Is Sourdough like Irish Soda Bread?
I didn't make soap today...
- Thread starter AnnaMarie
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Dennis, it's actually quite easy. I take a very lackadaisical approach to it. my starter has been left to its own devices for as long as 3 months. it was pretty gross when I got back to it (I was away for that long), scraped everything out, kept about a tsp, and re-fed it (equal parts flour and water). it came back to life in 24 hrs. usually, I just leave a freshly fed starter in the fridge until I need to use it next. i'll take a peek to see how fermented it's gotten. if a little too stinky, then i'll scrape out and start new. if still looks good (e.g. if I've only waited 3 days to make another batch), then i'll use it.
another way to go about it is if you've left your starter for too long, and have decided you're going to make bread in a few days, the day before you make bread, scrape out most of your starter and feed. it'll be fresh and ready when you're ready to make bread!
the book I adapted my technique is called Tartine by Chad Robertson It's a really wordy book, but goes into the history and technique to get great bread. I highly recommend it. but, you should know going into the book you'll spend quite a while reading before getting started (like....when people get started with soap making...).
wow....didn't mean to write a book!
ETA: Effy, sourdough is the old time bread. no manufactured yeast. I'm not sure what Irish soda bread is, so I look it up. that's a quick bread. sourdough takes about 12-24 from kneading dough to baking.
another way to go about it is if you've left your starter for too long, and have decided you're going to make bread in a few days, the day before you make bread, scrape out most of your starter and feed. it'll be fresh and ready when you're ready to make bread!
the book I adapted my technique is called Tartine by Chad Robertson It's a really wordy book, but goes into the history and technique to get great bread. I highly recommend it. but, you should know going into the book you'll spend quite a while reading before getting started (like....when people get started with soap making...).
wow....didn't mean to write a book!
ETA: Effy, sourdough is the old time bread. no manufactured yeast. I'm not sure what Irish soda bread is, so I look it up. that's a quick bread. sourdough takes about 12-24 from kneading dough to baking.
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Just had a look - they are VERY different. Soda Bread uses baking soda instead of yeast, with soft flour, salt and buttermilk.
haha...yea. sourdough is my favourite! it's naturally fermented, and takes the natural yeast forever to get the rise, which kind of "partially" digests the glutens and makes it easier to digest. the crust is crusty and the crumb has great mouth feel. maybe you should hop on over to a local bakery and see if they have any sourdough??? you'll get hooked, guarantee!
AnnaMarie
Well-Known Member
I've made both Irish soda bread and sourdough, and yes, they are very different, but both very good. It was fun making bread a new way with baking soda. Will probably make some for St. Patrick's Day coming up here to go with the corned beef I'm going to make- yum!
Cheers!
Anna Marie
Cheers!
Anna Marie
FlybyStardancer
Well-Known Member
I've made tortillas before, and I'll make them again. I've had to compare the way I use/eat tortillas with the effort of making them (my comal is small, and can only handle one tortilla at a time, making factory-work time consuming)... In the end, I'm simply happier purchasing them for everyday use and leaving the homemade ones for special occasions.
I know my problem is when it comes down to kneading. my physical motions are good, but I simply can't tell when it's done! Everything says it should be tacky but not sticky, but the dough never feels not-sticky to me even after I've kneaded in way too much flour. I need an experienced baker there to tell me "okay, this is where the dough needs to be".
And it's moot anyways with a non-functional oven.
Which is why I've had to start baking the loaves in the bread machine, instead of just using it on the dough cycle.
Next time when you make bread, don't knead with the extra flour (yes....sounds weird). when you add all the extra flour in, the dough has a harder time forming the gluten. it also makes a dry, hard bread. if you keep at it without the extra flour, there's a point where the dough stops sticking to your work surface and starts sticking together. then it gets all shiny and pretty.
I use the French "slap and fold" method to knead. MUCH easier on the wrists. this lady has a great explanation of how it's done. [ame]http://www.youtube.com/watch?v=9dUZ0O-Wv0Q[/ame]
I've always said there are lots of similarities between baking and soap making . . . this post proves me right!
AnnaMarie - your scones look scrumptious! Anything with 1 cup heavy cream is good in my book but adding the rose water glaze just puts it over the top!
Dennis - your bread looks a lot like a buttermilk bread that I bake regularly. Recipe is from the Artisan Bread in 5 Minutes a Day cookbook and it makes the best grilled-cheese sandwiches ever!
Since we're having pizza tonight, top pic is our deep dish pizza
Next is the buttermilk bread
And finally our sourdough (L - cheddar & romano; R - cheddar & jalapeno)
AnnaMarie - your scones look scrumptious! Anything with 1 cup heavy cream is good in my book but adding the rose water glaze just puts it over the top!
Dennis - your bread looks a lot like a buttermilk bread that I bake regularly. Recipe is from the Artisan Bread in 5 Minutes a Day cookbook and it makes the best grilled-cheese sandwiches ever!
Since we're having pizza tonight, top pic is our deep dish pizza
Next is the buttermilk bread
And finally our sourdough (L - cheddar & romano; R - cheddar & jalapeno)
AnnaMarie
Well-Known Member
Please invite me to dinner!!!! That pizza looks amazing! I completely concur on the similarities between soap making and baking- the artistry, the science, the creativity,.... The only major difference is that one will help the waistline to grow :-D :-D
Cheers!
Anna Marie
If you didn't live on the other side of the country, I would totally invite you for dinner! We could stuff ourselves with good food & drink then stay up late playing mad scientist . . . hopefully we wouldn't blow the house up!
AnnaMarie
Well-Known Member
That is totally my line of thinking :-D :-D Something about experimenting in the wee hours- and with a glass of good wine!
AnnaMarie
Well-Known Member
I did make soap today, but I also made this:
AnnaMarie
Well-Known Member
Slow cooked pulled pork with homemade BBQ sauce and homemade coleslaw, seriously yummy eating!
Sagebrush
Well-Known Member
Yum! That sandwich looks so delicious!
I didn't make soap today, but I made carrot cake scones
AnnaMarie
Well-Known Member
Wow! Maybe we should start a recipe club... People are posting some really good looking food here! Carrot cake scones have to be out of this world! Maybe a cream cheese glaze????
Cheers!
Anna Marie
Cheers!
Anna Marie
Sagebrush
Well-Known Member
I second a recipe club, AnnaMarie!
The scone recipe actually had a cream cheese glaze to go along with it, but I was leaning toward less sweet this time.
http://www.pbs.org/parents/kitchenexplorers/2013/03/28/whole-wheat-carrot-cake-scones/
Okay Anna Marie, I am going to make it tomorrow for my kids. Thanks for the recipe!
Recipe club has my vote too!
AnnaMarie - you would make lots of friends here in the deep south with that yummy looking sammich!
SageontheMountain - I'm seriously drooling over those carrot cake scones . . . get in my belly!
AnnaMarie - you would make lots of friends here in the deep south with that yummy looking sammich!
SageontheMountain - I'm seriously drooling over those carrot cake scones . . . get in my belly!
AnnaMarie
Well-Known Member
Just getting ready to enjoy a second meal of this. We are all snacking on the pork (sooooo good!) The dog is whining :-D
