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quilt.jpg
 
KDOGG331 said:
Sounds nice. :love I think I actually must have known that? But apparently read it wrong or forgot or something. :lau :oops: you must have meant a different kind of work :lau in that case, I also took the day off. Mostly cause for some reason my neck/shoulders/upper back are killing me today and I can barely move them :( did at least sit outside some though. It was nice weather. The only real “work” I do when I am doing it is dog walking a couple times a week haha
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It must have the visiting with your brothers Dogs that hurt your shoulder
 
getaclue said:
ron, I didn't bake a loaf of bread, but I did use a ham bone, and make a pot of beans. Beans are not complete without cornbread, cooked in a cast iron skillet. I can take a picture of the empty plate with a few crumbs in it. That's all that's left now. It was good.
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Beans and cornbread are a classic combo!

The sourdough bread was very good with the stew I made yesterday
 
Beer can said:
Had a hard time at first finding vit C, disappeared like TP. Did find some after a couple weeks. Haven't visited any big box stores/bigger grocery stores or been any where that has them since the beginning of this. Only boonies grocery store where I work and a couple small town dollar stores. Small town I work grocery store had some probs with city people. Heard they come up to buy and sell down there for a profit. Maybe it's for their families and just panic buying stocking up but some of them I doubt it. Heard one guy had two shopping carts of meat, the owner came out and told him to put it all back I'll sell you some but not all that, guy threw a fit, swearing and scaring the other shoppers, said he couldn't refuse his business, owner said I own this store and now you must leave and kicked him out. Heard he's had to do this many times....
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I am happy that the owner did that!
 
Perris said:
that's a great loaf Ron; much better than my sourdough ever turns out (I never get height like that). What's your secret?
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It is the stretching, shaping and not over raising. My starter can't go much over an hour for the last rise. I also weigh the ingredients which make a big difference

Champlain Sourdough Bread

Ingredients

304g water
389g Bread flour (I used AP flour)
38g Whole spelt flour
19g Whole Rye Flour
50g Fed Starter at 100% hydration(fed half and half water and flour)
10g salt

Premix all ingredients at 9pm the night before baking bread. Cover bowl with plastic wrap. Replenish the starter and leave out over night.
The next morning make the first fold at 7am (or when you get up)

look up the folding technique on you tube.

Let rest an hour and then fold again. Let raise half an hour and then shape into a ball using flour to keep the dough from sticking. Put the ball into a basket or a floured tea towel lined medium bowl with the seam side up. Let raise 1 to two hours until risen—should see a bubble or two on the outside of the dough.

Preheat Dutch oven with lid in 450-degree oven.

Cut a rectangle of parchment paper. When dough is risen, pour out onto the parchment paper. Make slashes. Take Dutch Oven out and carefully put the dough into the pan. Cover with lid and put back into the oven. Bake for 20 minutes.

Remove Dutch oven and move bread to a cool cookie sheet. Put back into the oven to let the outside crisp up—5 to 10 minutes
 

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