On May 12, 9:14 pm, "wff_ng_7" > wrote:
> Today's project was making kaiser rolls.
>
> I make them using my sourdough starter, but I "cheated" this time and added some
> active dry yeast. I do that when I'm a little pressed for time and not sure of
> the potency of my starter. I shouldn't have worried, as it was only a week since
> the last time I refreshed it. Sometimes it's three weeks before I get around to
> it.
>
> The recipe I use is roughly based on the one for hard rolls in the Fanny Farmer
> cookbook. But I say roughly because I bake bread more by the "seat of the pants"
> method. I just use that as a hint for how much water to use and double it, to 3
> cups. The amount of flour is by feel, I add yeast if I feel like it, I put in my
> sourdough starter. I make the rolls much bigger than the Fanny Farmer recipe.
> That one says it yields 18 hard rolls. I'm essentially doubling the recipe and I
> get 12 rolls.
>
> The active dry yeast I'm using has an interesting "history". It is close to 4
> years old. It used to belong to my father, who passed away about 3-1/2 years
> ago. I keep it in the freezer. It's amazing how long it keeps. I would have used
> it up long ago, but most of my bread baking is with my sourdough starter and no
> added yeast.
>
> Here are pictures of the kaiser rolls and my next batch of sourdough starter,
> ready to be stirred down:
>
> Twelve Kaiser Rolls:http://i5.tinypic.com/67fo3zk.jpg
> Sourdough Starter:http://i7.tinypic.com/5402dev.jpg
>
> Kaiser rolls MUST have poppy seeds on top. I found a neat method to getting them
> evenly on the tops of the rolls. I put some poppy seeds in the bottom section of
> a small tea ball and shake them on.
>
> --
> wff_ng_7 (at) verizon (dot) net

Looking at your starter and lid, do you keep that particular lid on
that particular starter in the refrigerator; and if you do, are you
worried that it will flow over?
Thanks.