Any Home Bakers Here?

[BullChick]

Ha ha! The pie is quite messy. I tried though! It is just too deep.

 

[ronott1]

Ha ha! The pie is quite messy. I tried though! It is just too deep.
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I would but whipped cream on it or vanilla ice cream!

It looks very nice

 

[BullChick]

I would but whipped cream on it or vanilla ice cream!

It looks very nice

Thank you.

 

[pennyJo1960]

love whipped cream all three of us

 

[Aria]

Ron, I was able to open the Oregon Brochure Pdf file. Thanks.
When you mailed me your starter you also mailed me the Oregon
Brochure...I HAVE IT. You suggest I follow the directions to make
Sourdough Bread with this brochure? Thanks again. Aria

 

[ronott1]

Ron, I was able to open the Oregon Brochure Pdf file. Thanks.
When you mailed me your starter you also mailed me the Oregon
Brochure...I HAVE IT. You suggest I follow the directions to make
Sourdough Bread with this brochure? Thanks again. Aria

Yes! The sourdough brochure is good and does not use weight measures.

I also updated the replenishing sourdough section of my notes:

To replenish starter:

Add equal amounts of flour and tepid (80F) water. Stir with a wooden or plastic spoon. Cover the container with a cloth. Set until bubbly warm place free from drafts a good place for this is inside an oven with the light turned on. In the morning stir down the mixture, cover with a lid and return it to the refrigerator until it is needed. Do not add anything to the starter except flour and water. If the starter is not replenished every seven to ten days(a couple of weeks in the refrigerator), it may spoil. If this happens, discard all but 1/2 cup and try to restart with 1 cup of flour and 1 cup of water. The starter is spoiled if it turns pink or if it loses it's sour smell. Do not discard starter just because you think it is too old. always try to replenish it and if it becomes bubbly then it is fine. One of my sources claims that you can revive any starter with patience. He claims that it is possible to restart 6000 year old starter from the spores found at an archeology site. If your starter is in real bad shape, it may take six days to restart. Discard some of the starter to keep space in the jar and Add ½ each a cup of flour and tepid water to your starter every 12 hours and keep it in a warm place. The starter is ready when there is about two inches of foam on top of the starter and the starter is bubbly throughout the mixture.


Maintennance:

Occasionally pour all but 1/2 cup of the starter into a bowl and wash the storage container to remove flour build up.

 

[ronott1]

I just took out sourdough no knead bread:

 

[pennyJo1960]

going to use a bit of leftover ham tonight ham and eggs with hashbrowns

 

[ronott1]

I am using up mashed potatoes for shepards pie!

 

[pennyJo1960]

Wow have not made one in a long time but sounds good