I've had no problems refrigerating starter without feeding for as long as 3 weeks, haven't tried longer. When I get back I usually feed it right away and again if it's sluggish, before feeding it for a loaf.
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I've had no problems refrigerating starter without feeding for as long as 3 weeks, haven't tried longer. When I get back I usually feed it right away and again if it's sluggish, before feeding it for a loaf.
I bake once a week and only feed my starter the night before I want to make dough. If it’s been more than a few weeks, sometimes I will do one feed and discard if it seems sluggish.
Cast iron or enamel? Amazon random brandz or boutique brand?
Wife doesn't like the look of cast iron. Wants something pretty. I still suck pretty hard at breading.
Just came out of the oven, Sourdough sandwich loaf and a Rosemary-Garlic Parmesan round.
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Doesn't matter for bread. Go with what you want for making stews, bolognese sauce etc. Enameled doesn't need seasoning but my cast iron skillet hasn't been seasoned in 2 years--once it's well seasoned the process of cooking with oil gives it all the maintenance it needs. Well seasoned cast iron is a better non stick surface but enamel is good for developing a fond to add flavor. My enameled cast iron 6qt pot is an off brand and it stains badly but that doesn't affect the cooking. My cast iron skillet is off brand as well--it doesn't have a pretty smooth surface but again that doesn't affect cooking. The only Le Creuset I have is an enameled griddle/grill. I personally wouldn't spend the extra money for that brand. Lodge gets high marks for a lot less money but I'm happy with my off brand stuff.Quote:
Originally Posted by jm2e
TLDR--get what the wife wants.
The Lodge enameled Dutch ovens are pretty damn nice for the price. That said, if you are ok with something you’ll only bake bread in the clay bakers from breadtopia are really nice and produce fantastic loaves.Quote:
Originally Posted by jm[emoji638
https://breadtopia.com/store/breadto...-baker-oblong/
Been a while since I baked bread. Decided to make some Tuscan Bean Stew and I can't have that without fresh baked bread (you toast bread, put it in the bottom of the bowl and spoon the stew over the top. Stew is closer to soup IMO).
Anyhoo, not sourdough but Saturday white with 10% whole wheat from "Flour Water Salt Yeast."
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Mmm... ribollita. Probably my favorite soup/stew of all time.Quote:
Originally Posted by KQ
I use pancetta rather than sausage but yeah... pretty much the same. Do we have a soup/stew thread? Maybe we need one because I've got a portugese soup that I LOVE called Calde Verde. Serve it with fresh baked Broa *chef kiss* Love me just about anything with corn meal in it. Made corn muffins with cheddar & scallions last week. To-die-for.Quote:
Originally Posted by skaredshtles
So, have you ever baked Anadama Bread? (it must be a New England thing)Quote:
Originally Posted by KQ
Know about it but have not made it.Quote:
Originally Posted by guide
The way I make it Broa lacks the rye and molasses of Adadama bread instead using cornmeal, white flour, honey and milk.
Nice looking loaf. I see Jesus preaching the Sermon on the Mount.Quote:
Originally Posted by KQ
I'll have to give that bean stew a try. I usually make a huge pot of minestrone at the beginning of the winter that lasts me all season. Any excuse to bake bread.
Here is the recipe I used:Quote:
Originally Posted by old goat
Attachment 503237
Hearty Tuscan Bean Stew
SERVES 8
Ingredients
Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
1 tablespoon extra virgin olive oil, plus extra for drizzling
6 ounces pancetta, cut into 1/4-inch pieces (see note)
1 large onion, chopped medium (about 1 1/2 cups)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves, peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes, drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optiona)
Why This Recipe Works
We were determined to avoid tough, exploded beans in our Tuscan bean stew recipe, so we soaked the beans overnight in salted water, which softened the skins. Then we experimented with cooking times and temperatures, discovering that gently cooking the beans in a 250-degree oven produced perfectly cooked beans that stayed intact. To complete our bean stew recipe, we added tomatoes toward the end of cooking, since their acid kept the beans from becoming too soft.
Before You Begin
*
We prefer the creamier texture of beans soaked overnight for this recipe. If you're short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.
Instructions
Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.
Thanks. Although you could have saved yourself the trouble--I subscribe to ATK too. : -- )
Beans and greens, who needs a recipe? This was a staple that I cooked for my girls growing up.
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I almost never stray from the standard boule but decided that I wanted to do a proper sandwich bread. It's about 15% spelt, 15% whole wheat, 70% AP. A little honey for sweetness and a little olive oil to make the crumb soft. Turned out amazing.
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I gave up (for now) on sourdough. Been having much better luck and consistency with yeast. Churning out these small Italian boules which is making wife happy and allowing me to experiment with subtle recipe tweaks. Bought a Dutch Oven wich really is a game changer.