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=[ grantmichaels' skunkworx thread ]=



This is my thread. There are many like it, but this one is mine.

My thread is my best friend. It is my life. I must master it as I must master my life.

My thread, without me, is useless. Without my thread, I am useless. I must fire my grill true. I must shoot my dishes straighter than my enemy who are trying to outshoot me. I must shoot food before it shoots me. I will...

My thread and myself know that what counts in this war is not the dishes we fix, the noise or pots clanging, or the smoke we make. We know that it is the hit dishes that count. We will hit...

My thread is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its photos, its visitos and its banter. I will keep my thread clean and ready, even as I am clean dirty and ready. We will become part of each other. We will...

Before God, I swear this creed. My thread and myself are the defenders of my cuisine. We are the masters of our enemy. We are the saviors of my life.

So be it, until victory is America's and there is no enemy, but peace!​
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So as not to have to endure people's interpretations of the rules, I'm squatting in this hole, where there are no rules whatsoever. Feel free to share in this thread, there are no rules here. Be free.
 
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Great.  From what I have been reading it is pretty hard to kill the starters.  If you think it is too thick, add more water.  I believe it is supposed to have the same consistency as a "thick pancake batter".
 
tctenten said:
Great.  From what I have been reading it is pretty hard to kill the starters.  If you think it is too thick, add more water.  I believe it is supposed to have the same consistency as a "thick pancake batter".
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I mean ... if you add equal WEIGHT of rye flour and water, it's well beyond pancake batter in terms of thickness ...
 
Maybe The Waffler will post a pic of his starter up in this mother =) ...
 
Rye flour gives it a special sweet and sour twang you don't get with other flour imo. Mine smells almost like sour candy or ripe tropical fruit just starting to ferment. A good hooch build up now and then is good for flavor I think. I pour about half the hooch off and stir the rest back in. GM your stuff is on the really thick side, easier to work with if you thin it out a little more.
 
you still have my sd waffle recipe I sent you? haven't had a chance to reply in pm yet. it's on here someplace if you don't have it still. I made some sourdough blueberry scones the other day that were killah
 
FreeportBum said:
you still have my sd waffle recipe I sent you? haven't had a chance to reply in pm yet. it's on here someplace if you don't have it still. I made some sourdough blueberry scones the other day that were killah
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i tried to find it, but couldn't ... i'll try again later on ...
 
here you go playah- play on  :cheers:
Fermented waffles/pancakes-  have to start with a good sourdough starter so if you don't have one you need to make one for the recipe.
 
2 cups flour- I use 1.5 cups kaap and .5 cup sprouted whole wheat- but you can use all kaap
2 tbl sugar- I use real maple syrup
2 cups real good quality buttermilk
1.25 cups unfed sourdough starter
 
Combine ingredients and let sit overnight on the kitchen counter- it will start to bubble away like a mofo
 
in the morning add all of the "sponge" you made the night before to the following
 
2 large eggs at room temp
1/4 cup melted unsalted butter
3/4 tsp salt
2 tsp vanilla- you can leave this out if you like
1 tsp baking soda
 
makes waffles or pancakes, sourdough with the buttermilk gives them this awesome "twang" that I can;t really describe. you have to try it to know what im talking about I think.  if anyone makes them you won;t be disappointed 
 
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