I have been baking bread almost every single day. Every baking is two loaves. This should tell you how much my family eats. I can now make sourdough bread in my sleep. SPEAKING OF, HOW IS EVERYONE'S STARTER DOING? Mine is so delicious smelling, I can't even. Mm, bread. I'm pretty sure that I could give that whole "man cannot live by bread alone" a run for its money.
WAIT THAT MEANS I FORGOT ABOUT WINE. And roasted chicken. And poblano peppers. And chips. And Texas Sheet Cake. Shoot.
I made two pounds of garlicky hummus last weekend (literally two pounds) and it's almost all gone. I have a sad. Except that just means that I'll have to make some more and it's a delicious smelling process, so yay! (Toasted sourdough bread with a big, thick schmear of hummus is my go-to snack. Mm, COME KISS ME WITH MY GARLIC SOUR BREATH *SMOOOOOOCH* Protip: get all the chickpea skins off before making hummus for super creamy deliciousness. Otherwise, it's a bit pasty. It doesn't change the TASTE, just the look.
I'm writing today. I want to finish this damn Sterek fic, but I'm not done torturing Stiles just yet. (IT ENDS HAPPILY BECAUSE I DON'T DO ANGST ENDINGS ANYMORE. Not since AtS...) Writing and me have been frenemies lately, so we're trying to work through our issues and be BFF again.
Hey guys, it's the weekend!
WAIT THAT MEANS I FORGOT ABOUT WINE. And roasted chicken. And poblano peppers. And chips. And Texas Sheet Cake. Shoot.
I made two pounds of garlicky hummus last weekend (literally two pounds) and it's almost all gone. I have a sad. Except that just means that I'll have to make some more and it's a delicious smelling process, so yay! (Toasted sourdough bread with a big, thick schmear of hummus is my go-to snack. Mm, COME KISS ME WITH MY GARLIC SOUR BREATH *SMOOOOOOCH* Protip: get all the chickpea skins off before making hummus for super creamy deliciousness. Otherwise, it's a bit pasty. It doesn't change the TASTE, just the look.
I'm writing today. I want to finish this damn Sterek fic, but I'm not done torturing Stiles just yet. (IT ENDS HAPPILY BECAUSE I DON'T DO ANGST ENDINGS ANYMORE. Not since AtS...) Writing and me have been frenemies lately, so we're trying to work through our issues and be BFF again.
Hey guys, it's the weekend!
- Spock is::
geeky
'Oos dis bint, then?
stoney321- Laura Stone
- Hey, Don't Judge Me
Comments
(You know, they freeze beautifully! After you make the roll and cut the individual rolls, freeze those before letting them rise. Then, you can pull out one or two in the morning to thaw and rise, then bake them off and have a roll for breakfast!)
Have you tried tossing a few ice cubes in the oven when you pop the loaves in? That steam helps the bread rise even more, giving you a thinner, crisper crust?
But I swear to you this isn't over! I will find some flour that I can eat, and by all that is holy, I WILL MAKE PIZZA AGAIN!
I HOPE YOU HAVE PIZZA SOON!
Ahem.
I LOVE YOU.
...well maybe not ANYTHING, because squishing things between toes is disgusting, even if it was my homemade banana pudding. Especially if it were my homemade banana pudding.
I AM VERY HUNGRY RIGHT NOW. Also: I LOVE YOU, TOO.
All these things sound AWESOME. As does bread. *nods*
I have been afear-ed of starting a starter. What if it DOESN'T START?
Don't be afeard! Don't be skeert! If it doesn't start, you just give it a few extra days! You are only going to have the best of grains, so it will work, promise! This is going to kick your bread making to the nth level, promise!!
Yes. Ahahaha, yep. Thinking somehow hasn't made it happen. ;D IF ANYONE WANTS TO PUBLISH MY COOK THOUGHTS, I would be all for it.
How do you get the skins off?
:D
*undignified sound of glee and impatience*
Oh, hooray for you wanting this fic! I've probably got another month of writing, honestly, because I can't write short fic anymore it seems. =/ WHAT IS WRONG WITH ME.
I had wonderful sourdough starter. I let it ferment for two weeks before I even attempted to make anything. I used the scrap for bread, but of course you add yeast to that. I made sourdough bread. I kneaded it, I stretched it, I threw ice cubes in the oven...I got two hockey pucks. Okay, thought I, the starter is maybe not old enough. Two more weeks. One week I made biscuits with the scrap - they were okay! Made with baking soda they rise. Then another experiment with bread. Two more hockey pucks. My sourdough doesn't rise except in the oven when it's baking. And then, well, rise is a rather generous term for what happens. So, last week. I decided to make cinnamon buns with the starter. Massive fail.
I've fed my starter and put it in the fridge, hoping that there will be a miracle and I will figure out what the heck I'm doing wrong.
And I don't expect you to solve my problems. I just was so excited by YOUR posts about sourdough and starter and all. Sigh.
My cousin and I share a grandmother who was the most wonderful pastry cook. Her pie crust was so light it nearly floated. She never made a bad pie/cake/whatever. She also made bread and she also made 'THE' potato salad for every town gathering ever. My cousin and I joke that we didn't get the potato salad gene. I got the bread gene, I made GREAT bread. But apparently I didn't get the sourdough gene.
When you add flour and water to your starter, does it bubble up? If it's not bubbling up, then it's not any good. :( TRY THIS: Divide whatever starter you have in half - put one half in a new, clean mason jar and toss/utilize the rest. Add 1/4 tsp of apple cider vinegar to your starter in the new, clean jar. Let that sit for 12 hours. Then mix in 1 TBSP of AP flour. Check back after a few hours. Do you see little bubbles? Is it doubling in size?
If it isn't, then the starter just didn't catch enough yeast in the beginning. THAT HAPPENS. IT IS NOT INDICATIVE OF YOUR BREAD GENE/SOURDOUGH GENE.
*hugs you* I'm sorry. I can imagine how frustrated you are. Nothing frustrates me quite like food not working out. :(