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NellieBelle

11217 Posts
Posted - May 23 2017 :  10:02:55 AM  Show Profile  Reply with Quote
Needs tweaking. Ashley, MaryJane? I love bread. Especially fresh homemade, right out of the oven. So, I found this recipe for Asiago Cheese Bread online, but wondering how one changes it using culture proof. Would you use the same amounts, of course organic, just replacing the culture for the yeast? There is 1-1/4 cups of asiago in the bread with 1/4 cup sprinkled on top. This bread topped with tomato/basil/garlic would be a meal. (how can one go wrong with asiago, milk, and butter from our cows?)
To laugh is human but to moo is bovine. Author Unknown

txbikergirl

3197 Posts
Posted - May 23 2017 :  5:31:09 PM  Show Profile  Reply with Quote
i have no answers, but i am drooling...
Firefly Hollow Farm , our little farmstead. Farmgirl living in the green piney woods of East Texas on 23 acres with a few jerseys, too many chickens, a pair of pugs and my Texan hubby (aka "lover boy")
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Ashley

167 Posts
Posted - May 24 2017 :  3:05:19 PM  Show Profile  Reply with Quote
Hi Janet,
The bread sounds delicious! Are you thinking of making this with a wild yeast mother? Do you have an active mother right now? If so, and it's active and bubbly, you can probably make this bread with it. I think I'd try using 2 cups mother and reducing the milk to 3/4 cup, since your mother will add liquid. I can't be sure if this will work with the amount of flour in the recipe, or if you'll need to add more. Also, the rising times will be longer. I'd say the first rise will be about 2 hours and the second rise will be about 2 hours as well. You'll want the bread to be at least level with the rim of your loaf pan before it goes in the oven. Also, the bake time might need to be longer. I've found that the best way to be sure a naturally-leavened bread is finished baking is to take the internal temperature. For this one, you'll want the internal temp to be somewhere between 200-205 degrees F.
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru
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NellieBelle

11217 Posts
Posted - May 24 2017 :  3:15:01 PM  Show Profile  Reply with Quote
Thank you Ashley. No, I don't have an active mother now, but wanted to know how to do it with the active mother rather than the boughten yeast. Where you and MaryJane have been doing this for some time, I thought you may know the adjustments needed. It really sounds like a yummy bread that a complete meal could be made around, and use the asiago cheese that we make. Thanks for your information and help Ashley.
To laugh is human but to moo is bovine. Author Unknown
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Ashley

167 Posts
Posted - May 24 2017 :  3:41:11 PM  Show Profile  Reply with Quote
It does sound yummy, and I love the idea of a bread as the star of a meal. :) I've found that most bread recipes can be converted from store-bought yeast to an active mother with just a couple tweaks.
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru
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NellieBelle

11217 Posts
Posted - May 24 2017 :  4:01:43 PM  Show Profile  Reply with Quote
Thanks again Ashley. Can't wait for the Bread book. I may be doing a lot of tweaking. ;)
To laugh is human but to moo is bovine. Author Unknown
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CloversMum

3486 Posts
Posted - May 24 2017 :  6:13:49 PM  Show Profile  Reply with Quote
I'm eagerly waiting for the Bread book too!
Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens
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