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denduke

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Some sourdough rounds I made to go with some chowder we made last week.  The little rounds we used as bowls.  Hollowed them out and toasted them before filling with the chowder.  After eating the chowder the lid and chowder soaked bread bowl is good eating.

My starter is going on 7 years old now.   We really haven't bought any bread in a while.  We buy the occasional loaf but I usually bake a couple loafs a week.  One for my wife (she likes sandwich bread) and a round for me.  Rolls, pizza dough, focaccia, and so on comes from that starter.

The pictures of the sandwich loaf and the one round are typically what's baked.  Got the starter out now to warm up.  Going to feed it before going to bed.  Make some dough tomorrow.  Put it in fridge tomorrow night to get extra sour.  Bake Friday or even Saturday.

 

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4 hours ago, niveker said:

Mmmm - nothing says 'home sweet home' like the smell of baking bread.  

To me it is roasting peppers in the fall, thanks to my parents' time in NM.

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1 hour ago, dogfacedoc said:

To me it is roasting peppers in the fall, thanks to my parents' time in NM.

Funny you mentioned that, Doc.  Back in the early 90's I spent a few years living in Santa Fe and one of the smells I reminisce about is the aroma from roasting chile stands set up on the sides of the road in the fall.  Your pozole post reminded me of that, and my girlfriend at the time who's Mom made the best pozole rojo I tasted.      Of course, being an eastern Yankee boy, that ain't saying much.  I'd love to smell those roasting chiles again, but fresh bread still smells like home to me.

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Made up some tri tip and a loaf of sourdough.  Tri tip sandwiches for the games tonight.  Tri tip, provolone cheese, roasted chilis, and onion on toasted sourdough bread.  Bread was out of the oven for about an hour before being cut up for sandwiches.  The games definitely didn't go my way :(.   Notice my buddy in the background waiting for his sammy.

 

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1 hour ago, cencalfly said:

my buddy in the background

I might have to get into a dogfight for the scraps, that looks amazing, now I have got to go raid the refrigerator

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@Cencalfly

Damn those look tasty!-  If a dogs sense of smell is thousands of times better than ours I can only imagine what those smell like to your pooch!

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Thanks. They were/are tasty. Making one for lunch here in a few minutes

My doggo is very spoiled.  I call ourselves a couple of fat dags.  I make my own sausages, pastrami, bacon and so on.  When I set up to do a batch I call it "meat day."  I think that's his favorite day.  He knows the term and will set up camp right beside me.

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On 12/9/2022 at 3:56 PM, cencalfly said:

Thanks. They were/are tasty. Making one for lunch here in a few minutes

My doggo is very spoiled.  I call ourselves a couple of fat dags.  I make my own sausages, pastrami, bacon and so on.  When I set up to do a batch I call it "meat day."  I think that's his favorite day.  He knows the term and will set up camp right beside me.

For homemade cured meats I’d set up camp next to you to- smart pooch!

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On 12/9/2022 at 6:46 AM, cencalfly said:

a loaf of sourdough. 

You've inspired me to rejuvenate my starter that's been sitting in the fridge for @ 2 months.  Still smells good, no mold.  I'll start its feeding this evening to find out how active it still is.     

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On 12/11/2022 at 8:21 AM, niveker said:

You've inspired me to rejuvenate my starter that's been sitting in the fridge for @ 2 months.  Still smells good, no mold.  I'll start its feeding this evening to find out how active it still is.     

How did the revitalization go?  If I leave my starter in the fridge to long I get that liquor on top.  I just stir it in and go forth. 

Tomorrow I'm going to prepare about 1200g of levain/starter for Christmas dinner.  Need a couple boules, sourdough dinner rolls, and some sandwich bread for the evening snack and day after sammies.  Going to go through some flour.

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7 hours ago, cencalfly said:

How did the revitalization go?  

After about a week it is finally doubling in volume within 24 hours, so I'll keep it on the counter and feed it daily for the next few days to get it good and active. 

Took longer than I thought, but the house is on the cool side in the winter.  It helped that I used warm water when feeding and wrapped it in a thick towel after feeding it.  Took right off then. 

And yes, I always stir the hooch  back in.  

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IT"S ALIVE!   Congrats on the resuscitating your bread leavening beasties.

I'll set mine sit on the counter a couple hours after taking it out of the fridge to get to room temp. House temp is around 67F.  I'll use warm water when feeding then place in the oven with just the light on.  The temp in the oven with the light on hovers just above 80F.   The warm water, high protein flour, and warm oven gets the little beasties all happy.  I'll get doubling in 3 to 4 hours. 

I generally feed once a week.  Every now and then I'll feed a couple times to get it back into shape.  However, my starter has been fed and used nearly every week for the past 7 years.  Sometimes twice a week.

This evening I'm grinding up and stuffing some breakfast sausage links.  Need them for Christmas morning brunch. 

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