I would love tokeep 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.

 

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!

 

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...

 

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
[/ul][/align][/align]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.[/ol][/align](although, i preferred itwith crackers)

 

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!

 

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!

 

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

 

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!

 

ohhhhh looks scrumptous