SHOW OFF YOUR YUM! Food Photography Thread

[AudieWarren]

I did that already, just have to put the pork loin in the oven. I like to get my work done early and possibly have a nap in the afternoon on my days off.

What's a day off?!?! Lol I'm a stay home mom.... I'm anyways working/cooking. Lol i think in going to do so some fish fillets abd assorted veggies. I was baking pb cookies at 630 this morning so my oldest could have snacks this week for school. Lol

 

[ronott1]

and I'm starting to prep for dinner!!!

I started dinner this morning! Chicken is marinating for Tikka Masala

 

[AudieWarren]

I started dinner this morning! Chicken is marinating for Tikka Masala

Yummy!! Today was a crazy day. I usually have it all prepped. 2 of kids aren't in school yet(3 and 1.5). They've been a little bonkers. Probably bc I won't let have free range of the cookies from this morning

 

[pennyJo1960]

Making bread today here sourdough is out to be fed then I can do sourdough tomorrow

 

[AudieWarren]

Making bread today here sourdough is out to be fed then I can do sourdough tomorrow

What starter do you use? I want to try my hand at sourdough bread. I sure love to eat it

 

[pennyJo1960]

I have a starter from @ronott1 but also have a recipe to easily make one if you send him your address he will send you a starter
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[ronott1]

What starter do you use? I want to try my hand at sourdough bread. I sure love to eat it

Send a pm with a mailing address and i will mail a start to you. The starter is very old and will punch up bread dough very will

 

[ronott1]

I have a starter from @ronott1 but also have a recipe to easily make one if you send him your address he will send you a starter
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

I have a recipe for home made starter from bread topia.

Make Your Own Sourdough Starter

Create your own sourdough starter from the wild yeast floating all around you. The starting point for the ultimate in artisan bread DIY.

Prep Time: 10 minutes

Ingredients

• Whole wheat flour
• Unsweetened pineapple juice
• Purified water

Instructions

• Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).

• Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)

• Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.

• Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

 

[igorsMistress]

What's a day off?!?! Lol I'm a stay home mom.... I'm anyways working/cooking. Lol i think in going to do so some fish fillets abd assorted veggies. I was baking pb cookies at 630 this morning so my oldest could have snacks this week for school. Lol

By "day off" I mean I'm not wasting 10 hours of my day at the salt mines I have plenty to keep me busy trust me.

 

[Izzychicky]

favorite mug.