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Farm Kitchen:  Bread the MaryJane Way  |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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 Posted - Jul 10 2009 : 1:25:19 PM
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Cindy - I myself have not tried the Cinnamon Raisin bread as I am not a fan of cinnamon. However seeing that your starter is just two weeks it could just be that it hasn't developed its natural yeasts completely. My other suggestion would be to make sure your starter hasnt been fed for about 24 hours before using it for a bread like this.
All of MaryJanes recipes follow the no-knead idea .
I took a look at the recipe and I would make one other suggestion. When adding the salt, add it to the dry flour and add this all after you have added the honey, cinnamon, etc. There are some thoughts out there that salt can neutralize the effects of the natual yeast. If you add it towards the end of mixing it appears to help this.
I'm not sure about the rolls vs. loaf idea. I dont think it would make a huge difference but I will look into it and get back to you.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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Posted - Jul 10 2009 : 1:35:02 PM
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Thanks so much Willow creek!
I'll do the salt with the flour next time, I am used to doing all dry together and all wet together - but am following the recipes religously in order to not cause problems myself.
I'll also wait 24 hours next time... that makes sense. I thought 12 would do it, but I can see how it could not be hungry enough yet.
I was going to do sourdough bread tomorrow but I think I will do another pizza crust tomorrow instead and wait one more week for another loaf of bread... give my mother one more week to develop itself.
I started doing a double feeding about 2/3 through my first week. I was getting tons of hooch, and at first fed twice a day - and after it calmed down I went to just doing a double feeding each morning and mother is soooo happy and busy.
Thanks for all your help! Happy Weekend!
Bread the Mary Janes Way
- started Mother 6/28/09
- Hodgson Mill Organic unbleached flour
- well water w/ reverse osmosis filter
- feeding twice a day to eliminate excess hooch |
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GailMN
True Blue Farmgirl
212 Posts
Gail
Hutchinson
Minnesota
USA
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Posted - Jul 10 2009 : 3:42:25 PM
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Wow - page 100 - my first post was on page 54 in Feb when my mother was 5 days old, this has been a fantastic thread, I look forward to page 200. Mother is thriving and producing excellent baked goods weekly.
Gail
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
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Tapestry
True Blue Farmgirl
1058 Posts
Cheryl
Wisconsin
USA
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Posted - Jul 11 2009 : 03:44:43 AM
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Hi Cindy, I've not had good luck with wheat flour for the rise either. I started my mother with wheat berry flour and it was so dense it made a great brick :( I switched over and began adding unbleached all purpose flour and had better results but I've also added a bit of baking soda to help with the rise. Two nights ago I tried again adding wheat flour to the unbleached starter I had and once again I baked 2 bricks. No more wheat for me. My wheat flour was organic and due to cost issues my unbleached isn't but I've had much better luck and find the taste is more pleasing to my pallet. I've started adding more flour/water at a time and am finding I don't have as much hooch when the starter has more flour to feed on. I don't really worry about the hooch anyway. I figure if that is fermenting flour/water it will cook off any alcohol that might be produced over time and even help with the rise. I've made beer bread before and the beer was the main leavening so thinking hooch won't hurt a thing.
Now for a confession. I committed sacrilege last night. I beat my mother with a wire whip. I'm gonna go to h. e. double toothpicks for sure....LOL
Happy farmgirl sister #353
Look for rainbows instead of mud puddles 
http://fantasm01.imagekind.com/
http://tapestrysimaginings.blogspot.com/ |
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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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Posted - Jul 11 2009 : 4:55:21 PM
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quote:
Originally posted by Tapestry
I've not had good luck with wheat flour for the rise either.
Cheryl,
thanks, I think i will try the cinnamon raisin bread again soon and just use white flour with it... see if that makes a difference.
Everything else is turning out sooooo good, so I am patient for this and willing to keep trying.
Thanks - cindy
Bread the Mary Janes Way
- started Mother 6/28/09
- Hodgson Mill Organic unbleached flour
- well water w/ reverse osmosis filter
- feeding twice a day to eliminate excess hooch |
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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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Posted - Jul 12 2009 : 07:30:54 AM
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My mother is turning really great! Today starts week 3, and in just the last 2 days she has turned into more of the thinner type batter as opposed to the thickish stuff from the beginning. she has been faithful since day one and I haven't had any problems, but I can see the changes starting to take place and do feel that the virtue of patience is definitely a neccesity to a good mother and bread making venture.
She isn't making as much hooch since feeding 2x the recipe each day, although I did start only feeding it all in the morning instead of day and night - and the change seems to make her happy.
I again made the muffins this morning (third time!). I put all the ingredients but berries in, then split the batter in two and did half blueberry for me and half cinnamon raisin for the hubby.
I have increased the sugar in the muffins to 3/4 cup which seems perfect if you like a regularly sweet product, doubled the berries to ensure I get more fruity and generously sized muffins, and add about a tbspn of cinnamon to the dry ingredients for another touch of flavor. I know willowcreek has expressed disfavor with cinnamon, the info I received with a vigourous shake of the head in disbelief, but she must be forgiven on this one flaw to her character as she has been such a great resource for this forum with all the energetic replies and wonderful recipes - I suppose a small defect as this must be overlooked given the depth of the goodness she has shown here....
Bread the Mary Janes Way
- started Mother 6/28/09
- Hodgson Mill Organic unbleached flour
- well water w/ reverse osmosis filter
- feeding twice a day to eliminate excess hooch |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 12 2009 : 07:44:43 AM
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Haha! My husband loves cinnamon too! Once a year I cave and make him cinnamon rolls! I don't eat a bite though!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 12 2009 : 09:01:58 AM
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Haha! My husband loves cinnamon too! Once a year I cave and make him cinnamon rolls! I don't eat a bite though!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Pamela Joy
True Blue Farmgirl
88 Posts
Pamela
Hesperus
CO
USA
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Posted - Jul 12 2009 : 4:11:51 PM
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Just baked the Mocha Bread - delicious! Try it with cream cheese (we like just about anything with cream cheese on it). Thanks Cheryl. I also think the addition of the baking soda was good. My loaves have typically been yummy but too dense and not quite done in the middle. I will be interested to try the soda with the regular loaves I make.
Peace, Love, and Joy |
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gramadinah
True Blue Farmgirl
2784 Posts
Diana
Orofino
ID
USA
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Posted - Jul 16 2009 : 08:05:29 AM
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Mary Janes Cinnamon Raisin bread is to DIE for.I is simple and so tasty I some how forgot to add the cinnamon last time so in the morning I just rolled it out and put the cinnamon on the dough and rolled it back up and let it rest for about an hour and baked it and the crust was crunchy and the insides were light and we ate it all in one setting.
Diana
Farmgirl Sister #273 |
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chessie
True Blue Farmgirl
402 Posts
Karen
Vista
CA
USA
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Posted - Jul 18 2009 : 08:43:10 AM
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speaking of cinnamon - I have been experimenting with different cinnamons, & grating/grinding them myself. I will NEVER go back to pre-ground cinnamon! I have amazed everyone who will stay around long enough to taste test w/me, at how naturally sweet some freshly grated "cinnamon" can be. According to a recent issue of cook's country magazine (April 09) "Unless specifically labeled Ceylon, most cinnamon sold in the United States is cassia, not true cinnamon. Both spices are harvested from the inner bark of a tropical evergreen tree, but cassia is more robust & less expensive than cinnamon". This article does not, however, mention Mexican cinnamon which is abundantly available as well. Here's what Al Sicherman, of Star Tribune Minneapolis said in April 98 "Canela, or Mexican cinnamon. As contrasted with what is called cinnamon in U.S. spice racks (which really is cassia, which comes from a related plant), canela is a much more complex flavor. Bags of canela sticks, which are nowhere near as hard and thick as the stick cinnamon in supermarkets, are found with other spices. You can use canela as you would stick cinnamon, to infuse beverages, for example, or grind it and use it in recipes instead of ground cinnamon." SO, now I am collecting cinnamon sticks everywhere I go! It is an obsession... my baking blend of cinnamon these days combines all three kinds, Cinnamon, Cassia & Canela for a rich, fresh, spicy, sweet, cinnamony taste that is UNBEATABLE. And so easy...who knew?
www.edgehillherbfarm.com "where the name is bigger than the farm, but no one seems to mind"
blog http://edgehillherbfarmer.spaces.live.com/default.aspx?wa=wsignin1.0
happy farmgirl #89 |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 18 2009 : 08:54:58 AM
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I heard this a few years back. I dont minf the TRUE cinnamon but it is IMPOSSIBLE to find!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Alee
True Blue Farmgirl
22745 Posts
Alee
Billings
MT Sister # 8
USA
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chessie
True Blue Farmgirl
402 Posts
Karen
Vista
CA
USA
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Posted - Jul 18 2009 : 10:11:47 AM
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julie, (We are farmgirl friends & we've never met, so nothing is impossible to find anymore...) Here is the company I currently purchase from -The Spice Merchant, located in Temecula, CA & they sell online (Company also has stores in Michigan & Arizona) - Cinnamon Stick True - Zeylanicum (Ceylon) "Our true, Zeylanicum cinnamom sticks are very delicate, pale in color and have an appearance of rolled-up dried paper. They have a slight citrus flavor and are commonly used in sweet dishes and cakes. Zeylanicum cinnamon sticks blends well in dishes that are somewhat smooth and nonpowering in flavors such as custards, icecream, pudding, whipped cream and fruit stews."
https://secure.spicemerchants.biz/sm/products/details/911
www.edgehillherbfarm.com "where the name is bigger than the farm, but no one seems to mind"
blog http://edgehillherbfarmer.spaces.live.com/default.aspx?wa=wsignin1.0
happy farmgirl #89 |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
