I’ve made Rose’s sourdough starter, and didn’t find it all that much hassle. The only real trouble is managing to bake enough that the starter can keep going. Mine eventually died and I haven’t replaced it.
At one point I made up my mind that I wanted to bake every recipe in Rose’s Bread Bible, but I eventually got tired of rye bread, so when summer came the project stalled out.
Slowly, but surely, I am making my way through the book though.
Rose’s recipes for Ricotta Bliss and French breads are fantastic! I also love to bake oatmeal dinner rolls - they are so soft and moist (great dough for cinnamon rolls too).
I’ve only made the Banana loaf once, but that’s mostly because we ate it so fast it was really kind of embarrassing.
On the other hand, I’ve got some bananas that need to be used, and we’ve got a banana nut roll already, and I’m not much in the mood for baked bananas. I’m thinking I may make the Banana Loaf again this weekend, dignity be damned.
On the other hand, I’ve got some bananas that need to be used, and we’ve got a banana nut roll already, and I’m not much in the mood for baked bananas. I’m thinking I may make the Banana Loaf again this weekend, dignity be damned.
I’ll throw the banans in the freezer if I’m not in the mood to use them before it’s too late. Sometimes I freeze them whole, sometimes I smoosh them up first.
I have several jars of sourdough starter (Rose’s recipe) in the fridge. I have had better luck with Nancy Silverton’s sourdough bread recipe(Breads from the LaBrea Bakery)—-it has more strength when removing from the rising baskets and does not collapse as easily. I have made the white chocolate bread for cinnnamon toast, the walnut fougasse, sandwich white, basic hearth, I adapted the kuleghof (spelled wrong I think) to use sauted honey crisp apples instead of chocolate and almonds, I have made her croissants, danishes and bear claws. Yes, I guess you could say I like to bake bread!!
I’ve tried to develop several sour dough starters from various recipes (haven’t tried Rose’s yet). They are mostly the wet (high water content) type: such as grapes, apples, yogurt. I’ve made breads that are pretty soft with these recipes, however, i was unable to make a real ‘sour’ and ‘tangy’ sourdough bread like one of the Sanfrancisco sourdough with the wonderful aroma. Also, i wasn’t able to create large holes with the starters/ recipes. I got better results with the No Knead Bread recipe, which i acheived a soft center with large holes and crunchy crust outside.
Any exceptionally good sourdough starter recipe and sourdough bread recipe anyone had with success will be appreciated.
Much to my amazement, I’ve got a double batch of Banana Feather Loaf (Bread Bible, page 271) going. It’s sitting for an hour out at room temp, then overnight in the fridge before I mix it in the morning. (for those who’ve never made it, the single recipe is makes a fairly small loaf, so there’s plenty of room for the double batch of dough in my KA bowl.)
I love this one because it’s NOT the typical cake-type ‘banana bread.’ I enjoy that, but this makes for a wonderful change.
This time I’m branching out and making rolls, instead of loaves. IIRC, it makes a fairly soft dough, so I’ll probably crowd them in the pan so they can give each other a bit of support as they rise.
All I know is that I was in the kitchen, minding my own business, putting a batch of bran muffins in the oven for dad, and the next thing you know, I’m weighing flour for a double batch of dough. Sometimes this baking urge just has a mind of its’ own.
Does anyone have any good links for recipes for starter? I don’t have The Bread Bible - but assume that is where Roses recipe for her starter is? Please pass on links if you know of any - it would be appreciated.
I make bread almost weekly, although not specifically sour dough recipes. I recently purchased Rose’s Bread Bible and I am excited to try her many recipes.
Q. What are everyone’s favorite recipes (of hers) from that book?
For my own homemade breads, I often make “real” live cultured buttermilk though. One might think it’s just by adding an acidic ingredient, like lemon juice to regular milk, but that’s not how you make “real” live cultured buttermilk.
I have a rather unique method how to successfully thicken my cultured buttermilk. Doing this (right) is fairly easy and very cost effective! I call it my “Better Baking” Buttermilk (BBB for short). I find it gives me even better results in my baking, than simply using store-bought does; it is TNT, absolutely tried and true! If interested, I have details where to learn how I make “Better Baking” Buttermilk on my personal cooking website.
This hit the blogosphere by storm last year, and the heat has fizzled. I tried it just this past week, and I’d have to say it lives up to its promise of a crackling crust that shatters under one’s bite. The bread was good, if a touch undersalted to my taste. Many other bakers have played with the recipe to incorporate more salt, flavour.
I make bread almost weekly, although not specifically sour dough recipes. I recently purchased Rose’s Bread Bible and I am excited to try her many recipes.
Q. What are everyone’s favorite recipes (of hers) from that book?
For my own homemade breads, I often make “real” live cultured buttermilk though. One might think it’s just by adding an acidic ingredient, like lemon juice to regular milk, but that’s not how you make “real” live cultured buttermilk.
I have a rather unique method how to successfully thicken my cultured buttermilk. Doing this (right) is fairly easy and very cost effective! I call it my “Better Baking” Buttermilk (BBB for short). I find it gives me even better results in my baking, than simply using store-bought does; it is TNT, absolutely tried and true! If interested, I have details where to learn how I may make “Better Baking” Buttermilk on my personal cooking website.
Warmly,
Sharon Anne
It is really hard to choose a favorite, but I would have to say the basic hearth bread. Despite its simplicity, it has an amazing depth of flavor.
I am not much of a bread baker ... not because I don’t love bread (because I most certainly do), but because baking it has never much held my interest. Although the folks on this site might well inspire me to change my mind
So far I have one really good recipe that I use all the time. Anybody else in to this? 
