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Orrjames · 05-02-2012, 17:18

We have been experimenting with our pressure cooker and have actually produced a few loaves of bread . Now we are looking to try sourdough bread which I have heard is easier since you don't use yeast. Does anyone have a good starter receipt ?

BuckeyeTom · 05-02-2012, 17:27

Quote:

Originally Posted by Orrjames

We have been experimenting with our pressure cooker and have actually produced a few loaves of bread . Now we are looking to try sourdough bread which I have heard is easier since you don't use yeast. Does anyone have a good starter receipt ?

You are making bread in a pcooker on a boat? What's it taste kike? Does it brown?

**FrankZ** · 05-02-2012, 17:32

Quote:

Originally Posted by Orrjames

Does anyone have a good starter receipt ?

Sourdough Home - An Exploration of Sourdough

This is a good site for learning about SD bread.

**DeepFrz** · 05-02-2012, 17:43

Look down at the bottom of this page and you will see some threads with good bread recipes.

**sarafina** · 05-02-2012, 17:50

It is correct that you do not additional yeast when using a soudough starter. A sourdough starter is basically a live colony of yeast.

But as far as it being easier than other kinds of bread?

That would not be my experience...

= -P

matauwhi · 05-02-2012, 18:06

G'day, mate. The wife recently made a chocolate cheesecake in ours, so you can give desserts a go after the bread. I'll try to get a picture next time. Cheers.

Greenhand · 05-02-2012, 18:07

Have you tried Irish soda bread?

**FrankZ** · 05-02-2012, 21:13

Quote:

Originally Posted by sarafina

It is correct that you do not additional yeast when using a soudough starter. A sourdough starter is basically a live colony of yeast.

But as far as it being easier than other kinds of bread?

That would not be my experience...

= -P

If your starter is active and healthy I don't think it is any more difficult than a yeast bread, more time consuming. At least that is my experience, those 8-12 hour rises eat up the day.

**rebel heart** · 05-02-2012, 21:41

Every time I make bread on the boat it comes out thick enough to be used as a bludgeoning weapon. A lady who cooks a lot around here said that it's normal and that she can only make bread onboard in the summer, which of course I have no desire to do, because who the hell cranks the oven and makes bread in the summer?

**Talbot** · 06-02-2012, 02:09

Aussie version

BUSH DAMPER

3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water

Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.
Bake in a hot oven for 10 minutes, or until golden brown.
Reduce heat to moderate and bake another 20 minutes.
Best eaten the day it is made.

Can be frozen

Deck Scrubber · 06-02-2012, 02:19

Quote:

Originally Posted by Talbot

Aussie version

BUSH DAMPER

3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water

Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.
Bake in a hot oven for 10 minutes, or until golden brown.
Reduce heat to moderate and bake another 20 minutes.
Best eaten the day it is made.

Can be frozen

Best eaten with Cockies joy.

Orrjames · 06-02-2012, 07:56

All very interesting thank you! Yes we use a pressure cooker, without the regulator so it can breath. The lid still clamped down all the way. The bread needs to be flipped half way through the process. We use the cooking grate in the bottom wrapped in tin foil to reduce the chance of burning, on very low heat, smallest burner you have. It browns up nicely as develops a nice crust. Keeps the heat down in the cabin too.

**FrankZ** · 06-02-2012, 08:02

Quote:

Originally Posted by rebel heart

Every time I make bread on the boat it comes out thick enough to be used as a bludgeoning weapon. A lady who cooks a lot around here said that it's normal and that she can only make bread onboard in the summer, which of course I have no desire to do, because who the hell cranks the oven and makes bread in the summer?

What sort of bread are you making?

You could be overkneading.

If you are making a high (or total) whole wheat you might need to add some wheat gluten. Or you could try an autolyse period (mix the dough, don't need and without the salt. Let it sit for about an hour, add salt and knead normally).

NornaBiron · 11-02-2012, 06:47

Try sitting the bowl of dough on a hot water bottle for rising. Until I employed this method my bread was like a weapon in the winter!

**s/v Jedi** · 11-02-2012, 11:40

Try a Zojirushi and you'll never look back; also the most efficient way of baking bread aboard and thus not heating up the interior for warm climates. Another pro is that the program timer will survive power outages like when switching from one power source to another (inverter etc.) while with other brands the timer resets and you have to start over.

ciao!
Nick.