overnight breads and perishables

[Guest guest]

hello every one.

ive given up trying sourdough breads- i havent had success keeping

the sourdough alive. But im having wonderful sucess with over night

breads where i let the dough continue to rise until it is twice as

big as usual leaving it overnight. We are enjoying the breads and it

has a slight sour taste if left for more than over night - the

longest i left it was two days but then its crust is thick.

i would like to make some of my older recipes overnight breads as

well and im wondering about using perishable ingredants like pumpkin

or eggs.

Any one with experince have a suggestion as to makeing an overnight

bread with fresh ingrediants?

thanks

gwen

[Guest guest]

>Any one with experince have a suggestion as to makeing an overnight

>bread with fresh ingrediants?

>thanks

>gwen

When you let a dough go overnight, it gets a lactoferment

going, and gets sour. That sourness pretty much kills anything " bad " ,

persishable or otherwise, including eggs. The yeast colonies seem

pretty protective at any rate: I've never had anything go bad

with any of the yeast/bacterial ferments, except occasionally

a bit of mold. All the really yucky stuff happens when there

is no yeast and no acid. If it smells " good " and a bit acidic,

it's probably just fine. I've routinely made stuff with pumpkin

and other vegies, and with eggs, that fermented a day or three,

however, I usually use a kefir based starter which is rather

potent.

If you are worried though, or apt to get ill from various

microbes, don't taste the dough. Once it is cooked,

all the microbes will be dead anyway.

Heidi Jean

[Guest guest]

thanks for your imput on the overnight doughs.

its great to hear from someone who has done it and had success!

gwen

----Original Message Follows----

From: Heidi Schuppenhauer <heidis@...>

Reply-

Subject: Re: overnight breads and perishables

Date: Thu, 06 Jan 2005 23:07:26 -0800

[Guest guest]

> i would like to make some of my older recipes overnight breads as

> well and im wondering about using perishable ingredants like

pumpkin

> or eggs.

Could you post some recipes or give us a link??

Thanks,

Magda

[Guest guest]

BTW, a good sourdough starter can supposedly be made by mixing 1 cup

of real kefir with 1 cup of wheat flour. Let it expand to half again its

starting

volume and it is ready.

Darrell