Comments on: Party Weekend 2010: me, a sick toddler, and some sourdough

By: Amy

Amy — Fri, 30 Apr 2010 21:14:43 +0000

I remember Aunt Mae’s sourdough rolls. Those things were goooood. Don’t remember Gonnie making bread of any kind. From Gonnie, I remember apple slices cut in the palm of her hand, ambrosia (which I didn’t like), large hams, Nutter Butter cookies kept in an aluminum cannister on top of the fridge, and Breyer’s vanilla ice cream, with the tiny little specks of vanilla bean in it (or, that’s what she said it was).

Katy, if you are going to take of the Old Marquez Sourdough Tradition, when might you try some of Uncle Charlie’s activities of the beverage sort?

By: Nourishing Dried Fruit Scones (dairy-free, soy-free, vegan)

Nourishing Dried Fruit Scones (dairy-free, soy-free, vegan) — Mon, 26 Apr 2010 12:56:42 +0000

[...] house felt a bit Lord-of-the-Flies-ish. Tim was out of town, it rained all weekend, the Wee One had one of her fevers, and my preschooler relished a phase where he’s deemed the best way to pass the time is to [...]

By: Sourdough: pages two, three, and four.

Sourdough: pages two, three, and four. — Fri, 26 Mar 2010 17:58:28 +0000

[...] was expecting a longer rise time — like the 6-hour fermentation of my Pearl Levains — but was surprised when my dough had doubled in just two hours. A bit flustered, I decided [...]

By: Dad

Dad — Fri, 26 Mar 2010 11:47:45 +0000

Aunt Ruth and mom had a starter before Charlie and Mae moved down South. And I do believe that Mae’s may have been sweeter than what they had prior. I also suspect that they all shared the same starter after Mae moved to MS so Mom’s could have been sweeter as you would recall.

By: katy

katy — Thu, 25 Mar 2010 01:15:38 +0000

Thanks, RM. Me, too. It was a party weekend, really, for Tim and the kids. Although I can’t say I’m sorry I missed out on 19 hours in the minivan.

By: katy

katy — Thu, 25 Mar 2010 01:14:50 +0000

Dad, if her rolls were like Aunt Mae’s rolls, then I remember their being sweet. I’m sure it was a sourdough starter, but the rest of the recipe probably included milk and some sort of sweetener; this is more of a classic sourdough (if that’s the right term?) in that it only contains wheat, water, and salt (i.e., no oil or sugar).

By: Dad

Dad — Tue, 23 Mar 2010 20:54:31 +0000

I don’t know much about the comparison but your Gonnie used to make sourdough rolls on a regular basis. She kept a starter in the fridge and just added “something” to it to make it grow. Is this something simialr to your sourdough bread? I do know that they tasted better than any I have had anywhere else.

By: katy

katy — Tue, 23 Mar 2010 01:54:45 +0000

Steph, right you are. I am guilty of slathering some Organic Valley Pasture Butter on a few crust pieces. Waste not, want not.

By: Rebecca Martin

Rebecca Martin — Tue, 23 Mar 2010 00:53:27 +0000

Yum. I’m impressed. This is something I want to do . . . someday.

And – I’m sorry you didn’t make it to Ohio! (Or Pennsylvania. I just don’t know the people in Pennsylvania.)

By: Stephanie

Stephanie — Mon, 22 Mar 2010 21:03:20 +0000

Send me your crust. Even that looks delicious (hey, with enough butter, even bread that got a little too brown is still awesome). I can’t wait to see how the whole wheat bread goes. You could start a sourdough sandwich bread revolution.