[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 5 years, 10 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.

[aaronatthedoublef]

My starter is water and whole wheat flour. I have a little bit of sugar in the water and 100% hydration. It's from Serious Eats. I read somewhere that whole grains work better because the bran gives the yeast some food.

[aaronatthedoublef]

Found this link on pineapple juice starters from Debra Wink. Pretty cool.

[aaronatthedoublef]

I made my first sourdough bread! Putting it in the oven with the light on helped. Thanks Mike. Normally I would not have been nervous but this is my first zero yeast, starter bread.

I shaped it and let it rise over night but this was too long as it fell back a little from when I checked it at 11. It didn't have enough oomf for any oven spring. And I didn't feel like staying up for another 40-50 minutes to bake it.

I'll cut into it after it's cooled.

• This reply was modified 5 years, 10 months ago by aaronatthedoublef.

[aaronatthedoublef]

Challah looks great. I think I will make some with my daughter this week. I may try for a rainbow challah.

I've started my first sourdough loaf with my starter but the house is cold. Can't tell if it's not rising or just rising slowly. I miss my pilot light oven which was great for being just warm enough to raise dough. I did not add any yeast.

We can do a trial zoom call tonight or tomorrow night. Mike you have my email. I can connect whomever wants to try.

[aaronatthedoublef]

As someone with an allergy to shellfish it's actually really tricky to figure out what I can and cannot eat. Fried calamari does not seem to bother me, for example. Small portions of other things will make me very uncomfortable.

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