Gratuitous self-congratulatory bread thread

[wryter2000]

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=14077&mesg_id=14257

Forgive me for starting a new thread, but the bakers need to try this. I'm eating the heel now, and this bread is utterly fantastic!

Mods, if this breaks a rule, please delete with my blessing. On edit, I should add that it isn't the least bit sour.

[NMDemDist2]

1. ROFL that's what C&B is best at

Gratuitous, self congratulatory threads on cooking and baking

:rofl:

like this one... http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x14249

seriously though, you have eaten the whole loaf already???

i don't have the time or patience yet to raise a sourdough biga

hopefully in 06 my schedule will ease up a bit

so glad it turned out great! isn't it such a great feeling? and just one other question, why wouldn't you want your "sourdough" to be sour? I love sour sourdough....

[wryter2000]

2. It isn't a matter of wanting it sour

I just wanted to alert folks that it isn't sour, so they wouldn't expect it.

I'll follow your link. Is it to that yummy looking apple pie?

:bounce:

[NMDemDist2]

3. yup, thanks (once again) to another DU cook's great recipe n/t

[housewolf]

4. Congratulations to you!

I'm thrilled that it turned out so well for you and that you're happy with it. What a great accomplishment! Yum, yum, yum!!!! There's noting like a homemade loaf of sourdough!

Your starter will develop more flavor as it matures. Plus, the micro-organisms that create the more sour flavors perfer somewhat warm temps. You've mentioned that you keep your house somewhat on the cool side, so if you want to experiment with souring, you might give some thought as to how to give your starter, dough and loaves a warm place to ferment.

I'm not a real sour-fan, myself. What I love most is a very complex, rich flavor that comes from a cool rise, but I know there are folks who really go for sour. There are some other tricks that might make it a bit more sour, too, but the temperature thing would probably make the biggest difference.

Oh, and, ah... Writer... how 'bout some pictures next time????

[wryter2000]

5. I don't have a digital camera

I guess I'm going to have to get one. :)

In the meantime, I did take pictures. I guess I have to use up the roll so I can get them developed.

Sourness doesn't matter much to me. When the weather gets warmer, I'll try letting this warm up some.

Btw, it could have used a little more salt. Maybe around August, I'll have this perfected as a sour loaf.

[Mr. McD]

6. An easy proofing box

I use a proofing box when the weather is cool. I took a styrofoam box (a styrofoam ice chest bottom will do)and installed a 25 watt bulb, a dimmer switch and a good thermometer. It easily maintains the appropriate temperature. :)

[wryter2000]

7. That's a great idea.

I think even I can handle that. I don't mind the slow rise, but it would be nice to get a sourer flavor.