Weezl's phase 1- recipe testing and frugalisation- come one, come all!

Dick_here

weezl74 wrote: »

Hello Mr Allegra I see you lurking

I'm at work today

FrankieM

And as a side note...I think you should delete that offending,negative post...you're just wonderfully human and have all the glorious quirks that go with that.

(a list of negative stuff about yourself is never a good thing imho)

grandma247

This info is from Let's cook with yeast by Patty Fisher
When a piece of bread dough is kept warm then the yeasts continue to grow and ferment and finally the dough becomes sour.
These yeasts in the sour dough are used to make a ferment to raise the next batch of bread. Australian pioneers exploring the Outback were called "sourdoughs",because they always carried some sour dough for bread making. today of course they would carry dried yeast.
The basic proportions are 500ml water and 300g sour dough per kg of flour. this makes a large loaf of 1.5kg weight.
To make the sourdough, keep 300g of any kind of dough-rye or wheat, or a mixture - in a warm place for 2-3 days.

This is exactly how it is written in the book. I have not tried it but I will this weekend and get back to you next week.

weezl74

FrankieM wrote: »

And as a side note...I think you should delete that offending,negative post...you're just wonderfully human and have all the glorious quirks that go with that.

(a list of negative stuff about yourself is never a good thing imho)

Oh I'm sorry it was offending, I have deleted it:). I was being a bit tongue in cheek, but I think things misfire without tone of voice online sometimes. I certainly didn't mean to offend, frankie. I thought I was coming across as a bit of a superwoman and so trying to sound a bit more normal...oops

ceebeeby

I'm definitely not a size 10 .. pse can I be an avid observer!!!

grandma247

http://www.vegsoc.org.au/forum_messages.asp?Thread_ID=5165&Topic_ID=6
There are some very good explanations on this thread about yeast and sourdough.

Allegra

!!!!!!_here wrote: »

I'm at work today

Hey you Fancy telling the good people of Weezl's Ministry of Food how you feel about being a guinea pig for the meal planner ?

nopot2pin

grandma247 wrote: »

This info is from Let's cook with yeast by Patty Fisher
When a piece of bread dough is kept warm then the yeasts continue to grow and ferment and finally the dough becomes sour.
These yeasts in the sour dough are used to make a ferment to raise the next batch of bread. Australian pioneers exploring the Outback were called "sourdoughs",because they always carried some sour dough for bread making. today of course they would carry dried yeast.
The basic proportions are 500ml water and 300g sour dough per kg of flour. this makes a large loaf of 1.5kg weight.
To make the sourdough, keep 300g of any kind of dough-rye or wheat, or a mixture - in a warm place for 2-3 days.

This is exactly how it is written in the book. I have not tried it but I will this weekend and get back to you next week.

grandma247 wrote: »

http://www.vegsoc.org.au/forum_messages.asp?Thread_ID=5165&Topic_ID=6
There are some very good explanations on this thread about yeast and sourdough.

Ahhhh....
You must have heard me "thinking" about you grandma
I was waiting to see your response about sourdough
I will have a wee read of the link....
I am just wondering, if there is an easy or quick way for Bob and Shirl for their bread, that cuts down on the cost of the yeast

ceebeeby wrote: »

I'm definitely not a size 10 .. pse can I be an avid observer!!!

Ceebeeby :j
Good to see you
I am a size 8 .... in shoes :rotfl::rotfl:
I will say no more

FrankieM

Ahh weezl no offence taken, but I am glad you've deleted it....now lists of positives...;)

We regularly have to go back to a '3 nice things' rule with our children. It's always so much easier to be negative than positive and after a while I find it all too much, so whenever someone says something negative about someone, we make them say '3 nice things'.

Perhaps you should have to say 3 positive things about yourself for every negative point you made...;)

grandma247

NP I think that the totally from scratch way of making sourdough is a much longer process taking around ten days or more I think. I don't think it is that easy either as things can go wrong and for shirl it might be a waste that would put her off. I know that if I was just starting out like them without the knowledge I have gained over the years, then making sourdough from scratch would be terrifying.