farmingfisherman
Well-Known Member
Twins!
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
Nutty sKunK
Well-Known Member
What a coincidence! Was listening to this yesterday and suits the food perfectly haha
Nice to see you back
Meanwhile in BBLTook this yesterday. The possible dusting they said we might get turned into the biggest single day snowfall in 80 years.
View attachment 5263771
Forecasters predicted a trace of snow, then Portland set an 80-year record. What happened?
It's especially tough to predict snow in Portland, where winter temps often hover just above freezing.www.oregonlive.com
Love the shatter on the crust. Your sourdough?
DarkWeb
Well-Known Member
Thanks. Yeah, that was the starter I posted yesterday. I have 4 starters going so I do have dough rising again. Just can't fall asleep early today lol
What's your recipe?
xtsho
Well-Known Member
Cold proof the dough in the refrigerator and then you won't have to worry about overproofing. You can leave it for a couple days and bake it when it's most convinient for you. The slower rise creates a better flavor. It's also easier to deal with the dough when it's cold if you're trying to do some fancy scoring. You can go straight from the refrigerator to a preheated dutch oven.
I need to get another sourdough starter going myself. I tossed mine that I had in the refrigerator that I neglected and had turned gray. I've been making lots of yeast bread though.
DarkWeb
Well-Known Member
I just go by this.
Sourdough Bread: A Beginner's Guide - The Clever Carrot
A step-by-step beginner's guide for easy, homemade sourdough bread (no yeast). This recipe is baked in a Dutch oven. No-kneading required.
www.theclevercarrot.com
That's a good idea. I'm still new to sourdough.
I just let my normal starter sit for 2 days on the counter without feeding it...it goes dormant after a while, and gets quite sour without refrigeration. Just feed again to activate it or use it as is. From that point on, the starter is sour.
xtsho
Well-Known Member
That's what I normally do but slowed down on the bread baking for awhile so I stuck the starter in the refrigerator and then was just making yeast bread. Then I just continued on that path as it was easier to make a loaf in a few hours rahter than waiting for the starter to come back to life.
I'm getting another starter going so I'll be going the sourdough route in a week or so as soon as the starter gets going. Time to go get another 25lb bag of Morbread flour.
If you get some time check out this article by Debra Wink a microbiologist. I lost my starter awhile back and just didn't bake bread for a decade, or so. Anyway the starter I just made used unsweetened pineapple juice that got me past the leuconostoc bacterial phase quickly and painlessly
The Pineapple Juice Solution, Part 1
You know what they say... Life is a journey. But have you ever been pulled down a path that you otherwise would have walked on by? That's what happened to me when I started playing with sourdough. I didn't even like sourdough, or so I thought until about seven and a half years ago. I was...
xtsho
Well-Known Member
That's an interesting article. I've haven't had a problem when making a starter. Probably because I use rye flour for the initial starter which has a ph around 5 and is already acidic vs Bread flour which has a pH of between 6-7. Although years ago I remember having some take their sweet time getting going and after some research I came across something that got me started using rye flour when starting a new starter. I don't remember what I read and it didn't mention pH but referenced higher levels of microbes and nutrients. After reading the article you linked the pH makes sense.If you get some time check out this article by Debra Wink a microbiologist. I lost my starter awhile back and just didn't bake bread for a decade, or so. Anyway the starter I just made used unsweetened pineapple juice that got me past the leuconostoc bacterial phase quickly and painlessly
The Pineapple Juice Solution, Part 1
You know what they say... Life is a journey. But have you ever been pulled down a path that you otherwise would have walked on by? That's what happened to me when I started playing with sourdough. I didn't even like sourdough, or so I thought until about seven and a half years ago. I was...www.thefreshloaf.com
Dr.Amber Trichome
Well-Known Member
These are delicious.
3/4 cup of the chocolate chips and 1/2 cup maple pecan nuts . Just melt the chocolate in a double boiler and then add the crushed nuts. Stir and dispense with a teaspoon.place in the freezer until hard and then transfer to the refrigerator.I got that silicone tray at Walmart.
3/4 cup of the chocolate chips and 1/2 cup maple pecan nuts . Just melt the chocolate in a double boiler and then add the crushed nuts. Stir and dispense with a teaspoon.place in the freezer until hard and then transfer to the refrigerator.I got that silicone tray at Walmart.
DarkWeb
Well-Known Member
My great aunt who just passed told me to start with rye because it was stronger. 98 yo Latvian......she was a really good cook, just like my grandmother, her sister. I miss them both.
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Dr.Amber Trichome
Well-Known Member
Jeffislovinlife
Well-Known Member
Food 
xtsho
Well-Known Member
All this talk about bread. I had to do something.
Just a no knead yeast bread. Just a few stretch and folds over the course of a couple hours and then shaped and baked in a dutch oven. It's not sourdough but it's still fresh baked bread that only took a few hours to make.
Also made some pepperoni. My plan was to make small snack sticks but the small diameter collagen casings I had were old and didn't smell right so I tossed them in the trash and pulled out some hog casings that are packed in salt from the refrigerator and went with that. It still tastes the same and actually the larger size will work great for pizza. What bothered me more was finding out that I was out of mustard seed when I mixed everything up.
Just a no knead yeast bread. Just a few stretch and folds over the course of a couple hours and then shaped and baked in a dutch oven. It's not sourdough but it's still fresh baked bread that only took a few hours to make.
Also made some pepperoni. My plan was to make small snack sticks but the small diameter collagen casings I had were old and didn't smell right so I tossed them in the trash and pulled out some hog casings that are packed in salt from the refrigerator and went with that. It still tastes the same and actually the larger size will work great for pizza. What bothered me more was finding out that I was out of mustard seed when I mixed everything up.
buckaclark
Well-Known Member
My friends venison summer sausage