On Jun 29, 8:24 pm, "Kent" > wrote:
> "linda" > wrote in message
>
> ...
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> > "Kent" > wrote in message
> ...
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> >> "linda" > wrote in message
> ...
> >>> What I would like to do is have a yeast plant started
> >>> from the grain
> >>> fermenting naturally, so as to avoid the fast acting
> >>> yeast which appears
> >>> to give me indigestion
>
> >>> Then in theory when I want some bread I wouls just take
> >>> some of the plant
> >>> and add that to basic ingredients, program the bread
> >>> machine and have
> >>> bread. Is this possible?
>
> >>> I've looked and just can't seem to find any recipes
> >>> online for sour dough
> >>> using a bread machine. I guess because traditionally
> >>> it takes days to
> >>> rises, hence my idea of using a plant. But I don't
> >>> really know that
> >>> much about it - would a plant not work from natural
> >>> yeasts? And what
> >>> would I feed it to keep it going if it did?
>
> >>> I plan on using whole grain flour as much as possible
> >>> but I'll mix it
> >>> with plain if I have to, as dh really doesn't like the
> >>> heavier breads.
>
> >>> And yes I tried just using baking powder to get it to
> >>> rise - was more
> >>> like soggy cake.
>
> >>> Any bread experts out there?
>
> >> To make a sourdough starter is a long many day ritual.
> >> You wouldn't want
> >> to do your final rise in a bread machine with it's very
> >> short rise time.
> >> You can, however, use the bread machine to make a
> >> preferment, like poolish
> >> or biga, and add that to the dough with enough yeast to
> >> rise in the time
> >> allowed by the machine.
> >> If you're going to go to this much effort, it's really
> >> better to use the
> >> machine only as a mixer and make the bread manually. Look
> >> at Peter
> >> Reinhart's "Breadmaker's Apprentice". It's a breadmaker's
> >> bible.
>
> >> Kent
>
> > Actually be honest we don't currently have an oven, so my
> > breadmaker is my
> > only option. It's a long story and hopefully we'll have
> > one again in a
> > couple of months.
> > (You'd be surprised how many things you can make in an
> > electric frying pan
> > though!!)
>
> Linda, I haven't done this, but I would try the following.
> Make a poolish, or preferment with the recipe below. Let it
> ferment 6-8 hours, or overnight in the frig until it bubbles
> and falls back on itself.As you see you use a very small
> amount of yeast for a very slow ferment.
>
> Poolish
> 1 cup flour
> 1 cup water
> 1/4 teaspoon instant yeast
> Then make your final dough with the poolish and enough yeast
> to give you a fast enough rise to fit the breadmaker cycle.
> For your final dough use the the above poolish and the
> following. You may have to change the amounts so this will
> all fit in your machine. Just keep the flour/water ratio as
> you want it in the final bread.
> 1 pound flour
> 10-12 ounces water
> 2-3 teaspoon instant yeast; you may have to play with this.
> 2 teaspoons salt
> all of the poolish
> You'll find the long slow ferment of the poolish will give
> flavor to your bread. It's a long way from sourdough, but it
> tastes good, and it's a good place to start. Good Luck with
> your baking.
> Kent- Hide quoted text -
>
> - Show quoted text -


Very good advice, IMO.

I would thnk for this amount of flour and a polish with 1/4 tsp yeast,
that no more than 1-1/2 teaspoons (1/2 tablespoon) would be
necessary. Particularly be careful if you have a 1-1/2 qt. breadmaker
instead of a 2 qt. because it might raise too high.
Dee Dee