley/rofl.png) I’ve never used spelt flour, so I can’t advise one way or the other. Hopefully, one of the experts can chime in!
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Just T
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Post by Just T on May 13, 2020 16:29:46 GMT
Thanks, Elaine. I googled it, and it looks like you can, but I don't necessarily trust everything I read on the internet. I have already read such conflicting things about making starter. LOL Maybe I should just go for it. I'm only 3 days in so if I ruin it, it's not like I have a lot invested in it yet.
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Post by jeremysgirl on May 13, 2020 16:33:19 GMT
Where did you find rye flour? I’ve been looking for some for a couple of months now. I mentioned making a loaf of the no-knead bread to my neighbor and he requested that I make him a loaf of rye bread. I love rye bread myself, especially toasted, but cannot find rye flour. I couldn’t even order it from King Arthur, which is my usual go to place for speciality flour. I buy a lot of my flour from here - Bakersauthority.com - including rye. You can buy in 5 lb bags (In addition to 20 lb bags). They even carry King Arthur’s Sir Lancelot’s High Gluten flour. I’m very happy with them - the flour comes in thick ziploc bags, so you can safely store in the bag. Here’s the link to the variety of rye flours they carry: www.bakersauthority.com/collections/rye-floursI am an absolute weirdo. I don't like rye bread, but I love pumpernickel. Weird right? Would you recommend the pumpernickel flour for me?
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Just T
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Post by Just T on May 13, 2020 16:40:47 GMT
I am an absolute weirdo. I don't like rye bread, but I love pumpernickel. Weird right? Would you recommend the pumpernickel flour for me? I love both, but I have never made either. Elaine, do you buy the dark rye flour or the white rye? I guess you probably need dark rye for pumpernickel, huh? I've never made it, but now, I kind of want to. LOL
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Post by elaine on May 13, 2020 16:46:27 GMT
I buy a lot of my flour from here - Bakersauthority.com - including rye. You can buy in 5 lb bags (In addition to 20 lb bags). They even carry King Arthur’s Sir Lancelot’s High Gluten flour. I’m very happy with them - the flour comes in thick ziploc bags, so you can safely store in the bag. Here’s the link to the variety of rye flours they carry: www.bakersauthority.com/collections/rye-floursI am an absolute weirdo. I don't like rye bread, but I love pumpernickel. Weird right? Would you recommend the pumpernickel flour for me? I don’t know. Pumpernickel is just the most coarse ground rye flour. Pumpernickel bread is rye flour with extra ingredients. Here is my favorite bread machine recipe - I use dark rye flour:
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Post by elaine on May 13, 2020 16:47:32 GMT
I am an absolute weirdo. I don't like rye bread, but I love pumpernickel. Weird right? Would you recommend the pumpernickel flour for me? I love both, but I have never made either. Elaine, do you buy the dark rye flour or the white rye? I guess you probably need dark rye for pumpernickel, huh? I've never made it, but now, I kind of want to. LOL I use dark rye, but I love rye bread in all forms. I always add the caraway seeds. I am Jewish and rye breads are a cultural must. ;-)
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Post by jeremysgirl on May 13, 2020 16:49:51 GMT
I love both, but I have never made either. Elaine, do you buy the dark rye flour or the white rye? I guess you probably need dark rye for pumpernickel, huh? I've never made it, but now, I kind of want to. LOL I use dark rye, but I love rye bread in all forms. I always add the caraway seeds. I am Jewish and rye breads are a cultural must. ;-) Thank you for that feedback. Caraway seeds are big nope for me. I'll do some more digging and see what I can come up with.
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tracylynn
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Jun 26, 2014 22:49:09 GMT
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Post by tracylynn on May 13, 2020 17:09:02 GMT
Well now I want a starter to talk to...what’s the best recipe? Or just buy it? If you follow wordload on Instagram he taught his followers how to make a tiny starter using minimal flour so waste was low. Basically, start with 2 heaping Tbsp of flour, 4 tsp warm water. And that's it. Feed it every 24 hours for the first few days, then go to a 2 time a day cycle. All the information is on his IG though. Mine is named Herman because my Mom had a SD starter when I was growing up that they called Herman. She gave me all her Herman recipes recently!
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tracylynn
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Post by tracylynn on May 13, 2020 17:13:04 GMT
Thanks for that link, Elaine. What is your opinion on using spelt? I'm kind of afraid to try it because Margie is doing so well right now, and I don't want to ruin her. ![(rofl)](//storage.proboards.com/forum/images/smiley/rofl.png) If you try it, just put some of your discard from your "good" batch of Margie in the fridge for a few days until you're sure your spelt fed one is OK. That way, if it does get ruined you have back up to go back to.
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Just T
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Post by Just T on May 13, 2020 17:24:35 GMT
Thanks for that link, Elaine. What is your opinion on using spelt? I'm kind of afraid to try it because Margie is doing so well right now, and I don't want to ruin her. ![(rofl)](//storage.proboards.com/forum/images/smiley/rofl.png) If you try it, just put some of your discard from your "good" batch of Margie in the fridge for a few days until you're sure your spelt fed one is OK. That way, if it does get ruined you have back up to go back to. I do have a jar in the fridge that had one day of discard in it. I just added to it, and put the spelt in. I'll keep you all posted on how it goes. LOL
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Post by sabrinae on May 13, 2020 17:40:20 GMT
Thanks for that link, Elaine. What is your opinion on using spelt? I'm kind of afraid to try it because Margie is doing so well right now, and I don't want to ruin her. ![(rofl)](//storage.proboards.com/forum/images/smiley/rofl.png) I usually buy from King Arthur Flour but I had good luck earlier buying from Bakers Authority at the link Elaine shared.
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Post by ghislaine on May 13, 2020 18:09:30 GMT
My gluten free starter (named Max, pronouns she/her) was made with brown rice flour from Nuts.com if you want another place to look. They are currently out of rye (and brown rice) but since they had brown rice last week it's worth checking.
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Post by chitchatgirl on May 13, 2020 18:26:26 GMT
]
On Sunday, I was cleaning out a cabinet and found my grandmother's covered pink depression glass jar, and decided to start over. I also used a better flour. My original was using Aldi all purpose flour, and also on Sunday, I read a post on an Aldi FB group I am part of that someone tried making sourdough starter with Aldi flour and it didn't work.
I ((((think)))) Aldi's all purpose flour is bleached. I remember reading not to use bleached in starters. That might explain your result. I read that you can use a bleached flour, it will just take a lot longer to get its groove and depending on conditions it can take several weeks to do its thing. I started with King Arthur Bread flour which is unbleached and then went to bleached a few days later (its all i could get). Its been going for about 4 weeks now and it wasn't until about 2.5 weeks in that it really started working well. It still doesn't double, but does have that nice sourdough taste. I also switch jars everytime I do mine since i feed mine based on weight and not volume. I keep mine small throughout the week (maybe a 1/4 cup total) until I'm ready to bake and then I build it (King Arthur website has info on this). Although its been interesting in the last week. Sunday it smelled like beer, Monday it smelled like vinegar, and today it smells like wine so I'm sure I have a few kinds of yeast in there. Seems temperature of the house is what affects this. Still a good taste though, hasn't killed us yet.
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Just T
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Post by Just T on May 14, 2020 19:42:21 GMT
I thought I would give a small update.
This morning, my starter looked so great. It was very bubbly, and I saw bubbles down toward the bottom of the jar for the first time. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) I guess the spelt flour worked okay!
I would love to post a picture of my Margie in her jar, but I haven't posted photos for a while and can't remember how. Anyone want to help me with that? LOL I post from a computer, not my phone, if that helps.
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Just T
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Post by Just T on May 15, 2020 0:46:20 GMT
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Just T
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Post by Just T on May 24, 2020 19:18:42 GMT
BTT for an update!
Here is my update so you don't have to go back to the OP:
I haven't posted on this thread for awhile, and thought I would update. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) I started making my first loaf of sourdough bread today. I'm currently in the "pull and fold every 30 minutes phase." LOL My kids were excited for bread tonight, until I told them it is a long process, and I won't be baking it until tomorrow. LOL I ended up finding rye flour finally, at one of my local grocery stores. I felt like a kid on Christmas morning. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) I have had a few days of feeding it with part rye and part all purpose flour, and wow, it went CRAZY. I can't wait until tomorrow and see how the bread turns out. I even bought a cast iron dutch oven with a lid to bake it in. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) How are you all doing? What have you been baking?
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Post by Delta Dawn on May 24, 2020 20:35:24 GMT
Hi bakers! I am due to bake tomorrow as my starter was fed last week. Or do I discard and wait a week. Please talk to me slowly. It’s in the fridge right now. I have not touched it since last Monday.
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Post by christine58 on May 24, 2020 20:49:41 GMT
It’s in the fridge right now. I have not touched it since last Monday. I thought it was supposed to be someplace warm and you have to "feed" it every couple of days? I'm clueless about it
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georgie
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Post by georgie on May 24, 2020 20:53:10 GMT
This is a local mill, we are good friends with the owners. They sale the best flour for everything and have lots of variety of flours. They also supply restaurants. And they have yeast on there web page. www.weisenberger.com/Default.asp
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Post by Delta Dawn on May 24, 2020 23:34:52 GMT
It’s in the fridge right now. I have not touched it since last Monday. I thought it was supposed to be someplace warm and you have to "feed" it every couple of days? I'm clueless about it Sitting beside you on that bench. BFF is giving me instructions. I bought spinach dip in case it works lol.
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Post by christine58 on May 24, 2020 23:52:31 GMT
I thought it was supposed to be someplace warm and you have to "feed" it every couple of days? I'm clueless about it Sitting beside you on that bench. BFF is giving me instructions. I bought spinach dip in case it works lol. Sometimes it's just easier to find a bakery...LOL...good luck!!
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Post by amblet on May 25, 2020 4:52:35 GMT
I grew up with a jar of starter in the fridge. It got fed and pancakes made every Saturday when I was little. So the fridge is where mine lives and she is happy there. It is currently over 80 years old so unless I feed it too much white flour is perfectly sour.
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Post by Delta Dawn on May 25, 2020 5:09:13 GMT
I grew up with a jar of starter in the fridge. It got fed and pancakes made every Saturday when I was little. So the fridge is where mine lives and she is happy there. It is currently over 80 years old so unless I feed it too much white flour is perfectly sour. So what do I do tomorrow? Do I scoop some out and put it in the Dutch oven and bake it? I am very excited but new to this.
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Post by christine58 on May 25, 2020 10:44:11 GMT
I grew up with a jar of starter in the fridge. It got fed and pancakes made every Saturday when I was little. So the fridge is where mine lives and she is happy there. It is currently over 80 years old so unless I feed it too much white flour is perfectly sour. So what do I do tomorrow? Do I scoop some out and put it in the Dutch oven and bake it? I am very excited but new to this. Is this the starter to use in place of yeast?? If so--you have to add flour to it..
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Post by elaine on May 25, 2020 13:51:22 GMT
I grew up with a jar of starter in the fridge. It got fed and pancakes made every Saturday when I was little. So the fridge is where mine lives and she is happy there. It is currently over 80 years old so unless I feed it too much white flour is perfectly sour. So what do I do tomorrow? Do I scoop some out and put it in the Dutch oven and bake it? I am very excited but new to this. Put it out on the counter to warm up a little. Take enough off so that you only have 1/2 cup starter left in the jar. Then feed it 1 cup of flour and 1/2 cup of water and stir thoroughly. Let it sit and warm up and when it has at least doubled and bubbly, take out the amount your recipe calls for. Feed the starter left in the jar another 1 cup of flour 1/2 cup of water, stir thoroughly, and put back in the fridge. Take out and feed once per week. This assumes that your starter is already developed and active when out of the fridge. You won’t be baking just the starter, you need a bread recipe that calls for sourdough starter. You will be adding flour, water, salt and other things to it. For example, I have a bread machine and like to make a Wheat Sourdough that also has sunflower seeds and chopped walnuts in the loaf, and also has milk, butter and brown sugar in the 🍞 machine recipe.
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momsanta
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Post by momsanta on May 25, 2020 14:48:12 GMT
You won’t be baking just the starter, you need a bread recipe that calls for sourdough starter. You will be adding flour, water, salt and other things to it. For example, I have a bread machine and like to make a Wheat Sourdough that also has sunflower seeds and chopped walnuts in the loaf, and also has milk, butter and brown sugar in the 🍞 machine recipe. Ooh recipe please! That sounds delicious
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seaexplore
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Post by seaexplore on May 25, 2020 14:56:54 GMT
Our starter lives in the fridge. DH rakes it out the day before we want to use it and let’s it hang out on the counter. When he makes the bread, he pulls out some starter and adds some flour and some extra yeast (ours is old yeast and I don’t think the starter has enough) that he’s activated with warm water and sugar. He measures nothing. Lol. I measure everything. He uses the mixer with a hook to knead it for 10 minutes, let’s it sit overnight, kneads by hand in the morning, kneads again a few hours later, into the Dutch oven, score the top, into the oven. Yummy bread magically comes out. We use our meat slicer to cut it.
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