| T O P I C R E V I E W |
| Elisabeth_P |
Posted - Dec 28 2018 : 10:41:17 AM
Last Friday I made a French Loaf. This was my family’s favorite so far (they pretty much have been saying that the whole time  ). I had to drive up the road to my grandmas house (she lives next door, “Over the river [creek] and through the woods to grandmothers house we go”) to borrow a pizza stone and a enamel cast iron pot. The taste was superb and the crust was the perfect texture. I wasn’t to proud of how the shape turned out, but it was probably due to the fact that I didn’t have a pizza peel and when I went to move it to the parchment paper it kinda went stretchy. I need to get a pizza peel and I am sure it will get easier the more I make it.
Today I am making croissants. I will let you know how those turned out as soon as I can. |
| 7 L A T E S T R E P L I E S (Newest First) |
| Elisabeth_P |
Posted - Dec 31 2018 : 2:39:01 PM
Ok awesome! Thanks for all your help!! |
| Ashley |
Posted - Dec 31 2018 : 2:06:04 PM
Yep, feed your refrigerator mother double portions of flour and water (3/4 cup flour and 1/2 cup water) the week before. The next week you’ll be able to remove 1 cup from your refrigerator mother (enough for two batches of bread). When I’m making more than one batch of bread, I keep separate bowls for each bread, so I put 1/2 cup mother in each bowl, and then feed each 3/8 cup flour and 1/4 cup water the night before, and the morning of Bake Day. Keeping separate bowls for each type/batch of bread eliminates the need to split up the activated batter on Bake Day, so you can get right to adding recipe-specific ingredients to each bowl of activated batter.
As for your refrigerator mother, if you want to continue making two batches of bread each week, you can continue to feed it double (3/4 cup flour and 1/2 cup water), or if you only want to make one batch of bread the following week, go back to feeding it 3/8 cup flour and 1/4 cup water. |
| Elisabeth_P |
Posted - Dec 30 2018 : 4:55:06 PM
Ok that makes sense. So just feed it twice when I put it in the fridge, and twice each other time I would normally feed it, correct? Thanks |
| Ashley |
Posted - Dec 30 2018 : 4:30:43 PM
Starting your mother a day early in order to make two batches of bread should work. Or you can feed you refrigerator mother double the usual amount the week prior—this is what I typically do. |
| Elisabeth_P |
Posted - Dec 30 2018 : 09:45:44 AM
Thanks MaryJane and Ashley!! I didn’t pay attention to notice the crackle, but I will make sure to pay attention next time!
If I ever want to make 2 batches of bread in one week, and I don’t have extra in my fridge mother, would I just start my mother on the counter a day early? Just so I end up with 3 cups of mother? Or is it not good to make 2 batches in one time? |
| Ashley |
Posted - Dec 29 2018 : 9:29:14 PM
Another gorgeous bread! The color on it is so golden and perfect! I like it hand shaped breads turn out a little wonky--it adds a "real" element to them.
Did your loaf crackle right after you took it out of the oven? That's one of my favorite parts. Once, when my nephew was visiting, I made a loaf of French bread to go with clam chowder. He was so into the whole process, and when the loaf came out of the oven and he heard it crackling, he let out this excited chuckle. Now, I hear that chuckle every time I pull a loaf of crusty, crackly bread from the oven, and it makes me smile. |
| MaryJane |
Posted - Dec 29 2018 : 11:57:46 AM
Simply gorgeous Elisabeth. Thank you for sharing your lovely successes! French bread and jambalaya sound mighty good right now. |
