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You can definitely bake no knead bread in a wood fired oven. But I wonder if you'd be better off not using a Dutch oven the like. I think one of the main points of using a Dutch oven or Cloche is to simulate a wood fired oven as much as possible. Obviously you don't need to try to simulate it since you have it.
I would try it with and without the Dutch oven and see which you prefer. I have a feeling you'll get a better result without.
Anyway, I sure hope you let us know what your findings are. I'm planning on building a wood fired oven and would love to know how it goes for you.
But it's not the recipe so much as how you treat the starter. It tends to get more sour the longer it goes between feedings. If you feed it well the day before you bake with it, it might tone it down a little. Or maybe shorten the proofing time some.
I heard from somebody recently who said when they started using their starter, their bread was quite sour but lately (for no apparent reason) it was becoming more mild. So maybe you'll just find your bread becomes less sour without having to do anything special.
Please let us know what you find or what you figure out.
however, when I mix the ingredients to let rise for baking
bread, not much happens, no rise. I placed in a warm, not
too warm place. I use milk in the recipie. Could that be
the problem?? Help. I am ready to give up. Thanks.
The milk wouldn't be a problem, just more sugar (lactose) to feed the yeast. If your starter rises when you feed it, it's kinda hard to figure out why your dough doesn't rise using the same starter. At least not without being there. Where did you get the recipe you're using?
starter in the fridge for a couple of weeks, and did not touch it. Finally, decided to give it one more try. Tried a few things differently. Mixed the dough much drier this time,(it was too moist before) used soybean oil, dried milk, and let rise in a warm oven. I finally see what all the fuss is about. The dough raised as it should, and the taste is wonderful!!!
I guess perseverance does pay.....
My recipie is:
1 cup starter, 1 egg, 6 tsp. sugar, 1 tsp salt, 4 tbsp dried milk, 4 tbsp soybean oil. Mix well and add enough unbleached flour to make a stiff dough. Very light coat of
oil on surface of dough, and let rise in a warm oven.
Let double in size, knead on a floured surface, and place in baking pan, or pans. Let rise again, and then bake in a 350 degree oven, about 20 - 25 minutes.
I know this is a little different, but it makes a delicious bread. The more often you feed the starter, the less sour it is.
One more thing, I think my starter actually became more aggressive, the longer it stayed in the fridge.
Hope this encourages someone!!!!!!!!!!!
Starter can get contaminated but it's extremely rare for a starter just to "up and die" after two years especially when you've been caring for it and treating the same all this time. Since you're not new at this by a long shot, or doing anything different, I don't know what to suggest.
Before you give up the ship (assuming you haven't tried this), take 1/4 cup of the starter and mix it with 1 cup of white flour and 2/3 cup of water (non chlorinated) and set it aside at room temperature and just see what happens. Do this in the morning when you're around so you can check every couple hours or so. With this much flour, it may take quite a few hours to see growth. If nothing happens the whole day, my hopes would be fading.
Good luck.
I have used a sweet sourdough starter and added instant potatoe flakes to it in the past with good success. For the sweet starter (I think it was an Amish friendship bread starter) I used equal parts each of water, sugar and all purpose flour. I don't remember how much potatoe flakes I used...I just remember I sprinkled quite a bit into my starter after it had soured; though it was not enough to make it thick as this is a thin starter. Hope that helps a bit. It did make wonderful bread until the South Texas heat zapped it (it got left too close to a window on a 100+ day...bad momma!). I have read where you can boil potatoes and use the water & mashed potatoes from that, mixed with flour to make a starter. I haven't tried this and cannot vouch for it...I am currently in the process of making a new starter using grapes, flour and water.
If you're into making your bread even healthier, you can always make a probiotic starter. Using Kefir whey mix equal parts of whey with whole wheat flour. It makes for an unusual bread; especially if you sprout your own grains.
Next with clean spatula feed sourdough starter with 2 heaping cups of unbleached flour and 2 cups level of tap water. Next place a paper towel over top of sourdough starter bowl and can either put near stove or by an open window to catch the fresh air, give it 8 to 12 hours to ferment, so feed at night, then next morning make pancakes again! Then feed again same as above, this will bring it back up to speed, one note all you need is about 1/3 cup sourdough starter left over when you feed it, remember no metal utensils, no red meat cooking or near in the refrig, wipe off excess of sourdough with paper towel and discard, it clogs the drain! And you can use a two quart plastic container with lid and store in refrigerator, I do. One note, be careful if sourdough starter liquid turns purple or orange. Also gather the dried bits of starter that collect on side of container and maybe allow spatula to air dry gathering bits also, store in small covered glass jelly jar and when starter seems a little defunct add some sourdough dry starter bits when you feed as above. Hope this helps!
I'd love to hear more about your sourdough cookies!!!
Eric
I am currently trying to put together a cookbook and have 17 tried recipes for sourdough cookies, egg less, I use one ingredient all the others have missed and don't want to give it away, so what do you want to know about them? One note they are the staple of my kids athletic teams during the year up here in Seward Alaska, seems sourdough has some health attaboys as well as being a great treat! I have one question, someone at work said that brown sugar used to be beet sugar, is this true and where do you get some? I like trying to recapture old lost recipes and bring them up to date, for fun.
Didn't know about brown sugar being beet sugar at some point. Figures that it could have been before "processed everything". Guess you'd have to do some deep digging to learn anything. It would be nice to find out that it's still made that way somewhere.
1/4 c butter
1/4 c shortening
1/2 c brown sugar
1/2 c white Sugar
1 egg
1 c sourdough starter
1 tsp vanilla
3 c flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
chocolate chips
Combine sugar, shortening, egg, sourdough starter and vanilla. In another bowl mix flour, baking powder, soda and chocolate chips. Combine all ingredients in a large bowl. Mix well and let rest at least 15 min (for even better benefits let it ferment for 1-12 hours) at room temperature. Shape into walnut-sized balls and then flatten (I use a highball type glass dipped in sugar). Place on greased cookie sheet and bake for 10-15 minutes. Cool slightly before taking off the cookie sheet.
This will make about 4 dozen (and every single one of them was eaten by my neices and nephews who had no idea that they were eating somewhat healthful cookies).
Hope you enjoy!
A website I have used to get sourdough and fermented recipies from is www.rejoiceinlife.com
-Angela
The recipe is:
1/2 oil
1/4 brown sugar
1 1/2 warm water
1T. salt
5-7 cups flour
It makes 3 loafes and you divide starter in half,etc, etc.
But we liked it because it was made with brown sugar.
If anyone has this or a similiar recipe I would be greatful!