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Old 03-04-2010, 09:38 AM   #81
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Quote:
Originally Posted by PrincessFiona60 View Post
I'm more afraid he'll have proof of the hole in my head he keeps talking about...
Anyone who talks like that runs the risk of getting one of their own IMO.

Hey, PF, once that starter is dried out, could you mail that? Not necessarily to me (although I wouldn't complain!) but I meant just anywhere.
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Old 03-04-2010, 10:44 AM   #82
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Quote:
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Hey, PF, once that starter is dried out, could you mail that? Not necessarily to me (although I wouldn't complain!) but I meant just anywhere.
I don't see why not, although at this stage it's still an experiment in progress. I'll want to get it completely dried, ground up and stored for at least a week before seeing if it remains viable. I'll keep posting my progress on Audreys II & III and after I get good results anyone who would like can PM me if they want some mailed. I'm supposing I would mail at least two teaspoons of the dried to assist in getting a good starter going. I'll also have to work up a formula to see what amount works best for rehydration and amount it takes to make a viable starter.

Oh gosh, my brain is starting to ache with all this thinking...I need more coffee.
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Old 03-05-2010, 03:21 PM   #83
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Last nights loaf came out better. I am making progress with this. I had an 11 hour rise.

Tonight I will make the dough and let it rise overnight. It is easier to be patient and not worry the dough when you are sleeping. The flavor is getting close and so is the height. I sent Kathleen to school today with egg salad on sourdough. The loaf was about 3/4thish the height I am looking for.
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Old 03-05-2010, 10:56 PM   #84
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I have another loaf proofing now. Gonna let it go all night and check on it in the morning. I don't anticipate baking until early afternoon tomorrow.

We shall see what we shall see.

Gonna have to feed ol' grumpy soon.
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Old 03-06-2010, 02:58 AM   #85
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Audrey III - the one I was drying out developed acne (bad mold) I don't think I spread it thinly enough for it to dry out fast enough. Will get back to it on Monday with my first discard.
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Old 03-06-2010, 09:17 AM   #86
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Sometimes they just want to be bad. Good luck with the next experiment.

Ol' Grumpy did it up for me. Woke up this morning and peeked and boy howdy had it risen. Peeled the plastic wrap off, brought the loaf downstairs and baked it.

I am wondering how the flavor will be with such a fast (10 hours) rise.
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Old 03-06-2010, 11:13 AM   #87
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Just tried this loaf of bread. Has some tang to it. Very deep level of tang. I am not sure I would want it much more sour. But it is good. Now if I could just get a sandwich sized slice (though this is close).

Since it rose to connect with the plastic wrap the top got tore a bit. I wonder if that kinda killed the oven spring idea. This one is pretty flat on top.
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Old 03-08-2010, 02:29 AM   #88
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So I must have insulted the starter by calling it Ol' Grumpy. The last 36 hours has seen the activity level go through the roof (and the lid). Doubling in a couple hours, to be beaten back and double again. Crazy. I use a gladware or ziplock container and it has popped the lid off a few times. The storage starter is just under 1C measured on the container and it has pushed the lid up (it isn't just gassing that has moved the lid).

So I went for another loaf. It is still cooling so I will have to wait to see how the bread turned out but the loaf looks much better I think. Slight tear, yeah I forgot to slash it.

I think this one looks sandwichable.
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Old 03-08-2010, 03:33 AM   #89
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I cut the loaf and tried a piece. Yeah.. that's the worst part of this process, trying all that fresh baked bread.

The texture was really close to what I wanted. Could be a little lighter but overall I am pretty happy with that part. The flavor was good, though not tangy, very subtle. I suspect it was the much faster rise than anything.

Going to have to ponder all of this and try again soon.
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Old 03-08-2010, 04:50 AM   #90
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It looks great! Maybe the starter is just happy it's got a real name now!
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