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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

MIX THIS, HEAT YOUR SKILLET, SPRAY CRUMPET/BISCUIT RINGS.

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.

HEY I LOVE DELICIOUS FOOD A LOT. HI EVERYONE, I HOPE YOU ARE HAVING A STELLAR EVENING. <3

Comments

halfmoon_mollie
Sep. 11th, 2013 02:58 pm (UTC)
I am going to use your 'starter' recipe soon as it gets cool enough to actually use my stove. Would lemon juice do for the fruit juice?
stoney321
Sep. 11th, 2013 03:38 pm (UTC)
IDK about lemon juice, honestly. It might be TOO acidic? Nothing to it but to try it out! (And I say get the starter going a few weeks before you want to bake so it has time to develop flavor.) Orange juice was one of the juices listed. (You're wanting to encourage good bacterial growth and inhibit bad bacterial growth, is all.)
halfmoon_mollie
Sep. 11th, 2013 03:47 pm (UTC)
I guess I could buy an orange.

Thanks. I will get it going, but we're having YOUR weather today (it's 90+).

I'll keep you posted if you like.
stoney321
Sep. 11th, 2013 04:45 pm (UTC)
BUY AN ORANGE. Or a can of pineapple chunks! Mmm, pineapple.

OY, that is hot and gross I AM SORRY FOR YOU. :(

(Ooh, if you manage to get it going, I definitely want to hear back! <3)
halfmoon_mollie
Sep. 11th, 2013 06:15 pm (UTC)
I think I like the idea of pineapple chunks - I know that's what you did! Apple juice would make it truly NYS sourdough, but apples are not acid.

It IS hot and gross but not for much longer, and I am really looking forward to trying this!
stoney321
Sep. 11th, 2013 06:19 pm (UTC)
I bet you could use apple mash/juice and get a good result. It's not super acidic, but there's so much sugar in it that the yeast would be able to overtake anything undesirable, I bet.

I baked off two loaves last night with some of the starter (I let them slowly rise all day long) and they are easily some of the prettiest loaves of bread I've ever baked in a long life of bread making. This starter is the BOMB.
halfmoon_mollie
Sep. 11th, 2013 06:23 pm (UTC)
I think I will try the apple stuff.

I love making bread. I can't wait to try this.
halfmoon_mollie
Sep. 17th, 2013 02:49 pm (UTC)
I used grapefruit juice from a fresh grapefruit for the first two days but then I ran out so I used lime juice. Today, day 4, I had a nice bubbly mixture. I saved the excess as you suggested, planning to make muffins or cookies or something tonight. This is FUN.

I know, I read your post yesterday. You're busy and probably don't have time to reply. I just wanted you to know!
stoney321
Sep. 17th, 2013 02:57 pm (UTC)
I'm here for this!! <3 That's so great that it's working!

I've made that crumpet recipe and wasn't wowed by it. There's not enough flavor to the dough. That could be that my starter is too new, or because the non-stick spray I'm using is gross, TIME WILL TELL.

GOOD LUCK WITH YOUR BREAD!!

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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.

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