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Farm Kitchen:  Bread the MaryJane Way  |
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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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 Posted - Jul 18 2009 : 7:27:26 PM
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I made another batch of muffins today, it has become my Saturday ritual. Today I made strawberry muffins as I picked up some nice and ripe strawberries on Thursday. I am eating one for breakfast each morning all week, in place of my previous breakfast bar or granola bar I used to eat.
I use the blueberry muffin recipe, but I always add about 1.5 cups of whatever fruit I am using - this makes them really bursting with fruit, and extends the batch to a dozen regular muffins easy. I also add 3/4 cup sugar to make them sweet, and always add in a teaspoon or so of cinnamon - just because I like it!
I cut up the strawberries as if I was making strawberry shortcake - so not too big or small. this recipe has not failed me with substituting any fruit, and the only time I had to modify further was when making cinnamon raisin muffins in that if I don't add more moisture they were much too dry and dense - so 1 cup of chunky appleasauce to the cinnamon raisin muffins made them apple cinnamon raisin, moist and lovely!
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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Mikki
True Blue Farmgirl
1439 Posts
Mikki
Austin
Indiana
USA
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Nigella
True Blue Farmgirl
386 Posts
Nigella
Chimacum
WA
USA
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Posted - Jul 23 2009 : 11:38:14 AM
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| Mikki, I've never tried Maryjane's mother but I do have a sourdough starter at home. I know that regardless of popular belief you can freeze your sourdough starter without any problems. If, after thawing starter on the counter it doesn't pop right back to life you can just 'sweeten the pot' by removing all but about a Tbsp of starter and replacing the amount removed with equal parts flour and water. Your starter should be good as new in about 24 hours. Again though I'm not sure if this mother is the same thing or not.... |
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Pamela Joy
True Blue Farmgirl
88 Posts
Pamela
Hesperus
CO
USA
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Posted - Jul 23 2009 : 2:53:03 PM
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I did freeze my MaryJane starter last month, for three weeks. The day after baking/resting day, rather than add to her, I put her in a corningware covered dish, wrapped the whole thing tightly with plastic wrap and put her in the freezer. When she came out, I let her warm up overnight, and then began to add to her again the next day. She was extra, extra bubbly after the first couple post-freeze feedings, but other than that,she as just the same as always. Also, the other day, I put her in the fridge for two days, while we went camping. After warming her up, I started adding again the next day, and added one extra time to make up for the full day she missed feeding.
Good luck!
Peace, Love, and Joy |
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Mikki
True Blue Farmgirl
1439 Posts
Mikki
Austin
Indiana
USA
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 24 2009 : 10:29:18 AM
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Hey Mikki! Sorry I didnt get back to you. We were on vacation and I didnt have internet access. Pamelas suggestion will work fine. I have also stored mine in the fridge for shorter periods of time. Good luck and hope you have a nivce vacation.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Annabel
Farmgirl in Training
22 Posts
Anna
Malvern
PA
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Posted - Jul 24 2009 : 4:41:44 PM
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| I've got my starter made and can't wait to make the sour dough bread tomorrow. It took a bit longer than a week for it to be really yeasty. Did anyone else have this issue? Also, sourdough pancakes are in order for the weekend. I just got my back issues so I'll definitely try the MJ way! |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 24 2009 : 4:50:03 PM
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Hi Anna! Welcome. Yes - for most of us it took a few weeks til it got yeasty enough to get a good rise! Good luck!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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kristin sherrill
True Blue Farmgirl
11254 Posts
kristin
chickamauga
ga
USA
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Posted - Jul 25 2009 : 2:14:47 PM
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I'm going to try to ask this question again. I never got any response after several days. I tried to get a starter going a few weeks ago. But it never bubbled or anything. It smelled like paste. I used the KA organic flour but used filtered well water this time. I keep my house at 75. Is that just too warm to get one started now?? Should I just wait til Fall?
Thanks, Kris
Happiness is simple. |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 25 2009 : 5:22:39 PM
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Hey Kris. So sorry I missed your question. How long did you have the starter? Mine didn't really seem to bubble a lot until the second week. Even then it doesn't "bubble" all day. It seemed more active for about the first hour after feeding. Also the bubbling appears just as tiny littl holes in the surface. You won't really see bubbles popping or anything. It sounds as if you are doing everything right. Perhaps you just didn't give it enough time.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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kristin sherrill
True Blue Farmgirl
11254 Posts
kristin
chickamauga
ga
USA
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Posted - Jul 25 2009 : 8:07:12 PM
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I have made it before and had good luck with it right away. But it was cooler. I also put it in my middle room where it is a little cooler. I thought maybe there just wasn't enough yeasty stuff floating around.
I tried it twice so far again. It still smelled like a lump od flour and water glue.
Thanks, Julie. I will try one more time.
Kris
Happiness is simple. |
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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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Posted - Jul 25 2009 : 8:28:53 PM
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Patience pays - first sourdough loaf at one month!
My mother is now officially one month old. I took the opportunity to try my first sourdough loaf today. Turned out GREAT! She rose 3 times her size in about 7 hours, even though my dearest hubby turned off my oven light about half way through because he thought I accidentally left it on.
Cooked for 30 minutes, perfectly cooked throughout. Wonderful texture, taste, etc. Add a bit of butter and ... amazing!
The most wonderful part of all of this is that my 3 nieces were here, they arrived last night for a week of summer fun with their auntie. My 12 year old niece got up early with me and helped take out the mother, feed mother more and then make the bread with me. The other two (17 and 14) were around when we finally baked the loaf and ate it this evening... they were so impressed. it is a wonderful thing for teenagers to realize they can bake this wonderful bread with such little effort - nowdays all they know how is to get something at the store. my 17 went off to bed this evening and snuck in a facebook post to tell everyone of the amazing bread!
It was such a great moment to sit around the table this evening munching on such delicious homemade bread, topped with a bit of butter and all of us so enjoying it and each others company. I know they will remember this moment forever, and I even joked that in 40 years when I finally pass one of them will have to be on the first plane out to ensure that they rescue the ongoing mother so they can all take a part home and keep it going for another 50 years.
Thanks Mary Jane.
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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Mikki
True Blue Farmgirl
1439 Posts
Mikki
Austin
Indiana
USA
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Jul 26 2009 : 10:08:39 PM
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You will likely get a much flatter loaf. You may also need to watch the ciooking time more carfully.
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 - Aug 09 2009 : 2:53:13 PM
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more muffin magic
I just wanted to add that my standard muffin recipe now is to use the one provided, but change it to 2/3 cup splenda baking sugar (half sugar, half splenda) and to add 1 pint fresh blueberries (one of those medium containers from the store)... and of course some cinnamon.
this makes 12 beautiful big nice muffins, brimming with fresh berries and very filling for a healthy start to the day.
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Bread the Mary Jane Way
- started Mother 6/28/09
- Hodgson Mill Organic unbleached flour
- well water w/ reverse osmosis filter
- feeding twice as much once a day to eliminate excess hooch
- first sourdough loaf 7/25/09 - GREAT!
- using KA bread flour for loafs |
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
