GreenDragon
Well-Known Member
Day 19 of quarantine here on Austin. My turn to cook: homemade pita bread and falafels with lamb burgers & tzatziki sauce. Wife and son say it’s the best batch yet.
Quarantine Cooking
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yo1dog
Well-Known Member
Nice. Here’s Mine.
Falafel, burgers and sauce look super tasty, making me hungry. Try turning your flattop or pan up to just shy of smoking to get a little more color on those pita, accentuates the flavors, and you'll get an even better rise (yours have very good rise as pictured).
Nice work.
Nice work.
Here's a project for your quarantine: Sour-dough bread.
www.bbc.com
Bob
Why San Francisco does sourdough best
The artisan bread-making movement is flourishing in homes worldwide, but it’s in San Francisco where the heart of sourdough still resides.
www.bbc.com
Bob
ChinaVoodoo
Moderator
My wife is intent on sourdough bread herself. She's picking up 20lbs of organic flour tomorrow.Here's a project for your quarantine: Sour-dough bread.
Why San Francisco does sourdough best
The artisan bread-making movement is flourishing in homes worldwide, but it’s in San Francisco where the heart of sourdough still resides.
Bob
GreenDragon
Well-Known Member
Funny you should mention it, I woke up our stater tonight to make bread tomorrow. My wife “started” this sourdough starter 10-31-2010 and it’s given us 100’s of loaves over the years. I used it the other weekend to make a loaf of pumpernickel that was awesome.
leverhead
Well-Known Member
This is a good thread, thank you GreenDragon! I lost my starter allot of years ago and didn't bother with sourdough until last fall. It's coming in handy now! Great link Bob, I need to thank you too!
Could someone start a sourdough thread and post your starter? I lost my starter years ago but remember it had potato flakes and yeast in it. Would like to get it going again.
In most parts of the country, commercial, retail packets of yeast have gone MIA.
Mix up non-chlorinated water and flour, 50:50. Let it sit out. Stir it once a day. When it rises, save about 10% of it to add to another flour/water mix. Repeat for several weeks. It depends on wild yeast. It seems to encourage the yeast better with whole wheat flour, rather than bleached. Micronutrients, I guess.
If you Google "making sourdough starter", there are a gazillion recipes.
Bob
Mix up non-chlorinated water and flour, 50:50. Let it sit out. Stir it once a day. When it rises, save about 10% of it to add to another flour/water mix. Repeat for several weeks. It depends on wild yeast. It seems to encourage the yeast better with whole wheat flour, rather than bleached. Micronutrients, I guess.
If you Google "making sourdough starter", there are a gazillion recipes.
Bob
GreenDragon
Well-Known Member
You can accelerate the process by adding grape or potato skins to the flour, or any local fruit. Once it starts bubbling you are good to go. Our starter is fed a 1/4 cup each dry milk powder and potato flakes and a cup of flour each time it’s used plus water at least once a month. Take out of the fridge, add the goodies, let wake up, use half to make bread and put half back in the fridge. Repeat indefinitely.
Tonight’s supper was lentil soup and fresh bread. Yummy!
leverhead
Well-Known Member
I had some Rye flour on hand and decided to try the starter mentioned on the BBC site (post 4). It seemed more than a little dry, so I added more water to make it like a batter. It may take a few weeks , but I'll let you know how it ends up.
I have two other starters. One is from Red Star brand and is labeled "Instant Sourdough". I started it eight months ago and it still works well, maybe a little bland. The second is "wild" that was started in the kitchen on just wheat flour and water, it's the more interesting of the two.
I have two other starters. One is from Red Star brand and is labeled "Instant Sourdough". I started it eight months ago and it still works well, maybe a little bland. The second is "wild" that was started in the kitchen on just wheat flour and water, it's the more interesting of the two.
GreenDragon
Well-Known Member
If using rye flour for a starter you may be able to use it as soon as 4-5 days, as my understanding is that rye will ferment faster than regular flour. Let us know how it turns out!
leverhead
Well-Known Member
By this morning it had had a very fine foam on top, it almost looked like the head on a beer. It smells pretty good. I poured of most of the bowl and fed it. I can't say that I'm bored, but this doesn't take much of my time.
GreenDragon
Well-Known Member
If you want a challenge try making the perfect French baguette.
leverhead
Well-Known Member
I'm a little short on perfect, but I have a bunch of average.
Well, I just located a packet of yeast in my pantry. It expired in November. What do you think?
Oh, I suppose I should mention that it was November of 2006.
Bob
Oh, I suppose I should mention that it was November of 2006.
Bob
leverhead
Well-Known Member
Put some sugar, warm water and the yeast in a bowl. It might take a little time, but if it doesn't proof add some flour and try to catch some wild stuff.
leverhead
Well-Known Member
Things are going well with the new starter! It's got a little bit of life and it smells wonderful.
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