Bread v. I made some

[evildave101]

Amish Friendship Bread
http://www.armchair.com/recipe/bake002.html

starter
http://i150.photobucket.com/albums/s116/evildave151/102_0785.jpg
fixins
http://i150.photobucket.com/albums/s116/evildave151/102_0786.jpg
put in bowl
http://i150.photobucket.com/albums/s116/evildave151/102_0789.jpg
make this girl stir it all up
http://i150.photobucket.com/albums/s116/evildave151/102_0788.jpg
new starters
http://i150.photobucket.com/albums/s116/evildave151/102_0790.jpg
add good stuff
http://i150.photobucket.com/albums/s116/evildave151/102_0792.jpg
http://i150.photobucket.com/albums/s116/evildave151/102_0793.jpg
http://i150.photobucket.com/albums/s116/evildave151/102_0795.jpg
coat pans
http://i150.photobucket.com/albums/s116/evildave151/102_0794.jpg
put stuff in pans
http://i150.photobucket.com/albums/s116/evildave151/102_0797.jpg
cover with the rest of that stuff
http://i150.photobucket.com/albums/s116/evildave151/102_0798.jpg
bake for 1 hour
http://i150.photobucket.com/albums/s116/evildave151/102_0799.jpg

[icpurplepplalot]

No finished pics? Failz

[darthvibrator]

i see no bread here.

[evildave101]

No finished pics? Failz

i see no bread here.

hour wasnt up yet

now it is

http://i150.photobucket.com/albums/s116/evildave151/102_0802.jpg

[darthvibrator]

ohhh, real time bread making?

no fail then, just ill informed.

[evildave101]

its good stuff

want some?

[darthvibrator]

hook it up. ship to cali in airtight container.

[evildave101]

i will send you a starter

if yous fo reals

[jesus]

http://i579.photobucket.com/albums/ss231/jpexpc/Lolzers/post-tits-or-gtfo.png

[hoss]

i will send you a starter

if yous fo reals

Home made starter? How did you make it?

Doesnt look like it rose much :crap: . My starter acted like it wasnt going to rise, then it finally rose in the oven. Not as much as I would have liked, but still rose.

[Glock17]

Looks Good For Homemade.

[Redemon]

Man I made some cinnamon sugar bread.
Shits was off the hook.
No pics though. :(
Will have some next time.

[evildave101]

Home made starter? How did you make it?

Doesnt look like it rose much :crap: . My starter acted like it wasnt going to rise, then it finally rose in the oven. Not as much as I would have liked, but still rose.

i was given a starter

[hoss]

Is that bread not supposed to rise much?

Did you let the dough rest before baking?

[evildave101]

it rose about 2 inches, higher that it looks in the pic anyway-how high should it rise?

how long should it rest before baking?
i are not a baker, you know more about this bread making stuff than i

[hoss]

i dont know much about amish frendship bread, but most breads should at least double in size BEFORE baking.

Yeast breads usually rest about an hour before going in the oven, naturally fermented breads (sourdough's, such as your loafs) can vary anywhere from about an hour to up to 24 hours of resting, depending on how active the starter is.

My few experiences with sourdoughs my dough didnt rise much, if any, before baking, but in the oven it rose pretty solidly. Not as much as I would have liked, but still a decent rise.

Did you proof the sponge before baking? Any idea what is in your starter? Next time I feed mine I am going to add yeast to half of it and see if that gives any better results. It is cheating, but I cant seem to get the natural yeasts to activate, I am thinking this might give them a jumpstart.

[evildave101]

i dont know much about amish frendship bread, but most breads should at least double in size BEFORE baking.

Yeast breads usually rest about an hour before going in the oven, naturally fermented breads (sourdough's, such as your loafs) can vary anywhere from about an hour to up to 24 hours of resting, depending on how active the starter is.

My few experiences with sourdoughs my dough didnt rise much, if any, before baking, but in the oven it rose pretty solidly. Not as much as I would have liked, but still a decent rise.

Did you proof the sponge before baking? Any idea what is in your starter? Next time I feed mine I am going to add yeast to half of it and see if that gives any better results. It is cheating, but I cant seem to get the natural yeasts to activate, I am thinking this might give them a jumpstart.

i have no idea what that even means
i just follow the directions that came with the starter
i would send you one if you like

[Toasted1]

Hoss see if you can make monkey bread.. It usually is cinnamon/sugar when I have gotten it.. Shit is nom nom.

[Toasted1]

then mail it to me.

[Toasted1]

I decided cooking bread is too much work for me. I will just pop frozen rolls in the oven when I want fresh bread until I retire or the wife decides to become my sugar momma and I can stay home all day.

[_AnGeL_]

i dont know much about amish frendship bread, but most breads should at least double in size BEFORE baking.

Yeast breads usually rest about an hour before going in the oven, naturally fermented breads (sourdough's, such as your loafs) can vary anywhere from about an hour to up to 24 hours of resting, depending on how active the starter is.

My few experiences with sourdoughs my dough didnt rise much, if any, before baking, but in the oven it rose pretty solidly. Not as much as I would have liked, but still a decent rise.

Did you proof the sponge before baking? Any idea what is in your starter? Next time I feed mine I am going to add yeast to half of it and see if that gives any better results. It is cheating, but I cant seem to get the natural yeasts to activate, I am thinking this might give them a jumpstart.


cheater....

[hoss]

I appreciate it, but I have gotten enough heckling from my gf for keeping (and I quote) "the smelly, nasty, dirty thing" on the counter :laugh:

Proofing the sponge means nothing more than re-activating your starter. Before you use the starter, you bring it out of the fridge, and mix in a cup of flour and a cup of warm water. This will bring the yeast out of their refrigerated hibernation, and feeds them to get them going so they can start working to make your loaf rise. This also gives you more starter to keep and use next time.

After some more research about this type of bread, it looks like it has a whole process with the starter. Did you follow it all the way through? Sounds like a good recipe, makes me want to go bake.

[evildave101]

Hoss see if you can make monkey bread.. It usually is cinnamon/sugar when I have gotten it.. Shit is nom nom.

perty much what this is

i add almonds and berrys

others can add whatever they choose

[hoss]

Hoss see if you can make monkey bread.. It usually is cinnamon/sugar when I have gotten it.. Shit is nom nom.
I will look into it
then mail it to me.
I will look into it
I decided cooking bread is too much work for me. I will just pop frozen rolls in the oven when I want fresh bread until I retire or the wife decides to become my sugar momma and I can stay home all day.
My gf is my sugar momma :win:, at least until I run out of unemployment...
cheater....

I know :crap: . But if it makes a good loaf of sourdough, then its all good. I dont care if the yeast is natural or added, as long as it gets in there.

[_AnGeL_]

u ever post any pics of that sourdough bread you made hoss?

[hoss]

I did not. It went into the freezer. Has a great taste, but the bread is a little dense since it didnt rise enough.

[hoss]

We are saving it for soup season.

[_AnGeL_]

soup n bread is ftw!

[_AnGeL_]

assholes ITT are making me hungry and i just ate :crap:

[evildave101]

I appreciate it, but I have gotten enough heckling from my gf for keeping (and I quote) "the smelly, nasty, dirty thing" on the counter :laugh:

Proofing the sponge means nothing more than re-activating your starter. Before you use the starter, you bring it out of the fridge, and mix in a cup of flour and a cup of warm water. This will bring the yeast out of their refrigerated hibernation, and feeds them to get them going so they can start working to make your loaf rise. This also gives you more starter to keep and use next time.

After some more research about this type of bread, it looks like it has a whole process with the starter. Did you follow it all the way through? Sounds like a good recipe, makes me want to go bake.

i see, you dont refrigerate this, just leave it in the bag on the counter and "mush the bag" a few times a day, day 6 add flour, sugar, and milk, mush the bag for a few more days, then add more flour, sugar, and milk, take out starters, and add the rest of the stuff and bake

[hoss]

Lol, it will be great with a chili or stew.

[hoss]

i see, you dont refrigerate this, just leave it in the bag on the counter and "mush the bag" a few times a day, day 6 add flour, sugar, and milk, mush the bag for a few more days, then add more flour, sugar, and milk, take out starters, and add the rest of the stuff and bake

Yeah, I saw that after I put up the stuff about proofing. Looks like this starter is slightly different than a sourdough starter. Same basic concept, flower + water and let it ferment and sour, but then you feed it with sugar.

Sounds pretty good. I also didnt see in the recipes that I looked up where they said to let it rest before baking. Maybe this bread isnt supposed to rise much :wat: .

[evildave101]

its almost like a cake consistency

[hoss]

The batter is?

[evildave101]

The batter is?

and the bread once its baked

[hoss]

Gotcha, well maybe that is the way it is supposed to be, I have never had it.