Forum Replies Created
-
AuthorPosts
-
The first batch of sourdough cheese crackers were overdone by 15 minutes at 400, so for the second batch I lowered the temperature to 350, rotated them at 5 minutes, checked them at 10 minutes and baked them a total of 13 minutes. I may do the next batch a total of 12 minutes.
The sourdough one is very mild, I can tell which is which, my wife couldn't. It'll be interesting to see how it tastes over the next day or two and how well it keeps. I'll freeze one full loaf and two half-loaves so I should have plenty of bread for the next week.
But I think I might make challah in the next few days anyway.
I processed two large bowls of tomatoes today, I should get at least 7 quarts of juice from them. These are the first I've done in several weeks, the last week and a half I've been holding off picking more than a few tomatoes to eat because of our fruit fly invasion, but we have it pretty much under control, I've seen just one today, and it might have come in with the tomatoes I picked yesterday.
We had a low in the mid 30's last night, frost and freeze warnings were issued but the really cold air didn't get this far south. But Monday night the predicted low is 34 again. If that doesn't result in our first frost, looks like we may have a couple weeks of more moderate temperatures. But at least the 90's appear to be done for the season.
Today's semolina breads, the one on the left is a combination of sourdough starter and commercial yeast.
Attachments:
You must be logged in to view attached files.Because corn flour is a finer grind, it will absorb more water, and the coarseness of corn meal is IMHO an important part of the texture of cornbread.
This is likely to be a busy weekend in the kitchen. I've got a roast planned, two types of semolina bread, and maybe some apple cider challah.
And we're out of peanut butter cookies.
I made the sourdough cheese cracker dough the other day and it is resting in the fridge. I'll bake some on Monday.
I'm going to do a test loaf of Hamelman's semolina bread with the flying sponge divided into two parts, one part will have commercial yeast and the other part will have some of my wheat starter.
I'm also planning to make a regular batch of semolina bread tomorrow, so I'll have something to compare against.
Maybe we need a separate pizza forum? There are sites that do nothing but pizza.
We've been on a takeout binge lately, last night it was because we had tickets to Aladdin. Tonight it was because there was a Husker game on at 7.
My wife prefers pepperoni on the top as well. It tends to burn off a little of the fat and makes it a bit crisper. And if you've got a half-and-half pizza, having the pepperoni on top makes it easier to figure out where the ingredient boundaries are.
I wanna know how he gets them so round. 🙂
Yes, I've been maintaining it at about 40-50 grams (post-feeding) for several weeks, but I've built it up over the last few days to around 300 grams, which should give me plenty for a batch of crackers and probably a test loaf of semolina bread. I'll start by removing enough to resume the maintenance level, then see how much I have left after making cracker dough. I will say that so far it appears twice-daily feedings are working well, no signs of 'hooch', which at least one sourdough researcher has said means the starter colony is starving.
I'll probably do the same thing with the rye starter soon and try it with a recipe I've made before. It smells right, though.
I'm building up my wheat starter as I feed it (2x a day) and am hoping to make a batch of sourdough cheese cracker dough tomorrow, probably baking them on Monday or Tuesday of next week.
Your pizzas always look so good, mine look like a bad imitation of a Picasso painting.
-
AuthorPosts
