tag:blogger.com,1999:blog-5286865469138448952.post2568986156434951910..comments2023-08-22T00:50:37.330-07:00Comments on Two Sisters: The Recipes: 'Starting' from scratch.Carrihttp://www.blogger.com/profile/09573535290980530059noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-5286865469138448952.post-89717883435162378112012-12-21T07:39:21.090-08:002012-12-21T07:39:21.090-08:00Cheryl, Tartine is a favorite of ours as well. Cha...Cheryl, Tartine is a favorite of ours as well. Chad has been an inspiration as well as a mentor, helping us in the early days of learning to operate our Alan Scott wood oven...their books are so beautiful, too! As for the wild yeast, grapes also tend to harbor it on their skin...I believe it is the white film you see on the outside...I've used kale and broccoli leaves too and both have worked. the best part about this is that if you kill your starter, you can always make more! I have not detected any residual flavors from the things I have used, but I just wash the yeast off...I don't generally leave the cabbage in the starter. Good Luck and Happy Baking!!!!<br />Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-91085398736937288402012-12-21T07:23:17.350-08:002012-12-21T07:23:17.350-08:00I'm so glad I found your blog-via Michael Rhul...I'm so glad I found your blog-via Michael Rhulman as well :) <br />I began my starter according to the new, Tartine Bread book. It's been developing for about a week and doing very well. <br />A long while ago, I read Tony Bordain's book, Kitchen Confidential. He wrote about Les Halles, "Mad Bread Baker" starting cultures on vegetable matter like cabbage. I was fascinated by the concept but, never tried it. <br />It took me a while but now I'm trying it. I took some of my developing culture from the Tartine Bread recipe and spread it on a green cabbage leaf. I'm really excited to see how it develops.<br />My question is, what other kinds of organic vegetable or fruit matter can you grow yeast on? Also, does that culture develop any subtle flavors from the matter it was started on?<br />Anyone's input on this subject would be highly appreciated.<br />cherylhttps://www.blogger.com/profile/03373389344011674288noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-20472206523248511592012-10-24T18:52:43.318-07:002012-10-24T18:52:43.318-07:00Well, I also found you from Ruhlman (so very glad ...Well, I also found you from Ruhlman (so very glad too). When he said Cabbage, I thought he meant Red Cabbage! Haaa, wrong! Well, I have Red Cabbage in the frig. So since I didn't have the right stuff I went out to the garden and picked two small Kale leaves, just to try it. IT WORKED!!! CAN YOU BELIEVE IT??!!! It took about 24 hours before it got nice a bubbly. But I just fed it again and it seems to be doing awesome! Thanks so much for the tips!! Can't wait to make bread next!! :)Faithhttps://www.blogger.com/profile/14440371289338398841noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-51870194007228685632012-10-19T22:22:24.031-07:002012-10-19T22:22:24.031-07:00Thank you for this! I had taken a hiatus from baki...Thank you for this! I had taken a hiatus from baking for a number of months. In the meantime, my refrigerated starter was accidentally thrown out by a well meaning family member and my frozen starter didn't spring back to life as simply as I expected it to. I still may give reviving my frozen starter another go at some point. But, inspiration struck me as I was eating my salad tonight. I noticed the red cabbage, fresh picked from my garden, and it struck me that surely that powdery stuff must be wild yeast and couldn't I use it for starter? A quick search brought me to your blog and gave me the confidence to give it a try. My new starter is happily incubating on my counter. I just hope mine is as successful as yours! Thank you!chupacabrita77https://www.blogger.com/profile/06391660717182464500noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-63636854121121786242010-11-16T06:30:47.813-08:002010-11-16T06:30:47.813-08:00I won't be using every day so do I take out wh...I won't be using every day so do I take out what I need and bring to room temp? Can I now just feed once a week? My first attempt at the bread produced an extremely dense loaf - not sure if that was because I used the starter before it was ready. The dough never rose really well but it did rise well in the oven. Thanks for input!Susanhttps://www.blogger.com/profile/16482380106144717784noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-20570069921057318042010-11-15T15:40:39.223-08:002010-11-15T15:40:39.223-08:00Susan, no need to add the cabbage leaf in subseque...Susan, no need to add the cabbage leaf in subsequent feedings. If you use it every day, no need to refrigerate, otherwise, you will want to keep it cold.Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-30113099242431058282010-11-13T14:51:20.055-08:002010-11-13T14:51:20.055-08:00Once you've gotten the starter going and used ...Once you've gotten the starter going and used some, does continuing to feed also mean adding the red cabbage each time? Also, does it stay in fridge until you are ready to use again?Susanhttps://www.blogger.com/profile/16482380106144717784noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-12106333153981268542009-09-01T12:54:35.482-07:002009-09-01T12:54:35.482-07:00Yum yum yum yum, I looove homemade bread, but I...Yum yum yum yum, I looove homemade bread, but I've never done it with a starter.Unknownhttps://www.blogger.com/profile/06121053083906883286noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-68642129493700278102009-08-27T21:36:58.911-07:002009-08-27T21:36:58.911-07:00Fujimama...to use the cumin...I've seen about ...Fujimama...to use the cumin...I've seen about 1/4 of a teaspoon added to 2 cups flour, 2 cups water....grapes, I have not tried...if you have some that are pesticide free, you could wash off a bunch. I usually pick a leaf that's about the size of my hand. Good Luck!Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-33604255600505355112009-08-27T11:13:53.753-07:002009-08-27T11:13:53.753-07:00I'm so glad I found your site (through Ruhlman...I'm so glad I found your site (through Ruhlman). I've read about other items that are good to use in starters like grapes and cumin. Can you give advise on how to use those 2 items? Do you use the same method? How do you decide how much to use?<br /><br />Thank you!Rachael Hutchingshttps://www.blogger.com/profile/11551315260916922551noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-38640126770721287702009-08-11T15:34:39.849-07:002009-08-11T15:34:39.849-07:00I read about the red cabbage starter method on Mic...I read about the red cabbage starter method on Michael Ruhlmans blog and just pulled my first loaf of bread out of the oven! The starter took the first day and seems to still be happily bubbling away. Thanks for sharing this great technique. I am planning pancakes for the morning.Carol Peterman/TableFarehttps://www.blogger.com/profile/15822009200064365281noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-69535011219352520452009-08-10T18:27:36.771-07:002009-08-10T18:27:36.771-07:00It wants to be fed again now before you use it, si...It wants to be fed again now before you use it, since it didn't get it's feeding this morning. The smell might be just that it 'over-ate' and needs to be fed. you can feed it and leave it out to make bread tomorrow or feed and put in fridge to store (only feed 1/2 as much, so you don't end up with too much starter to keep happy)Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-78116897179453317712009-08-10T15:36:02.315-07:002009-08-10T15:36:02.315-07:00Hi Carrie!
Thanks for your response. I started t...Hi Carrie!<br /><br />Thanks for your response. I started this mixture at 10 a.m. Sunday. Feed it at 10 p.m. Sunday. Went to work today, didn't get a chance to feed at 10:00 a.m. again. 2 questions.<br /><br />1. Just came home 5:30 p.m., it's definitely bubbling away. Nicely started. Do I still need to feed it again? Or can it go into the fridge at this point?<br /><br />2. I've never done this before...is it natural for it to have a slight smell? I mean sourdough right? It might smell slightly sour? or should I wait before I attempt a loaf to bread to see if the smell worsens. Thank you for being patient with a newbie.BlueFrogJhttps://www.blogger.com/profile/12449675688764167692noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-12022377157747876872009-08-09T08:21:57.619-07:002009-08-09T08:21:57.619-07:00Leave it out on the counter, BlueFrogJ, room temp....Leave it out on the counter, BlueFrogJ, room temp. <br />Good Luck! Let us know how it goes!Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-40970457796777851132009-08-09T07:49:03.805-07:002009-08-09T07:49:03.805-07:00okay, I just want to make sure I understand it bef...okay, I just want to make sure I understand it before I try it. (And I followed over from Ruhlman's. Thanks so much for sharing your tips).<br /><br />I'm new to bread baking and so want to try things with a sourdough starter.<br /><br />I understand how to get it started. But the "leaving out over night part." Is that left out overnight on a countertop or in a fridge? I'm still not sure after reading over at ruhlman's and here. I don't want to mess the starter up before it's even begun.<br /><br />THANK YOU!BlueFrogJhttps://www.blogger.com/profile/12449675688764167692noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-18434633958132081422009-07-31T08:02:43.743-07:002009-07-31T08:02:43.743-07:00Thank you so much Carri, and yes I will try again ...Thank you so much Carri, and yes I will try again as I really want to use a natural yeast like a starter instead of GMO store bought.<br />I buy organic for better health and want to make a really healthy whole grain bread. <br />Carri, I really want to thank you for your time and wonderful knowledge, you are doing a beautiful community service. <br /><br />HelenHelenhttps://www.blogger.com/profile/00796624935763462425noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-20875990560098302142009-07-30T10:49:06.378-07:002009-07-30T10:49:06.378-07:00Hi Helen! sorry, I was out of touch when you reall...Hi Helen! sorry, I was out of touch when you really needed me! I think perhaps the starter had gone a little too long before bread mixing...it can be finicky that way. Be sure to let rise well after forming and use an instant read thermometer to check for doneness...195-200 is what I go for...are you up for trying again?!Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-15910817658246582902009-07-30T07:23:24.887-07:002009-07-30T07:23:24.887-07:00I baked my bread, the rise was fair, however, the ...I baked my bread, the rise was fair, however, the bread didn't seem to be done so I baked it another 20 minutes. It is still much too, don't know what word to use for this so I will say waxy or gummy.<br /><br />All my thanks for any help you can give.<br /><br />HelenHelenhttps://www.blogger.com/profile/00796624935763462425noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-53611222385155938962009-07-29T18:23:35.659-07:002009-07-29T18:23:35.659-07:00Thank you so much,
I took the starter out and fed ...Thank you so much,<br />I took the starter out and fed it, then left it out for 9 hours before I read your reply. I am now ready to make bread. My starter looks ok, not quite as happy as earlier but some bubbles, no discolor that I can tell. Should I make bread or put back in the refrigerator? I did put the main batch of starter back in the refrigerato, Just now.<br />I know you can't be on this forum all the time but sure do hope this may be one of your times to be.<br />Thanks again,<br />HelenHelenhttps://www.blogger.com/profile/00796624935763462425noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-39688515813782344372009-07-27T21:38:14.012-07:002009-07-27T21:38:14.012-07:00Helen, feed it a little once you've used it, b...Helen, feed it a little once you've used it, but immediately refridgerate in a container with a few air holes to let gasses escape but not enough to let yucky stuff in...let come to room temp and feed it again to get ready to use again, it sometimes takes two feedings to get it all happy again!Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-20370337716364453772009-07-27T17:43:46.513-07:002009-07-27T17:43:46.513-07:00I made this sourdough starter, it turned out great...I made this sourdough starter, it turned out great. I am making bread tonight, do i need to feed it again after using some to make the bread? If so how long do I let it set out this time before putting into the refrigerator?<br />Thanks,<br />HelenHelenhttps://www.blogger.com/profile/00796624935763462425noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-40204208724570020362009-07-26T12:31:13.056-07:002009-07-26T12:31:13.056-07:00Pfffft....Duh! Makes total sense. Thanks.Pfffft....Duh! Makes total sense. Thanks.chefchipdeshttps://www.blogger.com/profile/04358121083675620026noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-269725902862883372009-07-25T07:45:16.923-07:002009-07-25T07:45:16.923-07:00learp17, you go girl...the best part of this proce...learp17, you go girl...the best part of this proces is once you get it...if something goes wrong with your starter, you just make some more! Thanks for clarifying, Marsha, it seems to have raised confusion with others as well!Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-71300162563120810932009-07-24T10:32:25.741-07:002009-07-24T10:32:25.741-07:00Here's my interpretation of the instructions. ...Here's my interpretation of the instructions. Using 2 C. warm water, rinse off the cabbage leaf, remove the cabbage leaf and use the 2 C. water, not the leaf, to make the starter.<br />JMOMarshahttps://www.blogger.com/profile/08468271047649290090noreply@blogger.comtag:blogger.com,1999:blog-5286865469138448952.post-12827451157973365292009-07-23T19:56:32.532-07:002009-07-23T19:56:32.532-07:00So sorry to be stupidly pedantic here but could yo...So sorry to be stupidly pedantic here but could you clarify your clarification once more, please? My guess is you meant, "wash it off." And then, "In 2 cups warm water (1# by weight), mix in 1# of flour." ? Right?chefchipdeshttps://www.blogger.com/profile/04358121083675620026noreply@blogger.com