Sourdough Bread - Stretch and Fold Technique Results

On Sun 12 Mar 2006 02:04:01p, Thus Spake Zarathustra, or was it Boron
Elgar?

Quoted message said:

As a counter to the CI article about preferring a bread maker for
kneading, I have to post pictures of today's baking.

I have been playing with a sourdough starter revived with a packet
that was sealed into a cookbook with a publication date of 1971.

Today I baked with the starter for the first time.

Fully active starter mixed with flour and water to make a poolish
Friday night. Saturday main dough made. Poolish, flour, water, salt.

Mixed in the Kenwood just enough to combine ingredients well and to
get the dough to the proper gloppiness. Into the fridge with a
couple of stretch and folds during the evening.

Scaled and shaped this morning. Baked this afternoon.

No recipe. This was all done by sight, smell and feel.

Tangy sourdough taste and the family have given it an enthusiastic
thumbs up.

I'm happy.

Again, if anyone wants details on the stretch and fold technique,
please Google for an extensive discussion about it on
alt.bread.recipes.

Boron

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Those are absolutely gorgeous breads, Boron!!!

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sun 12 Mar 2006 02:04:01p, Thus Spake Zarathustra, or was it Boron
Elgar?

Quoted message said:

As a counter to the CI article about preferring a bread maker for
kneading, I have to post pictures of today's baking.

I have been playing with a sourdough starter revived with a packet
that was sealed into a cookbook with a publication date of 1971.

Today I baked with the starter for the first time.

Fully active starter mixed with flour and water to make a poolish
Friday night. Saturday main dough made. Poolish, flour, water, salt.

Mixed in the Kenwood just enough to combine ingredients well and to
get the dough to the proper gloppiness. Into the fridge with a
couple of stretch and folds during the evening.

Scaled and shaped this morning. Baked this afternoon.

No recipe. This was all done by sight, smell and feel.

Tangy sourdough taste and the family have given it an enthusiastic
thumbs up.

I'm happy.

Again, if anyone wants details on the stretch and fold technique,
please Google for an extensive discussion about it on
alt.bread.recipes.

Boron

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Those are absolutely gorgeous breads, Boron!!!

I agree with you!!! They are wonderful!!!
Pandora

On 12 Mar 2006 22:34:16 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Quoted message said:

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Those are absolutely gorgeous breads, Boron!!!

Shucks, sir. You make me blush.

Thank you.

Boron

On Sun, 12 Mar 2006 22:37:44 +0100, "Pandora" <[email hidden]>

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sun 12 Mar 2006 02:04:01p, Thus Spake Zarathustra, or was it Boron

Quoted message said:

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Those are absolutely gorgeous breads, Boron!!!

I agree with you!!! They are wonderful!!!
Pandora

Thank you very much!

Boron

Boron Elgar said:

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Wow, beautiful!

Next weekend, I'm gonna do some sourdough bread with the starter a
friend gave me. Hope it's still alive. I've been neglecting it.

serene

On Sun, 12 Mar 2006 14:06:34 -0800, serene <[email hidden]>

Quoted message said:

Boron Elgar said:

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Wow, beautiful!

Next weekend, I'm gonna do some sourdough bread with the starter a
friend gave me. Hope it's still alive. I've been neglecting it.

serene

If you want to use it next weekend,. start treating it right
today......dump out all but a teaspoon full and refresh that with 2-3
tbsps of flour and enough water to make a thick batter. Cover and let
sit out on the counter at room temp. Repeat every day (some will
advise twice a day) until you are ready to use it.

If it has been neglected, it can take awhile to bring it back to
vibrant life. Once it is consistently bubbly-wubbly and foamy within
6-8 hours of refreshment, you are set to go.

For more viewpoints and detailed instructions, start here:

http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Boron

On Sun, 12 Mar 2006 17:22:52 -0500, Boron Elgar
<[email hidden]> wrote:

[old sourdough starter]

Quoted message said:

If you want to use it next weekend,. start treating it right
today......dump out all but a teaspoon full and refresh that with 2-3
tbsps of flour and enough water to make a thick batter. Cover and let
sit out on the counter at room temp.

It's cold in my house this week (cold outside, and my partner has the
door open and a fan on because of some mildewy work he's been doing)
-- should I wait and do it when it warms up a bit? It's been in my
fridge for months; another couple of weeks shouldn't make a huge
difference.

serene

Boron Elgar said:

On Sun, 12 Mar 2006 22:37:44 +0100, "Pandora" <[email hidden]>

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sun 12 Mar 2006 02:04:01p, Thus Spake Zarathustra, or was it Boron

>
> http://i2.tinypic.com/ra2cdv.jpg
>
> http://i2.tinypic.com/ra2des.jpg
>
>

Those are absolutely gorgeous breads, Boron!!!

I agree with you!!! They are wonderful!!!
Pandora

Thank you very much!

Boron

I don't know why, but I can't get the link to work. Connection is
refused.
--
modom

On Sun, 12 Mar 2006 14:42:25 -0800, serene <[email hidden]>

Quoted message said:

On Sun, 12 Mar 2006 17:22:52 -0500, Boron Elgar
<[email hidden]> wrote:

[old sourdough starter]

Quoted message said:

If you want to use it next weekend,. start treating it right
today......dump out all but a teaspoon full and refresh that with 2-3
tbsps of flour and enough water to make a thick batter. Cover and let
sit out on the counter at room temp.

It's cold in my house this week (cold outside, and my partner has the
door open and a fan on because of some mildewy work he's been doing)
-- should I wait and do it when it warms up a bit? It's been in my
fridge for months; another couple of weeks shouldn't make a huge
difference.

serene

Start a week before you want to use it.

I prefer a cooler kitchen for a longer, slower rise and do not bake
much bread in the summer at all, but that should not affect your
starter refreshment.

That sourdough faq I posted will point you to recipes, too, or look
through past posts on rec.food.sourdough or in the brochure at:

http://home.att.net/~carlsfriends/

The above link will help get you a fine and healthy dried starter, by
the way, at no more cost than a stamped self-addressed envelope.It is
reliable, done by willing and knowledgeable volunteers and well worth
the effort if you are going to do some serious sourdough baking. It
takes awhile to get it, but you will get a great dried starter.

Boron

modom said:

Boron Elgar said:

On Sun, 12 Mar 2006 22:37:44 +0100, "Pandora" <[email hidden]>

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
news:[email hidden]...
> On Sun 12 Mar 2006 02:04:01p, Thus Spake Zarathustra, or was it Boron
>
>>
>> http://i2.tinypic.com/ra2cdv.jpg
>>
>> http://i2.tinypic.com/ra2des.jpg
>>
>>
>
> Those are absolutely gorgeous breads, Boron!!!

I agree with you!!! They are wonderful!!!
Pandora

Thank you very much!

Boron

I don't know why, but I can't get the link to work. Connection is
refused.

It is, indeed, I assume that tinypic is to blame as it was functioning
awhile ago. If anyone has another link that offers a similar service,
I will be happy to repost the pics.

Boron

Quoted message said:

I don't know why, but I can't get the link to work. Connection is
refused.
--
modom

Super! Duper! Boron,
You are indeed a queen of breadmaking!

Modom,
We couldn't get the link to work either, but try this: (leaving out the i2)
http://tinypic.com/ra2cdv.jpg
http://tinypic.com/ra2des.jpg
then it will work.
Dee Dee

Boron Elgar said:

On Sun, 12 Mar 2006 16:51:04 -0600, modom <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I don't know why, but I can't get the link to work. Connection is
refused.

It is, indeed, I assume that tinypic is to blame as it was functioning
awhile ago. If anyone has another link that offers a similar service,
I will be happy to repost the pics.

It's working now. They look lovely!
--
modom

Dee Randall said:

Quoted message said:

I don't know why, but I can't get the link to work. Connection is
refused.
--
modom

Super! Duper! Boron,
You are indeed a queen of breadmaking!

Modom,
We couldn't get the link to work either, but try this: (leaving out the i2)
http://tinypic.com/ra2cdv.jpg
http://tinypic.com/ra2des.jpg
then it will work.
Dee Dee

Heavens, hardly a queen, maybe just a 4th rate princessette.

Boron

Boron Elgar said:

As a counter to the CI article about preferring a bread maker for
kneading, I have to post pictures of today's baking.

Quoted message said:

Again, if anyone wants details on the stretch and fold technique,
please Google for an extensive discussion about it on
alt.bread.recipes.

Boron

http://i2.tinypic.com/ra2cdv.jpg

http://i2.tinypic.com/ra2des.jpg

Gorgeous.

Pastorio

Boron Elgar said:

As a counter to the CI article about preferring a bread maker for
kneading, I have to post pictures of today's baking.

I have been playing with a sourdough starter revived with a packet
that was sealed into a cookbook with a publication date of 1971.

Today I baked with the starter for the first time.

Quoted message said:

Boron

The breads look good enough to eat. Terrific

Kathy in NZ