The Old Folks Home

[MrsMistyReal]

I want to thank everyone for your condolences regarding the loss of my little hen. I've quit beating myself up about it. It happens sometimes, even when you do your best.

's

 

[MrsMistyReal]

Rest well everyone

 

[microchick]

Sympathies to all suffering from hand pain. My right hand is a mess. I'm semi ambidextrous thanks to my years as an OB scrub nurse but primarily rt handed. I'm noticing that I'm automatically using my left hand more than my right when it comes to picking up small objects, etc. If I spill pills on the table, I can't pick them up with my right hand any longer. At least not all at once in one swoop like I used to. I still am fighting the nodules on my middle finger on my right hand. DH says it's because I'm using it too much to flip people the bird....ha ha......not. I see the rheumatologist in August so we shall see what he has to say.

Thinking of baking zucchini bread tomorrow. Yes, it's that time of the year again when everyone is flooded with zukes. I planted two plants and have been enjoying sauteed and baked zucchini for the past week.

@CapricornFarm, you should see my white pumpkin and warty red squash plants! Those plants are vining everywhere and have invaded the orchard. DH and I were repositioning vines today when we were mowing the lawn. When I pulled one vine out of the ground where it had rooted I saw little baby white pumpkins on it! I'll see if I can get a picture of them tomorrow.

 

[pennyJo1960]

darn I want mine to come online but no such luck with crookneck or zucchini
yet have a few dry days thinks should come up..
Night Misty

 

[drumstick diva]

SCG thank you for NOT showing us what is left of rats after the ducks got to them. Really they can kill rats, did the ducks get all bit up? Are you sure your broody Turkey didn't sneak out and "off" them?

 

[1muttsfan]

I used to have a peppered Rye batter bread that you made in the mixer and baked in a bowl. I unfortunately lost the recipe years ago, and I've never been able to find another one. It was so quick and easy, and delicious too.

Cheryl, sorry to hear about your hen

 

[drumstick diva]

Hi muttsfan haven't seen you lately. I'd love rye bread but can't take pepper

 

[1muttsfan]

Hey Diva!

 

[perchie.girl]

I am about to take out the starter jar to get it ready for making the overnight sponge for tomorrows olive bread! I have had a starter since 1984

has it gotten better with age?

 

[ronott1]

I used to have a peppered Rye batter bread that you made in the mixer and baked in a bowl. I unfortunately lost the recipe years ago, and I've never been able to find another one. It was so quick and easy, and delicious too.

Cheryl, sorry to hear about your hen

Sourdough Rye Bread

At a Glance
Prep
12 mins.
Bake
Total
3 days 3 hrs 20 mins.
Yield
one 9" x 5" loaf
Overnight

While this bread machine bread isn't "authentic" sourdough, it makes a wonderfully textured, high-rising, great-tasting loaf, thanks to King Arthur Whole-Grain Bread Improver. Want to bake a round loaf (as pictured above) instead of baking in your machine? See "tips," below.
Starter

• 3/4 cup milk heated to 120°F, then cooled to 100°F
• 1 teaspoon active dry or instant yeast
• 3/4 cup white rye flour

Dough

• 2 tablespoons vegetable oil
• 1 1/2 tablespoons molasses
• 1 1/2 tablespoons honey
• 1 large egg
• 1 recipe starter, above; or 1 cup ripe (fed) sourdough starter
• 1/3 cup water
• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup white rye flour
• 1 1/2 teaspoons table salt or 2 teaspoons kosher salt
• 2 tablespoons caraway seeds
• 1 1/2 teaspoons active dry yeast or instant yeast
• 4 teaspoons King Arthur Whole-Grain Bread Improver

Directions

1. To make the starter: Combine the milk, yeast, and flour. The mixture will be thick. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally. The mixture will thin out slightly.
2. To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine. Program for basic or white bread, and press start.
3. Check the dough about 10 minutes before the end of the final kneading cycle; it should be soft and smooth. Adjust the consistency with additional flour or water, as needed.
4. When the machine completes its cycle, remove the baked bread, and cool it on a rack.
5. Store bread in a plastic bag for 3 days on the counter; or freeze for up to 3 months.

Tips from our bakers

• If you like the look of a more rustic loaf, use the bread machine's dough cycle. Once the cycle is complete, remove the dough from the pan of the bread machine and form it into a round loaf. Place in a greased 9" round pan or ceramic baker, cover, and let rise for 45 to 60 minutes. Preheat the oven to 400°F. When the loaf is almost doubled, slash the top and bake for 25 to 30 minutes, until nicely browned and hollow-sounding when thumped on the bottom. Remove from the oven and cool on a rack.
• Want some classic sourdough starter? See our step-by-step directions for creating your own sourdough starter from scratch. Or, if you're looking for a head-start, check out our classic fresh sourdough starter, a simpler path to fresh, ready-to-use sourdough starter.
• You'll need to make the starter three days before you plan to bake the bread, or substitute 1 cup of your own sourdough starter if you wish.