The NFC B-Day Chat Thread

[sharron]

It's so easy Sharron. Feed it once a week if you don't use it and it can be left in the fridge.

i might try it, i've seen a video on you tube where the lady is making it

 

[sharron]

I guess we don't usually have coffee around here, but I need some before I drop off in front of the computer...anyone else like a cup?

yes please
thank you

 

[DigMyChicks]

I'm just trying to stay awake now so I'm not awake 1/2 the night

Hope you're having a good day DMC!

Pretty quiet now. My sister and her family came for the weekend.

 

[ronott1]

what site ron? maybe i can find something easy, i've seen the spelt flour and other flours at the amish stores but never tried them

Sorry!

I have added the link to the original post too: http://www.breadscheduler.com/#/recipe/5badc4a408a3ee4066d007b2

 

[sourland]

yeah sour, according to the weather coming in tomorrow sometime, not sure til it gets here, gusts up to 60 mph, that worries me cause i still have eggs in the incubator
are you suppose to get it too?

Yes after it gets done with you. Same high winds with trees down and power loss.

 

[JaeG]

For anyone that needs a laugh.
https://www.newshub.co.nz/home/rura...go-farmer-a-hit-during-covid-19-lockdown.html

 

[sourland]

Oh, Archie, get out the sunscreen and be careful while riding that horse - no need to squish the precious bits.

 

[N F C]

For anyone that needs a laugh.
https://www.newshub.co.nz/home/rura...go-farmer-a-hit-during-covid-19-lockdown.html

"...the wives are ecstatic..."

 

[N F C]

Pretty quiet now. My sister and her family came for the weekend.

Nice that you have your sister's family around DMC!

 

[igorsMistress]

I’m working on Sour dough...it will be awhile before I’m good like Ron or IM.

DMC I've screwed up so many loaves of bread over the years it's embarrassing! They tasted good but didn't live up to my visual expectations. My first sourdough was awful!

With fermenting it's all trial and error; I've learned that a lot of rules are general rules and each batch of fermented anything is going to be unique based on who is fermenting and what their environment is. The better my starter ferments, the better my results. Don't be afraid to use less water than the suggested 1 cup when you feed your starter. I add a cup of flour, then just enough water to have a thick, gloppy mess and that works for me because my starter isn't so wet. I figured that out after making hamburger buns, my first try at sourdough anything. They were not buns, just flat, wide slabs of bread Warmth is good for fermenting so if you're going to cook or bake, feed your starter then. Cooler temps slow the fermentation process.

Also, I'm convinced learning to bake yeast bread first was to my benefit so if you haven't tried that it might help.

Lastly, regardless of the type of bread you make, the amount of flour to liquid ratio can be affected by the humidity in your environment. Sometimes you'll use less flour, sometimes you'll use more. You just need to get a feel for it. It's a little different from baking cakes and cookies. You're a smart gal I'm sure you'll figure it out!

Here's a pic of what you want your starter to look like when you feed it. Sorry for the novel and advice if you didn't want it.