General > In General...
Getting Baked
Motorrad:
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)
81cr450:
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
81cr450:
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
Slick on the left pancake on the right
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
Brute:
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.
J.ellwanger:
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...
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