I baked another loaf of the sourdough it had a wonderful rise again,I will cut it later or tomorrow.
Leftovers here tonight last of pimento cheese sandwich and vegetable soup.
We had garlic Greek shrimp,baked potatoes and salad.
Hey ya'll I don't know if the difference is weighing the ingredients but my starter is off the chain,bubbling almost over the top.I use a quart jar and it's almost over it,never had this good bubbling action before.
I made another loaf last night and this morning the dough was almost to ooze over the top of bowl.So I went ahead and baked it in a 9x5.It looked really good,soft and tall so I'm happy.This recipe is what I've been looking for,may add some wheat to it next time.I gifted this to my friend.
The recipe calls for stretch and fold over several times before final rest and rise and that may help with it also.
https://www.baking-sense.com/2019/10/03/sourdough-sandwich-bread/ Eileen gray
This is the link to recipe.
The only thing I did different is I let the dough set on the counter overnight I didn't refrigerate it.
Your crackers sound good BakerAunt.
I tried the sourdough bread this morning it was very good,good crumb and toasted well.I had mixed up a second loaf last night and baked it this afternoon and gifted it to my cousin he's more like a brother to me,he came for a visit this afternoon.It looked lighter I think because my starter was more up to par.I really like this recipe and will make again.It was about three and a half inches tall baked in a 9x5 as stated in the recipe I might make it in a 8x4 for a taller loaf next time.
When I made the second loaf last night I was scraping the sourdough starter container to get another 8 oz.
but when I fed it it had doubled this morning,I was worried I had used all the goody up but that little bit that was left had so many bubbles it was very airy this morning.
I keep looking for those apples,haven't found them yet.
We had hamburger steaks and fries tonight.
Tonight we had taco salad.
Cwcdesign I know it makes you feel good for your son to bake with you from New Zealand,wonderful how you can facetime from so far away.
I got my sourdough starter out a couple days ago it had sat so long in the fridge it took about 4 feedings to get up to par.I made a new recipe from Baking Sense "Sourdough Sandwich Bread with a soft crust"by Eileen Gray.Y'all would be proud of me I actually weighed the ingredients.I made this up this morning and panned it up about 6:30 PM.It went together easy so I'll see how it turns out,I may make another batch tonight and let it rise all night on the counter.
Oh my gosh Len I can't imagine dealing with all that.I complain about the heat sometime but I'll take that over the snow.I'm sure it's what you get use to.Bless all y'all that has to deal with snow.
Cwcdesign glad to hear your wrist is healing and you'll be back to normal soon.
Italiancook I know it makes you happy your niece is interested in baking,that'll put a smile on your face!Tell her we're all happy for her!
We like pancakes for supper but had soup and sandwich tonight.
We had leftover soup and pimento cheese sandwiches.
Talked with our son tonight he lives in Plano Texas above Dallas they're without power but getting the rolling blackouts now.They have a fireplace so they are staying warm right around that.Prayers for all of you in this artic freeze.
I tried the Danish tonight heated it in microwave till warm,I'm very pleased with taste and texture.I got the idea of this Danish from watching a video on KAF site of Martin baking Brioche used his technique for the roll part.
Thanks Mike for the link to the Kringle will be trying that.
