Joan Simpson
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Thank you Mike,I don't have a scale but I will just use a half cup.I should have said what I was wanting to use it for in my question,thanks for the quick reply.I won't melt it.
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This reply was modified 7 years ago by
Joan Simpson.
Mike I'm gonna make more sourdough bread.
I have a question for y'all.I'm out of oil tonight..so if I melt some Crisco will that work just as well.I would think so but I'm asking.I don't like to go out after dark unless necessary.
Tonight we had boneless chicken breasts marinated in Italian dressing along with thin cut onions sauteed,left over green butter beans and creamed corn.
Bonk...wrong.
I cut the sourdough bread and was pleased.Much stronger sourdough taste and heavier but that's OK with me.It's all about the taste.I will post this recipe.
Simple here tonight,my husband had a hamburger steak and baked potato,I had a hamburger on light bread.
Got it.
Tonight we had cubed steak,sour cream mashed potatoes and garden peas with left over carrots.
Since my sourdough starter is up to par today I baked my regular sourdough.Made it up last night covered all night,kneaded this am and have a pretty loaf baked.I'm not cutting it until tomorrow.
Got it.Riverside Len I did the same!
Left over pork tenderloin,fried okra and potato salad.
Cha ching!!!
Looks good RiversideLen!
I made a new recipe I found on Taste of Home called Country Crust Sourdough.It also used yeast but I only made half recipe and added 2 teaspoons of yeast.The bread was very good and was a full 5 1/2 inches tall .The crumb was good for a sourdough it was very light and tender.I will make this again and will use less yeast and see how it does.It rose very fast.I wanted sourdough but didn't want to wait overnight.It was baked in a 8x4 pan and baked at 375 for 30 minutes and had a beautiful brown crust.I was happy.
I added the recipe to the files.
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This reply was modified 7 years ago by
Joan Simpson.
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This reply was modified 7 years ago by
Joan Simpson.
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This reply was modified 7 years ago by
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