Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home
and a few tablespoons of flour, sugar and salt are hardly expensive...
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home
and a few tablespoons of flour, sugar and salt are hardly expensive...
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
very well, FWIW.
[]'s
On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home
and a few tablespoons of flour, sugar and salt are hardly expensive...
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
very well, FWIW.
[]'s
I am guessing that our rarified group is well used to starters with
our own favorites or experiments, but there might be additional
interest these days in rec.food.cooking.
I have almost 20 lbs of starter based dough in first proof . One batch
is plain sourdough and will stay in the fridge for another day or so,
the other is something I made up as I went along- AP & WW flours,
both old fashioned and steel cut oats, butter, maple syrup, buttermilk
and pumpkin seeds. How bad can it be? That enriched batch is out of
the fridge, getting a tad closer to room temp and I am about to shape
it for another rise.
On 2020-04-23 9:06 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:I also have a good starter that has been maintained for close to 30
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home
and a few tablespoons of flour, sugar and salt are hardly expensive...
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose
very well, FWIW.
[]'s
I am guessing that our rarified group is well used to starters with
our own favorites or experiments, but there might be additional
interest these days in rec.food.cooking.
I have almost 20 lbs of starter based dough in first proof . One batch
is plain sourdough and will stay in the fridge for another day or so,
the other is something I made up as I went along- AP & WW flours,
both old fashioned and steel cut oats, butter, maple syrup, buttermilk
and pumpkin seeds. How bad can it be? That enriched batch is out of
the fridge, getting a tad closer to room temp and I am about to shape
it for another rise.
years so I wasn't interested in the OP's method.
I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
recipe for my son's family. My d-i-l and her mother rave about them and
can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
seen since March 13, also love them. >https://alexandracooks.com/2016/10/26/vanilla-bean-sables/
On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:
On 2020-04-23 9:06 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:I also have a good starter that has been maintained for close to 30
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home
and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>> very well, FWIW.
[]'s
I am guessing that our rarified group is well used to starters with
our own favorites or experiments, but there might be additional
interest these days in rec.food.cooking.
I have almost 20 lbs of starter based dough in first proof . One batch
is plain sourdough and will stay in the fridge for another day or so,
the other is something I made up as I went along- AP & WW flours,
both old fashioned and steel cut oats, butter, maple syrup, buttermilk
and pumpkin seeds. How bad can it be? That enriched batch is out of
the fridge, getting a tad closer to room temp and I am about to shape
it for another rise.
years so I wasn't interested in the OP's method.
I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
recipe for my son's family. My d-i-l and her mother rave about them and
can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
seen since March 13, also love them.
https://alexandracooks.com/2016/10/26/vanilla-bean-sables/
That is a wonderful recipe, as all of hers I have tried have turned
out to be. Still, I give an edge to the chocolate version- World Peace cookies. :)
On 2020-04-23 11:23 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:I make both for the same "clients" and they prefer the vanilla ones.
On 2020-04-23 9:06 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:I also have a good starter that has been maintained for close to 30
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home
and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>>
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>>> very well, FWIW.
[]'s
I am guessing that our rarified group is well used to starters with
our own favorites or experiments, but there might be additional
interest these days in rec.food.cooking.
I have almost 20 lbs of starter based dough in first proof . One batch >>>> is plain sourdough and will stay in the fridge for another day or so,
the other is something I made up as I went along- AP & WW flours,
both old fashioned and steel cut oats, butter, maple syrup, buttermilk >>>> and pumpkin seeds. How bad can it be? That enriched batch is out of
the fridge, getting a tad closer to room temp and I am about to shape
it for another rise.
years so I wasn't interested in the OP's method.
I baked several dozen vanilla sablés yesterday from a Dorie Greenspan
recipe for my son's family. My d-i-l and her mother rave about them and
can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't
seen since March 13, also love them.
https://alexandracooks.com/2016/10/26/vanilla-bean-sables/
That is a wonderful recipe, as all of hers I have tried have turned
out to be. Still, I give an edge to the chocolate version- World Peace
cookies. :)
They seem to like the strong butter flavour that comes through.
Incidentally, The WP cookies never seem to spread as much as Dorie's pix
but that might be due to an evil spirit that lives in my damned Bosch
oven. Yesterday, some of the vanilla cookies spread and some didn't.
Normally they don't.
On Thu, 23 Apr 2020 12:44:18 -0600, graham <g.stereo@shaw.ca> wrote:
On 2020-04-23 11:23 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:I make both for the same "clients" and they prefer the vanilla ones.
On 2020-04-23 9:06 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:I also have a good starter that has been maintained for close to 30
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home >>>>>> and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>>>
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>>>> very well, FWIW.
[]'s
I am guessing that our rarified group is well used to starters with
our own favorites or experiments, but there might be additional
interest these days in rec.food.cooking.
I have almost 20 lbs of starter based dough in first proof . One batch >>>>> is plain sourdough and will stay in the fridge for another day or so, >>>>> the other is something I made up as I went along- AP & WW flours,
both old fashioned and steel cut oats, butter, maple syrup, buttermilk >>>>> and pumpkin seeds. How bad can it be? That enriched batch is out of
the fridge, getting a tad closer to room temp and I am about to shape >>>>> it for another rise.
years so I wasn't interested in the OP's method.
I baked several dozen vanilla sablés yesterday from a Dorie Greenspan >>>> recipe for my son's family. My d-i-l and her mother rave about them and >>>> can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't >>>> seen since March 13, also love them.
https://alexandracooks.com/2016/10/26/vanilla-bean-sables/
That is a wonderful recipe, as all of hers I have tried have turned
out to be. Still, I give an edge to the chocolate version- World Peace
cookies. :)
They seem to like the strong butter flavour that comes through.
Incidentally, The WP cookies never seem to spread as much as Dorie's pix
but that might be due to an evil spirit that lives in my damned Bosch
oven. Yesterday, some of the vanilla cookies spread and some didn't.
Normally they don't.
I've a personal flaw in my character that makes me choose chocolate
every time. I mean, it could be worse, I suppose.
I was sorting through old paper cut-outs I have saved from newspapers, magazines and packages of food items over the years and re-discovered
a recipe for double chocolate oatmeal cookies that will be put to the
test later this week, I hope. Date on it is 1992.
OK, I get it. You have your favorite sourdough starter(s) and
recipe(s).
So do I, my starter's from 2002. I make bread and pizza. Nothing
fancy, if I want different tastes I add them after it's baked.
But the gray cells sometime need exercise, so I try something
different every 5 years or so.
This was it. A completely different texture/rising time/flavor/recipe.
Most likely a different bacteria/yeast too.
Well, can't say I didn't try to pass it on.
[]'s
On 2020-04-23 1:07 p.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 12:44:18 -0600, graham <g.stereo@shaw.ca> wrote:The other day I searched high and low through clippings etc for a recipe
On 2020-04-23 11:23 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 10:01:59 -0600, graham <g.stereo@shaw.ca> wrote:I make both for the same "clients" and they prefer the vanilla ones.
On 2020-04-23 9:06 a.m., Boron Elgar wrote:
On Thu, 23 Apr 2020 09:08:47 -0300, Shadow <Sh@dow.br> wrote:I also have a good starter that has been maintained for close to 30
Nobody interested in making the starter I posted?
I would have though people would be bored with just sitting at home >>>>>>> and a few tablespoons of flour, sugar and salt are hardly expensive... >>>>>>>
Baked 3 more loaves and some cupcake-size buns with it yesterday. Rose >>>>>>> very well, FWIW.
[]'s
I am guessing that our rarified group is well used to starters with >>>>>> our own favorites or experiments, but there might be additional
interest these days in rec.food.cooking.
I have almost 20 lbs of starter based dough in first proof . One batch >>>>>> is plain sourdough and will stay in the fridge for another day or so, >>>>>> the other is something I made up as I went along- AP & WW flours, >>>>>> both old fashioned and steel cut oats, butter, maple syrup, buttermilk >>>>>> and pumpkin seeds. How bad can it be? That enriched batch is out of >>>>>> the fridge, getting a tad closer to room temp and I am about to shape >>>>>> it for another rise.
years so I wasn't interested in the OP's method.
I baked several dozen vanilla sablés yesterday from a Dorie Greenspan >>>>> recipe for my son's family. My d-i-l and her mother rave about them and >>>>> can't stop eating them:-) My coffee-klatch (sp) friends, that I haven't >>>>> seen since March 13, also love them.
https://alexandracooks.com/2016/10/26/vanilla-bean-sables/
That is a wonderful recipe, as all of hers I have tried have turned
out to be. Still, I give an edge to the chocolate version- World Peace >>>> cookies. :)
They seem to like the strong butter flavour that comes through.
Incidentally, The WP cookies never seem to spread as much as Dorie's pix >>> but that might be due to an evil spirit that lives in my damned Bosch
oven. Yesterday, some of the vanilla cookies spread and some didn't.
Normally they don't.
I've a personal flaw in my character that makes me choose chocolate
every time. I mean, it could be worse, I suppose.
I was sorting through old paper cut-outs I have saved from newspapers,
magazines and packages of food items over the years and re-discovered
a recipe for double chocolate oatmeal cookies that will be put to the
test later this week, I hope. Date on it is 1992.
for a chocolate bread from a Montreal bakery that was published during
the 90s. I must have discarded the clipping but I did find that I had >transcribed it. It's on my to do list.
On Thu, 23 Apr 2020 17:58:28 -0300, Shadow <Sh@dow.br> wrote:
OK, I get it. You have your favorite sourdough starter(s) and
recipe(s).
So do I, my starter's from 2002. I make bread and pizza. Nothing
fancy, if I want different tastes I add them after it's baked.
But the gray cells sometime need exercise, so I try something
different every 5 years or so.
This was it. A completely different texture/rising time/flavor/recipe.
Most likely a different bacteria/yeast too.
Well, can't say I didn't try to pass it on.
[]'s
I admit I only use flour and water in starters, no sugar, no salt.
Adding either of these two last ingredients would need to be kept up
as one refreshes is it is to be maintained as the original. I think of
this more as a recipe base than a starter to be kept for regular use.
I have always though salt was an inhibitor of yeast, so I must say I
was a tad thrown by the suggestion.I do not know what sugar does to a >starter- I know there are sweetbread starters that require them.
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