Friday, May 24, 2013

We get so many questions about the proofing boxes.  It amazes us about what people use.  We have heard of aquariums, stove lights, boxes, buckets, old coolers, storage containers.  I guess if it works...use it.  We use a Styrofoam cooler and get great results with it.  We were sent the plans for a collapsible wooden proofing box and thought that we would share it with you.  This may work for you if you have a small amount of storage space.  Please send us your ideas, thoughts, questions, favorite recipes or just a great bread story.  Have a great weekend and happy baking!!!


Proofing box

·         Top and bottom 14 x 27

·         Top and bottom centers 13 x 26

·         Short sides 11.5 h x 13 w

·         Long sides 11.5 h x 27 w

·         3 sets of 2.5 inch butt hinges

o   Outside at left for door (2)

o   Inside rear for sides (2 at each side)

·         3 inch lockable hasp (Outside, right front)

·         Slide type rheostat with sealed back (so needs no box)

·         Cord from a discarded appliance with plug intact

·         75 watt incandescent bulb

·         Williams-Sonoma Digital Thermometer SKU#6700488

 
Top and bottom are not attached; when sides are assembled they stand on top of the bottom using the center as a set of stops for the sides.  Top simply drops into the box made by the sides using its center as a guide. 

Thursday, May 9, 2013

     We have been getting lots of questions and comments lately about sourdough pancakes.  Sourdough pancakes are fun and easy , if not fast.  The first, twelve-hour proof provides the flavor, but they will not rise unless the yeast is fed again and given time to respond.  Prospectors apparently never had that much time, and the genuine sourdough pancake is a thin, somewhat rubbery object that requires both an appetite and a certain amount of affection.  So be it:  there are generations of descendants from prospectors who consume rubbery pancakes and extol their virtues.  You must try them for the experience and form your own opinion.
     But if you can program an additional hour in the morning to give the batter a quick leavening, your pancakes will be objects of culinary art.  Lacking that hour, you can achieve the same effect with a teaspoon of backing soda in 1 tablespoon of warm water added just before baking.  it should be mixed in gently and the batter used immediately.  Don't use more than the specified amount of baking soda or the flavor will be neutralized.
     Add the flour to the other ingredients gradually until the consistency is what you want:  pancakes made with a thin batter, approaching crepe consistency, or hearty thicker one.

Here is the Yukon Flapjacks recipe.

When you pour this batter on the griddle, have the surface piping hot.  When a host of bubbles appears, it is time to turn over the cakes and brown the other side.  Makes 12 to 15 pancakes.

2 cups (480 ml) culture from the culture proof
1 egg, beaten
2 tablespoons oil
2 tablespoons sugar
1/2 teaspoon salt
Unbleached all-purpose flour as needed
1/2 teaspoon baking soda (optional)

Pour the culture into a mixing bowl.  Add the egg, oil, sugar, and salt and mix.  Add flour to attain your desired consistency; mix until lump-free.

Proof for 1 hour at 85°F (29°C0 in a proofing box.  (Or, if you don't have time for this proof, dissolve the baking soda in 1 tablespoon of water and, just before cooking, gently blend with the batter.)

Heat a griddle until hot and, with a pitcher or ladle, pour 2- to 3- inch (5 to 7 cm) rounds onto the griddle.  Cook for 2 to 4 minutes, turn, and cook for an additional 2 minutes.  Serve hot.

     This information and recipe can be found in Classic Sourdoughs revised A Home Baker's Handbook by Ed and Jean Wood.  This book has helpful information and amazing recipes.  Happy Baking!!!!

Wednesday, May 1, 2013

Spring is in the air...along with a few white snowflakes!  Not out of the ordinary for Cascade, Idaho.  We have been getting a lot of questions about cultures needing washing.  Let me first let you know that you only wash a culture if it smells bad.  And believe me you will know when a culture smells bad.  So below I have included the process for washing cultures.  You would be amazed at how many cultures are saved by doing this.


“Washing” a culture:  During the first step of activation contamination by organisms present in most flour sometimes occurs.  It usually appears in the first 24 hours and produces sufficient bubbles and foam to suggest that the culture is activating.  An unpleasant odor is a good indication of contamination.  It usually occurs when the initial activating temperature is not high enough, causing slow acidification by the lactobacilli.  It can usually be corrected by “washing”, which gives the lactobacilli another opportunity to acidify the culture.  To “wash” a culture, mix it thoroughly and discard all but about 1 cup.  Then fill the jar almost to the top with warm water while stirring vigorously.  Again discard all but about one cup.  Now feed cup of flour and enough water to maintain the thick pancake batter consistency.  The first response is usually a marked reduction in activity as contamination is reduced.  Reduce the temperature to about 70oF and continue feeding as above every 12 to 24 hours at this lower temperature.  When normal fermentation takes over, the layer of foam and bubbles will reach almost to the jar top 2-3 hours after the last feeding.  This may require 3 to 5 days.  The culture is then ready to use or refrigerate.  If the culture does not begin to revive in 2-5 days, the washing process may have to be repeated. 


I really hope this helps all of you that may be in that spot where you don't know where to go.  Don't forget that our website has a ton of information on the entire activation process of your culture.  Hope you enjoy your spring and happy baking!!!!