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Seawater Sourdough Wheat Bread

bwraith on 4 Jun 2007 at 18:41

Seawater Sourdough Wheat Bread

Xma commented about trying seawater in bread on a diving trip. I decided to give this a try.

Please note: I have not researched health hazards that may result from using raw seawater directly in bread dough.

Country Dill

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TinGull on 4 Jun 2007 at 07:58

When I was living back on the coast of Maine, this was one of my favorite breads I would get.  The recipe is simple, just a regular ol' white bread with some oil added to it and then TONS of dill.

 

 

Also made some strawberry jam yesterday from strawberries we picked yesterday morning.  The first jam I'd ever made and I loved it!

 

 Just strawberries, sugar and agar-agar and lemon juice.

Floyd's Sourdough

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AnnieT on 3 Jun 2007 at 22:24

I hope you didn't think I was being rude when I asked for some help clarifying your instructions - and didn't direct the question to you because I wasn't sure whether you were available. I found your recipe and pictures and would like to try it, but I wasn't sure whether you refreshed your starter and left it on the counter overnight or put it in the refrigerator? I just split my starter, which seemed rather thick, and 1/2 is on the counter and 1/2 in the frig. In containers, LOL. So now I have two starters on the go.

strawberries

Profile picture for user Floydm
Floydm on 3 Jun 2007 at 20:48
Oregon strawberries are in season, so this morning I whipped up a batch of fresh strawberry freezer jam and a couple loaves of whole wheat bread. Hard to beat.

Pane Sicilian

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AnnieT on 3 Jun 2007 at 17:17
Brotkunst, Thanks for such a speedy reply. I can see that there is a great deal of difference between flours, lots to learn. I used Bob's Red Mill No.1 Durum Wheat Semolina Flour which I think is finer than the semolina. Living on an island I don't have access to a huge variety, and I was always worried that shipping on a heavy item like flour would be prohibitive. In my area we have one decent store and I did find the Hodgson Graham flour there, along with several KA flours. I shaped my loaves and placed them on parchment paper on a large cookie sheet, then into the frig overnight.

This weekends baking part 2, lots of pics..

tattooedtonka on 3 Jun 2007 at 16:39

I dont really know if these photos will help anyone. I wanted to post them so some folks who may be having problems with shaping batards and baguettes and transferring to peel could see how I do it (I'm not a pro, I'm just using this as the way that works for me). And on with the show....

English Muffins Katie Style

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bluezebra on 3 Jun 2007 at 10:51

COMMENTARY: I made Katie's English Muffins this morning after starting the dough last night and letting it sit out over night. I mixed up the rest of the ingredients this morning and cut them and let them rise then used my cast iron skillet (too lazy to get the cast iron griddle out). I made 3 at a time and it was pretty easy. Woulda been faster with the griddle since it straddles two burners.

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