Comments on: The Differences Between Quick Yeasted Bread and Wild Yeasted Sourdough Bread http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Fri, 25 May 2012 00:15:47 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Jaeny http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-41498 Jaeny Thu, 02 Jun 2011 15:05:48 +0000 http://gnowfglins.com/?p=3763#comment-41498 I was here with the same <a href="http://ezinearticles.com/?Wheat-Free-Cake-Substitutes-for-Healthy-Delicious-Recipes&id=5078952" rel="nofollow">wheat free</a> question as Cathi. But apparently the question is answered. I have to say, (just a reaction to the article) that natural almost always is the better option in our food, in terms of yeast, the wild yeast. But there is a reason why commercial yeast has to be used in commercial breads, it's because they need to feed millions of people, so production has to be fast. It's a blessing that we know how to bake our own breads, and know the difference about small yet important things like these, we get to make healthier choices for our families. I was here with the same wheat free question as Cathi. But apparently the question is answered. I have to say, (just a reaction to the article) that natural almost always is the better option in our food, in terms of yeast, the wild yeast. But there is a reason why commercial yeast has to be used in commercial breads, it’s because they need to feed millions of people, so production has to be fast. It’s a blessing that we know how to bake our own breads, and know the difference about small yet important things like these, we get to make healthier choices for our families.

]]> By: Wardeh http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-38959 Wardeh Sun, 13 Mar 2011 01:10:32 +0000 http://gnowfglins.com/?p=3763#comment-38959 Cathi - Yes, you can. Even though I am not an expert at that, we have a portion of our sourdough eCourse devoted to gluten-free sourdough. Sara Kay Michalski is very good at working with gluten-free sourdough and has remade almost all of the recipes for gluten-free. Check it out here: http://gnowfglins.com/ecourse/127.html Cathi – Yes, you can. Even though I am not an expert at that, we have a portion of our sourdough eCourse devoted to gluten-free sourdough. Sara Kay Michalski is very good at working with gluten-free sourdough and has remade almost all of the recipes for gluten-free. Check it out here:

http://gnowfglins.com/ecourse/127.html

]]> By: Cathi http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-38954 Cathi Sat, 12 Mar 2011 18:45:58 +0000 http://gnowfglins.com/?p=3763#comment-38954 Hi, Just wondering if there is a way to make sourdough or sour anything without using Glutens, Wheat, Rye and Barley. Also, No Spelt it has glutens too. Thankyou for your help, Cathi from California Hi,

Just wondering if there is a way to make sourdough or sour anything without using Glutens, Wheat, Rye and Barley. Also, No Spelt it has glutens too.

Thankyou for your help,
Cathi from California

]]> By: Erin http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-30239 Erin Thu, 13 May 2010 15:22:28 +0000 http://gnowfglins.com/?p=3763#comment-30239 Yeah for you Amanda! My 3 year old son and I made our own sour dough starter as well! It took us a while to find the right method, but eventually, thanks to his fervent encouragement, "Wake Up Yeast!", and my determination, "It's just got to work this time!", we've got a living, thriving bubbling 5th member of the family! :-) I leave mine on the counter. At times I'm using it everyday, but sometimes it goes to every other or maybe every third day. I feed it in the morning and the evening usually a little more flour than water, but if I find it's a little too thick or too thin, I just make it the consistency that I like. There have been days when I feed it only once, and yesterday, I think I forgot all together. Poor thing. It's a hardy bugger though, and gave me some delicious pancakes despite the neglect. :-) I've read that if you keep it in the fridge, it's best to feed it once a week. If you ever leave for an extended time, like on a trip, you can even freeze it. If it develops hooch (a liquid) on top, you may pour it off or stir it back into the dough. And as far as when to take it out? I would take it out the day before you want to use it and in the morning. Feed it. Feed it again at night, and then use it the next day. And once your starter is strong and happy, you can adjust how much you feed it based on how much you need for your recipe. Hope this helps. I love talking about and working with sourdough. Enjoy your new adventure! Yeah for you Amanda! My 3 year old son and I made our own sour dough starter as well! It took us a while to find the right method, but eventually, thanks to his fervent encouragement, “Wake Up Yeast!”, and my determination, “It’s just got to work this time!”, we’ve got a living, thriving bubbling 5th member of the family! :-)
I leave mine on the counter. At times I’m using it everyday, but sometimes it goes to every other or maybe every third day. I feed it in the morning and the evening usually a little more flour than water, but if I find it’s a little too thick or too thin, I just make it the consistency that I like. There have been days when I feed it only once, and yesterday, I think I forgot all together. Poor thing. It’s a hardy bugger though, and gave me some delicious pancakes despite the neglect. :-)
I’ve read that if you keep it in the fridge, it’s best to feed it once a week. If you ever leave for an extended time, like on a trip, you can even freeze it. If it develops hooch (a liquid) on top, you may pour it off or stir it back into the dough. And as far as when to take it out? I would take it out the day before you want to use it and in the morning. Feed it. Feed it again at night, and then use it the next day. And once your starter is strong and happy, you can adjust how much you feed it based on how much you need for your recipe.
Hope this helps. I love talking about and working with sourdough. Enjoy your new adventure!

]]> By: Amanda Kaake http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-30237 Amanda Kaake Thu, 13 May 2010 14:07:46 +0000 http://gnowfglins.com/?p=3763#comment-30237 I have a sourdough question. I made a wild yeast starter with pineapple juice and wheat flour. It turned out fantastic! It said it should be refrigerated 2 weeks in. My question is this; if I use it every other day or every 3 days, should I put it in the fridge? Also, how many times per day do I feed it. I've been doing 2 times. And last but not least, if I have to refrigerate it, how many times per day do I feed it in there and how many days before I want to use it do I have to get it out of the fridge? Thanks so much for taking time to read through this. I'm just so excited about my new venture and don't want to kill it off. Blessings! I have a sourdough question. I made a wild yeast starter with pineapple juice and wheat flour. It turned out fantastic! It said it should be refrigerated 2 weeks in. My question is this; if I use it every other day or every 3 days, should I put it in the fridge?

Also, how many times per day do I feed it. I’ve been doing 2 times.

And last but not least, if I have to refrigerate it, how many times per day do I feed it in there and how many days before I want to use it do I have to get it out of the fridge?

Thanks so much for taking time to read through this. I’m just so excited about my new venture and don’t want to kill it off.

Blessings!

]]> By: {365:20-22} sustenance :: the brew*crew adventure http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-27974 {365:20-22} sustenance :: the brew*crew adventure Thu, 04 Feb 2010 05:31:45 +0000 http://gnowfglins.com/?p=3763#comment-27974 [...] I've been using Wardeh's Basic Sourdough recipe (thank you Wardeh!). If you're wondering why I'm even bothering learning how to make sourdough bread, then click here to read what Wardeh at GNOWFGLINS has to say regarding The Differences Between Quick Yeasted Bread and Wild Yeasted Sourdough Bread. [...] [...] I've been using Wardeh's Basic Sourdough recipe (thank you Wardeh!). If you're wondering why I'm even bothering learning how to make sourdough bread, then click here to read what Wardeh at GNOWFGLINS has to say regarding The Differences Between Quick Yeasted Bread and Wild Yeasted Sourdough Bread. [...]

]]> By: Whole Grain Primer | GNOWFGLINS http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-27424 Whole Grain Primer | GNOWFGLINS Sun, 24 Jan 2010 14:52:41 +0000 http://gnowfglins.com/?p=3763#comment-27424 [...] We have come to believe that it is necessary to soak whole grains (or ferment or sprout them). These three methods accomplish three things to help with digestibility and [...] [...] We have come to believe that it is necessary to soak whole grains (or ferment or sprout them). These three methods accomplish three things to help with digestibility and [...]

]]> By: Wardeh http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-25835 Wardeh Sat, 07 Nov 2009 14:24:05 +0000 http://gnowfglins.com/?p=3763#comment-25835 Katy - This is the recipe I use: http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/ But I do it for wheat too, just up the kneading time to 8 to 10 minutes. And perhaps a small amount more flour is needed, but it depends on the feel of the dough. I had disastrous results when I tried the NT recipe and method - though I lived in the Central Valley of CA at the time, which is known for being a bad sourdough bacteria area. I'm not sure what happened to you, but perhaps too little starter for that amount of flour, or on the other hand, too much flour for the starter? It is hard to say without knowing more and without having done it with you. I purchased a New England starter - see my <a href="http://gnowfglins.com/resources/" rel="nofollow"><strong>Resources</strong></a> page for sources - and have found it adaptable to spelt and wheat so far. Another thing, you might read through the comments on this post, because commenters share all sorts of links to places that have gotten them started on sourdough - very helpful stuff! http://gnowfglins.com/2009/07/17/foray-into-sourdough-brea/ Keep trying! It is worth it! Katy – This is the recipe I use:
http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/

But I do it for wheat too, just up the kneading time to 8 to 10 minutes. And perhaps a small amount more flour is needed, but it depends on the feel of the dough.

I had disastrous results when I tried the NT recipe and method – though I lived in the Central Valley of CA at the time, which is known for being a bad sourdough bacteria area. I’m not sure what happened to you, but perhaps too little starter for that amount of flour, or on the other hand, too much flour for the starter? It is hard to say without knowing more and without having done it with you.

I purchased a New England starter – see my Resources page for sources – and have found it adaptable to spelt and wheat so far.

Another thing, you might read through the comments on this post, because commenters share all sorts of links to places that have gotten them started on sourdough – very helpful stuff! http://gnowfglins.com/2009/07/17/foray-into-sourdough-brea/

Keep trying! It is worth it!

]]> By: Katy http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-25834 Katy Sat, 07 Nov 2009 14:18:10 +0000 http://gnowfglins.com/?p=3763#comment-25834 Hi -- I just stumbled upon your post after doing a search for sally's natural yeast bread -- I am baking two disastrous loaves right now (they rose overnight, but this morning after only 10 hours they had collapsed on themselves). Did you use one of the recipes from Nourishing Traditions? I want to start using wild yeast breads (I've been making commercial yeast breads for about 7 years). I am a little lost as to where I went wrong, and am looking for experiential guidance! Thanks .-= Katy´s last blog post... <a href="http://katymcarter.com/2009/11/open-wide/" rel="nofollow">Open wide…</a> =-. Hi — I just stumbled upon your post after doing a search for sally’s natural yeast bread — I am baking two disastrous loaves right now (they rose overnight, but this morning after only 10 hours they had collapsed on themselves). Did you use one of the recipes from Nourishing Traditions? I want to start using wild yeast breads (I’ve been making commercial yeast breads for about 7 years). I am a little lost as to where I went wrong, and am looking for experiential guidance!

Thanks
.-= Katy´s last blog post… Open wide… =-.

]]> By: Spelt Sourdough Bread http://gnowfglins.com/2009/08/10/the-differences-between-quick-yeasted-bread-and-wild-yeasted-sourdough-bread/comment-page-1/#comment-24307 Spelt Sourdough Bread Thu, 10 Sep 2009 20:15:52 +0000 http://gnowfglins.com/?p=3763#comment-24307 [...] to know what’s so great about sourdough bread? Read The Differences Between Quick-Yeasted Bread and Wild-Yeasted Sourdough Bread. spelt sourdough sandwich [...] [...] to know what’s so great about sourdough bread? Read The Differences Between Quick-Yeasted Bread and Wild-Yeasted Sourdough Bread. spelt sourdough sandwich [...]

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