abunaloaf's blog

Whenever I make bread I leave some in the fridge for frying.  Sometime over the past several months I forgot it and it started to bubble and smell a bit sour...I added it to my bread and  now I always leave some of my bread as a starter for the next batch....And the bread is amazing fried in a cast iron pan with a bit of butter, and split and more added.  I actually use Becel...good as butter.  I like to think this type of sourdough with yeast added to every new batch has the same health benefits as regular sourdough which I gave up on.

I have recently tried sourdough, and was really encouraged when on the second day I had bubbles.  My old earthenware crock was previously used to make saurkraut.  I put in one cup of strong bread flour, one cup of spelt and 2 1/2 cups of tepid tap water, covered it with a glass plate and left it to find yeast.

I have made plain white, whole wheat, or a blend of both for many years, and recently tried some in a mixer instead of hand kneading.  It turned out much like baker's bread (storebought).  I think though, it was from overcooking and not the electric mixer.  I am trying it again today to see how it goes.  If I knead it myself it is only for a short time because of health reasons....my dough, if not made in the mixer, has a lot of water, and bakes soft, delicate and wonderfully home made.

I am looking for a dough hook and whisk for a 10 quart Hobart.  Does anyone know where I could find those parts?  Hobart no longer makes that size machine or parts.  I am wondering if the 12 quart attachment (dough hook) would fit.  If it can fit on the machine I can have it cut to fit.  I can live without the whisk as I need the machine to knead bread which I now do by hand.  I have a 6 quart Kitchen Aid which is suitable for small batches of dough.