- Thread starter
- #57,271
Wisconsin "Cheeseheads"
- Thread starter bigzio
- Start date
corewassen87
Songster
Just changed my alternator in the truck. That makes pads rotors calipers all the way around, battery starter alternator and tires in the last 4 weeks. This thing is gonna be brand new when I'm done. I'll have a $6000 dollar 3000 dollar truck lol
- Thread starter
- #57,273
Yep, been there done that with numerous vehicles....sold the last one to Suzie's cousin for a cheap price....I told him their was nothing left to fix on it....he loves the truck, but the first thing that failed was the gas tank fell off....he replaced it, and is still happy with it...but I know something else is gonna flex it's mite! Dang vehicles are ok when you can make the fix....the new ones sold now, are another story.
bigz
bigz
Happy New Year to you all!!!!!!
Our ****** hens aren't laying. They have light, it's not cold (by our standards at least), they aren't sick, so I don't know what the free-loading things need.
Oh well, if they don't start laying before Spring, I'll be asking for some fertile eggs and I'll have 5-7 in freezer camp! I'm thinking I'd like another batch from Robin of her lav orps (if she still has them that is) and Vicki's blk orps were great broodies, so if she still has any of those, I might take a few. But otherwise, these ladies better do a big turn around and soon! With the way this "winter" is going, spring might be here early!
Well, I've been fermenting bread, so if anyone is interested in a starter batch, just let me know. I also have kombucha. I mainly have been making ciabatta bread with the starter until I perfect it, but there are so many other breads to make with this white starter. If I really want to have to starters going at once, I could have a whole wheat starter and be able to make pumpernickel and rye too.
That's about it for now.
Our ****** hens aren't laying. They have light, it's not cold (by our standards at least), they aren't sick, so I don't know what the free-loading things need.
Oh well, if they don't start laying before Spring, I'll be asking for some fertile eggs and I'll have 5-7 in freezer camp! I'm thinking I'd like another batch from Robin of her lav orps (if she still has them that is) and Vicki's blk orps were great broodies, so if she still has any of those, I might take a few. But otherwise, these ladies better do a big turn around and soon! With the way this "winter" is going, spring might be here early!
Well, I've been fermenting bread, so if anyone is interested in a starter batch, just let me know. I also have kombucha. I mainly have been making ciabatta bread with the starter until I perfect it, but there are so many other breads to make with this white starter. If I really want to have to starters going at once, I could have a whole wheat starter and be able to make pumpernickel and rye too.
That's about it for now.
when I go to Marathon feed mill , I go to their cafe in the retail store.. I get the ciabatta breakfast sandwich.. I love that bread. I looked at many recipes, but it seems kinda complicated.. am I reading them wrong ? or is it a tricky bread to make ?
If you have a simple recipe, post it here, or PM it to me.
I don't care if you do not have it perfected yet, I can always work on that for myself ..
I pretty much know how to bake breads, so the recipe can be just a list of ingredients and special notes needed..
........jiminwisc........
My recipe requires a "white starter" which is made over 15 days and must be fed daily. It requires a twice daily feeding or flour and water. I can however give you the recipe for the rest of it, but it functions as a sour dough base.
Yes please for the recipe. I would love to try it. I am always looking for sour dough recipes, lol!
- Thread starter
- #57,279
Almost Noon To Everyone.... good to hear from you CS.... also glad all is good by you, except the lazy hens.
Suzie is making a big kettle of ham and pea soup....she will also be making beer bread just before we eat....it's as simple as it gets to make..I'll share the recipe again for those that would like to try it. Start to finish is less than a hour! Very little kneading needed.
3 1/2 cups all purpose flour
3 Tbs. sugar
1 Tbs. baking powder
1 1/2 tsps. salt 12 ounces beer
1 egg beaten ( for wash)
Adjust oven rack to lower-middle position and heat oven to 375. Mix flour , sugar ,baking powder and salt in a large bowl. Add beer (no sips!) and stir with a fork until just combined. Turn dough onto a floured surface; knead quickly to form a ball.Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife. Brush loaf with egg wash. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool.
Yield 12 servings.....also makes wonderful toast with leftovers.
bigz
Suzie is making a big kettle of ham and pea soup....she will also be making beer bread just before we eat....it's as simple as it gets to make..I'll share the recipe again for those that would like to try it. Start to finish is less than a hour! Very little kneading needed.
3 1/2 cups all purpose flour
3 Tbs. sugar
1 Tbs. baking powder
1 1/2 tsps. salt 12 ounces beer
1 egg beaten ( for wash)
Adjust oven rack to lower-middle position and heat oven to 375. Mix flour , sugar ,baking powder and salt in a large bowl. Add beer (no sips!) and stir with a fork until just combined. Turn dough onto a floured surface; knead quickly to form a ball.Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife. Brush loaf with egg wash. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool.
Yield 12 servings.....also makes wonderful toast with leftovers.
bigz
wyoDreamer & Jim- here is the recipe for the ciabatta.**This recipe make 2 big ciabatta bread-we make one bread and a pizza with the other.
You will need a spray bottle of water!
Mix the following with a spoon first, then with the dough hook for 6 minutes: 2 1/3 cool water, 2 cups white starter (the white starter is something I've made over 15 days-but it is essentially 1 c flour and 1 c water), 1 tsp yeast, and 8 3/4 c flour
Let is sit in mixing bowl 20 minutes
Add 1 T sea salt and mix 2 more minutes
***In a separate bowl mix together: 3 T cold milk, 3 T EVOO, and 1/3 c cool water
SLOWLY add the liquid to the dough. Mix of low until all is incorporated, then mix on high for 4 minutes
Cover the bowl with plastic wrap and let ferment at room temp for 2.5 hrs. or until it doubles in volume.
Sprinkle the counter with plenty of flour and pour out the dough to form a rounded oval. Sprinkle flour over the top of the dough and cover with a towel, and allow it to rest 20 minutes.
Cut 2 pieces of parchment ~ 12x16 inches, sprinkle each with a liberal amount of flour (semolina and bread flour are suggested). Set them out next to each other.
Uncover the dough, sprinkle with a bit more flour. In a continuous motion, cut the dough in half (2 equal pieces). Without pausing, carefully scoop up one piece and place it onto one of the pieces of the parchment. Form it into an oval about 8x10 inches and 1 1/2 inches thick. Repeat for the second portion.
Using index finger, dimple each portion by pushing your finger through dough to the parchment spacing every 2 inches. Lightly sprinkle with flour and cover each with a towel. Allow it to proof for 2 hrs.
***Half way through the rising time, turn your oven on to 500 degrees!
When the 2 hrs has gone by, uncover your dough and cut 2 additional pieces of parchment the same size as the previous (12x16). Place each on top of the proofed dough portions. Grab the opposite corners of dough portion #1 and carefully flip the dough over and onto your cookie sheet. Carefully remove the top sheet, loosening the dough that may be sticking to it, and dimple the dough again. Repeat with dough portion #2.
Open the oven door, spritz the oven heavily with water from the spray bottle and quickly close the door. Keeping the parchment under the dough and on the cookie sheet, slide the first cookie sheet into the oven and quickly close the door. Repeat for portion #2 including the spritzing!!!!
Reduce the oven temp to 450. Spritz the oven 2 more times over the next 5 minutes. Refrain from opening the oven for the following 15 minutes.
After 15 minutes, slide the parchment out from under each portion and discard the paper. Rotate and return each portion to the oven. Continue baking for 5 more minutes.
After 5 minutes, remove each loaf and invert it onto its top, return to oven for 5-8 more minutes.
Remove the loaves to a cooling rack. When the loaves have cooled, dust off excess flour. Store in a paper bag, not plastic!
You will need a spray bottle of water!
Mix the following with a spoon first, then with the dough hook for 6 minutes: 2 1/3 cool water, 2 cups white starter (the white starter is something I've made over 15 days-but it is essentially 1 c flour and 1 c water), 1 tsp yeast, and 8 3/4 c flour
Let is sit in mixing bowl 20 minutes
Add 1 T sea salt and mix 2 more minutes
***In a separate bowl mix together: 3 T cold milk, 3 T EVOO, and 1/3 c cool water
SLOWLY add the liquid to the dough. Mix of low until all is incorporated, then mix on high for 4 minutes
Cover the bowl with plastic wrap and let ferment at room temp for 2.5 hrs. or until it doubles in volume.
Sprinkle the counter with plenty of flour and pour out the dough to form a rounded oval. Sprinkle flour over the top of the dough and cover with a towel, and allow it to rest 20 minutes.
Cut 2 pieces of parchment ~ 12x16 inches, sprinkle each with a liberal amount of flour (semolina and bread flour are suggested). Set them out next to each other.
Uncover the dough, sprinkle with a bit more flour. In a continuous motion, cut the dough in half (2 equal pieces). Without pausing, carefully scoop up one piece and place it onto one of the pieces of the parchment. Form it into an oval about 8x10 inches and 1 1/2 inches thick. Repeat for the second portion.
Using index finger, dimple each portion by pushing your finger through dough to the parchment spacing every 2 inches. Lightly sprinkle with flour and cover each with a towel. Allow it to proof for 2 hrs.
***Half way through the rising time, turn your oven on to 500 degrees!
When the 2 hrs has gone by, uncover your dough and cut 2 additional pieces of parchment the same size as the previous (12x16). Place each on top of the proofed dough portions. Grab the opposite corners of dough portion #1 and carefully flip the dough over and onto your cookie sheet. Carefully remove the top sheet, loosening the dough that may be sticking to it, and dimple the dough again. Repeat with dough portion #2.
Open the oven door, spritz the oven heavily with water from the spray bottle and quickly close the door. Keeping the parchment under the dough and on the cookie sheet, slide the first cookie sheet into the oven and quickly close the door. Repeat for portion #2 including the spritzing!!!!
Reduce the oven temp to 450. Spritz the oven 2 more times over the next 5 minutes. Refrain from opening the oven for the following 15 minutes.
After 15 minutes, slide the parchment out from under each portion and discard the paper. Rotate and return each portion to the oven. Continue baking for 5 more minutes.
After 5 minutes, remove each loaf and invert it onto its top, return to oven for 5-8 more minutes.
Remove the loaves to a cooling rack. When the loaves have cooled, dust off excess flour. Store in a paper bag, not plastic!
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