food S.I.P./Quarantine Cooking
- Thread starter salsalady
- Start date
I have not!
I buy the whole loaf all the time. To make french toast! I did even poke holes in it once and stuck raisins in for my french toast lol.... and heck, they already make it! Gotta get it.
I buy the whole loaf all the time. To make french toast! I did even poke holes in it once and stuck raisins in for my french toast lol.... and heck, they already make it! Gotta get it.
The long soft baguettes are awesome for sausages. Just cut them in half.
Well I posted I was a buns man as a laugh but then had to play expert when it was taken seriously. 
LOL, I know it made me realize I really am a buns man! No pun!
No pun!
salsalady said:
Damn west coasters! LOL! Okay, think how Portland is to hipsters... Connecticut is to...
holy sheeat. looks like barely a hop, skip and an easy jump for that cat! impressive.salsalady said:
DERAIL!
Who did it???
SL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Who did it???
SL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
strait off the "gold coast".The Hot Pepper said:
Damn west coasters! LOL! Okay, think how Portland is to hipsters... Connecticut is to...
yuppie_ct.jpg
I snapped this pic of Mike when I was stalking him.
ok Sourdough gurus, I need some advice. I am stumped.
I have tried three times, and each time it appears I was unsuccessful in getting my dough to rise. And I'm not sure why. I have tried three different recipes as well. In the last attempt, I made a concerted effort to compensate for the addition of the starter by adjusting the water and flour volumes down proportionally. Not sure it helped though.
Now here's where it gets more interesting. I know my starter is rising, because I mark it with tape each time I feed it. I'm at about 11-12 days now on feedings, and I'm up to a ratio of 1:5:5. I got the best rise out of 1:5:5, but that's still only about double of the original volume. So my starter was never very enthusiastic. But at least it was getting better rising over time. I'm going to continue to increase feeding volume to see if that helps get to 3X.
Now the problem is... once the starter goes into the dough, and I knead it until it stretches reasonably well, I then set it out to proof in a bowl covered with saran wrap. I also have tried open air. In both cases, the dough refuses to rise after that point in any length of time from 3-12 hours.
I have been careful about keeping the water temp between 105-115 degrees. I even tried faucet tap water at one point.
Not sure what I am doing wrong. Now, that being say, I mixed a match of yeast water mix to see if I could detect yeast activity like I would when I use a packet of ADY. I could not detect any activity in 5 minutes. And yet my starter was still rising. So I'm not sure if my yeast is in fact dead, and some other bacteria has taken over or if something about the consistency or ingredients of my dough is killing the yeast. The most salt I've used is about 2 teaspoons, and I usually whisk it into the flour.
I could submit a picture of one of my trial pizzas just to show I tried. But the dough was clearly not cooked enough. Thats the other problem. Because of the type of pizza I'm making, the crust needs to be pre-cooked. I'm not sure how long to pre-cook it for. Most recipes suggest 5 minutes. But this dough recipe was either a sourdough bread type recipe or a brioche style recipe. Most of the sourdough recipe attempts did not cook in 5 or even 10 minutes. And the consistency of the dough was gray and doughy and not airy. I've had less trouble with previous pizzas where airiness has not been an issue.
Any ideas?
I have tried three times, and each time it appears I was unsuccessful in getting my dough to rise. And I'm not sure why. I have tried three different recipes as well. In the last attempt, I made a concerted effort to compensate for the addition of the starter by adjusting the water and flour volumes down proportionally. Not sure it helped though.
Now here's where it gets more interesting. I know my starter is rising, because I mark it with tape each time I feed it. I'm at about 11-12 days now on feedings, and I'm up to a ratio of 1:5:5. I got the best rise out of 1:5:5, but that's still only about double of the original volume. So my starter was never very enthusiastic. But at least it was getting better rising over time. I'm going to continue to increase feeding volume to see if that helps get to 3X.
Now the problem is... once the starter goes into the dough, and I knead it until it stretches reasonably well, I then set it out to proof in a bowl covered with saran wrap. I also have tried open air. In both cases, the dough refuses to rise after that point in any length of time from 3-12 hours.
I have been careful about keeping the water temp between 105-115 degrees. I even tried faucet tap water at one point.
Not sure what I am doing wrong. Now, that being say, I mixed a match of yeast water mix to see if I could detect yeast activity like I would when I use a packet of ADY. I could not detect any activity in 5 minutes. And yet my starter was still rising. So I'm not sure if my yeast is in fact dead, and some other bacteria has taken over or if something about the consistency or ingredients of my dough is killing the yeast. The most salt I've used is about 2 teaspoons, and I usually whisk it into the flour.
I could submit a picture of one of my trial pizzas just to show I tried. But the dough was clearly not cooked enough. Thats the other problem. Because of the type of pizza I'm making, the crust needs to be pre-cooked. I'm not sure how long to pre-cook it for. Most recipes suggest 5 minutes. But this dough recipe was either a sourdough bread type recipe or a brioche style recipe. Most of the sourdough recipe attempts did not cook in 5 or even 10 minutes. And the consistency of the dough was gray and doughy and not airy. I've had less trouble with previous pizzas where airiness has not been an issue.
Any ideas?
salsalady
eXtreme Business
I got no help for you, kbk, but I'm going to start this tomorrow. Might be something to help you here...
https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
salsalady
eXtreme Business
Engine-La-La-s
When Evan was a young tyke, he couldn't pronounce enchilada. It was engine-la-la. And it stuck. Here's my chicken engine-la-la recipe.
1 pound boneless chicken(breasts, tenders, whatever) whole pieces are fine to start, shred after cooking
1/2 onion small diced
8 oz cream cheese
hot peppers of some kind- 1 small tin hatch chiles. whatever
chicken base
water
cheese
1 can beans
tortillas
mexican spice seasoning
for this recipe i needed to make more white sauce, it was butter, flour. cream, seasoning
Start by saute-ing the onion in a bit of butter until soft
add 2 cups chicken broth with seasoning and chiles
add chicken pieces, simmer until chicken is done.
Remove chicken, set aside, shred when cool.
add cream sheese to sauce, heat gently until cream cheese is melted into the sauce. Add back the shredded chicken and drained beans.
Start assembling the enchilada pan.
Put a bit of sauce in the bottom of the baking dish.
Use a slotted spoon to get the chicken and beans out of the sauce and into the roll-ups.
Roll up the enchiladas and snug into the pan.
Pour remaining sauce over the enchiladas and bake!
CRAP! there's not enough sauce!!!!
OK- 1 TBSP butter, 1 TBSP flour, Spice Mix...cook off the flour.
Add 2 cups of whatever you have for a liquid ) I had some cream and milk, went with that, could use Half/Half, milk, broth...)
OK, that's better-
ready, set, BAKE! 350F....... 45-60 minutes....3 beers...2 wines....whatever...
Topped with some creme mexicana and hot sauce.
That was the main meal for 3 days for the 2 of us. And by the end, we were DONE with enchiladas for now. These would freeze well and be a quick microwave meal.
next up....BEETS! Why? because they were there?!?!??????
When Evan was a young tyke, he couldn't pronounce enchilada. It was engine-la-la. And it stuck. Here's my chicken engine-la-la recipe.
1 pound boneless chicken(breasts, tenders, whatever) whole pieces are fine to start, shred after cooking
1/2 onion small diced
8 oz cream cheese
hot peppers of some kind- 1 small tin hatch chiles. whatever
chicken base
water
cheese
1 can beans
tortillas
mexican spice seasoning
for this recipe i needed to make more white sauce, it was butter, flour. cream, seasoning
Start by saute-ing the onion in a bit of butter until soft
add 2 cups chicken broth with seasoning and chiles
add chicken pieces, simmer until chicken is done.
Remove chicken, set aside, shred when cool.
add cream sheese to sauce, heat gently until cream cheese is melted into the sauce. Add back the shredded chicken and drained beans.
Start assembling the enchilada pan.
Put a bit of sauce in the bottom of the baking dish.
Use a slotted spoon to get the chicken and beans out of the sauce and into the roll-ups.
Roll up the enchiladas and snug into the pan.
Pour remaining sauce over the enchiladas and bake!
CRAP! there's not enough sauce!!!!
OK- 1 TBSP butter, 1 TBSP flour, Spice Mix...cook off the flour.
Add 2 cups of whatever you have for a liquid ) I had some cream and milk, went with that, could use Half/Half, milk, broth...)
OK, that's better-
ready, set, BAKE! 350F....... 45-60 minutes....3 beers...2 wines....whatever...
Topped with some creme mexicana and hot sauce.
That was the main meal for 3 days for the 2 of us. And by the end, we were DONE with enchiladas for now. These would freeze well and be a quick microwave meal.
next up....BEETS! Why? because they were there?!?!??????
salsalady
eXtreme Business
The Engine-La-La-s were last Sunday's cook. Today's cook is a comfort soup. It's been rainy off-and-on all week. Sucks for working outside on a roof. Oh Well! (note to self- Suck It Up Buttercup!) John has been making some great kicked-up soups for my work lunches and it is greatly appreciated. He found a recipe for a cajun cabbage soup on FlipBoard (whatever that is...) so I did it up today. It'll be in the thermos on Monday! YUM!
A bit hairy carrots, nothing to worry about
celery
sausages
diced tomatoes
shallots
BAD leeks
base
italian herb dry mix
The cast of characters~
The recipe called for leeks so when at the store yesterday I grabbed 4 small leeks. I thought it was $1.99/# but I found out at checkout they were $1.99 EACH!
OK, well, I'll just have to deal with that.
Until I started cutting the leeks, and the whole inner core was like a tree branch. There were only about 3 layers of outer leaver that were usable. :shakehead:
Added some shallots because of the non-leeks.
Saute in a bit of butter until HAPPY~
1 tin diced tomatoes
1 small cabbage shredded
2 Aidell's cajun sausages, sliced
2-3 cups broth
S&P
~served with tortilla chips, that weren't really needed. So I had a few chips LO (leftover) for a scooby snack microwave nacho~
I'm pretty sure this is not gonna help for my A1C test in a couple weeks!
A bit hairy carrots, nothing to worry about
celery
sausages
diced tomatoes
shallots
BAD leeks
base
italian herb dry mix
The cast of characters~
The recipe called for leeks so when at the store yesterday I grabbed 4 small leeks. I thought it was $1.99/# but I found out at checkout they were $1.99 EACH!
OK, well, I'll just have to deal with that.Until I started cutting the leeks, and the whole inner core was like a tree branch. There were only about 3 layers of outer leaver that were usable. :shakehead:
Added some shallots because of the non-leeks.
Saute in a bit of butter until HAPPY~
1 tin diced tomatoes
1 small cabbage shredded
2 Aidell's cajun sausages, sliced
2-3 cups broth
S&P
~served with tortilla chips, that weren't really needed. So I had a few chips LO (leftover) for a scooby snack microwave nacho~
I'm pretty sure this is not gonna help for my A1C test in a couple weeks!