RE: Sourdough Starters
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RE: Sourdough Starters - 2/12/2008 7:27:57 PM
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Chef
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I always prefer bread made by hand because you can feel the elasticity and adjust the texture as needed. Flour has a different weight by measurement which can vary depending on conditions. Unless you weigh your flour on a baker's scale then you'll always have a variance. Bread machines are good for people who like fresh baked bread, but limited cooking skills.
Cheers!
< Message edited by Chef -- 2/12/2008 8:39:51 PM >
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RE: Sourdough Starters - 2/25/2008 7:27:10 PM
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rmh
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quote:
ORIGINAL: Chef
I always prefer bread made by hand because you can feel the elasticity and adjust the texture as needed. Flour has a different weight by measurement which can vary depending on conditions. Unless you weigh your flour on a baker's scale then you'll always have a variance. Bread machines are good for people who like fresh baked bread, but limited cooking skills.
How true! You gotta let the bread tell you what it needs.
So, I made another half dozen loaves of sourdough yestarday/last night. Starter was smelling fresh, clean and sour, but was in the same container for about 3 weeks' worth of additions of flour and water, so I needed to use it, transfer it to a new container and rejuvenate it another go-around. This is a starter I got in Alaska when I lived there and its roots have been reliably traced back to the early gold-rush days over a century ago by the people I got it from.
I ended up making a semi-white peasant bread with additions of wheat germ, wheat bran, gluten and ground flaxseed. Started it as I was preparing to make dinner, and ended up taking the final loaves out of the oven about midnight last night.
Sure made it hard to get to sleep with that aroma permeating the house.
The crust is crunchy and chewey and the crumb is tender and succulent - just the way I like it.
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RE: Sourdough Starters - 2/25/2008 7:41:24 PM
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Chef
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I would love to keep a starter, but with 3 kids, I don't want anything else in my life that takes daily attention. Arghhhhh!!! (Sorry, tough kid day) It could be cool to pass the starter around to different responsible people. Call it your sourdough month, then endulge.
Cheers!
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RE: Sourdough Starters - 2/25/2008 8:40:35 PM
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rmh
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quote:
ORIGINAL: Chef
I would love to keep a starter, but with 3 kids, I don't want anything else in my life that takes daily attention. Arghhhhh!!! (Sorry, tough kid day) It could be cool to pass the starter around to different responsible people. Call it your sourdough month, then endulge.
Cheers!
Ahhh, but the beauty of sourdough is that I can dry some of it for you and snail it to you. When you get the time (now or years (decades) in the future), you re-constitute it and you're off and running....
This culture I'm running with now was reconstituted from a sample that I dried over 10 years ago...
I prefer to keep some 'pure' stock that I reconstitute as needed since growing your own invites local yeasties to intermingle with the pure stock and add a 'local' character to the sourdough.
I have (dried) sourdough cultures from numerous regions of the world, so if I 'F' a batch, I reconstitute a new generation and try again... It takes but a tiny sample of dried culture to grow a new generation.
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RE: Sourdough Starters - 2/26/2008 5:34:48 AM
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Chef
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Okay, I'll bite. I would love to get some of that snail mailed. What would it take to convince you to send me some???
Cheers!
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RE: Sourdough Starters - 2/26/2008 10:18:37 PM
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rmh
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Chef -
PM me your snail address and I'll send you a sample or three.
PS: Love some of your recipes from earlier posts
The kitchen is just another chemistry lab, but an edible one...
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RE: Sourdough Starters - 2/27/2008 6:10:01 PM
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S4sweetee
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Lump Crab Salsa
Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeño and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."
ingredients
3 tablespoons chopped cilantro
2 medium shallots, very finely chopped
1 red bell pepper, finely diced
1 jalapeño, seeded and finely diced
Finely grated zest and juice of 1 lime
1 garlic clove, very finely chopped
1/4 cup extra-virgin olive oil
2 pounds lump crabmeat, picked over
Salt and freshly ground pepper
1/2 cup salted roasted almonds, coarsely chopped
Thick-cut potato chips, for serving
directions
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeño, lime zest, lime juice, garlic and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with potato chips.(although, i preferred it with crackers)
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RE: The official RECIPE thread. - 3/3/2008 5:27:42 PM
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juang
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Chef you are awesome. I actually want to take culinary arts when Im done from the automotive field. I love to cook also but dont really have any recipes. I usually mix and match to try out new stuff. Keep the recipes coming!
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RE: The official RECIPE thread. - 3/17/2008 7:22:16 PM
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Chef
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Okay, so rmh is the man and hooked me up with some really good starter. So far, I've had the Alaskan starter working for a couple weeks and it is thriving and producing very good bread. I've included photos of my first loaf from this starter, as well as rustic loaves, french style loaves, and even a white ale sourdough bread. Thank you so much for the inspiration!
Cheers!
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RE: The official RECIPE thread. - 3/21/2008 11:55:34 AM
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Surf89
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Well if you like Mexican you should defiantly make an Mexican lasagna its really good
So if you want to make it this is what you will need:
2 bricks of Cobe orange cheese
a couple of cans of NO BEAN chili (depending how big your making it)
a couple of bags of Corn tortillas (depending how big your making it)
Scallions
Olives
And a can of enchilada sauce to top it off
Pre heat the oven to like 250
To make it. its the same way as an lasagna. just make layers
So for ex.
Base to the top
Corn tortillas
Chili
Olives
Scallions
Cheese
Corn tortillas
Chili
Olives
Scallions
Cheese
You get the drift then when you get to the top of the pan pour the enchilada sauce on top and finish off the cheese and scallions
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RE: The official RECIPE thread. - 3/21/2008 8:54:32 PM
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Chef
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Mexican Lasagna is always a favorite at my work.
More endulgent shots of fabulous sourdough. You just can't believe how wonderful this stuff tastes and the loaves are gorgeous. I'm making sourdough English muffins in the morning. Can't wait!
This is the first loaf from my banneton:
I'm still working on getting the super huge holes, but the texture is superfine and sour, and the crust chewy.
Cheers!
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RE: The official RECIPE thread. - 3/22/2008 12:00:31 AM
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Surf89
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ohhhhh looks scrumptous
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RE: The official RECIPE thread. - 3/23/2008 11:02:16 AM
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Chef
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This morning:
Whole Wheat Sourdough English Muffins
Sourdough Dried Fruit & Nut Wheat Loaf
Cheers!
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RE: The official RECIPE thread. - 3/23/2008 11:15:02 AM
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S4sweetee
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man, that looks like something a professional would do!!
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RE: The official RECIPE thread. - 3/23/2008 11:18:48 AM
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kolbs_91
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Those English Muffins look amazing. 
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RE: The official RECIPE thread. - 3/23/2008 12:43:15 PM
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Khardysius
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JEEBUS, SAVE ME!
Chef, great work! Those english muffins look mighty tasty to a Soldier in Iraq!!! My job, prior to deployment, was running a salad and fruit bar along with catering for a national insurance agency's regional facility. I did help the head cook when I could, but it wasn't anything too serious. Nothing like that bread! Mmm!
A unit from NM left recently and one of the guys in our office left ingredients for chili beans. I'm thinking of dragging out the crock pot tomorrow!
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RE: The official RECIPE thread. - 3/23/2008 2:36:01 PM
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Chef
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Yeah, hook up some chili beans! Good food always makes life seem a little bit better. I just cut into that fruit and nut loaf a few minutes ago and it is the bomb! I just add a light slathering of honey butter and the flavor is amazing!
Good luck to you in the desert. My wife is retiring from the AF with 20years in June. The worst part is the separation from family, but the time did fly by pretty fast.
Cheers!
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RE: The official RECIPE thread. - 3/23/2008 8:38:20 PM
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rmh
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Chef -
Glad you're so enjoying the sourdough starter(s) that I sent.
I've also re-focused my attention on making sourdough loaves, baguettes, and pancakes from the same culture I sent you. I do have to throw some pizza crusts based on your great results - maybe topped with some moose (or elk) burger to geographically fit the culture's heritage...
I have been making 10-12 pounds of sourdough goodies every 2-3 weeks since this culture is so active. I've got friends coming out of the woodwork asking for (more) samples of this bread.
One dinner last week consisted of fresh from the oven (warm) sourdough bread with extra virgin olive oil for dipping, some thin sliced sausages, various cheeses, hummus, a vegetable platter, various kinds of olives, freshly grated Parmesan, and a wonderful Nebbiolo wine.
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RE: The official RECIPE thread. - 3/24/2008 5:52:15 AM
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Chef
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That sounds really good! I'm looking forward to making baguettes too, but I don't own the correct pans at the moment, although, I have an oven full of stone so the rounds and artisan loaves are coming out very nice. I've just taken it though all different kinds of styles and techniques. It looks like the long sponge technique works the best for me and it gives great results. I have another couple loaves in the fridge ready to bake off tonight. Can't wait!
Cheers!
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RE: The official RECIPE thread. - 3/24/2008 5:53:07 AM
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S4sweetee
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quote:
ORIGINAL: rmh
I have been making 10-12 pounds of sourdough goodies every 2-3 weeks since this culture is so active. I've got friends coming out of the woodwork asking for (more) samples of this bread.
One dinner last week consisted of fresh from the oven (warm) sourdough bread with extra virgin olive oil for dipping, some thin sliced sausages, various cheeses, hummus, a vegetable platter, various kinds of olives, freshly grated Parmesan, and a wonderful Nebbiolo wine.
but of course. i think bread is the hardest thing to master since so many different factors come into play. like anything else, i guess if you do it enough times, you learn the little tricks for success.
i'd be up for a dinner like that!! often times at good restaurants, i eat too much of the bread before the dinner even comes to the table. i just got back from france and they really know how to make bread! i was in heaven. keep up the good work. i think i can smell that bread from here!
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Look into my eyes and hear what I''''''''m not saying,
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RE: The official RECIPE thread. - 3/24/2008 8:02:51 PM
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rmh
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s4sweetee -
I don't know where you hang your hat, but my wife and I are in the twin cities (Minneapolis/St. Paul), so, *if* you and your significant other are close enough *and* you would like to join us sometime for a dinner like that, PM me and let's work something out.
rmh
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RE: The official RECIPE thread. - 3/24/2008 9:21:14 PM
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Chef
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Nice verbage. LOL
Cheers!
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RE: The official RECIPE thread. - 3/24/2008 9:49:57 PM
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rmh
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Hey chef -
Your pictures are just mouth-watering. Keep up the great work!
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RE: The official RECIPE thread. - 3/24/2008 10:07:19 PM
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Chef
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Thanks! I'm actually making some seriously good bread now with bigger holes and a better texture. Seems like I learn something new daily. I was taught all of the techniques in culinary school, but it's fun making tweaks in the staging of the dough and seeing the cooresponding results. It's also about how long you have to tend to your dough. I make a compromises on weekdays, and try several different things on the weekend. It's actually good therapy for me kneading the dough everyday.
Cheers!
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RE: The official RECIPE thread. - 3/25/2008 9:15:31 PM
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rmh
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quote:
ORIGINAL: Chef
Thanks! I'm actually making some seriously good bread now with bigger holes and a better texture. Seems like I learn something new daily. I was taught all of the techniques in culinary school, but it's fun making tweaks in the staging of the dough and seeing the cooresponding results. It's also about how long you have to tend to your dough. I make a compromises on weekdays, and try several different things on the weekend. It's actually good therapy for me kneading the dough everyday.
Cheers!
Good therapy == hand-made bread + tended sourdough + good friends + good kitchen skills.
Chef - it sounds like you've got an enchanted life :-)
I've found that even after 3 decades of making bread by hand (from scratch), I continue to learn more and perfect my results with each batch....
Even a 'bad' batch is really really good these days....
...enjoy!
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'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
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