Freezing sourdough
Moderator: Galley_Wench
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Freezing sourdough
Glad to hear they raised . . . wish I had some of those in my freezer. Let me know when you post the recipe. Enjoy!
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Freezing sourdough
Thanks, I'll give them a try . . . time to 'exercise' the sourdough starter. if it's Paula's recipe, I'm sure it worked out perfedctly!
Re: Freezing sourdough
She is revising it a little, to state some starters will require more flour. I think it might be because she originally used some whole wheat flour. I end up needing 2-3 more cups of flour. Just kneading, and adding, till it doesn't stick to my hands anymore.
They are wonderful 15 minutes after coming out of the oven.
They are wonderful 15 minutes after coming out of the oven.
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Freezing sourdough
Ashdoes wrote:She is revising it a little, to state some starters will require more flour. I think it might be because she originally used some whole wheat flour. I end up needing 2-3 more cups of flour. Just kneading, and adding, till it doesn't stick to my hands anymore.
They are wonderful 15 minutes after coming out of the oven.
Glad they turned out. I prefer breads with a high hydration, such a ciabatta. THey are harder to work with, that why I use the stretch and fold method for such recipes. It's amazing to see how the dough changes when you allow the flour and water to rest.
Are you familiar with Baker's Percentage? Just calculated the percentage of water for the ciabatta compared to Paula's Sourdough Rolls . The Ciabatta comes out at 80% and Paula's is at 66%. There are lots of sites on the internet for those who love to bake . . . one of my favorites is King Arthur's. Here's their explanation of the Baker's percentage.
http://www.kingarthurflour.com/professi ... ntage.html
The more you work with dough the more comfortable you'll become with it. I love tosee what happens . . . guess that's the made scientist in me.
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Freezing sourdough
Did you make your own starter? I've quite a collection of sourdough starters in the freezer. Obtained some from friends, made my own and even found an envelope in a VERY old (1973) sourdough cookbook and was able to successfully reconstitute it, and it's one of my favorites. Especially for sourdough english muffins!
http://www.kingarthurflour.com/blog/201 ... eat-bread/
http://www.kingarthurflour.com/blog/201 ... eat-bread/
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Freezing sourdough
I love making english muffins . . . Just mix up the night before, and the dough is ready the next morning, and no oven needed (which is great here in Arizona).
http://www.recipezazz.com/recipe/sourdo ... uffins-171
http://www.recipezazz.com/recipe/sourdo ... uffins-171
Re: Freezing sourdough
I got my starter from Breadtopia. It's super active, and working really well. I tried starting my own, twice last year, and they both went belly up. I've got Ed Woods sourdough book, and it's helped to learn the basics, and how to use my inactive starter from the fridge. Sometimes I keep an active one out, if I'm baking a lot, but most times it stays in the fridge and I activate a little when I need it.
I made English muffins on Thursday. They really were very easy.
I'm surprised at how well I'm doing with breads, I really enjoy working with the dough.
I made English muffins on Thursday. They really were very easy.
I'm surprised at how well I'm doing with breads, I really enjoy working with the dough.
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Freezing sourdough
Sounds like you've got the touch! Another great series of books is Peter Reinhart's books. . . he's the one that got me into the stretch and pull method.
Have fun!
Have fun!