tag:blogger.com,1999:blog-12997259.post5920247726560015405..comments2024-03-14T05:55:13.709-05:00Comments on Farmgirl Fare: Recipe: Fresh Tomato & Basil Whole Wheat Sourdough BreadFarmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-12997259.post-65251051536544054432017-03-16T18:33:03.640-05:002017-03-16T18:33:03.640-05:00I just made your a Tomato & Basil Whole Wheat ...I just made your a Tomato & Basil Whole Wheat Sourdough bread, it's turned out wonderful, we did not make it to 40 minutes before we broke into it, more like 10 minutes. I also added 56g jalapeƱos could not taste them will double it next time. Thank you for the recipe.Anonymoushttps://www.blogger.com/profile/15638602902116759248noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-75892829211645643802011-10-19T12:22:39.092-05:002011-10-19T12:22:39.092-05:00This is one recipe I will have to try. There is n...This is one recipe I will have to try. There is nothing like freshly baked bread...adding the tomatoes and basil just put it over the edge. Thanks for sharing!<br /><br />Lenette<br />http://flavorfusion.blogspot.comLenette Hernandezhttp://flavorfusion.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-35930844499837101962010-11-06T16:40:25.401-05:002010-11-06T16:40:25.401-05:00Sooooooo good! I put tomatoes, garlic, Feta cheese...Sooooooo good! I put tomatoes, garlic, Feta cheese and dried oregano. Thanks!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-41717206310633032702009-04-18T07:30:00.000-05:002009-04-18T07:30:00.000-05:00Hi Demigiggles,Yep, 1-1/8 cups is 1 AND 1/8 cups. ...<B>Hi Demigiggles,</B>Yep, 1-1/8 cups is 1 AND 1/8 cups. Happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-90132709466050450812009-04-17T20:20:00.000-05:002009-04-17T20:20:00.000-05:00im a bit confused on what the cup amounts are. is...im a bit confused on what the cup amounts are. is it 1 AND 1/8 cups of starter, and 1 AND 3/4 cups whole wheat?<br /><br />Thanks<br />300 g refreshed sourdough starter (10-1/2 oz,1-1/8 cups)<br />300 g coarsely chopped fresh tomatoes, preferably juicy organic heirlooms (about 2 medium, 10-1/8 oz)<br />30 g coarsely chopped fresh basil (2 large handfuls, 1 oz)<br />225 g whole wheat flour (7-7/8 oz, 1-3/4 cups)<br />225 g bread flour (7-7/8 oz, 1-3/4 cups)<br />113 g warm water (4 ounces, 1/2 cup; may not need)<br />1 Tablespoon salt (15ml)Demi Antzoulatoshttps://www.blogger.com/profile/05714356797987632233noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-85543053985725917262008-12-10T17:32:00.000-06:002008-12-10T17:32:00.000-06:00Hi there,that bread looks so good.... I can smell ...Hi there,<BR/><BR/>that bread looks so good.... I can smell it. When I make my (Sourdough)breads I don't get the air bubbles that you get.... Any tips?<BR/><BR/>ShayneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-80463719743408931562008-06-23T13:18:00.000-05:002008-06-23T13:18:00.000-05:00Hi Susan! I'm new to your blog, and I've tried out...Hi Susan! I'm new to your blog, and I've tried out this bread - it's great, thx 4 the recipe. I made it without any extra water, only the tomatoes. If you're interested, I've posted it on my food blog (which is in Polish, but photos are pretty much universal :):<BR/>http://cosniecos.blox.pl/2008/06/Chleb-na-zakwasie-z-bazylia-i-pomidorami.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-81735490750641233722008-01-17T18:56:00.000-06:002008-01-17T18:56:00.000-06:00Hi,I love your blogs and have been pilfering from ...Hi,<BR/>I love your blogs and have been pilfering from them for ages without saying so. My bread baking has been re-invigorated with your 10 tips .... although I am due for a re-read of these. <BR/>Just thought i'd say, that you can be never too late or too early for tomato and basil recipes. They are sooooooo blinkin delicious. And anyway, us mere mortals way down here in new zealand are just slap bang in the middle of tomato basil fresh fruit and veges (and zucchini for miles) season so no better time than now to inspire me with this sourdough (although i must admit i'm not much good at looking after pets).<BR/>MadzMadzlihttps://www.blogger.com/profile/09300508835829577434noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-26513690352273933992007-12-15T13:09:00.000-06:002007-12-15T13:09:00.000-06:00Hey Farmgirl,Absolutely love your blog; I'd like t...Hey Farmgirl,<BR/><BR/>Absolutely love your blog; I'd like to be you in a few years ;) <BR/><BR/>I tried your tips for better bread (at least five or six of them) and my loaves continue to come out very heavy, dense, and tough. I'm at my wit's end, but still stubborn enough to give it another go. Can you give me any suggestions? Thanks!<BR/><BR/>LieseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-45550398547401004112007-11-08T19:08:00.000-06:002007-11-08T19:08:00.000-06:00OMG that bread looks delicious!OMG that bread looks delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-74491017702658886232007-11-08T06:47:00.000-06:002007-11-08T06:47:00.000-06:00i have to say first, i love your blog! i have made...i have to say first, i love your blog! i have made the pizza dough many times now, and i am aspiring to make this bread. i have started my first starter and we'll see how it goes, maybe soon in the future i will be able to make this bread!<BR/><BR/>i blogged on my blog about your site and about Bread Alone. i knew i had heard that title a million times, and that's because we used to go to the store frequently.<BR/><BR/>anyway, thanks so much for all the inspiration. :) kimKimhttps://www.blogger.com/profile/15343060057602729620noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-84057388433121716892007-10-30T03:39:00.000-05:002007-10-30T03:39:00.000-05:00I am a bread baking gal too, and your wonderful po...I am a bread baking gal too, and your wonderful post has sparked a whole heap of ideas for me. Thanks for the wonderful post.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-34406065276156769792007-10-28T19:06:00.000-05:002007-10-28T19:06:00.000-05:00Yes, I am suitably impressed. Not to mention once...Yes, I am suitably impressed. Not to mention once again hanging my head in shame over my broken promises to make bread. (Not due to lack of time management skills either, if anything, my time is *over-managed*. You must make some slow roasted tomatoes. And I need to stop being lazy and make some bread!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-36180486076562360522007-10-28T05:02:00.000-05:002007-10-28T05:02:00.000-05:00Thank you for a wonderful WHB entry, Susan! It's s...Thank you for a wonderful WHB entry, Susan! It's such a neat idea to use tomatoes to provide some of the liquid when making bread. Definitely worth trying.<BR/>And I'm so glad you delurked - I've read your blog for a long time, and been a secret admirer of your blog. I had no idea you're reading mine:)Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-77585678482406932202007-10-26T12:08:00.000-05:002007-10-26T12:08:00.000-05:00Farmgirl,Looks like a "must try" recipe! I have so...Farmgirl,<BR/><BR/>Looks like a "must try" recipe! I have some starter in my fridge waiting for moments like these...Brunohttps://www.blogger.com/profile/13480871603766753339noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-71077542871128562832007-10-26T07:45:00.000-05:002007-10-26T07:45:00.000-05:00I too have slow-roasted tomatoes in my freezer, an...I too have slow-roasted tomatoes in my freezer, and I was thinking, as you did, that they would make a great flavor boost in this bread. I love the look of the dough with the chunks of tomato and basil, and I can't wait to try baking a loaf!Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-34551744402578280532007-10-26T07:07:00.000-05:002007-10-26T07:07:00.000-05:00The very thought of this bread makes my mouth wate...The very thought of this bread makes my mouth water! Our tomatoes are done for the season, so I'll have to wait until next summer to try this one, but I'll probably try it with roasted tomatoes, too.Andreahttps://www.blogger.com/profile/15259505239817138757noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-5017585407082174322007-10-25T20:14:00.000-05:002007-10-25T20:14:00.000-05:00Hi Maya,It is scrumptious!Hi Alanna,Great minds de...<B>Hi Maya,</B><BR/>It <I>is</I> scrumptious!<BR/><BR/><B>Hi Alanna,</B><BR/>Great minds definitely think alike. And I definitely need to slow roast some tomatoes next summer. That or finally come visit you and steal some of yours!<BR/><BR/>Hi Vickie,<BR/>I'm so glad you saw this post. I was working on it when your comment on a previous post about still having tomatoes in your garden popped up. I thought, Hey! She can make this bread! : )<BR/><BR/>Hi Joanna,<BR/>So good to know others have time management issues (love that phrase).<BR/><BR/>Several times I've wondered about using tinned/canned tomatoes in this recipe. It's not so much the quality or taste I was worried about--as you can buy some really nice organic canned tomatoes these days--but the consistency of the tomatoes. I suppose you could buy whole canned tomatoes and drain off all the liquid, but I'm still thinking they might turn the dough red or orange or pink. Now you have me wondering again, though.<BR/><BR/>I guess the only thing to do is try it. It sure would be nice to have some tomato bread in the middle of winter, though about the basil. . . I'd also been thinking of mixing in pesto, but again, that would change the color of the dough. <BR/><BR/>Somebody told me she'd successfully preserved fresh basil with her <A HREF="http://www.amazon.com/exec/obidos/ASIN/B000AANXDG/farmgirlfare-20" REL="nofollow"><B>FoodSaver</B></A> which really intrigued me. I still have some basil from the garden--I think I need to try that, too!<BR/><BR/>Best of luck with your sourdough starter! Once you have it up and going, I'm betting you won't be able to remember life without it. And don't forget to toss some into your pizza dough!<BR/><BR/>Hi Anon,<BR/>Sounds like some very lucky school children! : )<BR/><BR/>Hi Sarah,<BR/>Making sourdough starter isn't hard at all. Really. No, really. It takes a few days to get it going, but then it's just a matter of letting it live in your fridge and either using it once a week or so (I've neglected mine up to two weeks, though I don't recommend it) or refreshing it which only takes a few minutes. You can do this. And you'll be so thrilled once you have it!<BR/><BR/>If you're still apprehensive, wait until the new year and join us over at <A HREF="http://ayearinbread.com" REL="nofollow"><B>A Year In Bread</B></A> because we'll be doing a whole Sourdough Starter Primer. I know Beth has been busy making up all sorts of experimental starters--whole wheat, partly whole wheat, rye, etc. It's going to be lots of fun. Hope to see you there!<BR/><BR/>Hi Riana,<BR/>Sourdough cornbread? I've never thought of that. Sounds wonderful. Speaking of bugging, now I'll have to bug you for the recipe. : )<BR/><BR/>Hi EMWK,<BR/>Do you mean using sun-dried tomatoes in place of the fresh tomatoes? I think that would work, though you'll end up with a somewhat different bread. <BR/><BR/>Here's what I would do:<BR/>If you're using dry sun-dried tomatoes, reconstitute them first in very hot water and <I>save the water.</I> You're going to need to add water to your dough because you won't be getting moisture from the fresh tomatoes; using the tomato soaking water will give you extra flavor. Just be sure to let it cool down first, as you'll kill the yeast if the water is too hot.<BR/><BR/>Mix up your dough with the dried tomatoes, adding as much tomato water (and more water if necessary) to make a soft, slightly sticky dough.<BR/><BR/>If you're using oil-packed sun-dried tomatoes, just add enough plain warm water to make your dough. The oil on the tomatoes will be a nice addition, and you might even add a little extra to the dough.<BR/><BR/>Hope this helps!<BR/><BR/>Hi BlueBlue,<BR/>It's always nice to be responsible for a chuckle somewhere out there in the universe. As for being kitchen challenged--bread baking really isn't difficult. And it's so rewarding. And delicious! You can do it, I know you can. : )Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-26243997034193665652007-10-25T08:29:00.000-05:002007-10-25T08:29:00.000-05:00Had a bit of a chuckle over the blogging excuse..i...Had a bit of a chuckle over the blogging excuse..it's a classic.<BR/><BR/>I'm fascinated by sourdough recipes...but I'm a tad kitchen challenged : )thishttps://www.blogger.com/profile/17965085782223890135noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-76948733046562653812007-10-25T07:59:00.000-05:002007-10-25T07:59:00.000-05:00This looks so good. I'm wondering if I could use ...This looks so good. I'm wondering if I could use sun-dried tomatoes in this recipe?East Meets West Kitchenhttps://www.blogger.com/profile/04622166767937903485noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-66489230666684294352007-10-25T00:12:00.000-05:002007-10-25T00:12:00.000-05:00This looks so good! I will make it tonight. I was ...This looks so good! I will make it tonight. I was looking through all your bread posts the other day now that I have a good starter that I made about a month ago its sourdough everything for us. I did sourdough corn bread, sourdough honey wheat, injera, this one looks great and i have some little basils that are not going to make it so I better use them up.<BR/><BR/>Thanks for your sweet comment on my blog, its so nice to hear from you! Yipee. WHen we get our little urban farm, I will be bugging you all the time!!<BR/><BR/>xxoo<BR/>RianaRiana Lagardehttps://www.blogger.com/profile/09109433903018201393noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-20404538077229808872007-10-24T18:11:00.000-05:002007-10-24T18:11:00.000-05:00wow, this sounds so good... now ill have to get up...wow, this sounds so good... now ill have to get up the nerve to try making sourdough starter...Sarah Rhttps://www.blogger.com/profile/10995934753291549654noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-49299703014234247062007-10-24T11:26:00.000-05:002007-10-24T11:26:00.000-05:00Jamie Oliver made a roasted tomato bread in his Br...Jamie Oliver made a roasted tomato bread in his British school children program and it is quite amazing. I'm sure this one is even better with the whole wheat flourAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-63222578816453839082007-10-24T09:10:00.000-05:002007-10-24T09:10:00.000-05:00This is SUCH a good idea ... I've still got a few ...This is SUCH a good idea ... I've still got a few garden tomatoes, so I might try it before they've all been eaten up - but, then again, you're not the only one with time management issues ;)<BR/><BR/>I wonder how it would do with tinned tomatoes? the good quality ones are a great winter standby for cooking ... but you'd know better as you've actually tried the base recipe<BR/><BR/>I'm going to make a sourdough starter right now - yes, really ;) ... I've been meaning to for weeks<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-78453509772327018422007-10-24T07:05:00.000-05:002007-10-24T07:05:00.000-05:00In my mind sitting here with my cup of decaf tea, ...In my mind sitting here with my cup of decaf tea, I can feel the crunch of the crust. I am a bread nut! I will try any kind of bread. I think I will have to try amd make this one for sure!vlb5757https://www.blogger.com/profile/05444876262831798051noreply@blogger.com