A sourdough starter becomes a member of your family, just like a cat or a dog, needing attention and behaving unpredictably.
That's why many people name them, and it's not just anthropomorphism.
I think I'm getting a sugar high just looking at your pineapple upside down cake. 🙂
I made and canned 5 quarts of tomato relish yesterday (3 quart jars, 4 pint jars).
We had BLT's for supper, tomatoes from the garden and the semolina bread I made last night.
Are the malted wheat flakes that the brewer supply sites sell the same thing?
We had burgers on the grill.
I'm making semolina bread today, so that I can make croutons for potato-leek soup.
We had steaks again tonight.
I'm making another batch of 16 hard rolls using that Banh Mi video.
We had sandwiches tonight.
Today was our 53rd wedding anniversary, we had steaks (filet for Diane, ribeye for me), some potato salad and I made a lychee panna cotta with a lychee/strawberry topping. I wasn't sure what lychee taste likes (online sources say pear, strawberry, roses, citrus and watermelon, which covers a lot of ground), but the lychee panna cotta was good and the lychee/strawberry topping was even better.
Panna cotta is one of those things I see on TV cooking competitions all the time, and they usually fail to get it to set in the 30 minutes they have for the dessert round. After having made it last night, I can see why. It took close to an hour to cool down to room temperature and was still very runny at the time, but by this morning it had set up just fine in the refrigerator. Trying to do that in 30 minutes, even with a blast chiller, is next to impossible.
I may have to try making a lower carb panna cotta using Splenda or allulose, but a caramel or Lyle's Golden Syrup flavored panna cotta sounds interesting, and maybe worth the carbs. 🙂
We had salads for supper.
The rolls didn't rise as much as I was expecting and they're not very soft. I think the ones with the lecithin in them may hold up a little better when wet, I'll try that tomorrow.
They're a bit too hard for Diane, so I probably need to try something else.
Yes, I use the HCB recipe in the whole grains book. The dough is on the stiff side and takes a long time to come together. Once I add the raisins it is more easily shaped.
We ordered takeout pizza and lasagna for supper tonight.
