The Old Folks Home

[drumstick diva]

Please send your mislabeled ice cream to me. I am probably the only one who could stomach container after container et all, with no signs of ill effect. I am the designated "Rocky Road," dumpsite. My services are offered gratis to any affected Bycers. It's the least I could do during this unfortunate incident.

 

[ronott1]

Please send your mislabeled ice cream to me. I am probably the only one who could stomach container after container et all, with no signs of ill effect. I am the designated "Rocky Road," dumpsite. My services are offered gratis to any affected Bycers. It's the least I could do during this unfortunate incident.

You are very helpful!

 

[Bunnylady]

I'm really sorry, SCG. I tried to send you some rain, but it was awful hard to get the stamps to stick and I fear it may have gotten misdirected anyway.

Power is back on, and not a moment too soon - the low tonight may be as low as the upper 40's. Crazy to think we may go from running the AC to cranking on the heat in the matter of just a couple of days.

Talked to my mother on the phone this morning (remember her, the 83-year-old who fell and shattered her right arm about 4 months ago?). She lives near Goldsboro, which is quite some distance inland. They have power, and are (at least were) warm, safe, and dry, but told me they were being urged to stay home for at least the next 2 or 3 days. The official rainfall totals for her area are in the 15" range, and the rivers were already running high even before this. It's looking like Hurricane Floyd plus some.

 

[Alaskan]

Oh good grief!!!

Hurricanes, drought, rats, mislabeled ice cream!!!!! And a calendar with zero holidays that starts on Monday!


The horrors!!!!

 

[pennyJo1960]

ah darn it all just can't get a break huh

 

[ronott1]

I snapped a picture of the bread I baked today. It is a wild yeasts recipe from King Arthur flour. I have a new pan and baking stone. I also have one of those razor dough cutters now.

It is very tasty!

 

[pennyJo1960]

Shoot me the recipe if you will should you like the bread I am having
allot of fun learning to be so domestic now

 

[ronott1]

Shoot me the recipe if you will should you like the bread I am having
allot of fun learning to be so domestic now

I used Oregon sourdough starter. I mail out the start for free if needed. Send me a pm.

• 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.

 

[pennyJo1960]

@ronott1

Thank you I will net you know how it works
here

 

[superchemicalgirl]

I'm really sorry, SCG. I tried to send you some rain, but it was awful hard to get the stamps to stick and I fear it may have gotten misdirected anyway.

Power is back on, and not a moment too soon - the low tonight may be as low as the upper 40's. Crazy to think we may go from running the AC to cranking on the heat in the matter of just a couple of days.

Talked to my mother on the phone this morning. She lives near Goldsboro, which is quite some distance inland. They have power, and are (at least were) warm, safe, and dry, but told me they were being urged to stay home for at least the next 2 or 3 days. The official rainfall totals for her area are in the 15" range, and the rivers were already running high even before this. It's looking like Hurricane Floyd plus some.

I appreciate you trying. We haven't had rain in forever and it actually drizzled for the most part of today. It was glorious. Slick, but glorious.

I snapped a picture of the bread I baked today. It is a wild yeasts recipe from King Arthur flour. I have a new pan and baking stone. I also have one of those razor dough cutters now.

It is very tasty!

That looks amazing, thank you for sharing the recipe. Tomorrow is bread day, had to go out today and get more yeast and by the time I got home BF had hogged the oven with some slow cooking meat.