Yesterday was supposed to be my regular scheduled baking day but it didn't happen so, I got up this morning and pulled Prudence (my starter) out of the refrigerator. I immediately noticed that some whey was starting to separate and gather at the top of the starter. This told me that Prudence was hungry!
Once Prudence came to room temperature, I gave her a good stirring, took out a half cup, put it in another quart jar, fed it with a half cup of non-chlorine water and a scant cup of plain flour and set it aside.
I also fed the remaining starter and set it aside. A couple of hours later both starters were bubbling away so I set the first one back in the refrigerator until my next baking day.
I used the second jar of starter to make up a batch of bread dough.
Once the dough had risen to just above the top of the bowl, I punched it down and formed it into two pans of rolls and one loaf of cinnamon raisin bread. (The dough has about another hour of rising to go in this picture.)
For the cinnamon raisin bread, I simply took 1/3 of the dough, rolled it out flat and sprinkled raisins (that I had soaked in water so they would be really soft), cinnamon and sweetener on it. Next, I rolled it up and placed it in a loaf pan.
Here they are fresh out of the oven! I can't wait to have a slice of the cinnamon raisin bread!
I read the following quote today by A. W. Tozier that made me think of my day of baking ...
Let us believe that God is in all our simple deeds, and
learn to find Him there.
Yes, indeed!
patsi
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Your bread is so pretty! The glossy magazines should buy your bread for their photo spreads
ReplyDeleteRhonda, thank you, that's quite a compliment!
DeleteI wonder, could someone do a starter that was all whole wheat flour? Do you think it would work? I have never baked with a starter before.
ReplyDeleteTN Quiltbug, yes, it is quite possible. Check out The Kneady Homesteader and/or Homesteading Family on Youtube. They have both done a whole wheat flour sourdough starter. Good luck!
DeleteThe breads are beautiful! I can almost smell them in my mind.
ReplyDeleteAnne, thank you, I enjoy the smells associated with baking day. The smell is an added treat while waiting for the end product to be ready to eat!
DeleteYour bread looks wonderful!
ReplyDeleteDeanna, thank you! I'm really enjoying have a weekly baking day.
DeleteEverything looks yummy! I am so glad I did a baking day before all the mess started in my kitchen last week. It has been so nice to have baked goods in the freezer to pull out as needed. I get my stove back tomorrow.
ReplyDeleteLana, yeah for getting your stove back! Aren't you glad you planned ahead and prepared for this period of time! That was wise and prudent homemaking in action!
DeleteThose breads are so beautiful, Patsy.
ReplyDeleteThank you!
DeleteI've never made a sourdough starter, but I think I might try it - just to make that yummy cinnamon bread (No raisins for me, though). Thanks for sharing your tips and thoughts!
ReplyDeleteI'm enjoying the cinnamon bread very much!
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