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Wednesday, April 7, 2010

Sourdough Sandwich Bread- Variation


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6 comments:

Lesaca said...

Hi Millie,
I'm not having any success opening the sourdough pizza crust link. It links to a Godaddy page.
Theresa :)

Millie said...

Sorry about that Theresa.
The blog that it was linked to is no longer. I put the recipe up on my blog the other day but forgot to correct this link. It should work for you now.

Susanna said...

Hi Millie, I wondered if you're still happy with this variation of your bread? Also, have you ever tried it w/ water instead of kefir? I'm thinking that it would be less sour that way... We are finishing up a brief stint on the GAPS diet and it's time to try sourdough bread again, so am getting ready to try your recipe soon!

Millie said...

Susanna,
We do like it and have a double batch going right now. I am experimenting with doing half kefir or buttermilk and half water (more to save money than anything). I tried it that way last batch and it was good but didn't raise as much as usual. Our weather is a little warmer now so maybe that will help. I'll know tomorrow.
For a less sour bread you could try using more starter and less fermenting time. The extra starter should cause it to rise faster in a shorter time and result in a less sour bread. I haven't tried that but found that info at sourdoughhome.com
It does kind of make sense.
Also, I use honey as my sweetener sometimes and it is delicious!

Susanna said...

Thanks for the reply! I think i'll try half kefir/half water and see how it goes. I made your sourdough pitas tonight and they were really easy and tasty!

Millie said...

I'm glad you liked the pitas. They are something fun and different that we enjoy.
I 'stole' some of the bread dough out to turn into dinner rolls for tonight. They rose very well doing the half kefir/half water (they only set about 8 hours instead of my usual 20+). I'm also going to use some of the dough for Empanada's for Joe's lunch. I think it will work out well too. It looks very 'fluffy' at the moment.

Wednesday, April 7, 2010

Sourdough Sandwich Bread- Variation


This website has moved. To reach this post please click here http://realfoodforlessmoney.com/sourdough-sandwich-bread-variation/

You will automatically be redirected to the home page for realfoodforlessmoney.com in 10 seconds

6 comments:

Lesaca said...

Hi Millie,
I'm not having any success opening the sourdough pizza crust link. It links to a Godaddy page.
Theresa :)

Millie said...

Sorry about that Theresa.
The blog that it was linked to is no longer. I put the recipe up on my blog the other day but forgot to correct this link. It should work for you now.

Susanna said...

Hi Millie, I wondered if you're still happy with this variation of your bread? Also, have you ever tried it w/ water instead of kefir? I'm thinking that it would be less sour that way... We are finishing up a brief stint on the GAPS diet and it's time to try sourdough bread again, so am getting ready to try your recipe soon!

Millie said...

Susanna,
We do like it and have a double batch going right now. I am experimenting with doing half kefir or buttermilk and half water (more to save money than anything). I tried it that way last batch and it was good but didn't raise as much as usual. Our weather is a little warmer now so maybe that will help. I'll know tomorrow.
For a less sour bread you could try using more starter and less fermenting time. The extra starter should cause it to rise faster in a shorter time and result in a less sour bread. I haven't tried that but found that info at sourdoughhome.com
It does kind of make sense.
Also, I use honey as my sweetener sometimes and it is delicious!

Susanna said...

Thanks for the reply! I think i'll try half kefir/half water and see how it goes. I made your sourdough pitas tonight and they were really easy and tasty!

Millie said...

I'm glad you liked the pitas. They are something fun and different that we enjoy.
I 'stole' some of the bread dough out to turn into dinner rolls for tonight. They rose very well doing the half kefir/half water (they only set about 8 hours instead of my usual 20+). I'm also going to use some of the dough for Empanada's for Joe's lunch. I think it will work out well too. It looks very 'fluffy' at the moment.