KX Riders

General => In General... => Topic started by: Motorrad on February 28, 2013, 12:47:19 PM

Title: Getting Baked
Post by: Motorrad on February 28, 2013, 12:47:19 PM: Hah. Got your attention...

Had a discussion with the Shlepy clan about making bread.. (topic came up while talking about home made pastrami etc)

Today. we were out of bread. so Was baking time.

Yeast risen Wheat Beer bread.. fresh from oven.

easy to do if you know how. I have less than 10min of active working time in this.

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1081_zpsf047cf48.jpg)
Title: Re: Getting Baked
Post by: E ticket rider on February 28, 2013, 12:49:01 PM: :-D Nice!

We need a recipe page!!
Title: Re: Getting Baked
Post by: sandblaster on February 28, 2013, 12:49:50 PM: I'm ready

(http://dyingbraincells.files.wordpress.com/2010/10/easy-bake-oven.jpg)
Title: Re: Getting Baked
Post by: Motorrad on February 28, 2013, 01:18:31 PM: Figures blaster would bring a xr50 to a 500cc open race.... hahahaha

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1086_zps1d2f5080.jpg)
Title: Re: Getting Baked
Post by: sandblaster on February 28, 2013, 01:36:27 PM: If the race is in your back yard... :lol:
http://www.youtube.com/watch?v=TCuudFTdglY (http://www.youtube.com/watch?v=TCuudFTdglY)
Title: Re: Getting Baked
Post by: USMC 500 on February 28, 2013, 01:57:20 PM: Can I get some "Flying M" bread to go with my "Flying M" motor? :-D
Title: Re: Getting Baked
Post by: Motorrad on March 16, 2013, 11:30:42 AM: Quote from: USMC 500 on February 28, 2013, 01:57:20 PM
Can I get some "Flying M" bread to go with my "Flying M" motor? :-D

How about some.

˭M˭

Yeast risen.

Garlic, onion Rosemary Foccacia bread? (garlic and rosemary was grown in my back yard)

has over 3/4 cup of GOOD olive oil in it. Yum..

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1158_zps4cc5828a.jpg)
Title: Re: Getting Baked
Post by: Motorrad on March 17, 2013, 04:17:11 AM: Fine. No bread for u
Title: Re: Getting Baked
Post by: USMC 500 on March 17, 2013, 04:18:25 AM: I'll expect fresh bread next time I head down to your area. :-D
Title: Re: Getting Baked
Post by: SHLEPY on March 17, 2013, 10:51:41 AM: Ill take a slice o dat.
Title: Re: Getting Baked
Post by: Motorrad on March 26, 2013, 01:04:45 PM: AM I the only one on here getting baked all the time?!

Started up a Sourdough starter the other day... Used some Bretonomics yeast from some beer I have been ageing for about 4 years now. ..

(http://i13.photobucket.com/albums/a289/Motorrad/Kxmotor%202/DSCN1205_zps195e1ea6.jpg)

(http://i13.photobucket.com/albums/a289/Motorrad/Kxmotor%202/DSCN1208_zps1c168df8.jpg)

(http://i13.photobucket.com/albums/a289/Motorrad/Kxmotor%202/DSCN1210_zpscc645910.jpg)
Title: Re: Getting Baked
Post by: sandblaster on March 26, 2013, 01:11:22 PM: Mmmmm.
Some Italian dry salami, some Gouda cheese, and a little red wine..
Title: Re: Getting Baked
Post by: alward25 on March 26, 2013, 01:52:11 PM: I did not know a clymer manual for a kawasaki had a bread baking section. :-D
Title: Re: Getting Baked
Post by: Motorrad on March 27, 2013, 03:07:51 PM: Quote from: alward25 on March 26, 2013, 01:52:11 PM
I did not know a clymer manual for a kawasaki had a bread baking section. :-D

Just goes to show what you know! Noob.

The Clymer also has relationship advice...

how to OHM your marriage....

Also has a diet section.
Title: Re: Getting Baked
Post by: Motorrad on March 27, 2013, 07:25:14 PM: Quote from: Motorrad on March 27, 2013, 03:07:51 PM
Quote from: alward25 on March 26, 2013, 01:52:11 PM
I did not know a clymer manual for a kawasaki had a bread baking section. :-D

Just goes to show what you know! Noob.

The Clymer also has relationship advice...

how to OHM your marriage....

Also has a diet section.

I know your off looking how to OHM your marriage arnt you? :lol:
Title: Re: Getting Baked
Post by: USMC 500 on March 28, 2013, 12:47:30 AM: Quote from: Motorrad on March 27, 2013, 07:25:14 PM
Quote from: Motorrad on March 27, 2013, 03:07:51 PM
Quote from: alward25 on March 26, 2013, 01:52:11 PM
I did not know a clymer manual for a kawasaki had a bread baking section. :-D

Just goes to show what you know! Noob.

The Clymer also has relationship advice...

how to OHM your marriage....

Also has a diet section.

I know your off looking how to OHM your marriage arnt you? :lol:

The secret to a good relationship is to make sure you have good CONTINUITY and you have to have a good sized CONDUCTOR!! :-D
Title: Re: Getting Baked
Post by: Motorrad on March 28, 2013, 10:26:39 AM: Quote from: USMC 500 on March 28, 2013, 12:47:30 AM
Quote from: Motorrad on March 27, 2013, 07:25:14 PM
Quote from: Motorrad on March 27, 2013, 03:07:51 PM
Quote from: alward25 on March 26, 2013, 01:52:11 PM
I did not know a clymer manual for a kawasaki had a bread baking section. :-D

Just goes to show what you know! Noob.

The Clymer also has relationship advice...

how to OHM your marriage....

Also has a diet section.

I know your off looking how to OHM your marriage arnt you? :lol:

The secret to a good relationship is to make sure you have good CONTINUITY and you have to have a good sized CONDUCTOR!! :-D

and PID controll.. Gotta have "fuzzy logic" in any relationship.
Title: Re: Getting Baked
Post by: USMC 500 on March 28, 2013, 04:10:48 PM: Quote from: Motorrad on March 28, 2013, 10:26:39 AM
Quote from: USMC 500 on March 28, 2013, 12:47:30 AM
Quote from: Motorrad on March 27, 2013, 07:25:14 PM
Quote from: Motorrad on March 27, 2013, 03:07:51 PM
Quote from: alward25 on March 26, 2013, 01:52:11 PM
I did not know a clymer manual for a kawasaki had a bread baking section. :-D

Just goes to show what you know! Noob.

The Clymer also has relationship advice...

how to OHM your marriage....

Also has a diet section.

I know your off looking how to OHM your marriage arnt you? :lol:

The secret to a good relationship is to make sure you have good CONTINUITY and you have to have a good sized CONDUCTOR!! :-D

and PID controll.. Gotta have "fuzzy logic" in any relationship.

proportional integral derivative is important in being able to determine the constant wild mood swings of a woman so that you can better adjust your settings to satisfy that particular need....... :roll:
Title: Re: Getting Baked
Post by: Motorrad on March 29, 2013, 07:34:40 PM: anyone ever been to Schats bakery in either bishop or Mammoth CA?

Ive taken apon myself to try to clone their Cheese bread, chilie cheese bread, and sheephearders bread...

as its THAT awesome.
Title: Re: Getting Baked
Post by: 2-Stroke Tom on March 30, 2013, 02:56:03 AM: Quote from: Motorrad on March 29, 2013, 07:34:40 PM
anyone ever been to Schats bakery in either bishop or Mammoth CA?

Ive taken apon myself to try to clone their Cheese bread, chilie cheese bread, and sheephearders bread...

as its THAT awesome.
Been to the one in Ukiah, where everyone gets baked, and had the cheese bread. Incredible!! Never knew there were a bunch of them until you mentioned it Motorrad.
Title: Re: Getting Baked
Post by: Motorrad on March 30, 2013, 09:49:10 AM: Quote from: 2-Stroke Tom on March 30, 2013, 02:56:03 AM
Quote from: Motorrad on March 29, 2013, 07:34:40 PM
anyone ever been to Schats bakery in either bishop or Mammoth CA?

Ive taken apon myself to try to clone their Cheese bread, chilie cheese bread, and sheephearders bread...

as its THAT awesome.
Been to the one in Ukiah, where everyone gets baked, and had the cheese bread. Incredible!! Never knew there were a bunch of them until you mentioned it Motorrad.

Doing a batch of.

sourdough. Green hatch new mexico chile (ones I brought back myself, not canned), Cheese Bread in the style of above today.

we shall see how it turns out.
Title: Re: Getting Baked
Post by: Motorrad on March 30, 2013, 10:18:52 AM: Im using this reciper as a LOOSE guide by the way.

http://www.bloglander.com/cheapeats/2009/03/23/jalapeno-cheese-bread-mission/

Here it is after a 2.5hr rise. then it was "cloaked"............. then streatched to the shape you see.

2 cups of jack, some hatch chilies. and some parmisian..............

from there. its rolled up, then balled..

and left to rise for another 2.5hrs..

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1233_zpsb28f0f0e.jpg)
Title: Re: Getting Baked
Post by: Motorrad on March 30, 2013, 12:04:24 PM: Rolled up.

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1243_zps6270d4c5.jpg)

rising for 2hrs.

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1248_zpsd715868b.jpg)
Title: Re: Getting Baked
Post by: Motorrad on March 30, 2013, 02:49:43 PM: And done.

Didnt get the big "caverns" of cheese I wanted. and I know exactly why.

It stuck to my sheet after rising, so I had to mess with it too much to get it onto the pizza stone. knocking some air out.

also.. I only put in half the cheese the recipe calls for... as I didnt have enough in the house.

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1250_zps13313e25.jpg)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1257_zps1ee1fee5.jpg)
Title: Re: Getting Baked
Post by: Motorrad on April 05, 2013, 04:49:45 PM: No pictures yet.

But.

Doing a pure sourdough bread today. (well the past 2 days).

going OUT THERE.

did a initial 15 Hour ferment (primary rise)...

then took out... "cloaked" and let rise for another 6 HOURS.

yes. 21 hours of rise time.. at average 72deg room temp.

preheat oven to 450. put in a casto iron dutch oven. let heat for 1 hour.

take out.

flop in dough.

cook for 30min...

take off lid

cook for 15more

results to come in about 30min (just put it in the oven)
Title: Re: Getting Baked
Post by: Motorrad on April 05, 2013, 05:36:06 PM: out of the oven within 30seconds of picture.

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1298_zpse9a5e242.jpg)
Title: Re: Getting Baked
Post by: Brute on April 05, 2013, 07:21:58 PM: Good God Man! What are you trying to do?!?! Kill us all with hunger? Dang! Those look WONDERFUL! I am hungry now... I am pretty sure I can smell it!
Title: Re: Getting Baked
Post by: Motorrad on April 07, 2013, 03:06:04 PM: Quote from: Brute on April 05, 2013, 07:21:58 PM
Good God Man! What are you trying to do?!?! Kill us all with hunger? Dang! Those look WONDERFUL! I am hungry now... I am pretty sure I can smell it!

the goal is to get you drunk in the Homebrew thread. make you hungry in the getting baked thread. then make you REALLY hungry in the cooking with smoke thread. :lol:

no.. goal is to motivate others to get cookin.. (be it bread, meat, or mash)
Title: Re: Getting Baked
Post by: 81cr450 on April 07, 2013, 04:11:37 PM: My Wife has been babysitting this in the microwave for the last 2 months or so

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3724_zpsb04c25b6.jpg)

We've had some addictive ,like crack addictive, biscuit roll things that are :-P . The recipe came out of the Marlboro cookbook so that should explain the addictiveness

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3725_zps306e8d45.jpg)

She also did a couple batches of cinnimon rolls out of it. I've even done pancakes & waffles out of it that didnt turn out to bad. I tried crepes but they still need some tweaking :-D
Title: Re: Getting Baked
Post by: Motorrad on April 08, 2013, 10:31:01 AM: very awesome.

How about a recipe for those Crack biscuits ?

best cimimon roll recipe I have ever done is from Alton Brown...

did another shot at Sourdough Shats style Cheese bread today. 15hr primary rise, 4 hour secondary

Just took out of oven..

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1300_zps4d81e109.jpg)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1303_zpsb69f8f6e.jpg)
Title: Re: Getting Baked
Post by: 81cr450 on April 08, 2013, 11:46:19 AM: Oh Yeah that looks like you nailed it. Cheesey goodness

2 C flour
1 Tbs sugar
1 Tbs baking powder
3/4 tsp salt
2 c sour dough starter
2 or 3 Tbs shortening

Combine flour sugar baking powder & salt in large bowl ,add starter, mix to make firm dough. Add water if needed, cover & let rest 5 minutes. It is pretty thick

Grease a 12 inch dutch over or deep iron skillet generously with shortening. My wife uses a glass cake pan. Dip fingers in remaining shortening pinch off dough balls the size of large walnuts & shape into round balls. Place close together / lightly touching / in greased pan. Let rise in warm place for 25-30 minutes. My wife revised this to 3 hrs of rise time.

There not like initially striking , there like creeper weed you eat one sip some wine & then go back & finish the bowl.
Title: Re: Getting Baked
Post by: Motorrad on April 11, 2013, 10:55:51 AM: Quote from: 81cr450 on April 08, 2013, 11:46:19 AM
Oh Yeah that looks like you nailed it. Cheesey goodness

2 C flour
1 Tbs sugar
1 Tbs baking powder
3/4 tsp salt
2 c sour dough starter
2 or 3 Tbs shortening

Combine flour sugar baking powder & salt in large bowl ,add starter, mix to make firm dough. Add water if needed, cover & let rest 5 minutes. It is pretty thick

Grease a 12 inch dutch over or deep iron skillet generously with shortening. My wife uses a glass cake pan. Dip fingers in remaining shortening pinch off dough balls the size of large walnuts & shape into round balls. Place close together / lightly touching / in greased pan. Let rise in warm place for 25-30 minutes. My wife revised this to 3 hrs of rise time.

There not like initially striking , there like creeper weed you eat one sip some wine & then go back & finish the bowl.

hot d**n... these thigns are like CRACK

Just mixed up a batch of sourdough PIZZA ... going to let it rise for about 2 hours.

and make

roasted red pepper, and Oyster mushroom pizza (oyster mushooms are my fav)
Title: Re: Getting Baked
Post by: Motorrad on April 11, 2013, 01:04:45 PM: BOOM.... Pizza shot.

did I mention.. I cooked it on my Traeger smoker. yes. its wood fired. so when you crank the temp up. it doesnt smoke like a smoker, but acts as a WOOD FIRED OVEN. yep.. its a awesome rig..

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1309_zps502f7feb.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1309_zps502f7feb.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1311_zps1cc2cd3e.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1311_zps1cc2cd3e.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1312_zps25609d5d.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1312_zps25609d5d.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1314_zps1956fbf2.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1314_zps1956fbf2.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1319_zpsbf18c80f.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1319_zpsbf18c80f.jpg.html)
Title: Re: Getting Baked
Post by: USMC 500 on April 11, 2013, 01:10:18 PM: I just ate steak, I'm super full, and that still looks awsome. :-o
Title: Re: Getting Baked
Post by: 81cr450 on April 11, 2013, 02:26:16 PM: MMMM Smoked :mrgreen:

The Wife did the jalapeno, cheesy, garlic, onion bread last night. We ate half the loaf like "now". I'm working on a good bread loaf around me middle with the sour dough starter around.

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3741_zps7387d87a.jpg)

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3740_zpse8dfd726.jpg)

The corn meal on the bottom really makes it on the pizza crust dont it. Food Porn :-D
Title: Re: Getting Baked
Post by: Motorrad on April 12, 2013, 07:50:46 AM: Quote from: 81cr450 on April 11, 2013, 02:26:16 PM
MMMM Smoked :mrgreen:

The Wife did the jalapeno, cheesy, garlic, onion bread last night. We ate half the loaf like "now". I'm working on a good bread loaf around me middle with the sour dough starter around.

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3741_zps7387d87a.jpg)

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3740_zpse8dfd726.jpg)

The corn meal on the bottom really makes it on the pizza crust dont it. Food Porn :-D

thats some good lookin bread. how did you add the cheese?
Title: Re: Getting Baked
Post by: 81cr450 on April 12, 2013, 11:42:20 AM: Sliced cheese cut into chunks 3/4" by 3/4" by 1/16" & just mixed in with the Kitchen Aid
Title: Re: Getting Baked
Post by: Danger4u2 on April 12, 2013, 01:56:15 PM: Found a few Morrels today in my riding area.

(http://i126.photobucket.com/albums/p102/DrtBik/Morrels/DSCN09530538_zps7af2810a.jpg) (http://s126.photobucket.com/user/DrtBik/media/Morrels/DSCN09530538_zps7af2810a.jpg.html)
Title: Re: Getting Baked
Post by: Motorrad on April 12, 2013, 02:09:55 PM: Quote from: Danger4u2 on April 12, 2013, 01:56:15 PM
Found a few Morrels today in my riding area.

(http://i126.photobucket.com/albums/p102/DrtBik/Morrels/DSCN09530538_zps7af2810a.jpg) (http://s126.photobucket.com/user/DrtBik/media/Morrels/DSCN09530538_zps7af2810a.jpg.html)

those are huge!

when I was riding through Idaho on my last ride. there were TONS of morrel mushroom hunters in one area (back side of Shoup if you want to know).

I spent the better part of the evening (about 3 hours) walking aroudn camp, trying to find one.... no luck.. the hunters had picked it clean
Title: Re: Getting Baked
Post by: 81cr450 on April 12, 2013, 02:44:25 PM: WOW getting baked & shrooms :-D

No really enlighten me on the shrooms please. Like I am utterly clueless but I do spend quite a bit of time on the mountain & if there's free food just growing out there in the wild I'm all for it.
Did you know that elderberries growing at over 10500ft come on & rippen "red". Very rare but my wonderful Wife has done me red elderberry syrup. I'm alway interested in the natural local foods.
Any good Sushi down your way Dave?
Title: Re: Getting Baked
Post by: Motorrad on April 12, 2013, 02:47:44 PM: Quote from: 81cr450 on April 12, 2013, 02:44:25 PM
WOW getting baked & shrooms :-D

No really enlighten me on the shrooms please. Like I am utterly clueless but I do spend quite a bit of time on the mountain & if there's free food just growing out there in the wild I'm all for it.
Did you know that elderberries growing at over 10500ft come on & rippen "red". Very rare but my wonderful Wife has done me red elderberry syrup. I'm alway interested in the natural local foods.
Any good Sushi down your way Dave?

yes... few good places.
Title: Re: Getting Baked
Post by: Motorrad on April 14, 2013, 07:33:20 PM: Here is the sourdough recipe that has the 15hr initial rise time I told ya about 81cr450..

http://www.instructables.com/id/Sourdough-Bread/

BUT... I have had bread from la brea , and this Nancy silverton) just found the recipe tonight. and WILL be trying this recipe next... as... its THAT amazing.
http://acookinthekitchen.blogspot.com/2008/06/la-brea-country-white-sourdough.html

and DISASTER HAS STUCK..

My wife... took my starter out of the microwave today to microwave some stuff. while I was re-wiring a buddys garage.

I came home.. it was still on the counter. and FRUIT FLYS... LOTS OF EM. ............... NOOOOOOOOOO!...

I plan on trying Nancy silverton's method of using grapes to start a starter (I dont like buying starter... I like doing things the hard way from scratch)..

very good watch if you have time..

http://video.pbs.org/video/2256997668/

good info from a VERY accomplished baker.
Title: Re: Getting Baked
Post by: Motorrad on April 18, 2013, 09:29:14 AM: Okay.. using Nancy silverton's starter recipe from la brea.. ( found here
http://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306 )

to get another starter running.

broke out my Dill pickle / sourkrout fermenting container for it this time, so I wont have the same Fly problem. and it wont have to live in the microwave... it can just live on the bar with all my other "experiments" as the wife calls them.

Ill take photos along the way.. should be fun..

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1323_zpsb83a22fd.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1323_zpsb83a22fd.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1325_zps96427442.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1325_zps96427442.jpg.html)
Title: Re: Getting Baked
Post by: 81cr450 on April 18, 2013, 12:01:23 PM: That sucks your progress was terminated, my Wife keeps a couple back-ups in the fridge. You can put it to sleep in the fridge & wake it back up over a couple days. The grape recipe sounds excellent. Thanks for posting up that recipe
Title: Re: Getting Baked
Post by: Motorrad on April 18, 2013, 04:06:37 PM: here we are 7 hours later.

some liquid seperation

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1327_zpsa7b7c3d8.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1327_zpsa7b7c3d8.jpg.html)
Title: Re: Getting Baked
Post by: Motorrad on April 19, 2013, 12:39:35 PM: NOTE... I am stiring the starter after every picture. so any seperation you see, is between pictures.

here we are 24hrs in.

still no signs of fermentation, and no sour smell's etc.. just sittin there. again.. some seperation, the discoloration at the bottom, is just seperation (dryer flour, and liquid)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1334_zps541f3899.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1334_zps541f3899.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1336_zpsdada7b66.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1336_zpsdada7b66.jpg.html)
Title: Re: Getting Baked
Post by: Motorrad on April 19, 2013, 06:56:20 PM: We officially have fermentation.. 33hrs in...
Title: Re: Getting Baked
Post by: Motorrad on April 20, 2013, 08:35:48 AM: 48 hours in..

lots of fermentation. bubbles rising through the flour everywhere.

bag O grapes very inflated...

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1342_zps40566803.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1342_zps40566803.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1343_zps822ec8b0.jpg) (http://s13.photobucket.com/user/Motorrad/media/DSCN1343_zps822ec8b0.jpg.html)
Title: Re: Getting Baked
Post by: Motorrad on April 22, 2013, 05:02:34 PM: Day 3.

fermentation very obvious.

mixture staying together now.

but has turned THIN (was a thick mix before) now its watery..

(http://i13.photobucket.com/albums/a289/Motorrad/KXmotor/DSCN1344_zpsb27ad65d.jpg) (http://s13.photobucket.com/user/Motorrad/media/KXmotor/DSCN1344_zpsb27ad65d.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/KXmotor/DSCN1345_zpsfcab0371.jpg) (http://s13.photobucket.com/user/Motorrad/media/KXmotor/DSCN1345_zpsfcab0371.jpg.html)
Title: Re: Getting Baked
Post by: Motorrad on April 22, 2013, 05:03:37 PM: Day 4?

Still watery. but instead of mix staying together. its sepperating now..

less active fermentation. but still active..

(http://i13.photobucket.com/albums/a289/Motorrad/KXmotor/DSCN1348_zpsc9f4fee1.jpg) (http://s13.photobucket.com/user/Motorrad/media/KXmotor/DSCN1348_zpsc9f4fee1.jpg.html)

(http://i13.photobucket.com/albums/a289/Motorrad/KXmotor/DSCN1349_zps043c12c5.jpg) (http://s13.photobucket.com/user/Motorrad/media/KXmotor/DSCN1349_zps043c12c5.jpg.html)
Title: Re: Getting Baked
Post by: Motorrad on April 22, 2013, 05:04:04 PM: End of day 4.

still same

(http://i13.photobucket.com/albums/a289/Motorrad/KXmotor/DSCN1351_zpsc3f29fb0.jpg) (http://s13.photobucket.com/user/Motorrad/media/KXmotor/DSCN1351_zpsc3f29fb0.jpg.html)
Title: Re: Getting Baked
Post by: Brute on April 22, 2013, 07:37:56 PM: Do you think you should have pulled the grapes out at high fermentation?
Title: Re: Getting Baked
Post by: Motorrad on April 23, 2013, 08:03:11 AM: Quote from: Brute on April 22, 2013, 07:37:56 PM
Do you think you should have pulled the grapes out at high fermentation?

nope. they are the source for fuel (food for the yeast) and... where the yeast are comming from..

so pulling them early would be bad.
Title: Re: Getting Baked
Post by: Brute on April 24, 2013, 02:37:24 AM: I was thinking more along the lines of pulling the grapes and maybe adding another food source? What do you use for your other sourdough to keep it going?
Title: Re: Getting Baked
Post by: Motorrad on April 24, 2013, 05:32:23 AM: Quote from: Brute on April 24, 2013, 02:37:24 AM
I was thinking more along the lines of pulling the grapes and maybe adding another food source? What do you use for your other sourdough to keep it going?

in baking.. (starters) the Flour is the only source of food.

the reason not to pull the grapes.. is they arnt just the source of food.

they are the source of the YEAST we are getting the starter running with. (thre is no added yeast, im doing it the Al-natural way so the Higher yeast population we can grow, before pulling them. the better.
Title: Re: Getting Baked
Post by: Motorrad on April 25, 2013, 08:55:08 AM: I pulled the grapes yesterday. and fed it more flour.

today.. I have started a batch of "Crack Biscits"...

This is a AGRESSIVE starter. Its impressive how fast it will rise the dough and chomp the "fed" flour.

and the flavor of the starter is AMAZING. we shall see how the crack biscits turn out. 2hr more rise on those (if they will go that long, with this starter)
Title: Re: Getting Baked
Post by: 81cr450 on April 26, 2013, 06:42:34 AM: Yum the "wine" sour dough sounds awesome. I can see how someone who hasnt messed with the stuff would look at the mix & go :-P blech , but that is the s**t right there
Title: Re: Getting Baked
Post by: 81cr450 on April 28, 2013, 07:36:00 AM: The biggest pain with doing sour dough is trying to use it all, finding numerous ways to use it really helps. I think I have my crepe recipe to the point I feel I can share it.

2 C sour dough starter in it's runny first thing in the morning state
3/4 C flour
3 eggs room temp eggs are best in baked goods
1 Tbs powdered vanilla
3/4 C Warm milk

Combine ^these^ in a bowl, warming the eggs & milk will help propagate the sour dough cultures. At this point my measuring goes out the window, use an additional 1/2 C +or- additional warm water or milk. Your looking for the flour to almost fall out of suspension in the combination. At this point you could let it stand for 45 minutues but its not necessary.
You can tell when you hit the proper +or- on the half cup when the mix flows out well & goes from a pancake / sponge texture to a slick surface texture. Heres a pic that might illustrate

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3830_zpse4ed6ce2.jpg)
Slick on the left pancake on the right

(http://i1267.photobucket.com/albums/jj543/81cr450/DSCN3831_zps795dbf4e.jpg)

You can only eat so many crack biscuits. Sorry the recipe is a little vague, I generally dont measure when I cook. I have a pancake / waffle recipe to if you want. Its about as vague , my wife gets mad cause I make it & she's like "d**n thats good ,whats the recipe"
"Recipe :?"

She has a really good actual "recipe" for unfed starter pizza dough. She cooks awesome but needs the rule book
Title: Re: Getting Baked
Post by: Brute on April 28, 2013, 04:27:19 PM: I knew about the yeast on the grapes. It is the same when making fruit wine. If you rely on the 'natural' yeast on the skin of the fruit, it can have a bad taste, or be weak. Scrubbing the skin and using a controlled yeast will give a more consistant product.
Title: Re: Getting Baked
Post by: J.ellwanger on October 13, 2013, 08:59:26 AM: (http://i1286.photobucket.com/albums/a610/Jon_Ellwanger/20131013_143441_zps34582dd3.jpg) (http://s1286.photobucket.com/user/Jon_Ellwanger/media/20131013_143441_zps34582dd3.jpg.html)
DROOL OVER MY STUFFED POPPERS, i know i would be, but im drooling cause ive had about 10 jalopenos already.
gonna regret that when my body is done with them...