Gary, it’s a pretty fantastic pizza, the tallegio and pine nuts really sets it off.
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- Thread starter Gary Knowels
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Gary, it’s a pretty fantastic pizza, the tallegio and pine nuts really sets it off.
I'm a sucker for tallegio, bring on the funk!
Well, you win some and you learn some. I attempted a sourdough challah for the first time. I followed food geek's recipe. Without a conception of what the dough should be like, I made a few mistakes that resulted in this abomination.
I need to try again with the following adjustments. Knead in more flour than I did. Knead longer (it passed windowpane, but was too slack). It is also underprooved. It'll be better next time.
I need to try again with the following adjustments. Knead in more flour than I did. Knead longer (it passed windowpane, but was too slack). It is also underprooved. It'll be better next time.
Italian sourdough sub rolls.
I want that pizza oven!!
I made a version of danish rugbrod, a classic seeded full rye brick. I am trying to use up the bottom of various whole grain flour bags so I mixed it up. I also used seeds/nuts I had on hand instead of the traditional mix.
It needs to "cure" for a day between baking and slicing or else it gets dry really fast. Slice it pretty thin. I like it fresh, but my wife only likes it toasted.
Top it a variety of ways and eat as open faced sandwiches a la smorrebrod. It really likes something fermented/acidic. Tonight's dinner was a few topped with remoulade (mayo, Dijon, shallot, pickled hot wax peppers), dill pickles, roast beef, and kale microgreens.
It needs to "cure" for a day between baking and slicing or else it gets dry really fast. Slice it pretty thin. I like it fresh, but my wife only likes it toasted.
Top it a variety of ways and eat as open faced sandwiches a la smorrebrod. It really likes something fermented/acidic. Tonight's dinner was a few topped with remoulade (mayo, Dijon, shallot, pickled hot wax peppers), dill pickles, roast beef, and kale microgreens.
DanielOcean
Fart! : )
It is delicious but didn't brown up. I put a few ice cubes in the oven and them cooked the bread for about 30 minutes in total.
I followed this recipe:
Next time I'll move the oven rack up and do deeper cuts in the dough! Til then I'll enjoy!!
In thinking about doing a sourdough starter, and watched a video. Easy enough, just takes some time to get it going. About 6 days according to the stuff I've watched and read.
But I came across one you can buy on Amazon. Picture is attached. Has anyone tried it or should I just start my own. I'm more concerned about the quality and am figuring out what the best flour to use for it. Suggestions are appreciated! I'll go through the thread in case it's been discussed before!
But I came across one you can buy on Amazon. Picture is attached. Has anyone tried it or should I just start my own. I'm more concerned about the quality and am figuring out what the best flour to use for it. Suggestions are appreciated! I'll go through the thread in case it's been discussed before!
I started my own using this recipe: https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe. It turned out fine!
If you find yourself near Martha Lake South, feel free to swing by and I'll give you some of mine. Let me know a day inadvance and I'll make sure it is fed and happy.
Likewise you can have some of mine if you are in Tacoma.
While some people sometimes get a starter ready for baking in a week, 2-4 weeks seems to be more realistic. Mine didn't really start to thrive until month 2. There are plenty of things you can use your starter for prior to it being ready though.
I recommend videos from The Food Geek on YT. His master recipe is really solid.
While some people sometimes get a starter ready for baking in a week, 2-4 weeks seems to be more realistic. Mine didn't really start to thrive until month 2. There are plenty of things you can use your starter for prior to it being ready though.
I recommend videos from The Food Geek on YT. His master recipe is really solid.
Fresh Sourdough Starter and Classic Crock Set
With our fresh sourdough start plus our handsome stoneware sourdough crock, you've got everything you need to start baking your best sourdough bread and various other delicious sourdough treats.
shop.kingarthurbaking.com
If you start your own or maintain a received starter, follow a couple of guidelines.
1. Use only unbleached flour
2. Use some component of whole grain (I use 30% rye flour)
3. Pay more attention to how it behaves than time and ratios
This was my experience. If you want to get in quicker, find someone you can pinch off a bit of theirs.
I would go with this, if I were you @flybillFresh Sourdough Starter and Classic Crock Set
With our fresh sourdough start plus our handsome stoneware sourdough crock, you've got everything you need to start baking your best sourdough bread and various other delicious sourdough treats.
A
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Southern buttermilk skillet cornbread to go with some split pea soup I made today. Soup weather.
