Category Archives: Muttering to Myself

Basically running my mouth on stuff in general although mostly bread related.

No politics or anything.

Updates and Sourdough Bagel Recipe tweak

I’ve made a couple of changes to the recipe for Sourdough Bagels, primarily I’ve added an ingredient list for making an even dozen as well as rephrasing a few of the comments to make some of the steps a little more clear. Hop over to the recipe here if you haven’t seen it yet.

They’re still awesome bagels. If anyone has given them a try or has questions, please don’t hesitate to comment (on that page).

Just so you know, I haven’t been ignoring the blog. I have been baking bread but because I’m really repeating a couple of the recipes I’ve found successful, I haven’t updated the blog in the last while. As well, several of the loaves I’ve made are tester recipes from Peter Reinhart’s upcoming book and of course, I can’t talk about or show pictures of them. The book is expected to come out later this year.  No, I’m not claiming special status, there are some 500 people putting the recipes through their paces to make them as clear and logical as possible, so I’m just one of VERY many. But that is one reason I have not been updating as often as I’d like.

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The Waste Conundrum

On bread discussion boards where people talk about their sourdough starters, invariably you will see posts written by people who are concerned about the amount of flour or old starter they end up tossing away, especially during the creating-the-starter phase. There seems to be much fretting and worrying that so much product is simply going to waste.

In this post, I’d like to address a few ideas concerning waste in the starter which, hopefully, will spark some discussion and help resolve some of the concern.

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Woohoo! First real Bread Blog post!

Hey there,

If this is your first time to the new blog, you’ll find several entries detailing my journey into the world of sourdough bread as well as info and suggestions on how to start, feed and use your own starter or one give to you.

I’ll also try to keep up to date with my own attempts at getting bread to rise and bake and, hopefully, taste great.

Before we get too far in though, I want to stress right out of the gate that I‘M NO SOURDOUGH (or even plain) BREAD EXPERT. The info I’m posting here is basically stuff I’ve hunted up on the intarweb recently and if you’re brand new at all this too, know that I’m just a small step ahead at best. What i post here may not be the most definitive techniques and methods and may in fact be somewhat off as I’m just trying stuff out and sharing the steps and results, I’m in no way saying “this is the best way to do X”. All I’m really saying is this is the most logical way I’ve seen so far and we’ll see how it works.

Whew! Now that the pressure is off a bit, let’s get started with some info on feeding and maintaining a starter. I’m going to basically pillage the info I’ve already posted on the site but want to make it so there’s a way to discuss the methods (which there wasn’t with the plain web page, ergo why I’m going bloggish).

So I hope you enjoy and find some of the stuff I post useful, don’t hesitate to add your own comments about what I’m adding here and suggest alternatives and point to sources elsewhere on the net for better, different and maybe even completely contradictory stuff. As I say, I’m just plodding along here and learning as I go.

That said, let’s start up!