ChinaVoodoo
Moderator
What are you doing? Drying out your bread?
It's not pretty, but it's bread.
Bob
Quarantine Cooking
- Thread starter GreenDragon
- Start date
- Status
That is a ancient practice called "slicing". As soon as the photo was done, the entire loaf went into a 1 gallon Ziploc.
Bob
Bob
My starter is potato flakes, sugar, yeast, and water.
I’m making toast this morning .
GreenDragon
Moderator
Very nice! I think I have those exact same bread tins.
I made chili dogs tonight.
GreenDragon
Moderator
It's been my turn to cook the past couple of days. Inspired by @leverhead I initiated a rye starter with some potato water, freshly ground rye berries, and a few grape skins yesterday. Fermentation watch 2020 has begun. It's riveting - the suspense is killing me. I check every few hours... so far... nothing.
Yesterday's dinner was Piri Piri chicken skewers with Patatas Bravas and pan saute'd green beans with garlic and red onion.
Tonight's menu was Northwoods seasoned lamb chops with ratatouille and garlic toast (got to use up that sourdough bread). I was shocked, nay gob-smacked, that both my sons ate the ratatouille and said it was great. Are they finally developing a palette more mature than a 4 year old???? (They are 16 & 19.)
Northwoods: paprika, black pepper, thyme, rosemary, celery seed, granulated garlic, ground chipotle pepper, kosher salt. This stuff is great on pretty much anything; roasted chicken, pork chops, roasted vegetables... I mix up a 1/2 pint jar at a time.
Yesterday's dinner was Piri Piri chicken skewers with Patatas Bravas and pan saute'd green beans with garlic and red onion.
Tonight's menu was Northwoods seasoned lamb chops with ratatouille and garlic toast (got to use up that sourdough bread). I was shocked, nay gob-smacked, that both my sons ate the ratatouille and said it was great. Are they finally developing a palette more mature than a 4 year old???? (They are 16 & 19.)
Northwoods: paprika, black pepper, thyme, rosemary, celery seed, granulated garlic, ground chipotle pepper, kosher salt. This stuff is great on pretty much anything; roasted chicken, pork chops, roasted vegetables... I mix up a 1/2 pint jar at a time.
I have no milk for now. I have 2 boxes of crappy, generic breakfast cereal. I also have a large tub of crappy, generic Neapolitan ice cream that was so crummy that it's been languishing in the freezer since last summer.
For dessert tonight, I laid a pavement of mini-shredded wheat (complete with its fake "frosting") into a bowl, then scooped vanilla and strawberry ice cream over it. Then I allowed the ice cream to mostly melt. It was actually tasty.
Bob
For dessert tonight, I laid a pavement of mini-shredded wheat (complete with its fake "frosting") into a bowl, then scooped vanilla and strawberry ice cream over it. Then I allowed the ice cream to mostly melt. It was actually tasty.
Bob
Hard to improve on that!
Bob
Bob
Quarantine Butter and Jelly Tortilla
These are made from two "fajita"-size flour tortillas.
I cut two of them in half. Butter is smeared onto all of the top surface.
Jelly is restricted to only one half the top of each. Here, I used peach jam and raspberry jam.
Fold them, and place into a baking pan. Set toaster oven to 425°F. Bake for 10 minutes, flipping them after 5 minutes.
Bob
These are made from two "fajita"-size flour tortillas.
I cut two of them in half. Butter is smeared onto all of the top surface.
Jelly is restricted to only one half the top of each. Here, I used peach jam and raspberry jam.
Fold them, and place into a baking pan. Set toaster oven to 425°F. Bake for 10 minutes, flipping them after 5 minutes.
Bob
GreenDragon
Moderator
Instant turnovers - genius!
ArizonaDave
Well-Known Member
Quarantine Butter and Jelly Tortilla
These are made from two "fajita"-size flour tortillas.
Bob
Fry them in Coconut oil......you'd be surprised with the taste.
leverhead
Well-Known Member
I like this new starter! It rises well and makes a great tasting bread. This replaces my other starters.
leverhead
Well-Known Member
For anyone that might want to try this, a little more detail might help.
Magpie got this for me a couple of months ago, the source is on the lable. She and my brother have been using them for some time and I've heard good things about them.
The recipe on the BBC webpage is by weight and has a proportion issue, it comes out much too dry. I think that equal parts by volume of rye flour and non clorinated water will get started on it's own without the addition of the tiny amount of another starter that the recipe calls for. Otherwise, follow the directions for care and feeding of the starter. I saved the portion of the starter that gets poured off at each feeding and made the first batch of bread with it.
This was taken about a week ago, it's a very active starter.
Magpie got this for me a couple of months ago, the source is on the lable. She and my brother have been using them for some time and I've heard good things about them.
The recipe on the BBC webpage is by weight and has a proportion issue, it comes out much too dry. I think that equal parts by volume of rye flour and non clorinated water will get started on it's own without the addition of the tiny amount of another starter that the recipe calls for. Otherwise, follow the directions for care and feeding of the starter. I saved the portion of the starter that gets poured off at each feeding and made the first batch of bread with it.
This was taken about a week ago, it's a very active starter.
It's almost like having to walk the dog.
Bob
Bob
GreenDragon
Moderator
It's been quite cool here, so my new rye starter has been slow to get going. Going to make some bread with it tomorrow regardless. The slower the rise, the better the taste.
I started rereading the “Atlantis Gene” series by A.G. Riddle again. Seemed appropriate. 
Slow rise, reminded me to mix up some of this:
750 g AP flour
250 g semolina
24 g kosher salt
2 g red label yeast
780g water
blend dry, make well, add wet, mix thoroughly with spat.
cover with wrap, let rise at least 18 hours at room temp
dump, divide in two, secondary rise 2 hours
bake in well preheated 500 deg F cast iron dutch oven for 25 min covered, 12 min uncovered
750 g AP flour
250 g semolina
24 g kosher salt
2 g red label yeast
780g water
blend dry, make well, add wet, mix thoroughly with spat.
cover with wrap, let rise at least 18 hours at room temp
dump, divide in two, secondary rise 2 hours
bake in well preheated 500 deg F cast iron dutch oven for 25 min covered, 12 min uncovered
- Status
