Has anyone ever tried this with sourdough starter?
574939
I have not, but I can tell you, it makes great bread, and an awesome pancake mix.
574940
I make a sourdough with this flour. I use 75% 7 grain to 25% whole white wheat flour with a 75% hydration rate with excellent results. Check out this link http://stellaculinary.com/recipes/70-hydration-sourdough-boule for a great basic sourdough recipe to play with.
574941
Mixed with nothing but an equal weight of water (120g of each), a vibrant starter quickly sprang to life from this flour. After just 24 hours it doubled or tripled in volume! At that point, it had kind of a "sulphuric grapefruit" smell, but after a week of daily dumping and feedings, it mellowed into a deliciously fragrant starter. Yesterday, I made my best loaf of sourdough bread ever!I think the fact that the sourdough culture started so quickly, is an indication of how fresh and healthy this flour is; loaded with the natural yeasts and enzymes to work perfectly with this blend of grains. I'm really impressed! Mixed with nothing but an equal weight of water (120g of each), a vibrant starter quickly sprang to life from this flour. After just 24 hours it doubled or tripled in volume! At that point, it had kind of a "sulphuric grapefruit" smell, but after a week of daily dumping and feedings, it mellowed into a deliciously fragrant starter. Yesterday, I made my best loaf of sourdough bread ever!I think the fact that the sourdough culture started so quickly, is an indication of how fresh and healthy this flour is; loaded with the natural yeasts and enzymes to work perfectly with... » Read More Mixed with nothing but an equal weight of water (120g of each), a vibrant starter quickly sprang to life from this flour. After just 24 hours it doubled or tripled in volume! At that point, it had kind of a "sulphuric grapefruit" smell, but after a week of daily dumping and feedings, it mellowed into a deliciously fragrant starter. Yesterday, I made my best loaf of sourdough bread ever!I think the fact that the sourdough culture started so quickly, is an indication of how fresh and healthy this flour is; loaded with the natural yeasts and enzymes to work perfectly with this blend of grains. I'm really impressed! « Show Less
1099455
I have never tried bread dough in a food processor, only in a mixer with dough hook. Since you must stop and let the processor motor cool for one minute after every minute of processing, I have doubts as to trying to knead dough. The processor works so quickly, I've rarely had to run it for more than a minute to complete any cutting or grating task.
2098228
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust. Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
1002744
I have only cooked it as a cereal or side dish, but it would be a good idea to grind it and add it to my mixtures of pancake and bread mix, however,no more than a third of the buckwheat to reg flour for starters.It would be a little darker.
1656908
I do not have a Zo i have an Emeril but yesterday on KA websight I saw a comment about taking dough out just before baking and put it in a regular bread pan and insert it back into the machine. I had several pans and had to check them all but did find one that slid right into pan and baked a beautiful loaf of regular sized bread. Very happy with this idea as I HATE the holes also. Try this.
849864
No. Sourdough starter is kept alive, or "fed", by adding flour every few days. Sorry
609730
I have not made sourdough with it, but I have made pizza dough that uses a poolish which is similar to a starter and have had no problems with pitting. I have the 14 inch whisk.
1979340
I am not certain, however it runs on very low heat so I can't see an issue. I keep my sourdough culture in the refigerator and take it out as I need it and then bring it to room temperature. I only use the proffer once the doug is mixed. I contacted the company directly with a question and they responded very quickly. It would probably be best to ask them.
918244
I've never bought starter; just use some yogurt with live active cultures and it's nearly always worked well for me. Then, I use as a starter some of the yogurt I have made, but only do this once myself as I eat it all up before I can do it again. I buy the sweetened, fruit yogurt for my husband as he doesn't like the homemade, but that's ok; that way, I always have a starter on hand.
21267
I find them very useful for developing the dough. For the Starter I use something much smaller; like a Peanut Butter or Pickle jar. I imagine if the amount of starter was more than for the use of several people; as in a commercial enterprise this container would work. But, I only make 2 or 3 loaves of bread at a time. Since a sourdough starter takes a longer rise time than commercial yeast, I like to use these containers. Just put them away for a while, sometimes 12 to 24 hours and let mother nature do it's work. Hope that helps.
1626377
I went on line and got a recipe from a competitor for a 9 or 11 cup food processor. I tried the recipe that called for 4 cups of flour (2 loaves of bread). I may not have followed the recipe steps of adding what when??? It was too much and the processor just couldn't get the dough around the bowl. I put the dough into the bread machine and worked it there and it eventually was worked enough. I tried a 2 cup recipe twice and it made excellent dough both times with about a minutes worth of processing. I have the dough raising for the oven now and it is as nice or nicer than the Kitchen Aide mixer,or the bread machine makes. So yes, for my pizza dough recipe (-2 cups flour) and roll or small bread recipes it will be a snap. I may make up some pre-packaged bags for the freezer to take out and fix in a hurry. I was nervous and kept feeling for any heat from the motor, but nothing.
1722903
It's light, it looks like whole wheat. I've tried it in sourdough, but it has never worked for me. I use 1/2 whole wheat and 1/2 rye and it comes out like a rock. 100% whole wheat turns out fine, so I think I need to work on the ratio.
1720892
I have a recipe for 2 pretty good sized loaves of Sourdough and it holds the bowl quite easily. It really depends on the container you use to raise the dough - it is pretty large. I haven't had to clean it yet, and probably won't much as the dough doesn't touch any of the surfaces of the machine - just the container you use to raise it. Great product - ingenious design - worth the investment in my opinion!
1593851
I would not. This starter is already going, so you should only feed it flour and water. I use about a tablespoon of organic rye flour per week and the rest organic white flour. Using sugar and instant potatoes would degrade the integrity of the starter and would eventually turn it into something else entirely. You are probably looking at a recipe for making your own starter instead of feeding a live starter. Breadtopia has an awesome website, and their starter comes with very detailed instructions. I just started making plain old yeast bread a few months ago and decided to try this instead; I've found it is definitely the way to go and worth the bit of extra time and effort! In fact, we just had company over and served sourdough baguettes with dinner and they proclaimed them the best sourdough they'd ever had.
1099456
I have not tried making bread dough as the manufacturer hasn't recommended it.It's mentioned specifically that its only for chopping, shredding n slicing..
1780769
I plan to try it and I'll be happy if it's a different strain than S.F. starter yeast. I've used S.F. starters twice now and I didn't care for the taste of them that much (though I normally love all sourdough bread).
2023982
Well, you have to get the starter going for a week or two before making pancakes but yes, you can make wonderful pancakes with sourdough starter.