| Author |
Topic |
|
|
Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
|
 Posted - May 11 2018 : 09:06:24 AM
|
Yesterday, I made white flour batter bread and the loaves looked too good to not share pictures. 
Here’s the mother just before I mixed it up.
And here are the loaves before proofing.
Here they are again after proofing.
And fresh from the oven! Yum!
 |
Ashley Ogle |
|
|
Elisabeth_P
97 Posts
Elisabeth
Burlington
NC
USA
|
Posted - Sep 14 2018 : 1:21:34 PM
|
How long did your proofing take? That looks delicious!! Is this from a "New" mother or from one that been growing a while? I can't wait till I make bread like that!
|
Elisabeth
Proverbs 22:1
~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~ |
 |
|
|
Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
|
Posted - Sep 14 2018 : 3:06:24 PM
|
| This bread was made from an established mother. It took less than 3 hours to proof. I hope your mother gets sorted out and you are able to make bread like this! Hang in there! |
Ashley Ogle |
|
|
|
Elisabeth_P
97 Posts
Elisabeth
Burlington
NC
USA
|
Posted - Oct 04 2018 : 10:51:00 AM
|
Are the batter bread loaf pan and bowl recipes exactly the same? I mean I noticed that the recipes looked exactly the same. I was just making sure it would be ok to do it in the loaf even though mine in the bowl hasn’t been rising all the way to the top yet.
And also I had another question, in 2 weeks we are going to be leaving for a mini trip the morning of my bake day and won’t be back till the following day. I am hoping maybe I will be to the refrigerator stage by then, but even if not what should I do? Could I do my bake day a day early or 2 days later?
Thanks! |
Elisabeth
Proverbs 22:1
~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~ |
|
|
|
Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
|
Posted - Oct 05 2018 : 07:27:54 AM
|
Yes, the batter bread recipes for the bowls and loaf pans are the same, so if you want to make your batter breads in loaf pans, you could. Maybe this week will be the week your loaves rise to the edge of the pan. 
For your mini trip, even if your mother isn’t ready for the refrigerator phase, you can put it in the refrigerator while you’re away, bring it back out once you return, and resume feedings. |
Ashley Ogle |
|
|
|
Mary
4 Posts
Mary
Waynesboro
TN
USA
|
Posted - Feb 08 2019 : 07:43:06 AM
|
Ashley,
I just baked for the second time since starting my mother. Both times pretty much a flop. The batter looked just like your picture but does not rise much. The result is dense and very sour. Should I just keep going? How do I know if I have added the correct amount of flour when making the actual bread? I saw "soft cream cheese" - any other hints? And where exactly does it tell you to store 1/2 cup bags of the product in the freezer? I see it alluded to but I can't find the page where there is an explanation.
Thanks! |
|
|
|
Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
|
Posted - Feb 08 2019 : 09:11:53 AM
|
Hi Mary,
How many weeks have you been keeping your mother? It sounds like it needs a little more time for the wild yeast to take hold. Is your mother kept in a warm place? Sometimes, when the temperature is a tad chilly, the growth of wild yeast is slowed, while lacto-bacteria (responsible for the sour flavor) flourishes.
As for the consistency, you want the batter bread to be thick to the point that it's difficult to stir. You don't want it to be so thick that you feel the need to knead it by hand. The batter should be wet and sticky, but able to hold it's shape a bit.
You can find the tip about portioning out extra mother on p. 174. |
Ashley Ogle |
|
|
|
Mary
4 Posts
Mary
Waynesboro
TN
USA
|
Posted - Feb 08 2019 : 11:51:06 AM
|
| Thank you. My mother is two weeks old and maybe needs to be warmer -will forge ahead! |
|
|
| |
Topic |
|
White Flour Batter Bread
