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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Brook, I have a question not regarding this specific bread...but the sponge that we now have. How can I use this now...and in the future? I'll be making MonkeyBread tomorrow (as it seems to have turned into a tradition while coloring Easter Eggs. Is there any way to incorporate the sponge into the Bread? Thanks, Dan |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Good question, Dan.
Just a guess, but if you've got good yeast action you probably can. More than likely if you use it the rise time will be longer than if you were using commercial yeast. Much depends on the amount of yeast action, and how much of the sponge you use. The next phase in Reinhart's method is to use the sponge to make a Mother Starter (essentially a non-wheat sourdough starter), which, in turn, is used to make the breads. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks!
I think I'll wait to use it. I'd like to experiment baking with it and find out rate of rise, amount needed and such. Dan |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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We're coming down to the wire, now, with the last phase of the seed culture.
Phase 4 (Day 5 or later) 85 grams (3 oz) barley flour 56.5 (2 oz) water Half Phase 3 sponge Discard or give away half of the Phase 3 sponge. Add the new ingredients to the other half and mix as before. Cover the bowl and leave at room temperature until the sponge becomes bubbly and foamy. It should swell and nearly double in size, but could fall when jostled. This can take anywhere from 4 to 24 hours. If there is little sign of fermentation after 24 hours, continue to aerate as before and leave at room temperature until it becomes very active. You can now proceed to the next step, making the mother starter, or you can cover and refrigerate the seed culture for up to 2 days before making the mother starter. Saturday, 8:30 AM: Mixed phase 4 ingredients as directed. Sunday, 8:00: There has been no change to the sponge, which should be very active by now. Even with the addition of commercial yeast it isn't moving. No expansion. No bubbles. No smell of either yeastiness nor sourness. Obviously something is wrong. I'm going to discard this batch. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I came home from work this morning and noticed that some of the mixture was a darker color in the center of the bowl. I stirred and then smelled, it has a foul odor...I believe I may have to scrap this mixture and start over (I still have my first step reserved in the freezer)
What a bummer! |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I had that happen once with a sourdough starter, Dan. There's a name for it, which I misremember. Deep sixing it is the only way to go.
I wonder if all the activity you were seeing was bacterial, rather than fungal? |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Yup you are right that a bummer .sorry i can't help you .
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Ahron
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I don't think so Brook. There was lots of bubble action that looked very yeast like and smelled pleasant and yeasty...where before this is still smelled pleasant and a little sour. While I was at work for 24 hours yesterday, my wife and I had a little communication error. I had asked here to stir the mixture three times during the day, she thought I was talking about something else and didn't stir the starter mixture at all. I'll try again and hopefully be able to get it going. I've also got a USB camera eye piece that fits onto a microscope. If I can find it I may try to get some pictures of the little guys ;) |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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As you can see from my above entry, there's something definitely wrong.
My seed culture, even with the addition of commercial yeast, just isn't developing correctly. None of the descriptive words used by Reinhart apply. Although it is slightly spongy, there are no bubbles, it hasn't expanded at all, let alone doubled, and does not smell yeasty or sour. So I'm going to discard it. And try to figure out what went wrong. |
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Wow, both went South! I still need to buy some flour, maybe tomorrow.
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Mark R
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I can't say that mine went south, Mark. It just didn't go north, so to speak.
If I try this again, I'm thinking I'll use beer as the liquid, instead of water. If you do try this, keep in mind that Dan was, I believe, correct in that more liquid is required than Reinhart says. Maybe not quite as much as Dan used, you have to play that by feel. But certainly more than the recipe calls for. |
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Ok it's my turn. Yesterday I mixed up the flour and water for the mash as directed and put it in my electric smoker (no smoke) at 165° for three hours. I was surprised at the color change to a tan. It came out the consistency of a thick pudding.
Tonight I'll mix up the seed culture and we'll see. |
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Mark R
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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So, Mark, how are things shaping up?
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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I had to put the mash in the frige till I have time to pay attention to the start of the seed. Tomorrow looks good.
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Mark R
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I'm into stage two again...so far no yeast activity. I'll update accordingly.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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No action...I think I may try again from the very beginning
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sorry to hear that, Dan.
But you know what W.C. Fields said: If at first you don't succeed, try again. Then quit. No sense making a fool of yourself. I'm thinking that with three shots, now, there may be a problem with the basic approach. When I have time to try this again, I'll build the initial sponge using some yeast, then go on from there. Once we've got an active Mother, we should be good to go. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Enjoy The Food!
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