Taking its First Steps
Day #5 of your goo Baby
That starter of yours is probably getting pretty bubbly by now
Coming to life
You’re creating a new little life
You should be so proud
By now your little goo Baby
Should be slightly smelly
A little acidy
A little sour
So, what if it’s not?
What if you’re behind the growth curve?
In the lower percentile?
Do not despair Dear Parent
Some Babies develop later
But, this is a good time
To check your water
Check your flour
Make sure your environment is good
(see Day #1 notes here)
Let’s give it a few more days
A few more
Groundhog days that is…
By now your Baby is starving
Let’s feed it
By now you should know the drill
1/3 cup of warm water
½ cup flour
Mixed into your goo Baby until smooth
Put its kitchen towel diaper over it
And lull it to sleep
Grab that glass of wine
Hug your Honey
And take pleasure in another day of successful parenting
I’ll see you tomorrow!
Thanksgiving Weekend Plague Bread
Thanksgiving long weekend was pretty quiet this year, but Sunday was jazzy af. This week’s bread had a bit more rye and buckwheat and it was tasty!!
Back to Lindley Mills flour after my brief Cairn Spring Mills interlude. And I found some more buckwheat so that went back in as well. The bread what’s great, the long weekend was wonderful, and the Thanksgiving feast was vegetarian.
I have been planning to start this series on my blog (and hopefully on my YouTube channel [when I make one lol]) titled “Not a Cook” because I’ve only recently learned how to ✨ c o o k ✨ , when lockdown started.
I didn’t have to cook on this first
creation entry but I still wanted to share it. I also want to document this for myself so that I have a food-portfolio of some sort. Who knows, I might become the next Gordon Ramsay… Charot.
So you just… spread the pesto. Then put some cream cheese. I placed them in six equally (close enuf~) spots, so that I can cut it into 6 bite-sized pieces. I sprinked some tomato and basil sauce for a little bit of sourness. Lastly, I topped it off with some grated parmesan cheese that doesn’t make a difference in taste, but makes a difference in ✨ texture ✨. I toasted that in high heat for ze ✨ crunch ✨. Okay, I should stop using sparkles ✨
Well, *sigh*, it seems that your journey has ended.
Caramelized onion and sage sourdough. Lovely tang with sweet bits of onion and a hint of sage. I might put in more sage next time, but I’m really happy with this!
Cairn Spring Mill Test Bread #2
This week’s bread was another test of flour from Cairn Spring Mills. This loaf uses Trailblazer Bread Flour.
Both this flour and last week’s are a real pleasure to work with. Both flours are between 13% and 14% protien, and according to their descriptions, they retain more of the bran than most bread flours. This allows higher hydration which leads to a wonderfully elastic dough, and a fantasticly tender crumb with a pleasing latte color. 10/10, will totally try again!
I made sourdough again after a looong semester at college.
I’m very proud of my babies.
My wife has already made fresh mozzarella and
butter from the milk I milked this morning and homemade bread. (@bigbear3366911)
still trying to figure out sourdough but i think this is my best one yet, it hasn’t risen as much as i have liked but that’s cool.
Best one yet.
Sourdough Bread Battle | Instant Omni Plus Vs Ninja Foodi XL Pro Air Ove…
Don’t think I’ve ever shared a crumb reveal video.. watch with the sound on if you can!
Can you see the bunny?
petition to rename sourdough bread to Patience Bread because boy howdy