Any Home Bakers Here?

I have been reading a lot about Alaskan and Old Fashioned Sour
dough starter. Interesting. Most were made with Potato Water.
Ron and Penny reminded me...that perhaps it is good to have
two Sourdough Starters.....just in case. Ok perhaps I will. And
reading people give their SDS a name. Ok the one that Ron gave me will be Aria and if and when the new Old Fashioned Potato Water one will be Ruscello. I have had GREAT results with SDS Aria
that I am wondering ....????? Why do I need Potato Water Ruscello?
I have decided to feed my starter with some potato flakes. It will add a new flavor.
 
I have decided to feed my starter with some potato flakes. It will add a new flavor.
I have some potato starch that I use sometimes.

I do not know if it makes much of a difference though. Using the starter regularly seems to be the best thing to do
 
:lau I forgot what thread I was on for a minute and thought, "NO! don't feed your chick potato flakes!!!!!" :lau

Sounds really good in a sourdough starter!!!
Why not? 5C667519-D913-4158-966E-AE43B5D46DCB.gif
 
I've figured out our turkey for Thanksgiving. Since it's just DH & me, we're going to get just the breast and I'm going to cook it in the crock pot so the oven is free. Once the turkey breast is done, I can put it under the oven broiler for a few minutes to crisp up the skin (not a part I care for but DH likes it).

Yay, that takes care of the turkey and the pie plans!
 
I've figured out our turkey for Thanksgiving. Since it's just DH & me, we're going to get just the breast and I'm going to cook it in the crock pot so the oven is free. Once the turkey breast is done, I can put it under the oven broiler for a few minutes to crisp up the skin (not a part I care for but DH likes it).

Yay, that takes care of the turkey and the pie plans!
Great Idea. Just DH & Me. Planning to make a 5 lb Chicken, with
the usual Turkey Stuffing and all the trimmings. Planning to make
Swedish Tea Ring and MORE.
 

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