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Cristina
Wednesday, June 9, 2010, 2:52am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
ferment bread progress 1:

Those were stainless steel bowls, I have since, transfered the mixtures to glass jars, to keep an eye on their progress, easier to see.  The one with the rubber band has  the soy milk mixture, the other one has the water mixture.

I am suppose to stir them every so often and leave them ferment for a few days, watching their texture, smell ..

Strangely enough, after a few hours, the water mixture has thicken up a lot more than the soy milk mixture, yet, at the start, the water mixture was a lot more runnier than the soy milk one.  

Both mixture shown a few bubble holes indicative of some activity.  I have given them a couple of stirs so far ...

Smell wise, I do not notice any difference between the two, they both smell floury/yogury to me ...  





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No walk today, interrupted night sleep.  Got up (both of us) just before two am. Had a drink, meditated and back to sleep til 7:00am this morning.  No problem to go back to sleep, so that was good, but , it is 1:00pm now and we still have not done our walk, will fit it in later on.

Soy/Spelt bread featured for breakfast this morning and in kids lunch boxes. It combined very well with green tea and cappuccinos later on.

Before that I had the usual lemon water and early morning oral hygiene done including floss and OO OP .  

It is amazing what a few hours of no dairy can do for recovery to DGS.  He is off to school like his usual cheerful self.

Weather is beautiful and sunny here today.

Ooops, no supps so far ... lunch comming up, bok choi and omelet.  

PS:
Lunch was omelet with freshly picked bok-choi, drumstick leaves, parsley and lettuce leaves, all chopped up with onion and garlic (ghee too). Mixed with about 6 smallish eggs and into the pan.  I also used celtic salt, turmeric and ginger as condiments.

My supps: With such a compliance meal, I did not take Deflect.  I had Teacher 3 pack, Occubright, attentia, cortiguard and the GT multivitamin.
Hubby: Warrior 3 pack and GT multivitamin

My water intake had been low, and I notice the difference!! Sort of nausy, but it dissappears when I drink.  I notice my 'waters' got a bit on the dark side of yellow, so heads up and bottles up!!  Got to watch it!!! It is all good, though. :_







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Wednesday, June 9, 2010, 6:56am Report to Moderator Report to Moderator

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ferment bread progress 2:

After a good 21hr brewing (may be not the right word to use, but cannot think of any other now), I noticed that the soy milk mixture has developed an oily liquid layer on top, it has thicken up a bit, but not as much as the water one.  No changes in the smell of either.  Also I should point out that the water mixture is a lot whitish in color than the soy milk mixture.  They both had a good stir and I will probably leave them alone until the morning.  




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Cristina
Thursday, June 10, 2010, 7:20pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
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wow, where did yesterday go!! Doing lots of reading, researching, learning to meet latest challenges: Thyroid issues in the house!!

Stayed very compliant anyway having mostly rice or rice noodles and my vegie mixtures.  Usual coffee and either bread or rice cakes with peanut or almond butter and honey or barley malt.  

Mid mornings had been yogurt and fruit, a couple of green teas spread during the day ...
Snacking more often on walnuts, almonds, pumpkin seeds, flax seeds, dry figs and dates (the cold weather).

Very hard to keep drinking enough water with this weather! strugling to drink 3 bottles!! and toilet breaks a bit more often too.  But, I am making an effort of being consistant with it.

Also, with OP, floss, lemon water ... keeping it up ...  

Supps alternating the teacher pack, calm focus pack, histonia courtiguard, multivitamins, b12 at lunch time and deflect with every main meeal...

Still waiting on my supps from NZ, it takes over a week sometimes for shipment to arrive!!  Today is Friday, so hopefully we will get them today.  We will be needing most of those supps on order to fix DD's thyroid issues (but that is a matter for the other thread), but while I mention that, I still will need to order a couple more supps which I do not have and are needed for her protocol: glysconia is one .. .

So yesterday, went back to making the no wheat, no yeast beautiful flax bread to show DD that she can still 'have the cake and eat it too', even in a gluten free diet which is more or less what Swami has given her!!  She loved it! and so did the kids!

We had a Warrior Thyroid healing dinner last night:

Risotto type of dish with onion, leeks, carrot, turmeric, ginger, celtic salt, vegemite (yeast xtract), tamari, some peanut butter, turkey broth. I serve this with:

Whitting fish pieces:
freshly ground organic raw buckwheat kernels to make enough flour to coat fish pieces
beat 2 eggs with a bit of celtic salt
add some of the chopped parsley to the egg mixture and some to the flour
I used frozen whiting from woolies, they come in a box neatly pack
take each fish piece, dip it in the egg mixture, coat it with the flour, place in non stick fry pan (no fat).  Cook a few at a time.  I added leftover egg mixture to the risotto.  Yumm

We sprinkle the fish pieces with freshly squeeze lemon juice.  Dinner went very well!!
DGS loved the fish and first did not eat much of the rice (I used all my leftover rice and it soaked up the sauce a bit too much, not very moist, should have made more sauce for it).  Anyway they still ate a bit, but obviously not enough, because after we clean the dishes, both of them (kids) came asking for food, they were hungry.  So we offer them the rice again, but this time grated some parmesan and fresh pecorino cheese on it to make it a bit more tastier and moist for them.  The trick worked!! and had their after dinner second serving!!

I am glad DD and I are both in the same wavelength in that aspect, instead of giving them a 'snack' if they did not eat their share at dinner time, try a second time with some innovation.  Kids are so funny and picky in that aspect!! You have to cater to their taste if you want them to eat the healthy stuff.  It is all a matter of progressing education, they are usually open to new ideas and tastes, even though they may say, 'I do not like that', 'I want my usual one'.  They are used to drinking soy milk now, rather than cows milk (well, at least when here), they prefer home-made granola to the bought one, they choose peanut butter and honey over purchased jams and they love to munch on nuts and seeds, or fruit and compliant cheeses, rather than the biscuits of past times.

Next post I am reporting on the fermented bread project progress (keep it on its own post).




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Cristina
Thursday, June 10, 2010, 7:41pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
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Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
ferment bread progress 3:

Getting on the third day since I started the 'starters'.  I think the cold weather is not very encouraging for the little pets to do their thing!!

They both still smell nice and look healthy.  The soy milk base starter developed a bigger layer of oil at the top.  I have now removed this layer, I believe it to be the oil they use on soy milk!! As expected it floats to the top forming a barrier (which we do not want) between the mixture and the air.  So, oil out, I will keep on removing it as more builds up at the top.  

Makes me think how much oil is in these commercial milks!!  It pays to do your own, but I ran out of beans and they did not have them at the shop last time I went! Bonsoy milk should not have this problem, but I was finishing off the other brand milk I had, not thinking about the oil content ... Too late now, lets see what comes out of it ...

So at this stage, the water mixture is still thicker.  I transfered it to a bowl, as instructed in Nourishing Traditions, feed it some more flour (1 cup) and more water (1 cup), stir it and back into the glass jar it went.

I also added a bit more flour to the soy milk one, but not water because it is soupy enough compared to the water base one ...  Hope this is making sense.  I will summarize everything at the end ...  

PS: feel free to chip in with comment if you tried something similar before and want  to share  ides ...




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Cristina
Friday, June 11, 2010, 5:33pm Report to Moderator Report to Moderator

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ferment bread progress 4

Well, 2:00am and here I am after the soccer fanatics at home spent the night watching the first game of the world cup.  To their disgust I went to bed before 9:00pm!!  But here I am now, sipping a cup of tea and taking this opportunity to attend to my two new pets: soy milk and water fermented bread starters!

What a difference a few hours had made!!  My rescue efforts for the soy milk one had worked wonders!!  The water culture has actually outgrown its jar, bubbling happily away, multiplying beautifully!!  The soy milk one, all of a sudden has woken up and in gratitude for me liberating them from that 'gulf type' oil barrier have double in size and is also bubbling away!!

I need at least 3 quarts of each culture to make the breads, so I will keep on feeding them until desired quantity is reached.  I added one cup of flour and one cup of water to each culture and whisk away to smooth the flour in nicely.  Since I do not have big enough glass jars (take shopping note), they are now sitting in two stainless steel bowls bubbling away ... (cone base bow with soy culture, rounded bowl with water culture, they are both fairly similar in color, texture and smell, sign that the lactic creatures are doing their job? digesting their medium and producing what they are meant to ....)

I am feeling confident this is going to be a success!!!  




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Jenny
Friday, June 11, 2010, 9:58pm Report to Moderator Report to Moderator

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Cristina, I need to start a water culture sour dough for the man, who can't use soy or milk (Explorer)  ..hoping to gain confidence from your trial. Is what you are doing a fairly routine sour dough process?
I made a spelt loaf from your recipe, adjusting some of the proportions, ie less molasses, more yeast, and it is nice, funnily enough rather like sour dough bread even though it is yeasted. It is much denser than my usual wheat bread. I love my breadmaker, so much fun, and the smell is delicious. One small loaf lasts me a week.



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Cristina
Friday, June 11, 2010, 11:51pm Report to Moderator Report to Moderator

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Hi Jenny, glad you are enjoying your Spelt bread.  My family loves it!!!  But now with Metta not being able to have any wheat, I think that it will be safer to have the fermented one in the house in case she gets tempted.  It may be less damaging for her ... and certainly a lot more beneficial for the rest of us!

Regarding density of the yested Spelt bread, I have not been able to reproduce the lightness of that one in the picture from the other day.  Mind you, they are all still nice and light !!  I think that it may have something to do with the yougurt I use. That first week I use a yogurt that had a lot of whey sediment, it was the end of the yogurt tub!  Since I have been using new yogurt tubs where the contents are a lot more creamier and less wheayish, if you get the idea ...  

The water culture I am trying  is very similar to the Nourishing Traditions one, except that they use Rye flour and that is not compliant for some of us.

The Soy one is based on some I have done before many moons ago, but using real cow's milk.  it is my first experiment with soy milk.  Still using cow's yogurt though.   Will keep posting the process ...




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Cristina
Saturday, June 12, 2010, 11:14pm Report to Moderator Report to Moderator

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Ee Dan
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Yesterday was a better day regarding exercising!! Finally after missing two days!! we went for a neighbourhood walk in the morning and a beach walk in the afternoon where we enjoyed some paragliding just landing next to us in an otherwise fairly deserted beach... amazing the resources we have and people hardly gets there!!

We up the carbs lately, must be the cold weather!!  rice dish for lunch and rice pasta for dinner (before 6pm though which is good).   Of course we balanced these off with plenty of vegies, and enough proteir: DH had lamb (all to himself not me), I had some chicken, organic, free tange from Coles $16!!) and a bit of cheese.

I had munched on a few nuts and dates during the day, but not too many, overall felt more satisfied.  

On the minus side, I think we must have err on a bit too much bread this week!!  I have noticed an increase in my mucus level, something I have not experienced for a long while now, that 'back of the throat' dripping feeling!!  So I made sure today I double the amount of lemon on my early morning warm water drink!! and concentrate on making flax bread only for the next couple of days, until my batch culture starters are ready to make fermented bread (maybe in a couple of days!!

Supps: Deflect after every meal (3 times) and Teacher 3 pack once.

Another interrupted night with Uruguay and France playing soccer!! I think it was ggood result, although I think hubby would have prefer a win ...     After checking my culture pets and quick browsing of the forum, it was easy enough to get back to sleep until 7sh this morning ...

I am planning on a liver detox soon, it is something I have not done ever and my intuition tells me I am ready for it now.  Got to check the ingredients and pick the right day for it.

Continuing with my OPs using Olive oil, my flossing and lemon water ... very pleased with results so far ...

I am feeling very balanced, at peace, alert, with purpose... having the Calm Focus pack, hostonia and Cortiguard every now and then has been very balancing ...

We started the day with green tea this morning, hubby is screaming for coffee now!!
Later!  




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Cristina
Sunday, June 13, 2010, 12:59am Report to Moderator Report to Moderator

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Ee Dan
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Location: Sunny Coast,��QLD, Australia
Age: 62
ferment bread progress 5

So far I have added 3 cups of flour to the starter.  This morning I took some pictures of both starters before and after adding one more cup.  So the photos in the glass containers are from just after adding the 4th cup of flour.  

They both started with one cup of flour, but as you can see by the photos, the soy milk one (in the 2 litre water jug) has outgrown its water counterpart in the glass 2 litre container (1litre = 1 quart).  The soy milk one took off the moment I removed that oily film (remember? from the oily soy milk a few post back).  They are both doing well, considering how cold it is here.  They have outgrown their location on top of my warm router, so they have been sitting on a filing cabinet in the warmest corner of my office space, away from drafts ...

Once they reach the 3 litres stage, I will make the breads!! One or two days at the most ... all going well ...
Going to photobucket to add the photos and then PS: them here...







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Wow!! Looks good!!! Thanks for the updates...
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Cristina
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ferment bread progress 6:

These little creatures are really happy!!  The soy milk one has gone berserk!! It has overgrown the glass jar! The water base one has about 4cm about 2" of bubbles, a bit slow but very active too.  Check the photo:


So, back to a bigger stainless steel bowl they go, I do not have any glass containers big enough to hold the 3 litre (3quarts) mixture!!  I transfered them to the bowls and added the 5th cup of flour.  This is great, I was expected to only add this tomorrow, but although it has only been about 8hours since I added the 4th cup this morning, they are growing so well, so I keep them happy by feeding them good stuff: flour and water (Yes, remember, everytime I add a cup of flour, I also add same amount of water).  At this rate, I will be making fermented bread tomorrow night!!!
These are the photos taken immediately after whisking in the 5th cup of flour.  The bowl with the wider rim is the one with the water mixture.

Of course they are covered with light material to keep them safe from foreigh matter, but still allow the goodies in the atmosphere in my home to home in the mixture and chump chomp chump  





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SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
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Location: Sunny Coast,��QLD, Australia
Age: 62
My supps today have been: Deflect twice and B12 once.

Had a home made pad tai dish with very little chicken today, munch on a few rice cakes with peanut butter and honey, had a little bit of cheese, ate a kiwi and drank a lot of water.  Total coffees for the day 2, the usual morning and afternoon breaks!!! I am going to have yogurt with some fruit and seeds soon together with another Deflect and the immune boosting pack.  Feeling a bit mucusy ... Maybe the broken sleep of last couple of nights may have weaken my reserves a bit ... that and the overdose of wheat last few days (today has been wheat free for me) and / or the detoxifying effect of having a few days already of Deflect ... Read a few posts about elimination coming a bit too fast with too many Deflects ... Did not walk today ... not good sign ... I am keeping an eye on things ...  




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Cristina
Sunday, June 13, 2010, 4:18pm Report to Moderator Report to Moderator

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Correction on post 387 - progress report 6 - I have posted the wrong photo last night, the first one showing the grow progress filling the jar ...  I fixed it now ...  




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Cristina
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Report on my mucosy effect.  mmm 2:00am again this morning, yes, yes, got to love them ... it is only for a month... the thing is that puppy now also is starting to get into the routine of 'going' at that time ... hope she realizes is only while football is on!!!  Well, was still feeling yak, and in checking my posts here (good record) I find my yogurt missing in my meal plans,  (still working on it, too many interruptions), is my super beneficial yogurt.  So, I had a couple of big spoonful after a few drinks of water and went back to bed...

Got up again at about 6:00sh and after floss, lemon water and OP, went for a walk down the beach!!!  Rain cut our walk short, but we manage to do a few kms anyway.

Today is public holidays here (Queens day), hopefully will get my supps tomorrow ...

BTW, my bro in Texas finally got his own laptop working with skype video and when he saw me for the first time yesterday afternoon,  after a few months, he was amazed at how good I looked! Got very emotional and kept on repeating that as the years go by, I was getting younger... he does not know it yet, but there are some spanish books coming his way ...    My hubby also told me he agree with him, that my face was glowing ... it is the lifestyle, the food, the exercises (should do more though), the meditation, the supps, that feeling that we are onto a sure thing ... a blessing ... I should put this in the garland for Dr D, I owe him so much, did not know where to start ... this may be alright ...  




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Love the reports on the sourdough - it's all new to me, love to hear how it turns out.  Take care of yourself and those bacteri-yums!


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Jenny
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I'm up to 24 hours on my starter..I am using only spelt flour and bottled water, and keeping it in a glass jar in a yoghurt maker..have to use that as there is no where else in my house that has  regular warmth, and we have been going down below freezing regularly in Canberra this past week.It seems too hot in the yoghurt maker actually, but if it is alright for yoghurt, surely it would be ok for the natural yeasties?.
Not much action yet, but I see a few bubbles.
My question is, how much of the starter do I use when I eventually get to use it?
My guess would be that I use it instead of the water quotient in the recipe, of course eliminating the dried yeast quotient. Would this be right?
I will also be attempting to create a diffent time sequence on my bread maker so that there is an extended raising/ punching cycle.



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Cristina
Tuesday, June 15, 2010, 6:47am Report to Moderator Report to Moderator

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Ee Dan
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Hi Jenny, fantastic!!! we can share experiences here!!

yogurt airtight container?  mmmm, the whole idea is to allow the air bacteria to get to your culture, the good stuff will find its way to your starter and get it bubbling soon enough.  If yogurt maker is airtight, it may not be enough air, only what is originally in it?  Suggestions for warm places: Maybe inside the oven with the light on or on top of your coffee maker with a plate in between, or put the slow cook on low with water in it, the lid upside down, place a couple of plates on it and sit the starter on top covered with a cheesecloth or a dishcloth (using a rubber band to hold the cloth so nasties will not get in) ...

I will keep the starter in an airtight container in the fridge when I want it to be in dormant mode, waiting for the next batch of bread making ...

That is my understanding ...

Regarding how much did I make/use, I am explaining that in the next post, reporting on my bread making / preparation day today!!!  I spent the day in the kitchen (well part of it) getting things ready, kneading, forming loaves, creating warm places to rise and cleaning up ....

Ahhhh, so satisfying ....  My arms are so grateful for the exercise too!!  





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SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
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Ferment bread progress 7:

This is for yesterday.  Sorry I did not get to report earlier or took pictures of the start of the 6th cup stage (had visitors at home ...).

Anyhow, at some stage during the day yesterday I got around to my two pet colonies and fed them the 6th cup of flour and water as usual.  Stir away and leave them alone again to do their job.  That's it!! No more cups to add, tomorrow (today) is bread making day!!

This morning  I checked my two starters and they both looked like they peaked at some stage during the few hours prior and then collapsed, as expected!  They had this wine like aroma, not overpowering, but a hint of it and also, as you can see in the photo, they have this liquid layer underneath the top thicker layer.


My efforts of the last few days, have produced me two batches of about 1.5 litres (1.5 quarts) of starters.  Ihave put aside in an airtight container about half a litre from each to  keep them in the fridge until next bread making attempt in a few days time.  

With the 2 x 1.5 litres starters I proceeded to make the breads (next post) ...  
  




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Cristina
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Fermented bread progress 8:

Nourishing traditions calls for 13 cups of flour, I think I ended up with about 10 cups  in my mixture.

I disolved 1 tablespoon of coarse salt with one cup of water in the starter and then added the flour a couple of cupfuls at a time, kneading it in to form a lovely, elastic, silky soft dough, enough for two big loaves:

Each starter mix with flour, after about 20 minutes of pounding, kneading, turning and now ready to be divided into loaves, bread rolls ...




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Cristina
Tuesday, June 15, 2010, 10:25am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
Fermented bread progress 9:

I was stuck!! My loaf pans are too small, and not enough of them (I only have one!!  ) I knew I forgot something!! I was meant to buy them but Woolies only had small ones, meant to search somewhere else!!

So I improvised, I took a thick baking tray and using a glass garlic bread type of dish in the middle, I created a pseudo two loaves oven tray.


... and after 3 hours resting, as you can see the glass dish did not do such a good job of staying in the middle, sort of collapsed on top of one of the breads:

Anyhow, after about 1 hr baking at 350F (180C - just under 200 in my oven), I finished with two beautiful, although uneven shaped loaves.  

BTW, we have not cut them yet, but tasted the bits that fell off when removing the glass dish and it is yummy!!!  

This is just the soy based starter, check next post to see what I did with the water based starter:  




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Cristina
Tuesday, June 15, 2010, 10:50am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
Fermented bread progress 10:

Now, I still had to find trays and bake the water based dough!!  

I decided to use the breadmaker for half and a muffin tray for 12 bread roll with the other half!
Although I had already knead this though, I pop half of it in the bread container for the machine and set it to just knead.  The machine did it for about 1 hour and then I let it rest for another couple of hours.  After about 3 hours altogether, I let the machine bake the bread (bake only setting).  It did it automatically for 45 minutes!! at the end of which I got this:


Sorry for the quality, but I think I have overworked the camera and it is needing to be recharged!!  If the bread last that long, I will try again tomorrow for better photo.  

And here are the 12 fermented bread (muffin) rolls:

Except that there are now only 9!!  DD tried one and she is now grabbing two more: another one for her and the other for DGD.  DD had tried fermented bread before elsewhere and could not eat it, she loves this one, even without butter! But with Ghee is delicioso!!
Baker in the house !!  
This is now the end of this project, I hope it has encouraged others to try ...




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Possum
Tuesday, June 15, 2010, 11:02am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,394
Gender: Female
Location: Wellington, New Zealand
Age: 53
Well done; I have learned a lot!! Excellent efforts...
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Jenny
Wednesday, June 16, 2010, 3:30am Report to Moderator Report to Moderator

Swamied Warrior
Ee Dan
Posts: 1,771
Gender: Female
Location: Canberra, Australia
Age: 73
Cristina, I have not had the lid on the yoghurt maker, I understand about the need for it to be exposed to the air. In fact I really don't think any cover should be required. After a couple of days, there is very little progress using wholemeal spelt flour and pure water, so I may have to start again, perhaps with white flour and some yoghurt after all. I am printing off your reports so that I can refer to it once I start making some progress.



Eating half and exercising double.
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