Michigan Thread - all are welcome!

[fuzzybutt love]

I am wondering... most de icers are set to juuuust above freezing. If one had the cube could you set it a little warmer? Maybe the heat would transfer? Someone last year had used an aquarium heater last year on a bucket nipple drinker and i was hoping they would chime in.

I love the pioneer woman too! But for pie crust i have a secret recipe that beats them all . I could post one similar though. It is one of the "no fail" ones with egg and vinigar, but where it is vastly different is the technique. You work the dough, then leave out overnight to "age". !!!

The aging relaxes the gluten and the brief kneading makes flakey layers, the egg keeps from being soggy. It also has a faint stretch, so at the dreaded final roll around the rolling pin moment it don't fsll to bits!

 

[fuzzybutt love]

Ok, cool!

Anyway i like recipes from "taste of the south". I bought the pie special edition one and thus far the recipes are great! The most similar crust i have found thus far is one out of there from jim romero, who ownes a famous bakery in new orleans. The few treasures he shared are fantastic! Well balanced

 

[1muttsfan]

I admit to cheating on the crust as I like them extra flaky, roll them out on wax paper and flip them over into place.

 

[RaZ]

Speaking of recipes...Does anyone have a sourdough bread starter recipe?
I tried one from the inter-web and it didn't work.

 

[HollyDuckFarmer]

Allrecipes.com has many good ones RaZ. The one I like is called "Herman Bread" or maybe it's Norman bread what I learned this last time around is if you start with 100% whole wheat flour, then that is what you feed the starter with from them on. Likewise if you use 100% All Purpose. I had 2 batches going strong in quart jars in the fridge, end up adding some leftover waffle batter (with eggs) and ruined both batches. Don't use eggs and stay consistent with flour type. Now I did see another recipe on thefreshloaf.com that used 1/2 whole wheat + 1/2 white to start, perhaps that might make a less finicky starter? Haven't tried it so can't say. Plus most recipes on that site just make me feel like a total Dufus, since they go all metric and volume (and I don't!)

By the way-- who got the pink apron at Chicken Stock? How is it holding up to wear and tear? I'm getting ready to make another, so figured I would check to see if you had any feedback for me? Thx.

Stay warm y'all.

 

[chickflick]

ha

 

[ladyrsanti]

Speaking of recipes...Does anyone have a sourdough bread starter recipe?
I tried one from the inter-web and it didn't work.

If you lived closer, I'd just give you a jar of mine. I hate throwing away half every time I feed it but I'm sorely antisocial so into the garbage it goes.

 

[snowflake]

If you lived closer, I'd just give you a jar of mine. I hate throwing away half every time I feed it but I'm sorely antisocial so into the garbage it goes.

can't you bake it up with some chicken scratch and feed it to the birds?

recipes shared live forever, as a very old friend of mine once said

 

[Trefoil]

I am wondering... most de icers are set to juuuust above freezing. If one had the cube could you set it a little warmer? Maybe the heat would transfer?

The one I have isn't programable but I think amazon sells ones with different settings.

 

[HollyDuckFarmer]

Hey, do you guys know how Stall Dry works in the cold temps? I jst fluffed my staw and added some SD. Was it worth it or no?

Hey Opa, haven't seen you today. How are you feeling?