I've used you suggestion and made "disgard bread" before, it adds a nice flavor. I save disgards for pizza dough mostly and was wondering how long it can be kept in the fridge. I just threw some out because it had gotten a dark brown hooch layer.
Hi Marni, when I refreshed my starter the other evening I noticed the discard was looking a bit sullen so I stirred in about 1/4c of bread flour along with the new discard. By Friday it was looking much livelier - this batch has been in there for several weeks. Maybe it is lasting longer since I am keeping my starter thicker than I used to? It didn't add any sourness to the bread but the crumb was very tender and the grandgirls polished off half a loaf for breakfast, A.
Many thanks for the kind words Sylvia, Mini, weavershouse and Marni. I'm glad I decided to go with braids but I found that some of the strands developed big bubbles. Then I remembered to make small logs and let them rest for 15 minutes, much better. Next time I will make them smaller although I always tell people how to freeze part of the loaf for later, A.
These are ABSOLUTELY GORGEOUS!!!!! Now....tell me PLEASE how you download a picture!! I browse....find the picture I want to do, it even says it is 26kg but when I try to download it, I get a message that says it is too big!! What gives??? I wanna do beautiful loaves like this too....AND POST THEM!!! WAAAAAAA!!!! Lol
Hi Jannrn, I have to tell you I have been a member for over 2 1/2 years and have only just posted pictures, and it would never have happened without some patient TFL members helping me. Have no idea why it has to be so difficult. A couple of things - I use PicSizer to make the photo small enough. It's a free service. Then I move the picture to my desktop and go from there. Maybe someone else will be more helpful, good luck, A.
Oh these look so delicious, pretty braided sweetbreads! Lovely, Annie!
Sylvia
PLEASE! Great picture!
Mini
I almost missed these. Bring one over, I'll make some coffee.
I'm going to try this because I have about a quart of old SD in the fridge. I hope mine look as good as yours.
weavershouse
I've used you suggestion and made "disgard bread" before, it adds a nice flavor. I save disgards for pizza dough mostly and was wondering how long it can be kept in the fridge. I just threw some out because it had gotten a dark brown hooch layer.
Thanks for your thoughts.
Marni
Hi Marni, when I refreshed my starter the other evening I noticed the discard was looking a bit sullen so I stirred in about 1/4c of bread flour along with the new discard. By Friday it was looking much livelier - this batch has been in there for several weeks. Maybe it is lasting longer since I am keeping my starter thicker than I used to? It didn't add any sourness to the bread but the crumb was very tender and the grandgirls polished off half a loaf for breakfast, A.
Many thanks for the kind words Sylvia, Mini, weavershouse and Marni. I'm glad I decided to go with braids but I found that some of the strands developed big bubbles. Then I remembered to make small logs and let them rest for 15 minutes, much better. Next time I will make them smaller although I always tell people how to freeze part of the loaf for later, A.
These are ABSOLUTELY GORGEOUS!!!!! Now....tell me PLEASE how you download a picture!! I browse....find the picture I want to do, it even says it is 26kg but when I try to download it, I get a message that says it is too big!! What gives??? I wanna do beautiful loaves like this too....AND POST THEM!!! WAAAAAAA!!!! Lol
THANK YOU!
Jannrn
Hi Jannrn, I have to tell you I have been a member for over 2 1/2 years and have only just posted pictures, and it would never have happened without some patient TFL members helping me. Have no idea why it has to be so difficult. A couple of things - I use PicSizer to make the photo small enough. It's a free service. Then I move the picture to my desktop and go from there. Maybe someone else will be more helpful, good luck, A.