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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 - Aug 09 2009 : 2:59:16 PM
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Caloric information - wonderful surprise!
Because some of us have to watch calories (or should i say we watch our health - so we make sure how much we move matches up with how much we consume)... i used a recipe builder to come up with some caloric info.
I was so pleased to find that feeding myself these healthy products with all natural ingredients is equal to or less than all the store bought stuff... so healthier all around.
My muffins are coming in at 195 calories each, only 47 cal of fat in that and only 4% of the DV of sat fat recommended.
The sourdough farm house loaf is coming in at 1656 calories for the WHOLE loaf. If I cut it into 10 generous slices, that is just 166 cal each, with only 4 of those cal being fat and 0% cholestoral.
So I have incorporated this into my daily life... and instead of just adding this healthy stuff to what i was already eating, it is now replacing all the store bought breakfast/granola bars and bread and becoming my daily consumption... adding it to fresh fruits and veggies is just making EVERY meal a luxury. Just another reminder that it is soooo the simple things that make life worth living.
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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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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Aug 09 2009 : 3:56:03 PM
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So glad you are enjoying this cindy! I've got my started up and going again after it took a break in the freEzer while we were on vacation. I'll be baking with her later this week!
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 - Aug 10 2009 : 4:09:18 PM
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May I please have a reminder of what page the "recipe index" is on? I copied a few recipes and then lent them to a friend. I need one sooner than I can get my cards back.
Thanks!!
Peace, Love, and Joy |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Aug 10 2009 : 5:50:57 PM
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I know there is one on page 79 although there have been recipes added since then. I will work on an update list and get that posted in the next day or so.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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Edited by - willowtreecreek on Aug 10 2009 5:52:40 PM |
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Pamela Joy
True Blue Farmgirl
88 Posts
Pamela
Hesperus
CO
USA
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Posted - Aug 10 2009 : 8:00:42 PM
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Thanks Julie! You rock!!!
Peace, Love, and Joy |
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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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Posted - Aug 12 2009 : 4:59:40 PM
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wonderful pizza crust!
i was using the pizza recipe and was getting GOOD pizza, but not GREAT - as i would expect from all this handmade goodness i am turning out.
after looking on the internet, i found some tips and tricks that have helped me finally achieve that GREAT crust:
- when mixing, put everything together except about 1/3 the flour and all the salt. mix everything else together and let sit for 20-30 minutes.
- then add leftover flour and the salt and mix it all together.
- then knead for 5-10 minutes. i can only last 5 minutes, but it makes a HUGE difference in the feel of the crust.
- let rise 2-3 hours
all of this has taken my pizza crust to AMAZING and GREAT and we are now having a weekly pizza night.
i know the bread is all no-knead, but the pizza crust for me just needed it to really get its act together.
*********************************************************
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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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Aug 12 2009 : 8:17:08 PM
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Cindy - were you using my crust recipe from of 32? Let me know cause I'd love to try out yor suggestions and update the recipe if needed.
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 13 2009 : 5:11:37 PM
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Willowcreek,
Yes, I was using your great recipe. I think the biggest difference is the kneading as the feel of the dough totally changed... but the rising assisted alot too as it really feels different in my hands after that too. When I didn't knead or let rise I just didn't get the dough mixed up well and so i think that affected my crust.
However, my first crust done per your instructions TASTED great - just the texture was a bit flat and didn't really puff at all when cooked. Now the taste is still great, but the texture of the crust is also great!
I love your recipe though, and given different locations and humidity and weather (and my crummy mixing skills) it could just be me. But I do everything else per your instructions, and the par baking is just perfect as I may make a few to toss in the refrig for later this week.
Thanks for everything - your recipes have really boosted this whole experience to the "amazing" level for me.
*********************************************************
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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txbikergirl
Farmgirl in Training
46 Posts
Cindy
Elkhart
TX
USA
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Posted - Aug 13 2009 : 5:19:06 PM
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I made the Honey Wheat Oat bread shown on page 62 - wonderful!
I mixed it up last night and let it rise in the oven while we slept. I am also doing this for my sourdough as well. because then before I take the dogs out in the AM i can just move the bread to the counter, turn on the oven to preheat, and when i am back from our morning walk i can pop that bread into the oven. 30 minutes or so later we have fresh bread to start the day, right about the time the coffee is ready and i have finished doing a few kitchen chores.
This dough rose twice its original size, i made it in a traditional loaf pan so it was just the perfect size of the loaf pan after rising. The top was flat and got a bit dark, so dark i thought it was burnt... but it wasn't, it was just done perfectly with a bit of crusty bit to the top but not too much. took 37 minutes to reach 195.
The honey can be tasted in this bread and it is great, and the texture was soft and nice, just perfect. A dense bread like home made breads are, but light enough to do sandwiches and toast for my hubby. and i had another piece for lunch that i toasted and put jam on - yummy! and another piece with butter for dinner with my salad - double yummy!
thanks for the great recipes everyone!
*********************************************************
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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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Aug 13 2009 : 6:41:01 PM
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Cindy I am gonna try it would your instruction changes! My old pizza dough recipe requires a 2 hour rise but I can never wait that long! I shall report back. It might be a week though before I make it. School is starting back and there are some other things going on right now.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
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Posted - Aug 15 2009 : 8:04:28 PM
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quote:
Originally posted by willowtreecreek
DiAnn - I wish I had better news but grey and brown colors are rarely a good thing when it comes to dough. If it were me I would toss it. "If it's grey through it away". Mold can be grey, blue, red, green, black brown or orange. Pretty much every color of the rainbow.
I did use some frozen dough recently and did not see any greyish color.
If anyone else has experienced this and wants to chime in please feel free!
When I froze starter and when I stored starter in the fridge for several weeks without touching it...yes it did take on a greyish color and also had a good layer of hooch on the top.
When I went to revive both batches, first thing I did was dump the hooch. Next, I actually dumped at least half the starter in the compost before beginning to feed again. It sprung back to life with no troubles or odd colors after that.
http://www.myspace.com/lupinelady99 |
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lupinelady99
True Blue Farmgirl
113 Posts
Lisa
Massena
New York
USA
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Posted - Aug 15 2009 : 8:19:36 PM
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Oh, BTW...I'm back! Have missed you all so much, and am so pleased to see more new members! Things got very hectic and my sourdough starter took a long nap in the fridge. Things are still far too busy, but I wanted my starter to be fully developed again before the cool weather comes. Woke it up last week and it is better than ever! I baked my first new loaf tonight and remembered again why I love this so much.
With the heat and humidity (and the little no-see-um bugs) I am still using a large canning jar to keep my starter in rather than my lovely stoneware bowls. It is deeper with less surface area, so less trouble with anything getting to it or it getting a skin over the top of it.
http://www.myspace.com/lupinelady99 |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
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Posted - Aug 15 2009 : 9:51:22 PM
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Hey lisa! Welcome back and thanks for the update on the color after freezing. That is valuable information and I appreciate you remembering it! I am finally back into using my starter regularly after it took a rest far part of May, part of June and part of July while we traveled and went on vacation.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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N@n
True Blue Farmgirl
222 Posts
Hackett
Arkansas
USA
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Posted - Aug 17 2009 : 1:19:21 PM
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The "Bee" issue was the first Mary Jane magazine I read! This bread has been a staple ever since. It is the best. All my friends request a loaf from me at any time we have a "covered dish" meal. I am a brand new member of the farmgirl sisterhood. Although I have been practicing being a farmgirl for 61 years. Wow that sounds old!!! but inside I am still the skinny legged little girl on my Grandma's farm. My bread is now better though!!
N@n farmgirl number 696
keep searchin'-it's out there somewhere. |
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chessie
True Blue Farmgirl
402 Posts
Karen
Vista
CA
USA
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Farm Kitchen: Bread the MaryJane Way |
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Bread the MaryJane Way
