tag:blogger.com,1999:blog-6960946442922071473.post8913695626134120975..comments2024-01-03T01:40:26.911-08:00Comments on Life Drawings: 17 February 1956 “Waste Not Want Not, A New Movie and Composer, The BREAD Quest”50sgalhttp://www.blogger.com/profile/09250940806307766624noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6960946442922071473.post-76809585985510108342010-02-26T17:59:13.365-08:002010-02-26T17:59:13.365-08:00I don't really have a specific rule. I know t...I don't really have a specific rule. I know the consistency it should be and I know how much I want on hand. If the jar is particularly full or if I know I'm not going to use it much I put in a heaping spoon of flour (always whole wheat, just seems to like that better) and a splash of purified water. If it's running low or if I know I'll need a lot for pizza dough (1.5 cups of starter I think) then I'll give it a larger feeding in the morning. <br /><br />There are so many different rules about how much to feed and how often. Some people even dump part of their starter each time they feed but there's really no need for that unless you have a huge amount which should happen with good management. Really though, once you get it going it's so easy to take care of. Think of it like a baby. You can read all the books and listen to all the advice you want to but when it comes right down to it you just go with your gut and everything will turn out just fine 99% of the time.Rhondanoreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-34506066787571081422010-02-20T00:44:54.495-08:002010-02-20T00:44:54.495-08:00Rhonda,
How much do you feed your starter?Rhonda,<br /><br />How much do you feed your starter?Mehttps://www.blogger.com/profile/05549190997375771361noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-61963885760163765342010-02-19T11:22:02.894-08:002010-02-19T11:22:02.894-08:00Not originally but I've been here for about 12...Not originally but I've been here for about 12 years now. We live up near Lowell.Rhondanoreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-35914399556917682032010-02-19T10:39:12.737-08:002010-02-19T10:39:12.737-08:00Sanne-it does make me proud! Forget aromatherapy, ...Sanne-it does make me proud! Forget aromatherapy, bake some bread!<br />Rhonda-I am going to try it sans pineapple juice at first. Are you from MA as I noticed you used 'wicked'?<br />Zebu-I am answering your question in my next blog post.50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-65289423836115082172010-02-19T09:55:44.982-08:002010-02-19T09:55:44.982-08:00My sourdough starter is a pure starter, no commerc...My sourdough starter is a pure starter, no commercial yeast added. I used the pineapple juice method on the breadtopia site. You can do it with just water but apparently there's something about pineapple juice (a specific acid type or level or something) that makes it basically fool proof. It's wicked easy, you just need to mix it up a feed it a few times a day to start with and then it's basically impossible to kill.Rhondanoreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-54237323689324380932010-02-19T08:31:43.329-08:002010-02-19T08:31:43.329-08:00I just love the fact that your hubby’s colleagues ...I just love the fact that your hubby’s colleagues are jealous of his lunch! Then you can really be proud of yourself. You just gave an anti-stress recipe too at the end of you post, did you know that!? Have a lovely weekend, both of you.SANNEhttps://www.blogger.com/profile/12973437247117000140noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-87951169141978986002010-02-19T02:02:11.981-08:002010-02-19T02:02:11.981-08:00Ladies,
Does anyone have alternative to freezer b...Ladies,<br /><br />Does anyone have alternative to freezer burn? I save scraps and crumbs from bakings, cereal, etc. I also freeze my grains until I use them, as well as fruit that I put in smoothies. Long story short, the now-standard self-defrosting freezer puts a stale taste to everything after not real long. I do double wrap and/or use freezer bags. I would actually like to get a regular freezer (if they even still make them) that you have to defrost like in the olden days. There were benefits to them.<br /><br />If any of you have solutions that work for you, I would love to hear them.Mehttps://www.blogger.com/profile/05549190997375771361noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-56084803853757351882010-02-19T01:43:52.895-08:002010-02-19T01:43:52.895-08:00I'll bet that that bread WAS yummy! DH used t...I'll bet that that bread WAS yummy! DH used to bring home large quantities of pizza dough that went unused at the end of the night. I made this into bread, which was really quite yummy. I have also done a couple of starters over the years, and they are indeed fun.<br /><br />Now a question: <br /><br />Do you ever find yourself with your plate too full when you are always making yourself trying new things rather than saying, “Well, after this or that”? This is an area that I need to work on, and I am just wondering at which point you tell yourself to stop or that learning something new will have to wait until you have less going on. I really appreciate your insight, as I was just thinking, about an hour before reading this, that I have been wanting to try a particular new thing but that this year is taken up with other goals and maybe it would have to wait.Mehttps://www.blogger.com/profile/05549190997375771361noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-66378598583553152782010-02-18T17:57:03.261-08:002010-02-18T17:57:03.261-08:00Isn't it funny how that happens. So often now ...Isn't it funny how that happens. So often now if I am cooking or baking, I just intuitively add or measure. I love that aspect of the scraps of flour etc going into the pot to feed the next loaves of bread. You can really see how in man's early days, beer and bread, made very similar, where the staple of diets. There could be no waste as there was nothing left TO waste. Another connection to the past, though much further back than the 1950's, has arisen (pun intended!)from Bread baking.50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-61711845066712291972010-02-18T17:05:22.638-08:002010-02-18T17:05:22.638-08:00I buy bread yeast at the co-op. It's $4.99/pou...I buy bread yeast at the co-op. It's $4.99/pound and generally in half pound bags, which last ages.<br /><br />Once upon a time, I made my own sourdough as well. I was baking bread daily then and to start it I scraped up all the stuck on bits off of the counter after kneeding regular bread and put it in a container with some flour and water. I think I left it on the counter uncovered too while I cultivated it. After a week of adding scrapings, I just fed it like a regular starter and let the yeast go wild.<br /><br />For sourdough bread I would typically scoop out a cup of starter in the morning (and replace it with 1 cup water and 1 cup flour) and mix it with the same amount of flour and water to get a sponge going. Then when I came home from work I would add the rest of the flour and liquid to make it into bread dough. After baking for a while, I don't really measure so it's all by feel.Teruhttps://www.blogger.com/profile/03572270900311752419noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-68220430900837709292010-02-18T14:46:29.542-08:002010-02-18T14:46:29.542-08:00Linda-what a lovely story and YES, I, too, love co...Linda-what a lovely story and YES, I, too, love compliments. It does feel good to do something you love and then to have it loved and appreciated by others. I shall always be happy to get compliments and I think your pride is well found and not even slightly tinged with conceit. Well done, you.<br />Well I have found being green is so much more, things one doesn't think about, water in bottles, even using plastic garbage bags when paper would break down and so, then, its contents. Saving and reusing old bottles. Making your own thing is green, as you have to buy the ingredients but no plastic bag or twist tie! I rather like my bread making, true. It can be theraputic but also vastly rewarding. The closer I get to the sources of food, as I am doing with life, that is to say, the more I keep unpeeling the layers of the Onion of Modern living, the more I understand and the more I feel connected to things, my food, clothing, home and even people.50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-65618100200534404662010-02-18T13:59:19.120-08:002010-02-18T13:59:19.120-08:00Being 'green' really is just common sense ...Being 'green' really is just common sense and being aware of what you're doing...all the time.<br />Unfortunately...making bread (or anything for that matter) has NEVER been a relaxing thing for me (curiously working out seems to relax me), but it sounds like your bread making is a delicious way for you to unwind! :)Anonymoushttps://www.blogger.com/profile/01692874116005248999noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-48205785060713117132010-02-18T13:49:32.161-08:002010-02-18T13:49:32.161-08:00This is off topic but I thought you 50sgal (and la...This is off topic but I thought you 50sgal (and ladies) would share in my elation on this 'trivial' subject.<br /><br />It wasn't long after I'd happily farewelled my husband off to work this morning with a kiss and a wave that I realised I hadn't included as I had planned, the cold potato and sweet potato with his 'salad' (tomato, pineapple, tuna, carrot, red capsicum, pickled onions, grated matured cheese, peas, along with no fat Italian dressing and thousand island). So I texted(sp?) him apologising about my omission. His text reply, "It will still b the most delicious lunch in the staffroom. Love u." I answered, 'Well that makes it all worthwhile, Mr Bias.' For your information, along with his fruit (apricots, crimson grapes) I included two scones I made yesterday from your recipe dated Feb 14th, 'Best Biscuits'. Sad to say I did something wrong and they didn't turn out light, fluffy and gorgeous like yours so when my darling had some last night I described them as 'compact-damper-like thingies' so he didn't envision airy scones. He said 'yum, taste just like scones'. <br /><br />All this to say... It's enough to be pleased with one's own efforts but isn't it encouraging to get positive feedback? Makes one want to go the extra mile. It isn't unusual to recieve compliments from my dearest so it goes to show one never gets tired of them. I hope I don't sound conceited but I thought you'd understand. Thanks for your inspiration. (Linda)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-60731751326573515512010-02-18T13:28:08.758-08:002010-02-18T13:28:08.758-08:00Lori B-I am glad your family loved the bread, isnt...Lori B-I am glad your family loved the bread, isnt' it divine?! The wheat bread did not rise well for me, either, but I shall try Teru's trick of leaving the 'sponge' to get all bubbly overnight and then it will most likely rise more. But, you shall see, even when a little flat and dense, it is very good.<br />What a good idea and fun for you family, the recipe idea!50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-52140778451822410342010-02-18T12:52:57.683-08:002010-02-18T12:52:57.683-08:00I tried the honey oat bread, and it turned out won...I tried the honey oat bread, and it turned out wonderful. The family devoured it. haha<br /><br />The wheat bread is in the oven as I type. It didn't rise as much as I would have liked...but it smells like heaven. My hubby is a big fan of wheat bread, but I don't want to have to knead bread every day (because of the time and mess) so this is a great alternative if it turns out and he likes it. <br /><br />As far as a cookbook goes, I want to make my own by typeing all of my recipes onto 3 x 5 cards and then putting them into a nice photo-sleeve album. I started one a while back, but we moved and it got relegated to the back burner. I need to get busy with it again. The awesome thing is, if it turns out well, then I can make copies for my children (or their spouses) so they have all of "mom's best" recipes.Lorie Bhttps://www.blogger.com/profile/14406168168009117387noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-54668559985429292712010-02-18T11:54:31.780-08:002010-02-18T11:54:31.780-08:00That is a wonderful tip, Teru.Have you ever made t...That is a wonderful tip, Teru.Have you ever made the sourdough starte without the yeast? I am going to try it and was wondered who has had success with it.<br />How much do you pay, if you don't mind my asking, for your yeast in bulk? Is it from a local place and do they have a website?<br />At some point we might have to compile "The Apron Revolution Cook Book" and give the money to a charity or maybe pay for a young girl to go to college for 'home ec'.50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-13428562697662153722010-02-18T10:01:27.017-08:002010-02-18T10:01:27.017-08:00I always make a sponge when I make bread. For thin...I always make a sponge when I make bread. For things like baguettes or other slow rise breads it helps develop flavour. If I know I'm going to bake a day before I will mix 1 cup whole wheat flour with a teaspoon yeast (I buy in bulk) a pinch of sugar and a cup of water and let it work overnight. The next day it goes into the breadTeruhttps://www.blogger.com/profile/03572270900311752419noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-68320724999880305932010-02-17T18:37:22.684-08:002010-02-17T18:37:22.684-08:00Rachel, make sure you still use some of the flour ...Rachel, make sure you still use some of the flour as white and the rest as wheat, as i think this makes for a better loaf. <br />Linda-Thank YOU for reading. I am glad to have anyone enjoy anything that I have to say and consider this blog and website a blessing. Thank you are for being a part of my life.50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-80988693327188581792010-02-17T17:08:53.405-08:002010-02-17T17:08:53.405-08:00I will be trying the easy white bread recipe with ...I will be trying the easy white bread recipe with whole wheat flour. I'll be sure to report to the forum with my findings.Rachel Leigh Smithhttps://www.blogger.com/profile/16004728242824462126noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-70408925337257037472010-02-17T14:08:00.700-08:002010-02-17T14:08:00.700-08:00If I had have read ten years ago the saving of you...If I had have read ten years ago the saving of your slightly mouldy bread to cleverly use up in another way, I would have been aghast. Now I can proudly say, we waste no bread. Comparing then with now, makes me feel so good concerning the changes I've made in my housekeeping these past years (while trying not to feel bad for all my waste, slackness and mistakes.)<br /><br />Don't hold back, if you feel the urge to start to 'go off on a tangent' please do. We only benefit from it and they're always thought-provoking and inspiring.<br /><br />Reading the comments makes me realise what a talented group ladies are when they have learnt so much about bread baking. Real artisans; and you have 'caught on' so quickly. I think it's your artistic giftings coupled with of course DOING.<br /><br />(Food whisperer - great description.)<br /><br />Thanks for writing 50sgal. LindaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-10484159231626345432010-02-17T13:02:17.697-08:002010-02-17T13:02:17.697-08:00That is right PL, I am trying the 'snob' v...That is right PL, I am trying the 'snob' version of sourdough which uses the air and the flour to make the yeast. I figure, if I am going to do it, do it up right!50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-17568542375211116472010-02-17T12:19:20.545-08:002010-02-17T12:19:20.545-08:00Then there's the issue of TRUE sourdough, whic...Then there's the issue of TRUE sourdough, which only uses wild yeast from the air, vs. "second class" sourdough, which uses yeast organisms created by man.<br /><br /><a href="http://peterreinhart.typepad.com/peter_reinhart/2006/07/sourdough_start.html" rel="nofollow">Sourdough Bread Blog</a>PoppyLhttps://www.blogger.com/profile/06007494773180914306noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-61825057538903796172010-02-17T10:44:13.046-08:002010-02-17T10:44:13.046-08:00I keep a sourdough in summer for bread making. I d...I keep a sourdough in summer for bread making. I dont refrigerate it because I'm baking every other day. I just take 2 cups of flour, 2 cups of water and a tablespoon of yeast and let it perk for a few days in a large crock. I cover it with a cloth napkin secured with a rubber band so it can breathe and nothing gets into it on the counter. I have to feed it a couple of times a week with flour and water and you do have to stir it every day but otherwise you can ignore it if you want. I put all my leftover flour from baking--the scrapings from kneading etc into the sourdough also so they arent wasted. Sometimes I throw in whole wheat, sometimes rye whatever...just nothing that salt or egg has been added to since salt kills yeast and egg will go nasty on you. The longer you keep it, the less yeast you have to use in your recipe and the stronger it will smell--kind of like beer since the fermentation process is producing alcohol. It usually dies off in winter because my kitchen gets so cold and I move onto other more complicated recipes but I remake it every spring for summer baking.Debnoreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-13974268117553414122010-02-17T10:16:31.693-08:002010-02-17T10:16:31.693-08:00Even the easy white bread recipe could be made who...Even the easy white bread recipe could be made whole wheat, I belive, if you substitute some of the white flour for wheat.50sgalhttps://www.blogger.com/profile/09250940806307766624noreply@blogger.comtag:blogger.com,1999:blog-6960946442922071473.post-37061079052597243642010-02-17T09:48:21.391-08:002010-02-17T09:48:21.391-08:00I'll have to try this whole wheat recipe. Both...I'll have to try this whole wheat recipe. Both of us prefer whole wheat bread.Rachel Leigh Smithhttps://www.blogger.com/profile/16004728242824462126noreply@blogger.com