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July 3, 2017 | #31 | |
Tomatovillian™
Join Date: Jan 2013
Location: Ardmore,Oklahoma
Posts: 169
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Quote:
Rick |
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July 3, 2017 | #32 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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fresh baked sourdough bread!!!
Rick, thanks for inspiring me to get my starter back out! Sourdough no-knead bread just out of the oven.
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July 3, 2017 | #33 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Jiffy Pop bread.
Worth |
July 3, 2017 | #34 | |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Quote:
Maybe there's a slightly different thing going on -- that the yeast got used to - and multiplied by - eating spelt, and when they got into the wheat they didn't know what to do with it? I bet you could "convert" the starter by feeding it wheat.
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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July 3, 2017 | #35 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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July 3, 2017 | #36 | |
Tomatovillian™
Join Date: Jan 2013
Location: Ardmore,Oklahoma
Posts: 169
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Quote:
Rick |
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July 3, 2017 | #37 | |
Moderator Emeritus
Join Date: Jan 2006
Location: Upstate NY, zone 4b/5a
Posts: 21,169
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Quote:
https://www.google.com/search?hl=en&...k1.SDZX6_SPvZo https://www.google.com/search?q=nova...&bih=788&dpr=1 In my rural area and the surrounding small towns there are now gluten free bakery products to be bought, classes on how to stay gluten free,and of course King Arthur Bakery is just across the border from me in VT and no,I don't buy bake stuff from them,that's where I get my superb dark chocolate bags of eating chocolate from. And they hold baking classes at many places here in the NE. Carolyn
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Carolyn |
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July 3, 2017 | #38 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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Quote:
Thanks! For me it's all about the crunchy crust and chewy crumb! And here's my first try at a sourdough cornbread to go with tomorrow's brisket. Now I need to put my starter back to bed for a while as too much bread and my waistline don't get along well... |
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July 3, 2017 | #39 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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The cornbread looks good are you sure your not from the south.
I also have to stand corrected The store didn't have any rye flour it used to but the selections have gone way down. Worth |
July 3, 2017 | #40 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,793
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Why no Rye?
Board of Agricultural Statistics, NASS/ USDA: 1997 : " Rye was planted on 1.5 million acres in 1996, the lowest acreage on record since 1866. Acreage, except for peaking during the two World Wars, has gradually declined during the past 100 years. A large portion of the rye acreage is used as a winter cover crop, pastured, and then plowed under as green manure. Only 24% of 1996 plantings were harvested for grain. Rye intended for grain is usually planted in the fall and harvested during the late spring or early summer months. Most rye is produced in the northern Plains and southern Plains. With the exception of Georgia, only minor acreages of rye are grown in the East and South." https://usda.mannlib.cornell.edu/usd...ting/uph97.pdf |
July 3, 2017 | #41 |
Tomatovillian™
Join Date: Jan 2013
Location: Ardmore,Oklahoma
Posts: 169
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Todays bake came out great IMO...crispy chewy crust and a really nice open crumb.
Rick |
July 3, 2017 | #42 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
People have been eating store bought sliced bread for so long they have no idea what good bread it supposed to look like. Yours is a perfect example of what I would call good bread. And I dont care that much for bread I am very picky about bread. Worth |
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July 3, 2017 | #43 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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Quote:
Does the south of Italy count? And I haven't cut into it yet and for all I know it'll be horrible. The recipe had you combine the flour, cornmeal, milk and starter together and let it ferment for at least eight hours before adding the other ingredients. |
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July 3, 2017 | #44 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Yes the south of Italy does count in many ways.
Worth |
July 3, 2017 | #45 |
Tomatovillian™
Join Date: Jan 2013
Location: Ardmore,Oklahoma
Posts: 169
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Well enough bread for now also. I am turning my attention to smoking a brisket, all-night long low and slow for the 4th!!!
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