I'm back!

[Laurentius]

Re: I'm back!

Here's what came out of my oven, yesterday.

[egalecki]

Re: I'm back!

They're both from the same website- I have tried a number of her recipes, and they're pretty good. The rye is a staple for me, and the white will be from now on. It worked quite well. I got good oven spring with it, and while my holes weren't as big as the ones she got, my loaves may have been a tad less proofed. The rye was ready to go in, you see, and I have discovered that it just doesn't do well overproofed.


The round loaves are from here:

Overnight Sourdough | Discovering Sourdough

The rye loaves are from here:

Light Swedish Rye | Discovering Sourdough


She uses a "swedish starter" but I just use mine. And my starter is whatever I fed it with last- so sometimes it has whole wheat and sometimes rye, sometimes white. It's too much trouble to keep too many going, and I'm just not that picky about what is, in most cases, a miniscule amount of the "wrong flour".

[kmrice]

Re: I'm back!

That's great looking bread. Would you care to share the recipe?

Karl

[egalecki]

Re: I'm back!

Oh, and for some other things to make in the oven- pulled pork is good, I made tuscan beans in it the other day (soaked white beans, pancetta, lots of garlic, rosemary and olive oil in a Spanish bean pot I got for Christmas) and after bread yesterday I roasted 7 heads of garlic- popped the cloves out and now they're in the fridge in oil. I think I feel a garlic loaf coming on...

[egalecki]

Re: I'm back!

Neill- I'm not sure how long it had been, but nearly a year, I'd say. It had a little bit of liquid on top and I just stirred it in and fed it. It was sluggish the first feeding, but by the second, it was very active.

Faith- It does have a bit of whole wheat flour in it. It's a new recipe I found that you let it go overnight on the counter. Nice tang, and easy to shape and has a nice crumb.

[Faith In Virginia]

Re: I'm back!

Great looking loaves. Is that a straight white sourdough or some variation? I like to add a small amount (10%) of W/W or Rye.

My dad is coming for the weekend so this will be a good time to kick up my oven. I need to learn how to cook other things the only thing I have cooked so far is pizza and bread. Perhaps experimenting cooking things should not be done when company is hungry and waiting.

I had a good friend over for the first pizza in my oven...the thing stuck to the floor then burnt to a crisp. What else are god friends for... to be witness to your failures...and successes.

[nissanneill]

Re: I'm back!

Elizabeth,
how long did you leave your starter without feeding it?
I wonder just how long it can be left and still be OK!

Neill

[ronzorelli]

Re: I'm back!

Wow. My sourdough went from a few bubbles to waaay active! I came out yesterday morning after feeding it again the night before to find it all over the counter.

so this is what I baked today, in the wfo. All sourdough.

Those are gorgeous.

[egalecki]

Re: I'm back!

Wow. My sourdough went from a few bubbles to waaay active! I came out yesterday morning after feeding it again the night before to find it all over the counter.

so this is what I baked today, in the wfo. All sourdough.

[egalecki]

Re: I'm back!

I made Wilson buy a snow blower this year after last year's huge snowfalls. Between his bike accident, not getting any younger, and having to remove snow from all our apartment buildings decks and walks, I just didn't want him to have to do it with a shovel.

Then we didn't get any snow.

Of course, we didn't get any rain to speak of either, so it's been very, very dry here. Lots of brush fires. We've finally begun getting rain, and it's nice, but I don't think we needed it all at once....

To bring this back somewhat to topic, (sorry, I wander...) my sourdough is bubbling a bit. Going to dump half and feed it again. It stills smells appropriate- it's just a bit sluggish. I think I'll feed it half rye this time and we'll see if it likes that.

[Faith In Virginia]

Re: I'm back!

I maintain three starters, white, WW, Rye so if your starters don't recover let me know.

[Les]

Re: I'm back!

We've had lots of rain in the past couple of weeks.

I welcome rain - it's the white stuff I am tired of. For 26 years I have been successful with a shovel - Nature finally won, I bought a snow blower. Spring is in the air - I plan on firing the oven next week.

[egalecki]

Re: I'm back!

I fed the starter earlier- it didn't smell too bad, so I'll give it a whack. If it just lies there, I have some dried frozen. (learned my lesson last time!)

I have some dough going right now- sort of a modified no-knead recipe with bread and ww flours, and oat bran and flaxseed. We'll see how it bakes up tomorrow. I got the oven dried out today- it actually took longer to get the wood dried out than the oven, I swear. We've had lots of rain in the past couple of weeks, after almost none for better than a month.

[Les]

Re: I'm back!

Hey Girl! Welcome back. How is your starter? I lost mine last month. The settings on our outside fridge got tweaked and froze it solid. I was thinking of giving it a try to live but decided to start over. Great to have you back on the forum - your insight on baking has always been appreciated. Tell Wilson hi!

Les...

[egalecki]

Re: I'm back!

As for the garden- I can't wait. I had a great garden last summer- I canned 100 pints of salsa and lost track of the pints and quarts of sauce, plain tomatoes and crushed. I got a bit happy with the transplants (um 20 plants makes a LOT of product!)

Some of the bounty: