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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #60 on: October 12, 2007, 08:04:53 PM » by WellTellMommy
The recipe I'm using is the Yogurt Sourdough and it said "If liquid or starter turn pink, discard and start over."
Will it be obvious pink or just a slight tinge, I think it's o.k. I'm but not sure.
 
                                                                                Sherri
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #61 on: October 14, 2007, 11:30:40 AM » by WellTellMommy
I need more instructions for the making bread process of the yogurt sourdough recipe all that I'm seeing is the starter process and now it's ready to be made into bread but no instructions.
Sherri
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #62 on: October 14, 2007, 03:12:31 PM » by ForeverGirl

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Here are detailed instructions for making bread, and she mentions that a yogurt sourdough starter can also be used in this recipe. That is also what I read in my sourdough bread book - use any recipe you like with your starter.  The recipe on the previous page (Amazing Bread) should work as well.

http://www.sourdoughhome.com/100percentwholewheat.html
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #63 on: October 16, 2007, 09:37:23 PM » by WellTellMommy
Thank you, I messed the first batch up,  :-\but the dogs LOVED them,  Grin
soI'll try this for the next batch. Wink
Sherri
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #64 on: October 22, 2007, 10:47:06 AM » by still*learning
Quote from: ForeverGirl on May 07, 2006, 01:59:53 PM
I found a Sourdough recipe that uses yogurt as the fermentation base instead of yeast. I believe this would be really good for a no-yeast diet. Probably the probiotics in the yogurt would die during baking??? But in any case, no yeast is present.

Yogurt Sourdough

1 cup milk
2 tablespoons plain yogurt
1 cup all purpose flour.

Heat milk until it reaches 100 degrees F on a thrmometer. Remove from heat and stir in yogurt. Pour mixture into a clean glass bowl, cover tightly (plastic wrap) and let stand in a warm (85F) place for 18 - 24 hours.  Be sure to punch a small hole to allow the gases to escape. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turn pink, discard and start over.

After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place (85F), until mixture is full of bubbles and has a good sour smell, approximately 2-5 days. If clear liquid forms on top of mixture, stir it back into starter.

Each time you use part of your starter replenish it with equal amounts of warm milk (100F) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Cover and store in refridgerator until needed. Starter should always be at room temperature before using. Low-fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.

Sourdough Cookery, Rita Davenport

I made this starter and I am so dissappointed because it got mold in it! I just noticed that it had bubbles this morning and I was going to store it when we got back from some errands but when I got back it was too late! Does anyone have any tips on this? How long did you have to wait for the bubbles to show?

I live where it is very warm (feel like temp today is going to be 100) but we have AC. I keep it at 80 during the day and a little cooler overnight. Would that have something to do with it?

THANKS for your help! I am a novice breadmaker and was excited about getting started!
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #65 on: October 22, 2007, 11:01:17 AM » by Roehrmomma
I made the sour dough (amazing bread recipe) and it tasted REALLY strong of vinegar.I let it go for a week why I fed it and what not and just want to know if this is the right taste?I was wondering if a week was to long due to the summer heat or not??

Em
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #66 on: December 10, 2007, 10:46:22 PM » by iluvmyboyz
Does anyone know how long you can leave a starter out?  I have made it before and the recipe I have says leave it for 5 days.  My husband likes it really sour so I wanted to know if I could leave it out longer.  Is this going to cause it to go bad?  What's the longest anyone has successfully left it out?
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #67 on: February 29, 2008, 01:33:23 AM » by marksgirl
I've never tried sourdough bread--not my favorite Tongue, but I have been keeping a batch of the Amish friendship bread going for nearly 3 months now.  I've made it in the past, too.  Just thought I'd throw out some of my ideas for what I do with mine.

First, I never have enough people to give starters to, so I don't anymore (though I would make an exception if someone actually asks for it).  I simply add the 1 cup each of sugar, flour and milk on the baking day, remove my 1 cup of starter to keep for the next batch, and then double the recipe.  Works good, because there's never enough for the whole family from a single recipe, especially since it only gets baked about every 10 days.

Next, I don't always make it with vanilla pudding.  Butterscotch is really good, but I think my favorite is using chocolate and adding chocolate chips. (I usually omit the cinnamon when making chocolate.)  It tastes exactly like the chocolate-chocolate chip muffins from Costco!

You can bake it in muffin pans, or a bundt pan...I've been using round cake pans recently, since it's really more like a cake than bread anyway.

I did discover that when I used whole wheat flour to add to the starter, it didn't "bubble" up very much, so now I only use "white" (unbleached) flour to add to the starter, but use the ww flour for the major portion of the recipe on baking day.

Not a super healthy "bread", but just thought I'd share in case anyone else out there has a starter that they're "bored" with!  Cheesy
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #68 on: February 29, 2008, 02:50:55 AM » by fairwinds

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marksgirl or anyone for this matter... How do you make the starter for the Amish Friendship Bread? How do I start from scratch the whole process? I would luv to make this again.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #69 on: February 29, 2008, 11:18:04 AM » by blessedmama
http://allrecipes.com/recipe/amish-friendship-bread-starter/Detail.aspx

Here is a link to allrecipes.com and they have a few variations, it does call however for yeast to get started so it isn't technically yeast free unless someone else has another version.  HTH
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #70 on: March 31, 2008, 12:05:45 PM » by marksgirl
Thanks for the starter recipe!  I killed mine.  Some "friend" I turned out to be, after 3 months!  Tongue  I'm not always right on top of the adding on day 5 and baking on day 10, but this last time, I was a week past the baking day before I baked it.  The baked stuff turned out fine, but my starter just sat in the baggie and did nothing.  No bubbles, nothing to "burp" out of the bag every day.  Sad.  I guess dh and I don't really need that much sweets to eat every 10 days anyway, but now I can start a new batch anytime I want!
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #71 on: September 18, 2008, 06:12:50 PM » by boysmama
Kefir Sourdough.... I've done all kinds of sourdough in the past with varying levels of success, but there's always that thing of keeping the starter going. This is soooo easy and something I can easily manage. Best of all when I made it yeast free, DH had NO bloating....The flavor is slightly tangy and sweet; nothing like most sourdoughs.

What I've been doing is 2 cups kefir, 2 cups wh.wh. mixed in a two quart jar  and left overnight (70* approx) In the morning this mixture is bubbly and doubled in size. I put it in the Bosch with 2 more cups wh. wh. flour and mix 3 minutes on low speed. Let rest 20-30 minutes. Add 2 tsp. salt and mix adding enough more flour that the dough is still VERY soft but not sticky. Amount needed has varied alot from batch to batch. Mix another 3 minutes on low speed. Let rest 10 minutes and knead it by hand until the surface is silky and doesn't tear easily (1-2 minutes) Put into greased bowl and cover with damp towel. In about an hour flip over and round into a ball again. Let rise approx 2 hours. then put into pan (the larger size I think 4x9) It takes awhile to rise, 2-4 hours. I go by touch but it has doubled in size and just rounding out of the pan. Put into a hot 375-400 oven and then turn down to 350*. The loaves really rise the first little bit. It's been taking a good half hour to bake and sounds hollow when flicked.
These loaves are sooo pretty, I'm amazed. Half my previous sourdough attempts were these pathetic flat loaves. Let's hear it for kefir.  Smiley

The yeasted version was even fluffier. I took 1 1/2 cups warm water with a tad of sugar and proofed 1 tbsp yeast. Add the starter, 3 cups flour and mix 3 minutes. Let rest 15. Add 1/4 oil, 4 tsp salt, and another 2-3 cups flour. Mix 3 minutes and add flour as needed. Aim for a very soft dough, but not sticky. Let rise in greased bowl for 30 minutes then flip. Let rise til double, form 2 loaves (smaller 3x8 pans) and let rise until double. Bake as described above.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #72 on: September 18, 2008, 10:22:34 PM » by 4myhoonie
Quote from: boysmama on September 18, 2008, 06:12:50 PM
Kefir Sourdough.... I've done all kinds of sourdough in the past with varying levels of success, but there's always that thing of keeping the starter going. This is soooo easy and something I can easily manage. Best of all when I made it yeast free, DH had NO bloating....The flavor is slightly tangy and sweet; nothing like most sourdoughs.

What I've been doing is 2 cups kefir, 2 cups wh.wh. mixed in a two quart jar  and left overnight (70* approx) In the morning this mixture is bubbly and doubled in size. I put it in the Bosch with 2 more cups wh. wh. flour and mix 3 minutes on low speed. Let rest 20-30 minutes. Add 2 tsp. salt and mix adding enough more flour that the dough is still VERY soft but not sticky. Amount needed has varied alot from batch to batch. Mix another 3 minutes on low speed. Let rest 10 minutes and knead it by hand until the surface is silky and doesn't tear easily (1-2 minutes) Put into greased bowl and cover with damp towel. In about an hour flip over and round into a ball again. Let rise approx 2 hours. then put into pan (the larger size I think 4x9) It takes awhile to rise, 2-4 hours. I go by touch but it has doubled in size and just rounding out of the pan. Put into a hot 375-400 oven and then turn down to 350*. The loaves really rise the first little bit. It's been taking a good half hour to bake and sounds hollow when flicked.
These loaves are sooo pretty, I'm amazed. Half my previous sourdough attempts were these pathetic flat loaves. Let's hear it for kefir.  Smiley

The yeasted version was even fluffier. I took 1 1/2 cups warm water with a tad of sugar and proofed 1 tbsp yeast. Add the starter, 3 cups flour and mix 3 minutes. Let rest 15. Add 1/4 oil, 4 tsp salt, and another 2-3 cups flour. Mix 3 minutes and add flour as needed. Aim for a very soft dough, but not sticky. Let rise in greased bowl for 30 minutes then flip. Let rise til double, form 2 loaves (smaller 3x8 pans) and let rise until double. Bake as described above.


i have the 3 x 10 Norpro loaf pans, do you think this would make 1 or 2 loaves?  for you it made 1?  i can't believe it took no yeast!  wow, can't wait to try it!
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #73 on: September 20, 2008, 07:04:33 AM » by 4myhoonie
Quote from: 4myhoonie on September 18, 2008, 10:22:34 PM
Quote from: boysmama on September 18, 2008, 06:12:50 PM
Kefir Sourdough.... I've done all kinds of sourdough in the past with varying levels of success, but there's always that thing of keeping the starter going. This is soooo easy and something I can easily manage. Best of all when I made it yeast free, DH had NO bloating....The flavor is slightly tangy and sweet; nothing like most sourdoughs.

What I've been doing is 2 cups kefir, 2 cups wh.wh. mixed in a two quart jar  and left overnight (70* approx) In the morning this mixture is bubbly and doubled in size. I put it in the Bosch with 2 more cups wh. wh. flour and mix 3 minutes on low speed. Let rest 20-30 minutes. Add 2 tsp. salt and mix adding enough more flour that the dough is still VERY soft but not sticky. Amount needed has varied alot from batch to batch. Mix another 3 minutes on low speed. Let rest 10 minutes and knead it by hand until the surface is silky and doesn't tear easily (1-2 minutes) Put into greased bowl and cover with damp towel. In about an hour flip over and round into a ball again. Let rise approx 2 hours. then put into pan (the larger size I think 4x9) It takes awhile to rise, 2-4 hours. I go by touch but it has doubled in size and just rounding out of the pan. Put into a hot 375-400 oven and then turn down to 350*. The loaves really rise the first little bit. It's been taking a good half hour to bake and sounds hollow when flicked.
These loaves are sooo pretty, I'm amazed. Half my previous sourdough attempts were these pathetic flat loaves. Let's hear it for kefir.  Smiley

The yeasted version was even fluffier. I took 1 1/2 cups warm water with a tad of sugar and proofed 1 tbsp yeast. Add the starter, 3 cups flour and mix 3 minutes. Let rest 15. Add 1/4 oil, 4 tsp salt, and another 2-3 cups flour. Mix 3 minutes and add flour as needed. Aim for a very soft dough, but not sticky. Let rise in greased bowl for 30 minutes then flip. Let rise til double, form 2 loaves (smaller 3x8 pans) and let rise until double. Bake as described above.


i have the 3 x 10 Norpro loaf pans, do you think this would make 1 or 2 loaves?  for you it made 1?  i can't believe it took no yeast!  wow, can't wait to try it!

bumping this, as i am going to put it in the mixer tonight so i can babysit it all day Sunday.  i've been using 12+ cups of flour for 4 loaves, so i'm thinking this is at least 2 loaves of that size.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #74 on: September 20, 2008, 08:13:16 AM » by boysmama
The yeast free version I mentioned has 4-4 1/4 cups flour for the one 4x10 loaf. That's a little heavier loaf than what you've been making. My long rise wh. wh. recipe was 3 1/2 cups or so in the smaller pan. Huh The gluten structure in sourdough wh. wh. is different than regular wh. wh. so this maybe why I got away fine with a heavier loaf.
You might cut the starter to 2 3/4 cups each kefir and flour... I'll try this myself the next time.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #75 on: September 20, 2008, 12:55:14 PM » by boysmama
Hypothesis to consider and test:

Fresh Kefir 48 hours seems to make a more active and sweeter (less sour) starter.
As the kefir ages beyond 48 hours the sugars are used up and the yeast goes into hibernation. In a  young kefir the yeasts and bacteria are still active and go right to work on the flour . Relatively quick rise for a sourdough. No time to build up (lactic acid- sorry brain freeze, not sure that's right) that makes stuff taste sour and vinegary.

Aged kefir sourdough took 6 hours or so to rise in the loaf pan.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #76 on: September 20, 2008, 07:09:38 PM » by Beth
Okay, I'm trying this recipe. I started my kefir starter tonight and will making it tomorrow. I love to try new bread recipes. This one seems simple if you don't have a sourdough going. The kefir is about 24 hrs. old so it should work just fine. And yes I believe it would be that as the lactic acid takes over the yeasts die out as they can't live in such an acidic environment. But I didn't know that kefir had yeasts in it. Good yeasts of course. Interesting. That would be why kefir du'va works so well.  Anyway hope my bread works. Been meaning to start some desem bread just been TOO busy!
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #77 on: September 20, 2008, 10:15:17 PM » by gusoceros
i just started this bread and the first part mixed up really nicely.  i did use some rather "old" goat milk kefir, so not sure how that will go.  hope it doubles like it's supposed to.  i also used flour (fresh ground) that i had in the freezer, so hope that doesn't blow it for me.  will use fresh from the mill in the morning.  can't wait to see how this is!  will let you know tomorrow night.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #78 on: September 21, 2008, 01:18:09 PM » by 4myhoonie
Quote from: gusoceros on September 20, 2008, 10:15:17 PM
i just started this bread and the first part mixed up really nicely.  i did use some rather "old" goat milk kefir, so not sure how that will go.  hope it doubles like it's supposed to.  i also used flour (fresh ground) that i had in the freezer, so hope that doesn't blow it for me.  will use fresh from the mill in the morning.  can't wait to see how this is!  will let you know tomorrow night.

oops!  that was me accidentally using his username.  so far the bread looks good.  it really didn't take much flour after the initial 2 + 2 cups.  it was soft and not gooey after the mixing.  so i just dusted it a bit, hardly any.  i used 24 hour or so kefir.  any idea how much flour i should be expecting to use after doing the 2 + 2 cups?  just wondering.........
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #79 on: September 21, 2008, 03:58:59 PM » by boysmama
"The yeast free version I mentioned has 4-4 1/4 cups flour for the one 4x10 loaf."
It has varied from batch to batch... never more than 1/4 cup beyond the 2+2...
Quote from: 4myhoonie on September 21, 2008, 01:18:09 PM
Quote from: gusoceros on September 20, 2008, 10:15:17 PM
i just started this bread and the first part mixed up really nicely.  i did use some rather "old" goat milk kefir, so not sure how that will go.  hope it doubles like it's supposed to.  i also used flour (fresh ground) that i had in the freezer, so hope that doesn't blow it for me.  will use fresh from the mill in the morning.  can't wait to see how this is!  will let you know tomorrow night.

oops!  that was me accidentally using his username.  so far the bread looks good.  it really didn't take much flour after the initial 2 + 2 cups.  it was soft and not gooey after the mixing.  so i just dusted it a bit, hardly any.  i used 24 hour or so kefir.  any idea how much flour i should be expecting to use after doing the 2 + 2 cups?  just wondering.........
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #80 on: September 21, 2008, 10:09:07 PM » by 4myhoonie
Quote from: boysmama on September 21, 2008, 03:58:59 PM
"The yeast free version I mentioned has 4-4 1/4 cups flour for the one 4x10 loaf."
It has varied from batch to batch... never more than 1/4 cup beyond the 2+2...
Quote from: 4myhoonie on September 21, 2008, 01:18:09 PM
Quote from: gusoceros on September 20, 2008, 10:15:17 PM
i just started this bread and the first part mixed up really nicely.  i did use some rather "old" goat milk kefir, so not sure how that will go.  hope it doubles like it's supposed to.  i also used flour (fresh ground) that i had in the freezer, so hope that doesn't blow it for me.  will use fresh from the mill in the morning.  can't wait to see how this is!  will let you know tomorrow night.

oops!  that was me accidentally using his username.  so far the bread looks good.  it really didn't take much flour after the initial 2 + 2 cups.  it was soft and not gooey after the mixing.  so i just dusted it a bit, hardly any.  i used 24 hour or so kefir.  any idea how much flour i should be expecting to use after doing the 2 + 2 cups?  just wondering.........

ok, thanks!  i ended up doing 2 8 in. loaves, and it was not as risen as i expected.  i think that's just cuz of the loaf size.  it was good though. not sure how much i used but it was very little!  thanks!
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #81 on: October 04, 2008, 03:37:57 PM » by daisey

The yeasted version was even fluffier. I took 1 1/2 cups warm water with a tad of sugar and proofed 1 tbsp yeast. Add the starter, 3 cups flour and mix 3 minutes. Let rest 15. Add 1/4 oil, 4 tsp salt, and another 2-3 cups flour. Mix 3 minutes and add flour as needed. Aim for a very soft dough, but not sticky. Let rise in greased bowl for 30 minutes then flip. Let rise til double, form 2 loaves (smaller 3x8 pans) and let rise until double. Bake as described above.

[/quote]

First I would like to say a great big "Thank You"    This is the absolute best bread and fun to work with.    Cheesy

Hopefully the 1/4 cup oil is what you meant in the above recipe?Huh     Wink
That is what I used and it turned out fine.   Do you think a person could cut down on the salt a little?   It seems a tad salty to me.   I plan on starting to experiment with adding some herbs and maybe a little different types of flour.   The taste is so yummy!  Thank you again.

« Last Edit: October 04, 2008, 03:43:48 PM by daisey »
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #82 on: October 04, 2008, 04:04:19 PM » by boysmama
Hi daisey,
We are loving the kefir sourdough too!The flavor is awesome- not too sour, a nice combo of sweet, tangy, and salty. I love not having to keep a starter going if I'm not making bread or throwing starter away...I also love that this dough moves slower with less chance of missing that perfect window for forming, baking, etc...
Yup, 1/4 cup oil.  Embarrassed
Sure, if it is too salty I'd cut it back. I'm still thinking it needs some more salt to balance the flavor  Roll Eyes but am not sure the yeast can handle it. I love this bread with herbed butters or mayo with veggies and salt/pepper.
Bread baking is an art form. Unless you have complete control of temp., humidity, and yeast cultures it's all an experiment every time.  Grin
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #83 on: October 04, 2008, 04:12:16 PM » by daisey
I love that fact that now I have a place to use the Kefir that seems to sit in my fridge because we don't drink it fast enough.   That doesn't happen real often but this way I can keep up with it and have wonderful bread in the process.   I also love not having to keep a starter going.   What's not to like about the whole thing?HuhHuh??   Grin    Wish I had known this years ago.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #84 on: October 08, 2008, 10:23:23 PM » by larisa
I am just a beginner in making sourdough bread.  I used the recipe from Nourishing Tradition for sourdough started.  I wonder if this is normal or all my work has to go to the trash.  i noticed the starter has some kind of fuzzy staff on the top.  Has anyone had this experience before?  My started is on the sixth day.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #85 on: October 09, 2008, 05:37:28 PM » by lotsaboys

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The fuzzy stuff is normal for me. It usually shows up towards the end and for sure if I miss a day of adding fresh flour and water. We still use it. Undecided
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #86 on: October 09, 2008, 09:05:19 PM » by larisa
so, should i mix all in or first take the fuzzy stuff out?

« Last Edit: October 09, 2008, 09:21:10 PM by larisa »
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #87 on: October 13, 2008, 10:20:21 AM » by lotsaboys

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Quote from: larisa on October 09, 2008, 09:05:19 PM
so, should i mix all in or first take the fuzzy stuff out?
Sorry that I missed this and wasn't clear in my last post- I mix it in.
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #88 on: October 17, 2008, 12:26:49 PM » by larisa
I made my first bread but wasn't impressed with it.  I didn't like the taste  (tested like medicine)  I am not sure if i did everything right,but  I followed the direction from Nourishing Trad.  I am thinking maybe i shouldn't wait 7 days, but made it sooner than that.  How was your result? 
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  Re: Sourdough & Yeast Free Bread: Recipes & Hints
« Reply #89 on: March 01, 2009, 10:02:02 PM » by littlemama24
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