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LOL!!Quote:
Originally Posted by ~mikey b
Quote:
Crumb: Term referring to the interior texture, gluten network, tenderness, and general feel of a bread. Desirable crumb size and texture varies depending on the product. Kneaded breads are generally fine and even, although when using sourdough starters the product may contain large bubbles. Batter breads generally contain a coarse crumb.
I thought you were sexually harassing me...
I wish
My bread is good
First loaf is in mommy and kid tummy
Show me your loaf baby! ;)Quote:
Originally Posted by ~mikey b
I would do anything for love, but I won't do that.Quote:
Originally Posted by KQ
https://uploads.tapatalk-cdn.com/201...42e2087a7c.jpgQuote:
Originally Posted by KQ
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http://youtu.be/shqYgkyY-bsQuote:
Originally Posted by reckless toboggan
Now that's what I'm talking 'bout! Nice crumb!Quote:
Originally Posted by ~mikey b
It's really yummy. Kiddo and mommy love it. Baker
You should make them some sourdough blueberry pancakes. Amazing! I prefer to use butter rather than oil. Frozen or fresh blueberries work the same. I ladle the batter onto the griddle then drop the blueberries individually but some people like to pre-mix them into the batter.Quote:
Originally Posted by ~mikey b
Classic Sourdough Waffles or Pancakes
Overnight sponge
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed
Waffle or pancake batter
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda
Directions
To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions if making waffles or ladle batter onto griddle for pancakes.
Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.
Thanks
Will do
BTW - it helps to bring the egg to room temp and allow the melted butter to cool a bit. Otherwise when cold egg hits hot butter it can cause the butter to solidify and not evenly distribute when mixed into the batter.Quote:
Originally Posted by ~mikey b
Thanks again
I like the sponge idea
Owen and mom will love pancakes
I luv me sum sd pr0n
How about a couple other recipes for me?
Sourdough biscuits
Pizza dough
I'll do you one better and give you the keys to the kingdom:Quote:
Originally Posted by ~mikey b
http://www.kingarthurflour.com/recipes/sourdough
Thank you m'lady. I'm forever in your service.
LOL!Quote:
Originally Posted by ~mikey b
this is very tasty esp. toasted. The grilled cheese they suggest making with this bread with arugula and apples is very good:
http://www.kingarthurflour.com/recip...h-bread-recipe
[emoji12]
Can you two get a room already?
Sponge worthy?
uhhhhhhhhhhh... we've got one.... The Padded Room. We're chattering and blathering about sourdough. ;)Quote:
Originally Posted by riser3
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
I bought one of those toaster ovens with the fan, a true sour bread reheating essential if you dont like to always heat up the big gas oven in the summer. California cheese was awesome this year.
Yum!Quote:
Originally Posted by DasBlunt
************************************************** **********
So ~mikey if you REALLY want to get serious about baking bread add one of these to your tool box:
https://www.williams-sonoma.com/wsim...016/img90o.jpg
Brod & Taylor Folding Proofer & Slow Cooker
This bread proofer is awesome. Maybe you've got a good spot already for proofing but in my house there really wasn't one. Works like a charm. I get a good rise every time and it folds up to the size of a baking sheet for easy storage. Both King Arthur and Williams Sonoma carry it. If you aren't signed up with WS you can get a 15% off code for your first purchase.
Another thing to consider if you really want to get into the chemistry of baking plus get some great recipes is:
https://images-na.ssl-images-amazon...._AC_US218_.jpg
The Bread Baker's Apprentice
Happy baking!
^^^ Peter Reinhart also wrote one of the best pizza books in, like, ever.
https://www.barnesandnoble.com/w/ame...roductInfoTabs
Fresh outta the oven!
garlic and rosemary (left)
plain ol sourdough (right)
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We've been going through 2-3 loaves a week and I've got some of my stay-at-home-mommy harem on the program. I've even got some of the boys baking bread. Their chicks dig it.
Got three of Owen's (girl) friends coming over today to hang out and watch the eclipse. Also we're baking some bread.
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Going in the oven
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Yum!Quote:
Originally Posted by ~mikey b
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Awesome! Little celestial breads.
The girls were stoked. All of them are bread fiends. Sent them off with their mamas with a jar of starter.
Well done MB
So their fathers were okay with it when they told them that they were going to Jr's so he could help them put a bun in the oven?Quote:
Originally Posted by ~mikey b
Sent from my SCH-I545 using TGR Forums mobile app
Fkn funny!
Still seeing Breaking Bad. I must be on some kind of spectrum.
Why do so many recipes call for instant yeast?
Look here for some explanations:Quote:
Originally Posted by ~mikey b
Why is yeast added when making a sourdough recipe?
Fussy little bakers over there...
I'm keeping it simple in my kitchen. Just starter. No bread proofer. Maybe I should try the big KitchenAid mixer that sits in the corner?
Trying sourdough buns for pigwiches tomorrow.
Still need to try pancakes and pizza dough and biscuits.
Simple sourdough buns. I just divided the dough into 4 balls and flattened them out about 1/2" thick. Let them rise in the covered skillet on the counter for a couple hours and baked.
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Mmmm, sourdough.
It doesn't need to be complicated. As mentioned I do have the proofer but my house is drafty and I don't want to take up the oven. I also have a Kitchen Aid (7 Quart Bowl-lift stand) which was a gift from my mother 15 years ago (edit: yanno... I bet it's closer to 20 years ago now - my how the years speed by!). I do really like using it for bread - the bread hook does a quick and thorough job of mixing/kneading.Quote:
Originally Posted by ~mikey b
Quote:
Originally Posted by ~mikey b
Mmmm your buns look delicious.... mind if I squeeze one? ;)
/schwetty balls
The mixer was a wedding gift that is rarely used. I'm going to put it into play. I usually do a couple rises that I punch down by hand but I bet that's the shit for making the dough. Our house is sorta drafty too but so far so good. Let's see what winter brings for the bread.