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Topic: Sashiko bread cloth  (Read 3354 times)
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KLKing
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« Reply #10 on: March 28, 2010 06:55:33 PM »

 Very nice job, Wulf! And you're a bread baker too? Do you do sourdough? Do you want some?
 I like the design, but I also like the fact that the cloth is thick enough not to sink into the dough while it is rising.
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« Reply #11 on: March 28, 2010 07:15:23 PM »

The blue stripe on the bowl goes great with the pale linen color!!  You are right klking--most towels do sink in the bowl--that is a nice extra bonus!
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« Reply #12 on: March 29, 2010 06:49:13 AM »

This is lovely! I'm going to do "research" (aka Google) sashiko now!  Cheesy
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« Reply #13 on: March 29, 2010 09:29:33 AM »

This is wonderful!  I also have no idea at all what sashiko is, off to Google it now! Cheesy
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« Reply #14 on: March 29, 2010 05:36:44 PM »

Someone at Google is probably thinking "What's with the sudden interest in sashiko?"

KLK, I never thought about the heaviness of the cloth keeping it from sagging onto the dough, but you're absolutely right that it doesn't. I realized too late yesterday that I'd forgotten to flour the new cloth to keep it from sticking, but it wasn't necessary. Now I realize why! I don't do sourdough; I'm so-o-o lazy, I use a no-knead recipe. But I love sourdough bread when I get it. Do you think sourdough starter can be sent through the mail?

Wulf
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« Reply #15 on: March 29, 2010 08:11:02 PM »

Do you think sourdough starter can be sent through the mail?

Wulf

Indeed, it can! I've sent and received multiple times. Though, it is much easier if you dry it out first.
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« Reply #16 on: March 29, 2010 08:24:16 PM »

Dry it out and then re-constitute it for baking? Can it really be that easy?
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« Reply #17 on: March 29, 2010 08:50:34 PM »

Oh man that's awesome.  And what a cool idea, I may just have to make one myself!  I'm always a little dishtowel-paranoid with three grubby kids running around.. lol!

Beautiful job with the stitching, and bonus points for hand-quilting as well.  Rock on!
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« Reply #18 on: March 30, 2010 03:52:14 PM »

Dry it out and then re-constitute it for baking? Can it really be that easy?

Yup, it can be! Smiley You dry out the starter. It resembles dehydrated potato flakes. Then you just add some water and feed it a bit.
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KLKing
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« Reply #19 on: March 31, 2010 08:09:36 AM »

  I've been off-line for a couple days....
Dry out the starter? I know things are possible, but I've never done it.
I do have some pancake and Quick-bread recipies, you can keep a pot of starter in the kitchen if you're using it regularly, or else keep it in the fridge, and prepare it the night before. The starter we have is well over 100 years mature. It was first purchased as a dehydrated packet in the 1960's, from a man named "Sourdough Jack", and he owned a sourdough-based store and restaurant in San Francisco.
Mom says  she knows how to ship it wet... It just has to be packed right.
  I'd like to know more about your no-knead recipie!
I'll be back on-line in the morning... Long day, and night tonight!
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