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Post by Deleted on Mar 24, 2020 18:56:19 GMT -6
There is no active dry yeast for baking bread!
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Post by Belle on Mar 24, 2020 19:06:04 GMT -6
There is no active dry yeast for baking bread!
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Post by Belle on Mar 24, 2020 19:07:13 GMT -6
I found ONE bag of flour & it was All Purpose. I forgot to get baking powder!!
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Post by Deleted on Mar 24, 2020 20:18:06 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway.
If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast.
1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily...when the jar gets full, throw some out...by day 7 you can make bread.
I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done.
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Post by Belle on Mar 24, 2020 20:21:43 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway. If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast. 1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily...when the jar gets full, throw some out...by day 7 you can make bread. I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done. Thanks honeybee!!! Never heard of that, I'll try it.
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Post by Deleted on Mar 24, 2020 20:26:09 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway. If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast. 1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily...when the jar gets full, throw some out...by day 7 you can make bread. I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done. Thanks honeybee!!! Never heard of that, I'll try it. I'm always trying to figure out how to make from scratch the stuff I buy the most. In case I ever have to...lol like now.
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Post by Belle on Mar 24, 2020 20:26:33 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway. If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast. 1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily... when the jar gets full, throw some out...by day 7 you can make bread. I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done. Wait a minute... What do you mean, throw some out? You mean it will ferment making the jar full? Couldn't you just pour some into another jar & continue?
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Post by Deleted on Mar 24, 2020 20:29:42 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway. If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast. 1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily... when the jar gets full, throw some out...by day 7 you can make bread. I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done. Wait a minute... What do you mean, throw some out? You mean it will ferment making the jar full? Couldn't you just pour some into another jar & continue? Yes it will ferment and rise, and yes,I used 2 jars but ended up with way too much lol. Throwing out 1/2 a cup after a few days won't hurt. Apparently flour has natural yeast,it just needs to be activated.
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Post by Belle on Mar 24, 2020 20:33:47 GMT -6
Wait a minute... What do you mean, throw some out? You mean it will ferment making the jar full? Couldn't you just pour some into another jar & continue? Yes it will ferment and rise, and yes,I used 2 jars but ended up with way too much lol. Throwing out 1/2 a cup after a few days won't hurt. Apparently flour has natural yeast,it just needs to be activated. Fantastic!! Guess that old saying IS true,..you're never too old to learn.
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Post by Deleted on Mar 24, 2020 20:38:23 GMT -6
Yes it will ferment and rise, and yes,I used 2 jars but ended up with way too much lol. Throwing out 1/2 a cup after a few days won't hurt. Apparently flour has natural yeast,it just needs to be activated. Fantastic!! Guess that old saying IS true,..you're never too old to learn. It was pretty easy, as long as I remembered to feed it. (Flour and water) You have to feed it daily or it " dies". Lol...
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Post by Belle on Mar 24, 2020 20:39:41 GMT -6
Before this one gets lost in the chat, I'm going to move it to the Cook Nook too. It's a great one for that board.
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Post by Belle on Mar 24, 2020 20:41:33 GMT -6
Fantastic!! Guess that old saying IS true,..you're never too old to learn. It was pretty easy, as long as I remembered to feed it. (Flour and water) You have to feed it daily or it " dies". Lol... Surely me & Josh together can remember..
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Post by Deleted on Mar 25, 2020 5:45:58 GMT -6
Belle, write it down nd put it in a safe place where you wont know where it is....lol @honeybee, my wife will love this.
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Post by Deleted on Mar 25, 2020 5:48:53 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway. If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast. 1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily...when the jar gets full, throw some out...by day 7 you can make bread. I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done. I tried making a starter but wasn't sure how to "feed it" etc. So you just start with 1/2 c water and 1/2 cup flour? And then every day you just add another 1/2c water and another 1/2 flour and just keep the jar at room temp or in the fridge. What size jar do you use? And, then when using it, in place of regular yeast , how much starter to do use with your recipe? For instance I use this bread recipe quite often: www.goldmedalflour.com/recipes/gold-medal-classic-white-bread/ec48aa03-0d95-470c-a11a-f67046e1a09b So how would I replace my yeast with starter in this recipe? And, then you simply let it rise over night just in a big bowl?
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Post by Deleted on Mar 25, 2020 7:28:54 GMT -6
Flour and yeast are scarce...I went to 4 stores last Sat before I found a bag of the sky high-priced gold medal flour...but I got it anyway. If you have flour, do a sourdough starter...you won't have yeast for 7 days, but you will after that without having to buy yeast. 1/2 cup flour, 1/2 cup warm water mixed in a jar. Do it daily...when the jar gets full, throw some out...by day 7 you can make bread. I make a big loaf...1 1/2 cup starter to warm water, sugar, salt and oil. About 5-6 cups of flour, let it rise overnight. In the morning, I roll it in a ball and let it become a free-form round loaf. Bake at 425 and it's done. I tried making a starter but wasn't sure how to "feed it" etc. So you just start with 1/2 c water and 1/2 cup flour? And then every day you just add another 1/2c water and another 1/2 flour and just keep the jar at room temp or in the fridge. What size jar do you use? And, then when using it, in place of regular yeast , how much starter to do use with your recipe? For instance I use this bread recipe quite often: www.goldmedalflour.com/recipes/gold-medal-classic-white-bread/ec48aa03-0d95-470c-a11a-f67046e1a09b So how would I replace my yeast with starter in this recipe? And, then you simply let it rise over night just in a big bowl? Yes, I do tap warm water every day. I used an old pickle jar, but any jar will work as long as it's big. If it's big enough you won't need 2 or you won't need the throw some out. It needs to be room temp, it won't produce yeast in the fridge very fast. Let me look over your bread recipe...
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