Sourdough recipe testers wanted!

Benjamin Dinkel wrote:Hey Kate,
I am interested to test some of the recipes. 20 sounds a lot, but 5 I think I can do.

I have a rocket powered brick and cob oven.

I usually bake my bread once a week, a whole grain german style rye bread.

That is a really exciting oven! I'd be very happy to see some recipes tested on that.

Hi! I live at 8200 feet. Do you have high elevation info in the book?

Hi Kate,

I would like to be one of your sourdough testers. I have been baking bread for many years, with both white and whole wheat flours. I have been baking sourdough bread off and on for the past four or five years. I enjoy baking and cooking from scratch. So far, all I have made from sourdough is bread and biscuits. I would like to try many other things that can be made from sourdough!

Cheryl

Hi my name is Miguel I have access to heritage and heirloom flour I used to work in Montréal Québec as a baker long ago now I'm a retired truck driver in Indiana, I like baking I have a regular gas oven if you choose me it will be an honor to help you.


Thanks

Hi Kate,
Would love to be considered for recipe testing.
I have an electric fan oven that can also use top and bottom heat sources without the fan. I also have access to a traditional 300 year old french bread oven although, as it's so big,  I prefer to fire that 'full' which means a day cooking a range of dishes on the falling oven, culminating in a traditional Normandie rice pudding (aka Tergoule) so, it's an infrequent happening.

Husband and I have enjoyed your off-grid kitchen book, and as he loves bread, I can't see him having any objections to this project!!
Regards
Lesley

Hi Kate, I would love to be a tester!  I've been nursing along a nice starter fed with rye flour and using it with flours from a local mill (I included a link to it if it works)  which is awesome because the grains are grown in my region in the Skagit Valley.  

https://cairnspring.com/pages/our-story  

The loaves I've made with their flour (sourdough and non-sourdough) always taste delicious but I have trouble with them coming out like a brick. I get little to no oven spring and I REALLY want to know what I'm doing wrong! I went to culinary school but it was on an injured worker program and they wouldn't let me focus on the advanced baking (I had to take the management track). I worked at a gluten free bakery after I graduated, which was a whole new learning curve and they made sourdough as well, although I only made it a few times before I had to quit for health reasons.

My husband is building me a mobile kitchen (like a commercial kitchen) on a flatbed trailer we have, so I have a separate space to make my goat milk soap, cheese, and sourdough bread. I will have a propane range in it, but for now I have an electric oven. I like to make my bread in a cast iron dutch oven but I've also made it using a pizza stone with steam generated by pouring water over lava rocks.  Anyway, I didn't just want to yell 'pick me pick me', ha ha!

Jennie Kies wrote:Hi! I live at 8200 feet. Do you have high elevation info in the book?

I have a couple of people testing recipes at high elevations

Hi Kate. I'd be glad to help you test some of your recipes. I have a lot of sourdough experience. Mostly in cast iron skillets & dutch ovens. Mostly breads, pizza, & pancakes. Some cakes & cookies too. Over fire & coals. In ovens, on hot plates, solar ovens, & typical stoves too. Right now my dutch oven is 1000 miles away & I gave my solar oven to a friend but other than that just let me know if I can be of assistance. It will be a good excuse to go to a larger town & better store to find flour other than what is available here in dinkytown.  If you really need solar oven things tested I can park my car in the sun. This IS summertime in TX!!!

Hi Kate

I was a tester on one of your previous books. I've been keen to get into sourdough but to be truthful I'm a bit scared of it so I'm hoping the recipes are good for nervous beginners. -  I also now have arthritis in my hands so when I bake bread I let the bread machine do the kneading for me. A lot of people tell me sourdough is easier on the hands?

If I can help, I'd love to.

Tracey

TraceyL Smith wrote:Hi Kate

I was a tester on one of your previous books. I've been keen to get into sourdough but to be truthful I'm a bit scared of it so I'm hoping the recipes are good for nervous beginners. -  I also now have arthritis in my hands so when I bake bread I let the bread machine do the kneading for me. A lot of people tell me sourdough is easier on the hands?

If I can help, I'd love to.

Tracey

I'd be interested to see you try out my sourdough methods. I have RSI and have figured out breadmaking methods that work with this, so I'd be keen to see if they work well for arthritis too.