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(I have a few comments left to be replied in yesterday's post, which I will get to. AND THANK YOU, EVERYONE. The overwhelming support of this little community on LJ has been one of my favorite aspects of life for years, now.) <3

SO LET'S TALK CRUMPETS. I love them, would eat them almost daily, and now will be making them.

Remember how I mentioned the "wild yeast " project? It's coming along swimmingly, to the point where I have two bathes of starter going. (I can't bear to throw any out.) WELL GUESS WHAT, I DON'T HAVE TO. Each time I "feed" my starter (once it's refrigerated I won't be doing this daily) I have to scoop some out to discard. NOPE. That goes into a Mason jar I keep in the fridge now. When I have a good cup and change, I do this in a separate bowl:

1 C starter (leave some for the next time, right?)
1 tsp sugar
pinch of salt


Add 1/2 tsp of baking soda. It's going to bubble like crazy, which is good. Drop 1/4 C into each of those rings, cook on medium low for several minutes (about 5) until the top is set. Pull that muh-fuh onto a plate, slather with good butter and honey and DEVOUR. (They can also be frozen and then toasted later. Or refrigerate and toasted. Or just eaten. Possibly you could use them as oven mitts, but I don't know why you would. They would NOT make good Frisbees, I mean, the diameter's all wrong, not to mention how crumpets aren't aerodynamic at ALL.)

ION, I baked off two loaves of bread today with a scoop of my baby starter and I can already taste the difference. As can the kids, seeing as one loaf is almost completely gone. =/
ION #2, I tried a goat's milk cheese with balsamic vinegar soaked into the rind, and you'd think it would be delicious. You would be wrong. *ptooey!*
ION #3, I made oxtails again this weekend, and I want to heap praises on the Asian market where I bought them. So much better quality than the high end Whole Foods, let me tell you. PLUS (and this is the important part) they cut the large sections in half, so everything is sized uniformly. Cooked so much faster, and I think the exposed marrow gave it even more flavor. I have leftover sauce that we're eating tonight. I CANNOT EXPRESS HOW FREAKING DELICIOUS THIS SAUCE IS.



Sep. 11th, 2013 01:04 am (UTC)
I'll be giving the starter* a try sometime later when work isn't so insane (which should be...around...January? Maybe?) and after that THERE WILL BE CRUMPETS. (January's a good time to gain 10 pounds from eating carbs, right? May as well make them delicious, crumpet-y carbs, I say.)

*Funnily enough, it was just a couple of weeks ago that I was reading an article online somewhere (damned if I can find it now) about starters and how scientists originally thought the bacteria that makes native San Francisco sourdough so delicious must be unique to the area, but now they know it is endemic to other areas, too. Anyway, that article had me thinking about finding a starter recipe so I could make sourdough, then you did the post on starters. Now I'm thinking it was all one big sign from the universe pointing me towards the promised land of baked goods. And I mean, who am I to argue with the universe?
Sep. 11th, 2013 01:19 am (UTC)
It's ridiculously easy, I should say. While my coffee steeps in the French Press, I feed my starter. That's it. (But yes, I get it - you want to focus on it, so do that when you CAN.)

The nice thing about crumpety carbs is that you can only make so much from the amount of product available. SO YOU KNOW, GO TO TOWN. <3

Let me say this: my starter smells so freaking good. And it's just going to get better. It's all about letting it grow BEFORE you refrigerate it. I think West Coast bakers understand this, and have understood this for a long time, hence their reputation.


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
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