INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[daxigait]

Good afternoon Sally.

 

[BullChick]

Awe!

um i say fuzz instead of other words that have 4 letters

later 

Late, hand, grab, salt, bang, sang, rang, tang, bill, crab, foul, foil...??

No goats, no mucus.

Are you serious?!

maybe they were mismarked by the supplier lol

Don't let Sally hear you say that!

 

[DwayneNLiz]

Late, hand, grab, salt, bang, sang, rang, tang, bill, crab, foul, foil...??

Don't let Sally hear you say that!

lol
he said she didnt mark any of them! lol!!!

 

[Phage]

On a serious note.....my wife just came back from the store....her good friend killed herself last night.
She had serious drug and alcohol problems.....depression....etc
I know there are others out there like myself who deal with this stuff every day....there is help.....

My DD's friend -(well they were on the same sports team) died from an accidental heroin OD a week ago. She was about 19. She was adopted at birth, had every possible physical need met. Probably not enough discipline though but otherwise had Amazing parents.
She had got a sports scholarship to college, and had a summer job in a store. She seemed to be straightening out -and then this. So so sad.

 

[Chaos18]

lol
he said she didnt mark any of them! lol!!!

Oh thanks for throwing me under the bus

 

[Sally Sunshine]

Quote:

Law-dy-law-dy-law-dy!!!!!!

In all seriousness, you can just use water that has sat out overnight - the point is to let the chlorine dissipate so it doesn't kill some of the yeast. Not sure that's your problem, though...

GO WATCH THE VIDEO, WOMAN!

- Ant Farm

yes Anty Kristin

Quote: Kristin sent me starter and also frozen stuff, I screwed up the first she sent, but I made so many loafs of bread and all screwed up, really really hard outside and yukky middle lol
Come on down; DW can show you how
how do you know? she may not like visitors and more work feeding you! lol

Father-in-law uses all trumps high gluten flour in his bakery. The gluten makes the dough much more workable for sub rolls, hard rolls, etc, breads you shape. They use it for all their breads.
He makes the best sour rye I've ever had, and a onion sour rye.
Don't know much about his starter other than he makes his own, only uses it in his rye.

Bakery!! how cool!!

Quote: Peter!!!! I have a many problems!

@Sally Sunshine Here it is at work. Bella will give me half a gallon in five minutes with three pounds of pressure.

Thank you Dax!! I thought that other would be more expensive than it is.

Quote: I have well water though

Quote:
That's an excellent point.... I use water that has been run through my Brita (I also use that in the water kettle for coffee and tea). I drink the tap water, tastes fine, but is very hard water, and Brita helps some. (And also good for the sourdough...)

@Sally Sunshine I just finished baking for the night - I pulled the starter out of the fridge this morning at 5am when I got up, fed it, and it was ready to go at 11am, so I made the dough, let it sit and rise in a bowl until about 7 pm. Then fold, put into ball, and raise in a parchment lined bowl the same size and the dutch oven that I'm using. I turned the oven on to 450F with the dutch oven in it, and let it heat for an hour while letting the bread ball do a second rise covered. Then used parchment paper as a sling to get the bread into the hot dutch oven (I burn myself without it), cover, bake about 30 minutes, then check the temp. Usually it needs another 6 or 7 minutes (see temps below). Second check was good. You have to let it totally cool for at least an hour or two - it can actually get gummy and yucky if you try to cut into it too early as well. (Moisture has to distribute properly). Like resting a roast or a chicken.

I took some photos for you tonight:















- Ant Farm

looks so yummy !!!

Quote: and yummy 2!

Quote:

At a Glance

Prep
15 mins. to 20 mins.
Bake
30 mins.
Total
23 hrs 45 mins. to 23 hrs 50 mins.
Yield
2 loaves
Overnight

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).

• 1 cup "fed" sourdough starter
• 1 1/2 cups lukewarm water
• 5 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 2 1/2 teaspoons salt
• 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread

Directions

1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.
4. Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
5. Gently divide the dough in half.
6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7. Spray the loaves with lukewarm water.
8. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
9. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Tips from our bakers

• For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.
• What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough that's refrigerated before baking will have a more assertive sour flavor.
• Adding citric acid gives your bread an extra hit of "sour;" but don't be tempted to go beyond about 5/8 teaspoon in this recipe. A good rule of thumb for ultimate sourness, without too much deterioration of the crust and bread's structure, is 1/8 teaspoon sour salt for each cup of flour used.
• Depending on the thickness of your sourdough, you may need to add additional water or flour during the kneading stage. Your goal is a soft, elastic (but not sticky) dough.

Thank you!!! I have that cast iron pan in red too!!!!!!! is that what a dutch oven is? what do I know!!

Quote: lol my thoughts too

 

[DwayneNLiz]

Oh thanks for throwing me under the bus

i didnt see any buses

 

[Chaos18]

Afternoon Sunshine

i didnt see any buses

That's cause you were driving.

 

[DwayneNLiz]

Afternoon Sunshine

That's cause you were driving.

lol

 

[DwayneNLiz]

@Sally Sunshine