SourDough Breads
- Thread starter GrandPrix
- Start date
rosso reefo
pizza mystro
just curious GP..thats a lot of bread for one person..do you freeze some of it.?.
looks delicious..
looks delicious..
GrandPrix
Kayaking member
Thanx for droping in rosso,they are aprox 8x2= 16-17 lbs wet and yes,I freeze all but 2 for my own use....this bake I have also as usual used Kamut,Farro and Teff berries milled as un-milled are hard on my digestive track...
GrandPrix
Kayaking member
GrandPrix
Kayaking member
I took the previous pic 24 hrs ago and before -1C frost no wind...tonite calling for 43F
It appears to be suffering on the side closest to camera it was not covered up,the sunny side looks a OK..... but the tomatoes were covered up and yet they too are drooping as are some of my patio flowers also not covered,catnip looks like it shrunk...lol...c'est la vie,eh..puffpuffffff......
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GrandPrix
Kayaking member
Thanx for posting the 00 flour and the SD cultures write ups,its good to get educated to different ways to bake sourdough breads etc.....just imagine 4000 + years ago already baking breads,probably flat/pizza style breads and you screwed up your bread but you learned from it puffpufff....
Grain from my area did win a best grain award at the Chicago World Expo in 1893-ish or so.....
Grain from my area did win a best grain award at the Chicago World Expo in 1893-ish or so.....
GrandPrix
Kayaking member
Results of todays baking,,,,,I used store bought whole wheat flour for comparison reason with my grain berrries,the gluten setting was poor but in the end it worked out....
I am somewhat suprised by the vigorous SanFran SD culture,it works really good yeaaa....pleasant aroma too,,,puffpufff....
I am somewhat suprised by the vigorous SanFran SD culture,it works really good yeaaa....pleasant aroma too,,,puffpufff....
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Looks great GP........slow cooked all day fava beans-ham Hocks needed for slop up........lol.....
just finished up a Italian sausage/peppers/mozzarella sammy from local been here forever Italian deli.....
now a fatty of old Congo/THH to finish up Gators/Canes game........
best in eve amigo......
just finished up a Italian sausage/peppers/mozzarella sammy from local been here forever Italian deli.....
now a fatty of old Congo/THH to finish up Gators/Canes game........
best in eve amigo......
kushyman
Well-known member
bit off topic
but making samosa's now
had to make self rising flour..i love em
6 tablespoons of butter 9 of water..tricky
just not too much water
lots of garam marsala
ingredients
i fried them.. was gonna bake but nah..
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
¼ cup olive oil
2/3 cup water, plus more for shaping the dough
FOR FRYING:
Enough olive, vegetable or canola oil to fill a frying pan 2″
FOR FILLING:
About 1½ cups of the filling of your choice
Step 1:
In a large bowl, sift together the flour, salt and baking powder. Set aside. In another large bowl, whisk the oil and water together.
Step 2:
Pour the oil/water mixture slowly into the dry mixture, stirring as you pour. Mix until the dough comes together into a slightly shaggy but cohesive mixture.
Switch to your hands and knead in the bowl for about 1 minute, to make the dough more cohesive and pliable. Form into a disc, wrap with plastic and let the dough sit at room temperature for about 30 minutes.
Step 3:
Remove the dough from its wrapping and divide it into 16 equal portions.[imade 10 big ones] Roll each portion into a ball.
rab a portion of dough, and fold in one corner. Slightly moisten the top of the folded-in corner, then fold the second half inward, “sealing” the dough with your fingers. Now, you’ve got a little cone to fill with your fillings — fill it about 2/3 of the way. Then, moisten the open edges of the dough with water and seal it closed.
Now, your samosas are ready to go. Choose your own adventure in terms of how to cook them!
but making samosa's now
had to make self rising flour..i love em
6 tablespoons of butter 9 of water..tricky
just not too much water
lots of garam marsala
ingredients
i fried them.. was gonna bake but nah..
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
¼ cup olive oil
2/3 cup water, plus more for shaping the dough
FOR FRYING:
Enough olive, vegetable or canola oil to fill a frying pan 2″
FOR FILLING:
About 1½ cups of the filling of your choice
Step 1:
In a large bowl, sift together the flour, salt and baking powder. Set aside. In another large bowl, whisk the oil and water together.
Step 2:
Pour the oil/water mixture slowly into the dry mixture, stirring as you pour. Mix until the dough comes together into a slightly shaggy but cohesive mixture.
Switch to your hands and knead in the bowl for about 1 minute, to make the dough more cohesive and pliable. Form into a disc, wrap with plastic and let the dough sit at room temperature for about 30 minutes.
Step 3:
Remove the dough from its wrapping and divide it into 16 equal portions.[imade 10 big ones] Roll each portion into a ball.
rab a portion of dough, and fold in one corner. Slightly moisten the top of the folded-in corner, then fold the second half inward, “sealing” the dough with your fingers. Now, you’ve got a little cone to fill with your fillings — fill it about 2/3 of the way. Then, moisten the open edges of the dough with water and seal it closed.
Now, your samosas are ready to go. Choose your own adventure in terms of how to cook them!
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Last edited:
GrandPrix
Kayaking member
