I know one bakery whose sourdough feeding schedule is roughly this:
10AM: Feed the starter, doubling it in size. (He says he maintains about 40 quarts of starter, so after he feeds it he probably has 5 or 6 big tubs of it.)
2AM: Take half of the starter, about 20 quarts, as the beginning of that day's bread.
I note that even with the rye starters, Ginsberg's recipes usually have a sponge stage that is "overnight" or 10-12 hours.
He says that refreshing his starter once or twice a week "strikes a happy medium--as long as I make sure to build my sponges on cultures that have never gone more than 36 hours since their last feeding" (37).
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This reply was modified 8 years, 1 month ago by
BakerAunt.
I suspect the neighborhood birds would have a field day with blueberries, they get about half of the black raspberries. I planted elderberries, there are never any that even get purple before the birds descend upon the bushes. (Elderberries are one of the favorite foods of cardinals, and we have at least two breeding pair in our yard.)
I planted 10 highbush blueberries about 25 years ago, two different varieties. Over the next 5 years, a couple of the plants at one end of the row died, one every year, and I replaced those with different varieties, so I now have 5 different kind. I pick blueberries starting in early-to-mid-July, through mid-to-late August. One year I counted the quarts as I picked, but gave up at 50 quarts. They are a wonderful plant to grow, easy care, no pests, (except for the birds, and for that we have an elaborate netting system), minimal diseases (and none here), easy to pick standing up, delicious, healthy, and a beautiful addition to the fall landscape.
My husband ate the rest of the Turkey Pot Pie for dinner tonight. I made Swedish Pea Soup (Artsoppa--imagine two circles over the A), from a recipe that appeared some years back in a Nordic Needle e-newsletter. (It's a needlework business.) I used yellow split peas (Bob's Red Mill) rather than whole yellow peas, so the soup is quicker to make, and no pre-soaking of the peas is needed. I made one change, in that I sautéed the onion in some leftover bacon grease before adding the peas, water, chopped celery, sliced carrots, and the salt pork. Seasoning is thyme and marjoram, and I added black pepper.
It is a bit heavy on the salt, but I do enjoy this recipe and look forward to having it for lunch the rest of the week.
This site says that blueberries are self-pollinating but that you get bigger berries if they're pollinated from a second variety. (But both varieties have to be in bloom at the same time, of course.)
I've never grown blueberries, how long is the harvesting season?
I think KAF said 190 for a cake - I was taking it out way before that probably was around 167. The most recent blog was on tea breads - they recommend 200-205 for those, but I think that cake would be dry at that point.
It took 55 minutes in the star pan (recipe range was 50-60). I would take the cakes out at 50 because the cake tester would b3 clean.
Stanley Ginsberg has a rye starter recipe in The Rye Baker.
Bernard Clayton has one in his revised New Complete Book of Breads that uses onions. It also makes 8 cups, at which point I figured that I would not be baking that nice wholegrain bread with Buckwheat recipe, since it requires that starter.
Jeffrey Hamelman has a rye bread recipe on the KAF site that uses some sourdough starter added to rye flour that is allowed to sit overnight before being used to bake rye bread. I've tried the recipe once, with modest success, but I think that I didn't get my timing right, and the house temperature was not what I needed. If you have a regular sourdough starter, that might be a way to short-cut without devoting yourself to a rye starter.
Here is the link:
https://www.kingarthurflour.com/recipes/jeffreys-sourdough-rye-bread-recipe
I need to try this recipe again. I was using the ceramic bread bowl to bake it and had some issues. I also ended up calling KAF to find what temperature the bread should be, and they breezily told me that Jeffrey never uses a thermometer. I later found the recipe in The Baking Sheet (Summer 2000), pp. 23-24, and it states that it should be baked to 190F-205F.
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This reply was modified 8 years, 1 month ago by BakerAunt.
My husband thinks that they may be self-pollinating. We shall see when they arrive. If we can get some wild blueberries for the terrace, that would give us a third variety. A friend let us look for some on his property, but unfortunately the area where my husband recalled their being present has been overrun with honeysuckle and the invasive bittersweet. (Gardening stores of yore have a lot to answer for.)
I've been using the KAF Whole Grains book recipe for Hot Cross Buns for a number of years, it's the best one I've found. I grind my own whole wheat flour, though, and I think freshly ground flour has a higher moisture content, so I haven't noticed the dough being dry.
I divide the dough into 32 parts (about 1.5 ounces each) and bake them in 6" round pans, 8 rolls per pan, for about 30 minutes.
Rye starters are definitely possible, Jeffrey Hamelman brought one with him when he went to work for King Arthur Flour that he's had for many years.
But like any starter, it needs regular feeding, probably several times a week. Will you be making rye bread often enough to justify that?
Although most procedures for maintaining a starter at home have you throw half of it away every time you feed it, commercial bakers don't do it that way (they couldn't afford to), so what they do is feed their starter anywhere from 18-24 hours before they plan to bake a batch of bread, doubling the amount they have on hand, then use half of it for their next day's baking.
I've been making my own marinara with the tomato sauce I made last summer (no salt added) plus I add a can of no-salt-added tomatoes to it, and some herbs (basil, oregano, marjoram and thyme)
I’ve never had success with Jiffy corn bread mix. I think I may have hit paydirt by adding the following:
1/4 c skim milk (what we drink)
1/4 c sour cream
1 3/4 Tbls.honey
2 Tbls. corn
2 Tbls. cheddar cheese
1 egg
I bake this at 375* for 19 min. Do not overtake. Makes 6 muffins.
Cwcdesign--I've also noted that with the Star Bundt pan, because it is made for a higher, not as wide cake, the cake needs to bake the longer amount of time. (I, too, had one that did not get done in the center.)
What temperature did you use to determine it was done?
I've not liked spaghetti squash in the past, but saw a recipe (I think I wrote about it in another link) that looked really good and thought I'd try again. I roasted the squash, cut in half and seeds removed, which was a better texture. The recipe recommended squeezing the moisture out before using which I did. The problem I have with spaghetti squash is that it doesn't really absorb the sauce ingredients; it just stays spaghetti squash and I'm not a fan of its taste. Too much work. I prefer using cauliflower to save carbs.
