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Elsie White starter.

Elsie White doesn't seem to be quite as active as her sister Elsie Brown, but she still managed to produce two panned loaves, albeit a bit on the small side, but with good flavour, not too sour, and good texture.  I added some skim milk powder, oil, and sugar, no dry yeast at all, and she took hours and hours to rise in the bowl, and I probably could have given her longer in the pans, but the hour was getting late and I don't exactly keep bakers' hours, so into the oven they went.  I could tell by a little tearing on the side of one of the loaves that, had I been able to let them rise a bit longer, there would have been much greater oven spring, but they taste good and make super toast.
241 users have voted.


TeckPoh's picture
TeckPoh 2008 May 6

I, too, have to stick my breads into the oven (too) early sometimes, either that or retard overnight in the fridge.

PaddyL 2008 May 14
I couldn't believe it.  I took her out of the fridge, along with her sister, Elsie Brown, (I now have Elsie B 1 & 2 in the fridge.) threw out half of Elsie W., fed her and put her on top of the fridge.  By evening, she was crawling out of her "playpen", so I took out a cup and mixed up a primary batter while the rest of her went back into the cold.  Tomorrow, she makes me some good white bread.  Must be some powerful wild yeasts flying around my kitchen!
PaddyL 2008 May 15
There was terrific oven spring, more than I could have hoped for.  I didn't punch down the dough as I usually do, I folded it over on itself, then just cut it in two and plopped the two halves gently into their pans and let them rise.  It's beautiful bread, with a slight tang, but it's light and soft with some holes and will be perfect for sandwiches.  I'm still amazed with all the success I've been having!  I'll try for pictures.
Panevino 2008 May 15
I'm intrigued, whose Elsie White?  It's probably a dumb question, but I must know.


celia's picture
celia 2008 May 15

Tony, we had this thing about naming our starters. :)  Elsie was Paddy's first starter that was started without commercial yeast (based on the initials of the person whose recipe she used, from memory), and she was split and fed separately on white and brown (or wholemeal) flour.

Paddy, congrats !!  Can't wait to see the photos !

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