It's things like that that make the kid's programs so much fun to watch. Tiny dancer
SHOW OFF YOUR YUM! Food Photography Thread
It's things like that that make the kid's programs so much fun to watch. Tiny dancer
What a pleasure miss that part much my daughter and granddaughter are doing belly dancing to stay in shape now
The pepperoni looks quite large diameter, almost like sliced salami. Almost same, but less seasoning.
When you make with sourdough, no need to let dough rise/proof???
I have never made any sourdough anything, but do like the sourdough bread from bakery...
I think I will start to experiment soon.
Sourdough is a favorite here guys love when I incorporate it you can make your own simple or have @ronott1 send you some but here is scratch version I tried it worked great
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 steaks in a ground mustard olive oil soak maybe fried potatoes to go with
Thank you Penny
Now my question is,,,,,,,,,,,, How much of the starter do you need per batch of dough. Have no Idea on the ratio of how much starter per how much flour used. I want to make pizza dough, and bread also. Is the ratio same for both???
So you have to feed it figure like okay go to water not milk after about a week make sure water is 110 each time you go to add remove at least 1 cup then add that back after you have taken your cup out about then you can start using it before then if you add it must use yeast also as a backup
@penny1960
Now my question is ...
When making bread,,, How much of the sourdough starter do I need to make for example 2 loaves of bread.
I know you make bread often, so it is automatic for you. I'm trying it for first time, so NO IDEA HOW MUCH TO USE OF EACH
Now my question is ...
When making bread,,, How much of the sourdough starter do I need to make for example 2 loaves of bread.
I know you make bread often, so it is automatic for you. I'm trying it for first time, so NO IDEA HOW MUCH TO USE OF EACH
Indoor grilled (sourdough) pepperoni calzone.
Beginner Sourdough Sandwich Loaf
Makes 2 loaves
. 1 1/4 cup (10 ounces) water . 1 1/2 teaspoons yeast . 2 cups (16 ounces) ripe sourdough starter(See Recipe Notes) . 4 to 4 1/2 cups (18-20 1/4 ounces) all-purpose flour . 1 tablespoon kosher salt (or 1 scant tablespoon table salt)
. Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl.
. Give the yeast a few minutes to dissolve completely.
. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok).
. Add 4 cups of the flour and the salt, and stir to make a shaggy dough.
. With the dough hook attachment and your mixer on low speed, knead the dough for about 8 minutes. Alternatively, turn the dough out on a lightly floured counter and knead by hand. Add flour 1 tablespoon at a time as needed if the dough becomes sticky like bubble gum, but try to avoid adding too much.
. The dough is finished kneading when it comes together into a smooth ball that's slightly tacky to the touch and holds a ball-shape in your hand. (See more info: How to Tell When Dough is Kneaded.)
Clean out the mixing bowl, film it with a little oil, and return the dough to the bowl. Turn it a few times to coat with oil, then cover. Let the dough rise at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Once risen, turn the dough out onto a lightly floured counter and divide it in two. Shape each half into rough balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2 loaf pans.
Shape each half into a sandwich loaf. (See more info: How to Shape a Sandwich Loaf.) Transfer the loaves to the loaf pans and cover loosely. Let the loaves rise until they're starting to puff over the rim of the pan, 1 to 1 1/2 hours. Alternatively, put your loaves in the refrigerator and let them rise slowly overnight.
When you see the loaves just starting to reach the rim of the loaf pans, begin preheating the oven to 450°F.
Slash the top of the loaves a few time with a serrated knife or baking lame, and slide them immediately into the oven. For a crispier crust, spritz the inside of the oven with water using a water spritzer before closing the oven. Bake for 10 minutes, then reduce the heat to 400°F. Continue baking for another 25 to 30 minutes, until the tops of the loaves are deep golden brown and the loaves sound hollow when tapped on the bottom. (Total baking time is 35 to 40 minutes.)
Shake the loaves out of the loaf pans and let them cool completely on a cooling rack.
Recipe Notes
• Make sure your starter is fully ripe before using. It should be bubbly and smell very sour.
• You can use any amount of starter in this recipe up to 2 cups. If you're using less, make up the difference with equal parts flour and water by weight.
• Whole Wheat and Whole Grain Loaves: You can swap up to 2 cups of the all-purpose flour in this recipe for whole wheat or another whole grain flour.
• Round Artisan Loaves: Alternatively, shape this bread into round loaves and bake them either on a baking stone or inside a Dutch oven. If baking in a Dutch oven, preheat the Dutch oven with the oven and bake as usual, removing the lid in the last half hour of baking.
This post and recipe have been updated. Originally published April 17, 2008.
Makes 2 loaves
. 1 1/4 cup (10 ounces) water . 1 1/2 teaspoons yeast . 2 cups (16 ounces) ripe sourdough starter(See Recipe Notes) . 4 to 4 1/2 cups (18-20 1/4 ounces) all-purpose flour . 1 tablespoon kosher salt (or 1 scant tablespoon table salt)
. Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl.
. Give the yeast a few minutes to dissolve completely.
. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok).
. Add 4 cups of the flour and the salt, and stir to make a shaggy dough.
. With the dough hook attachment and your mixer on low speed, knead the dough for about 8 minutes. Alternatively, turn the dough out on a lightly floured counter and knead by hand. Add flour 1 tablespoon at a time as needed if the dough becomes sticky like bubble gum, but try to avoid adding too much.
. The dough is finished kneading when it comes together into a smooth ball that's slightly tacky to the touch and holds a ball-shape in your hand. (See more info: How to Tell When Dough is Kneaded.)
Clean out the mixing bowl, film it with a little oil, and return the dough to the bowl. Turn it a few times to coat with oil, then cover. Let the dough rise at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Once risen, turn the dough out onto a lightly floured counter and divide it in two. Shape each half into rough balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2 loaf pans.
Shape each half into a sandwich loaf. (See more info: How to Shape a Sandwich Loaf.) Transfer the loaves to the loaf pans and cover loosely. Let the loaves rise until they're starting to puff over the rim of the pan, 1 to 1 1/2 hours. Alternatively, put your loaves in the refrigerator and let them rise slowly overnight.
When you see the loaves just starting to reach the rim of the loaf pans, begin preheating the oven to 450°F.
Slash the top of the loaves a few time with a serrated knife or baking lame, and slide them immediately into the oven. For a crispier crust, spritz the inside of the oven with water using a water spritzer before closing the oven. Bake for 10 minutes, then reduce the heat to 400°F. Continue baking for another 25 to 30 minutes, until the tops of the loaves are deep golden brown and the loaves sound hollow when tapped on the bottom. (Total baking time is 35 to 40 minutes.)
Shake the loaves out of the loaf pans and let them cool completely on a cooling rack.
Recipe Notes
• Make sure your starter is fully ripe before using. It should be bubbly and smell very sour.
• You can use any amount of starter in this recipe up to 2 cups. If you're using less, make up the difference with equal parts flour and water by weight.
• Whole Wheat and Whole Grain Loaves: You can swap up to 2 cups of the all-purpose flour in this recipe for whole wheat or another whole grain flour.
• Round Artisan Loaves: Alternatively, shape this bread into round loaves and bake them either on a baking stone or inside a Dutch oven. If baking in a Dutch oven, preheat the Dutch oven with the oven and bake as usual, removing the lid in the last half hour of baking.
This post and recipe have been updated. Originally published April 17, 2008.
Todays Cup Fashion Show entry....... Most everyone knows this famous picture.
Dinner plate from last nite.
Zucchini, Egg washed and breaded, pan fried. (quick)..
Dirty Rice with Chicken,,, A couple of meatballs.
Corn muffins straight out of the oven
To protect myself from prosecution, or persecution,,,, I will not disclose the number of them that I ate
Innocent unless proven guilty,,,,,,,,,,,, and the evidence is gone
Dinner plate from last nite.
Zucchini, Egg washed and breaded, pan fried. (quick)..
Dirty Rice with Chicken,,, A couple of meatballs.
Corn muffins straight out of the oven
To protect myself from prosecution, or persecution,,,, I will not disclose the number of them that I ate
Innocent unless proven guilty,,,,,,,,,,,, and the evidence is gone
What she said so
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