The CF Bakery :)

[HeIsRisen2018]

Well, I just came back from another bike ride since it is another beautiful day in my neighborhood. *cues the Mister Rogers' theme song lol* So now I'm going to bake some brownies since I'm not doing my grocery shopping until this weekend. Anyway, I started a thread like this back when I first signed up and I forgot all about it and I don't even know where it is anymore lol so, if you like to bake brownies, cookies, etc. or anything else or want to share any recipes then this is the thread to do it! Oh and reba if you are reading this I remember you sharing me some kind of delicious chocolatey recipe with me but I don't remember what it was, so if you get a chance, do you mind posting it again? It sounded really good I just never had the time. Oh well, I can't stay and chat I have brownies to bake! However, I think I will share some virtual ones with you right now just to be nice. After all, I don't want to be a pig. Lol

 

[HeIsRisen2018]

Well the brownies are now in the oven but like a dope I accidentally forgot to grease the bottom of the pan. Lol, unfortunately I find myself doing that a lot. By the way, does anybody know whether or not the Bible mentions there being chocolate in Heaven? I know it says that Jesus has a great energy us feast waiting for us, so that means dessert is included right?

 

[D-D-W]

I like to make sourdough bread.

 

[Adoration]

I like to make sourdough bread.

I had to chuckle... this poor poster has had to wait 3 years for a reply... HAHA....

I enjoy sour dough but have no idea how to make that starter stuff that apparently just keeps on living.

 

[D-D-W]

I had to chuckle... this poor poster has had to wait 3 years for a reply... HAHA....

I enjoy sour dough but have no idea how to make that starter stuff that apparently just keeps on living.

You don't make it. Tried that back in 1970..
You catch a live culture or you buy a pre-packaged culture. Mine is about 125 years old, caught in Alaska in the 1890s.

 

[Adoration]

You catch a live culture

You make that sound like trying to CATCH a cold ... or a bird even... LOL.... I know what you mean... I think we call it a starter.

 

[WIP]

You don't make it. Tried that back in 1970..
You catch a live culture or you buy a pre-packaged culture. Mine is about 125 years old, caught in Alaska in the 1890s.

It's easy to start and keep.
Day 1:
Place 1/2 cup flour with slightly less than 1/2 cup water in large 1-gallon jar, mix thoroughly, cover lightly (I use paper towel), and let it set in warm place on your counter for 24 hours. Don't place it in direct sunlight.

The dough should be about the consistency of toothpaste. If it's too thin add just a touch more flour and if its too thick add a touch more water.

Day 2:
Feed another 1/2 cup flour and slightly less than 1/2 cup water, mix thoroughly, cover lightly, and let set another 24 hours.

By now you may notice it is getting a little bubbly as the yeast in the flour is beginning to work.

Day 3:
Feed again as before and let it set for 24 hours.

Day 4:
Feed again as before and let it set for 24 hours.

By now you should notice a more bubbly appearance and a distinctive sourdough odor, almost like beer.

Day 5:
Feed again as before and let it set 24 hours. It should now be well soured and ready to use.

After you use some of the dough, cover tightly, and place the remaining dough in a refrigerator to store it. The day before you plan to use it again, take it out of the refrigerator and place it on a counter to warm up to room temp. You may notice that the water has separated some and may even appear discolored. Do not be alarmed it is okay. Just stir it back in. Feed the dough with enough flour-water mixture to match whatever amount you plan to use and let it set overnight to ferment. As it is fermenting, you'll see it rising as the yeast is working. It'll be ready to use the next morning.

It will keep in the refrigerator for weeks but it works best to warm it up and feed it every two to three weeks with a little flour-water mix.

Here's a recipe for sour dough pancakes that I like.

1 egg well beaten.
1-1/2 cups prepared sour dough.
1/4 cup powdered milk.
1/4 cup melted butter or 1/4 cup oil.
1 tsp vanilla
Mix well but do not beat the batter.

Combine
2 Tbs sugar
3/4 tsp salt
1 tsp soda
Add the sugar, salt, and soda about 2 minutes before using. Mix well but do not beat the batter.

 

[Adoration]

Thank you for these recipes... that was thoughtful of you... but I don't think I am going to venture out to make it.

 

[WIP]

Thank you for these recipes... that was thoughtful of you... but I don't think I am going to venture out to make it.

If you decide to try it, you'll find the older it gets, the better it gets. Sourdough is just a mix of water and flour that has been allowed to ferment. The natural yeast in the flour is what grows and makes it rise. A starter is nothing more than a sample of the sour dough. If you can get a starter from someone, you just don't have to go through the 5-day processing to get it started.

 

[Adoration]

That is so interesting that the starter is just flour and water that has been allowed to ferment... It's not something I ever thought about... and I thought it was more mysterious... HAHA....Thank you for this... I love to cook and I do bake but pies are my specialty... I LOVE a good bread... but I never learned how to make it...

 

[D-D-W]

Actually, it is not just yeast in the flour water mix. there is a symbiotic relationship between the yeast cells and lactobacillus cells. THe latter is what gives each regional sourdough its unique flavor and characteristics.

 

[Adoration]

Actually, it is not just yeast in the flour water mix. there is a symbiotic relationship between the yeast cells and lactobacillus cells. THe latter is what gives each regional sourdough its unique flavor and characteristics.

It really is quite an interesting thing... and this keeps getting more interesting all the time... If you noticed... I think WIP said their starter is VERY OLD.... HAHAHAHA... never mind... It was YOU.... sorry... I will leave this as written because it's kind of funny....

 

[WIP]

It really is quite an interesting thing... and this keeps getting more interesting all the time... If you noticed... I think WIP said their starter is VERY OLD.... HAHAHAHA... never mind... It was YOU.... sorry... I will leave this as written because it's kind of funny....

My sourdough is probably about 10 years old now. A friend of mine has one that is pushing 30 years old.

 

[D-D-W]

I read a couple of books on sourdough by a Dr Ed Wood, retired professor of microbiology. He was the one that discovered the lactobacilus when analyzing San Francisco sourdough and the bacillus was named by him.

Yeasted bread was first discovered accidentally in ancient Egypt probably just before Jacob and all the Israel clan moved there during the famine. Bakeries have been excavated near many of the pyramids to feed the workers. So yeast risen bread was the bread of slavery, the bread of affliction; and unleavened bread (Matzah) became the bread of freedom.

 

[WIP]

I read a couple of books on sourdough by a Dr Ed Wood, retired professor of microbiology. He was the one that discovered the lactobacilus when analyzing San Francisco sourdough and the bacillus was named by him.

Yeasted bread was first discovered accidentally in ancient Egypt probably just before Jacob and all the Israel clan moved there during the famine. Bakeries have been excavated near many of the pyramids to feed the workers. So yeast risen bread was the bread of slavery, the bread of affliction; and unleavened bread (Matzah) became the bread of freedom.

The yeast that I spoke of is found naturally in the flour and air, often referred to as wild yeast.

 

[hawkman]

I read a couple of books on sourdough by a Dr Ed Wood, retired professor of microbiology. He was the one that discovered the lactobacilus when analyzing San Francisco sourdough and the bacillus was named by him.

Lactobacillus is also in some fermented foods like yogurt . And Lactobacillus gasseri is said to be good to help in weight loss . Believe it or not there are 10 times more bacterial cells in your body than human cells ! https://www.scientificamerican.com/...s-carry-more-bacterial-cells-than-human-ones/

 

[D-D-W]

Lactobacillus is also in some fermented foods like yogurt

Indeed, hence the name. Lacto- means associated with milk. That whole class of microbes were first found in milk products.

 

[Adoration]

I feel like I just received a science lesson at 58 years old... LOL

 

[D-D-W]

The yeast that I spoke of is found naturally in the flour and air, often referred to as wild yeast.

Indeed. Wild yeast is perhaps a better name than sourdough.
It (or "they" if you include the lactobacillus) can be collected almost anywhere on the planet.