Share your recipes...
- Thread starter mysunnyboy
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xtsho
Well-Known Member
Thanks.
I really enjoy making bread. Not just eating it but the entire process with working with the dough. It's a great hobby. Especially sourdough. Using simple methods that have been used for centuries. It's really rewarding when you pull that finished loaf out of the oven.
I started another sourdough starter yesterday. Wheat flour is the standard flour but I use rye for the initial start and then feed with bread or all purpose once it gets going. I put it outside to gather wild yeast. Two weeks from now it will be ready to use to make bread.
I look forward to seeing how that looks in 2 weeks!Thanks.
I really enjoy making bread. Not just eating it but the entire process with working with the dough. It's a great hobby. Especially sourdough. Using simple methods that have been used for centuries. It's really rewarding when you pull that finished loaf out of the oven.
I started another sourdough starter yesterday. Wheat flour is the standard flour but I use rye for the initial start and then feed with bread or all purpose once it gets going. I put it outside to gather wild yeast. Two weeks from now it will be ready to use to make bread.
xtsho
Well-Known Member
Celts are here
Well-Known Member
Found this downstairs tonight lol surprising what you find in my neighborhood,little bit of a it was dirty I’ve been cleaning it,
Be handy for my little sausage making side gig
I found a pound of weed one night I was walking my dog just sticking out of a hedge in a shrink fit bag lol
Be handy for my little sausage making side gig
I found a pound of weed one night I was walking my dog just sticking out of a hedge in a shrink fit bag lol
MICHI-CAN
Well-Known Member
Had a spill on pain meds. Then another on the foot I messed up. Actually up today. Taught the boy how to make 3 meat (beef,veal and sweet itallian sausage from goat) meatballs. Family recipe. Cheated with dried imported pasta and almost home sauce from cans. Glad I did. Took three times as long for him as I expected. Turned out really good. A bit over mixed. But still some fluff. Asian inspired salad with sesame and dried cranberry dressing. Decent store boughtsourdough.*I'll be asking for your starter in time @xtsho *.
Here's the photo album. Recipe is in my head. But I'll share if of interest.
Here's the photo album. Recipe is in my head. But I'll share if of interest.
Celts are here
Well-Known Member
The holy trinity of meat ,looks delicious
xtsho
Well-Known Member
I'd gladly share some sourdough starter. But it's really easy to start one from scratch.
The one I started three days ago is already getting active.
MICHI-CAN
Well-Known Member
I never learned. Dumb ass. My grand mother and aunts all wore a vial of starter around their necks when I lived in our UP as a boy. And I trust your skills. I see that brown in yours most online recipes lack.I'd gladly share some sourdough starter. But it's really easy to start one from scratch.
The one I started three days ago is already getting active.
xtsho
Well-Known Member
I used rye flour to make the start which is why it's brown. I'll transition over to bread flour for feeding once it gets going really good and then it will be much lighter in color.
MICHI-CAN
Well-Known Member
All I can recall is my families was started with rye and a hard wheat. A vial was kept alive on your person. And a mother would then be split to share. I really regret never asking for one. But the women made bread. We lacked proper mammary glands for incubation and preservation. LOL. What are your measurements? I am of the understanding that early spring is the best time to harvest natural yeast. Won't be long. And I miss real sourdough. Chemical crap sucks.
BobBitchen
Well-Known Member
Habanero hatch chili smoked chicken sausage, sweet potato dice, onion bell pepper cilantro cheddar. Hatchback burrito
DarkWeb
Well-Known Member
Looks like a mushroom......mmmmm mushroom soup.Sunday Sourdough. I suck at decorating the top. Probably going to make some kind of soup and a salad for dinner. I'm leaning towards a thick hearty beef and vegetable soup. Something to dunk the bread in.
Damn I wish I could make bread that nice.....I have but it's never exactly what I want and consistently nope....
xtsho
Well-Known Member
I'm not always consistent but I'm getting better with the sourdough. I've found that it takes patience and can't be rushed. I started this loaf 2 days ago. I just started another that is going to be a sourdough rye with caraway seeds for turkey sandwiches on Wednesday.
It wasn't supposed to be a mushroom. I think I'm going to put the brakes on the patterns and just go with a few classic slashes for now.
Metasynth
Well-Known Member
Gonna try this on my kiddo one day. I wonder if I could figure out a way to make this work in my waffle iron...
raratt
Well-Known Member
Should be able to adjust the amount of milk to make it thick enough...