Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Hi Sara, how's the fermented bread going? Are you doing wheat or rye? Rye is easier I think. We didn't go onto it from gluten-free so that changeover wasn't there for me to observe. Probably best to stick with one change at a time so that you can know what's causing everything xx sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Well, as it’s a good change at present I assume all new things are good – VSL/ bread/juice. I made a second batch from a previously frozen starter and it’s rubbish. Not sure what went wrong really. it’s flat and like a brick and raw in the middle - yummy -----Original Message----- From: Autism-Biomedical-Europe [mailto:Autism-Biomedical-Europe ] On Behalf Of Eva family Sent: 11 March 2008 08:58 To: Autism-Biomedical-Europe Subject: fermented bread Hi Sara, how's the fermented bread going? Are you doing wheat or rye? Rye is easier I think. We didn't go onto it from gluten-free so that changeover wasn't there for me to observe. Probably best to stick with one change at a time so that you can know what's causing everything xx sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 The starter had died, I think. You might not need to freeze it. Yeast (and we are talking about wild yeast) doesn't like being frozen very much and will die (of loneliness maybe). I don't freeze mine. They will keep for several days (maybe a week) just sitting out in the warm wrapped in a plastic bag to stop them drying out. For longer than that (upto two weeks I put them in the fridge wrapped in the same way). After that, I start again. When you put the starter into fresh dough it should react like a frisky racehorse and froth around. If it doesn't it won't make the loaf jump about either. xx Sally Sass and Rem wrote: > > Well, as it’s a good change at present I assume all new things are > good – VSL/ bread/juice. I made a second batch from a previously > frozen starter and it’s rubbish. Not sure what went wrong really. it’s > flat and like a brick and raw in the middle - yummy > > * fermented bread > > Hi Sara, how's the fermented bread going? Are you doing wheat or rye? > Rye is easier I think. We didn't go onto it from gluten-free so that > changeover wasn't there for me to observe. Probably best to stick with > one change at a time so that you can know what's causing everything > xx sally > > > ------------------------------------------------------------------------ > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: 09/03/2008 12:17 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 I have tried this also and have a recipe which uses just flour and pineapple juice as the starter, quite easy but was unsure whether the sugar might negate the good bacteria. So I made the straight flour/water wild yeast starter which took a couple of tries. Sometimes you have to sterilize all your equipment, unsure why, it's more touchy but we did it. * fermented bread >> >> Hi Sara, how's the fermented bread going? Are you doing wheat or rye? >> Rye is easier I think. We didn't go onto it from gluten-free so that >> changeover wasn't there for me to observe. Probably best to stick with >> one change at a time so that you can know what's causing everything >> xx sally >> >> >> ------------------------------------------------------------------------ >> >> No virus found in this incoming message. >> Checked by AVG Free Edition. >> Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: >> 09/03/2008 12:17 >> > > > DISCLAIMER > No information contained in this post is to be construed as medical > advice. If you need medical advice, please seek it from a suitably > qualified practitioner. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 I use 'Bread Matters' by Whitley as recommended by Sally. It's a really good read too! SARA Re: fermented bread I have tried this also and have a recipe which uses just flour and pineapple juice as the starter, quite easy but was unsure whether the sugar might negate the good bacteria. So I made the straight flour/water wild yeast starter which took a couple of tries. Sometimes you have to sterilize all your equipment, unsure why, it's more touchy but we did it. * fermented bread >> >> Hi Sara, how's the fermented bread going? Are you doing wheat or rye? >> Rye is easier I think. We didn't go onto it from gluten-free so that >> changeover wasn't there for me to observe. Probably best to stick with >> one change at a time so that you can know what's causing everything >> xx sally >> >> >> ------------------------------------------------------------------------ >> >> No virus found in this incoming message. >> Checked by AVG Free Edition. >> Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: >> 09/03/2008 12:17 >> > > > DISCLAIMER > No information contained in this post is to be construed as medical > advice. If you need medical advice, please seek it from a suitably > qualified practitioner. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Thanks Sally. How do you keep it in the warm at night? do you keep the heating on? I don't fancy starting all over again. It takes 5 days!!! I'll try the frozen one again first. Thanks for all this info. SARA x * fermented bread > > Hi Sara, how's the fermented bread going? Are you doing wheat or rye? > Rye is easier I think. We didn't go onto it from gluten-free so that > changeover wasn't there for me to observe. Probably best to stick with > one change at a time so that you can know what's causing everything > xx sally > > > ------------------------------------------------------------------------ > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: 09/03/2008 12:17 > DISCLAIMER No information contained in this post is to be construed as medical advice. If you need medical advice, please seek it from a suitably qualified practitioner. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Sorry and he says you really shouldn't sterilise equipment and ferments flour and water only without pineapple or anything else - this is for a yeast free bread, so no yeast either. (lots of other recipes in the book though) Re: fermented bread I have tried this also and have a recipe which uses just flour and pineapple juice as the starter, quite easy but was unsure whether the sugar might negate the good bacteria. So I made the straight flour/water wild yeast starter which took a couple of tries. Sometimes you have to sterilize all your equipment, unsure why, it's more touchy but we did it. * fermented bread >> >> Hi Sara, how's the fermented bread going? Are you doing wheat or rye? >> Rye is easier I think. We didn't go onto it from gluten-free so that >> changeover wasn't there for me to observe. Probably best to stick with >> one change at a time so that you can know what's causing everything >> xx sally >> >> >> ------------------------------------------------------------------------ >> >> No virus found in this incoming message. >> Checked by AVG Free Edition. >> Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: >> 09/03/2008 12:17 >> > > > DISCLAIMER > No information contained in this post is to be construed as medical > advice. If you need medical advice, please seek it from a suitably > qualified practitioner. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 You don't need to keep it warm ........just leave it. I just meant the air temperature in the kitchen, not always particularly warm in mine. Let's hope the frozen one is better second time around Sally Sass and Rem wrote: > > Thanks Sally. How do you keep it in the warm at night? do you keep the > heating on? I don't fancy starting all over again. It takes 5 days!!! > I'll try the frozen one again first. Thanks for all this info. SARA x > > * fermented bread > > > > Hi Sara, how's the fermented bread going? Are you doing wheat or rye? > > Rye is easier I think. We didn't go onto it from gluten-free so that > > changeover wasn't there for me to observe. Probably best to stick with > > one change at a time so that you can know what's causing everything > > xx sally > > > > > > > ---------------------------------------------------------- > > > > No virus found in this incoming message. > > Checked by AVG Free Edition. > > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: > 09/03/2008 12:17 > > > > DISCLAIMER > No information contained in this post is to be construed as medical > advice. If you need medical advice, please seek it from a suitably > qualified practitioner. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Thanks, Sally, glad to know, we didn't have to sterilize just the flour/water, but the recipe I had said you sometimes had to, glad we didn't. No, we didn't use any yeast, just organic whole wheat flour and water and we got a bubbly starter rather quickly on our second try. Thanks for the advice. * fermented bread>>>> Hi Sara, how's the fermented bread going? Are you doing wheat or rye?>> Rye is easier I think. We didn't go onto it from gluten-free so that>> changeover wasn't there for me to observe. Probably best to stickwith>> one change at a time so that you can know what's causing everything>> xx sally>>>>>>---------------------------------------------------------->>>> No virus found in this incoming message.>> Checked by AVG Free Edition.>> Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: >> 09/03/2008 12:17>>>>> DISCLAIMER> No information contained in this post is to be construed as medical > advice. If you need medical advice, please seek it from a suitably > qualified practitioner.>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 what does it taste like? can you use it to make toast etc? > > > > > > Well, as it's a good change at present I assume all new things are > > > good - VSL/ bread/juice. I made a second batch from a previously > > > frozen starter and it's rubbish. Not sure what went wrong really. it's > > > > > flat and like a brick and raw in the middle - yummy > > > > > > * fermented bread > > > > > > Hi Sara, how's the fermented bread going? Are you doing wheat or rye? > > > Rye is easier I think. We didn't go onto it from gluten-free so that > > > changeover wasn't there for me to observe. Probably best to stick with > > > one change at a time so that you can know what's causing everything > > > xx sally > > > > > > > > > > > ---------------------------------------------------------- > > > > > > No virus found in this incoming message. > > > Checked by AVG Free Edition. > > > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: > > 09/03/2008 12:17 > > > > > > > DISCLAIMER > > No information contained in this post is to be construed as medical > > advice. If you need medical advice, please seek it from a suitably > > qualified practitioner. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 I'm coming to this thread very late and as a bit of a hypocrite, as I am still feeling intimidated about making sourdough and haven't done so yet. However, I just read a very interesting blog post on cold ferment, GFCF sourdough. The author includes her recipe and another book recommendation: http://tinyurl.com/2q8nko There is also a yahoo group devoted to sourdough: http://groups.yahoo.com/group/Sourdough/?yguid=198943229 take care Rene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 No you can’t make toast with it – at least not the way I make it!!!! better for things like a hearty soup, or just butter, or just jam, for example. DH is Lithuanian and it is really similar to Lithuanian bread – I know that’s not a lot of help but not as a light as our normal bread but way way more flavour – very nice indeed, I think. If only I could get the outside to be a bit less bricklike… -----Original Message----- From: Autism-Biomedical-Europe [mailto:Autism-Biomedical-Europe ] On Behalf Of stephaniesirr Sent: 11 March 2008 17:10 To: Autism-Biomedical-Europe Subject: Re: fermented bread what does it taste like? can you use it to make toast etc? > > > > > > Well, as it's a good change at present I assume all new things are > > > good - VSL/ bread/juice. I made a second batch from a previously > > > frozen starter and it's rubbish. Not sure what went wrong really. it's > > > > > flat and like a brick and raw in the middle - yummy > > > > > > * fermented bread > > > > > > Hi Sara, how's the fermented bread going? Are you doing wheat or rye? > > > Rye is easier I think. We didn't go onto it from gluten-free so that > > > changeover wasn't there for me to observe. Probably best to stick with > > > one change at a time so that you can know what's causing everything > > > xx sally > > > > > > > > > > > ---------------------------------------------------------- > > > > > > No virus found in this incoming message. > > > Checked by AVG Free Edition. > > > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date: > > 09/03/2008 12:17 > > > > > > > DISCLAIMER > > No information contained in this post is to be construed as medical > > advice. If you need medical advice, please seek it from a suitably > > qualified practitioner. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 ----- Original Message ----- From: joshisims There is also a yahoo group devoted to sourdough:http://groups.yahoo.com/group/Sourdough/?yguid=198943229 ===>Wow, there is a Yahoo group for everything, lots of recipes on this list, very informative, however, looks like a full-time job. Good ideas with lots of things to do with the starter, that's great, but I'm probably better sticking with the one recipe I have for the starter and bread, as I am a bit addled by too many choices. Thanks Rene, for posting this. take careRene Quote Link to comment Share on other sites More sharing options...
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