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Cornell Bread

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mse1152 on 9 Jun 2007 at 13:21

Hi everyone,

I've been wanting to find a sandwich bread that my son will eat, other than white bread. This week, I made some Cornell bread straight from the Cornell University site. I like the idea of it because it has extra protein in the form of soy flour, dry milk, and wheat germ -- the three ingredients you have to have if you call it Cornell bread. I substituted whole wheat flour for 1/3 of the total amount; otherwise, I followed the recipe.

 

Basic BBA Sourdough

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AnnieT on 8 Jun 2007 at 21:37
Hi Katie, my dough was great so I guess I didn't goof too much with the amount of starter. It had doubled in 2 1/2 hours and was so nice to work with. I decided to leave the loaves in the frig overnight and there they sit, snugly held in place with parchment and rolled towels. It will be REALLY hard for me to let them sit for 4 hours before baking but I will try to be patient. I am so thrilled with my near-disaster bread too - it keeps fresh, and I seem to remember reading somewhere that using a preferment is the reason. I'm hooked! Can I mention the Brummie words?

BBA Basic Sourdough

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AnnieT on 7 Jun 2007 at 14:00
Katie, I was so anxious to try using my starter instead of the barm - and already I have a question. My 4oz. of starter was less than 2/3cups. Do you think it was because my starter was revved up and more liquid? I sorta kinda split the difference and went ahead anyway - I'll let you know what happens. I am also fretting a bit about "firm French bread dough" because I have never made French bread and don't really know how firm it should be. I see PR says tacky but not sticky. Hmmmmmmmmmm. Thanks for your help, A

poolish

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AnnieT on 7 Jun 2007 at 10:23
Weavershouse, you've blown my cover! I was born in a small place outside "Brummagam" and had no idea anyone over here would know about Brummie slang. My mother used to do what we called bread and scrape - she would spread butter VERY THINLY on the cut end of the loaf before slicing it. Guess that came from the butter being rationed during the war. Of course I had to Google the site you mentioned and sat here laughing out loud to the amazement of Boo the one eyed pug. Now she thinks I'm over the edge too like my son in Paso Robles, CA.

Floyd's Daily Bread - poolish

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AnnieT on 6 Jun 2007 at 19:52
Last night I lay tossing and turning, doing what my late father-in-law would call "mithering" - thinking about the bread I was going to bake today, (Floyd's Daily Bread), the basic sourdough from the BBA, and wondering whether anyone has tried making ciabatta dough using a food processor. Lots of things to make my brain spin. So I was late getting going this morning and it was probably 10am when I started on the bread.

Pepper Dill Potato Buns

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zolablue on 6 Jun 2007 at 14:46

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed t

GC Starter Test 060607

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bluezebra on 6 Jun 2007 at 13:13

METHOD: The purpose of this test on the sourdough starter is to test how long he takes to rise in a 60% hydration, lean dough.

Time 3:00pm

75.7 degrees F

31.5 and rising barometric pressure

2 oz General Chaos Starter

4 oz AP Walmart Brand Flour

2.25oz Filtered Water (Pur)

3/8 tsp Iodized Salt

Mixed all ingredients together for about 2 minutes until dough formed that pulled away from sides of dough but still stuck to bottom.

Transferred to a large glass measuring cup and covered with plastic wrap and a saucer.

General Chaos Sourdough Starter Challenge

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bluezebra on 6 Jun 2007 at 06:29

Well Bill and Katie, apparently all that General Chaos aka Sir Stinksalot needed was to be threatened with the arrival of a new kid on the block, "Flat Stanley" (from Katie's parchment experiments)! I used Bill's 1:4:4 for yesterday morning and yesterday night feeds. Each time the little guy doubled in a little under 8 hours!!!! Yippee!!!

So last night I really wanted to drill down on the proper amount of feeding for him every 12 hours (for now) and I tested 3 different formulations and the temp was 75.7 degrees yesterday and last night in the kitchen, with the following results:

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