[aaronatthedoublef]

My starter is now resting in the refrigerator out of sight of my wife who was growing less patient with it. I have some questions though.

1) When I take the starter out do I need to let it come to room temp and feed it or feed it before it comes to room temp? Not much will happened when it's cold anyway.

2) The recipes I've been using have me make a sponge with the starter and some flour then let it sit. Can I take the cold, unfed starter, make the sponge, and have it sit a few extra hours to allow it to come to room temp?

3) The recipes have me make a sponge with unfed starter. Do I need to feed the starter and allow it to grow again before I put it back? Or can I put the unfed starter back?

4) I've been using water and whole wheat flour. Can I change the liquid and flour or should I use a new starter?

Thanks

[aaronatthedoublef]

I'm with BA. I was at a friend's 30th at a fancy hotel in Seattle.They had a beautiful cake that tasted like sawdust.

Never tried fried or raised doughnuts. I make KAF's recipes for baked doughnuts that are like light quick breads. My family likes them.

[aaronatthedoublef]

I probably under proofed it then. I could have waited longer before I put it in the oven. Thanks

[aaronatthedoublef]

Thanks Mike. I do not think it was cold but that might have been the problem. The dough sat in the oven with the light on for over two hours but next time I'll wait longer. I still don't understand why the slits didn't open but the side blew out but there is always another loaf to make.

Thanks BA. I used about 1/4 cup and I've seen that in KAF recipes. But when I've made their breads they were bricks so I'm excited this one is still light.

[aaronatthedoublef]

I made another double batch of whole wheat bread. The last two times I have just made a double batch of the autolyzed flour/water. This time I made the whole doubled batch at once. Since Ms. Park insists this be made in the food processor I divided the flour/water into thirds when I ran it through the food processor. Next time maybe I'll divide it into quarters as it was still pretty full. I also subbed the second addition of water with orange juice and it is a nicer, less bitter flavor (or maybe that is my imagination).

I made a 100% starter sourdough loaf again. This time I doubled the batch. I let it rest in the fridge overnight then let it warm up for a couple hours this morning before shaping. I probably should have let it rise another hour in the loaf pan before baking and I definitely needed to do a better job sealing the seams. The bottom seam is loose and, despite three slashes on the top I had a side blowout. But I had a great oven spring. The side blowout doesn't bother me but the separation on the bottom may make it not work for sandwiches. But we'll see when I cut into it.

[aaronatthedoublef]

It was fun. Sorry my network went wonky. I hope it didn't wreck the meeting for the rest of you.

I'm game for a brunch or high tea.

[aaronatthedoublef]

Last season of spring baking challenge had a Filipino baker who used this several times. Ver neat color.

[aaronatthedoublef]

Stuffed is my favorite style of Chicago pizza. I remember first having it in 74 when Giordano's had opened their first shop in a house. Now people seem to refer to stuffed as another kind of deep dish - I've seen this online in several places. Not sure when then changed.

I've also learned never to challenge my teenage boys when it comes to eating. Last night I made fried rice. I had six or seven cups of rice, half a pound of broccoli, a pound of chicken, shallots, garlic, and green onions and they ate it all. Of course there are usually leftovers but not last night.

My oldest ate the last of it mixed in with the last of his sister's macaroni and cheese. He called it "American paella".

[aaronatthedoublef]

My sister-in-law threw out a bunch of chocolate at my mom's because she thought it was moldy when it was bloomed. My wife almost did the same at our house.

My dough is rising in the refrigerator. I am not doing anything special this week although right now we have nothing for a meatzza so one more veggie I suppose.

[aaronatthedoublef]

If you click the link it should take you to the meeting. The password and meeting ID are built into the link.

You can dial-in or use computer audio. In my house I have better performance if I call in on my phone. You can use any telephone number you like. Your time zone does not matter. For example, I booked the meeting using a computer which is set to central time from our house in CT on eastern time.

There does not appear to be a local number for Indiana.

[aaronatthedoublef]

At one point KAF claimed to have unearthed and revived one of their original starters dating back to colonial times. I'll have to see if I can find any mention on their website.

[aaronatthedoublef]

As Mike says, not all sourdoughs are created equal. In our town I've only found one sour sourdough. Most are pretty mild. A local bakery owner I know told me people here don't like the hard sour but a bakery up in Rhode Island delivers and sells out of a couple dozen loaves a day at the two local Whole Foods.

My sons and I like it. My wife and daughter do not.

And I can use a sourdough starter and still make a milder tasting bread if I shorten the proofing time. And that may be the real reason my baker friend makes a milder bread. It takes me three days to develop the flavor for a deli rye. But I'll play with it more, especially if it has potential health benefits!

[aaronatthedoublef]

Rather than edit it again - there is usually a waiting room but I've turned that off to make it easier. Of course that makes it easier to ZoomBomb us. Should be fun. It was fun to chat with Mike after all these years.

[aaronatthedoublef]

Meant to post this sooner.

Here is the invitation:

Topic: My Nebraska Kitchen Virtual Pizza Party
Time: May 16, 2020 06:30 PM Central Time (US and Canada)

Join Zoom Meeting
Zoom link to Pizza Party

Meeting ID: 861 0615 3668
Password: 092412
One tap mobile
+13126266799,,86106153668#,,1#,092412# US (Chicago)
+16468769923,,86106153668#,,1#,092412# US (New York)

Dial by your location
+1 312 626 6799 US (Chicago)
+1 646 876 9923 US (New York)
+1 301 715 8592 US (Germantown)
+1 253 215 8782 US (Tacoma)
+1 346 248 7799 US (Houston)
+1 408 638 0968 US (San Jose)
+1 669 900 6833 US (San Jose)
Meeting ID: 861 0615 3668
Password: 092412
Find your local number: https://us02web.zoom.us/u/kbagPRTlXZ

• This reply was modified 4 years, 6 months ago by aaronatthedoublef.

[aaronatthedoublef]

The sourdough is really sour (this is a good thing). The two boys like it. The girls do not. I can make it less sour by shortening the rises but I am not sure how much less.

I'll make pizza dough today. I may make challah too but I need to see about time.

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