Paul Bacino

Good stuff Jackal..

Thanks gdenby!!

gdenby, I have come to that conclusion about the Ishcia strain being a little weaker ( note below ), I think my starter is active. Now I just need to know how to maintain it.. I'll be making most of my pies on the weekend ( I'm staring with pizza pies.. never baked bread yet.. ), SO can I leave it on the counter ( for a week ) till then w/o feeding it, just shaking it occasionally? Or should I refrigerate it, each week and then warm it and feed it ( before/after ?).. seems like a lot of flour waste in this? Can I feed it different flours ? For the first pizza pie my recipe was as follows 220g Guisto 00 120g H20 1T honey 2T Culture 1t Salt I do a cold raise in the cellar, for a night.. then I brought it out the next day at lunch,, I had at least a triple rise in the dough within 4-5 hrs, but wasn't over whelmed by sour dough smell ( note ) when I open the container.

Now do I have to feed use 140g flour and 170g water each feeding, or will a ratio of that number, like 70g and 85. work? Paul

Probably my best Pie yet: Chellino Scamorza with Loin Bacon and eggplant marinara.. hey with my wild yeast dough!!!!!

Ok.. so I separated and re-fed < made another container.. I gave the 2 seperation away > ( day 3 ) using the same portions on day 2. On the web it said it would take 3-5 days but could be sooner. I'm not seeing that seperation your saying now Ahh I think I'm seeing what your saying!! Norm " Activation: Mix well all of the dried culture with 105 grams of flour (¾ cup) and 225 grams of warm water (1 cup). The proof (fermentation) is started at close to 32oC (90oF). This temperature stimulates the lactobacilli to rapidly acidify the culture which prevents contamination by non-sourdough organisms found in almost all flours. At the end of the first 24 hours a few bubbles may appear as the first sign of growth and activity. Subsequent feedings should be140 grams of flour (1 cup) and 170 grams water (¾ cup) at approximately 12 hour intervals with the temperature reduced to around 21oC (70oF) which favors the growth and activity of the wild yeast. Each feeding will require discarding some of the mixture or the jar will overflow. This is an opportunity to start a second jar to serve as a backup if required. Activation is complete when the foam and bubbles of the mixture increase the volume in the small jar by 2 to 3 inches within 2 to 4 hours of the last feeding. Now the culture is ready for baking or it can be refrigerated until needed. During refrigeration a clear light brown liquid (hooch) forms a layer on the surface. This is normal and is stirred back in when the culture is used. " from Sourdough International. if i'm going in the wrong direction.. let me know

Roasted Heirloom tomato Soup with Basil Potato gnocchi

Norm ,the web-site, if I see 2-3 in bubbling. Isn't that what I have above the hooch?

So I picked up some Ischia Island ( Italian ) Yeast from Sourdough International. Activated it by Sourdo.com instructions!! http://www.sourdo.com/home/activation-i ... s-english/ 90 degree water bath: Day 1 24 hrs 1 pk of yeast Ischia Island 225 g of Mountain Spring Water .. close to 1 C 105 g of Guisto OO Flour So after 24 hrs in a 90 degree water bath: I seperated the culture into two containers, as said I feed both containers with : 140 g of the " 00 '' Flour and 170g of spring water after the morning feeding of Day 2 3-4 hrs later I had this!! So it looks activated ? I'm making pizza dough today.. How do I take care of this stuff, now? Can I leave it on the counter, for weeks? Or should I refrigerate it till using it next week? Little help please and any pizza dough weight recipe?

I think you can add bottled lemon Juice.. instead of citric acid if you wish.

Yes, Toasting the Paste helps develop flavor, I do it.. but not all the time. If I do I'll add a good amount of olive oil too.

No Asian markets in Omaha.. ahh but we do have a few Hispanic!!

Looking to find a on-line retail source for a bone-in Pork belly ? Any ideas? paul

Thanks Have a good day!! Paul Any culinary ideas, on the tops prior to flowering? I like the oil idea!! I have to trim these babies off this week!!

I have some Sweet Basil that is beginning to flower,, any ideas? Paul

Braised Pork Belly BLT/ I also added a bit of shoulder bacon. Romaine lettuce, Beef Steak tomato, Hellmans and Trader Joe's WW Bread

I know this sounds wierd, but I put a bar clamp on my older freezer for just that reason. http://www.menards.com/main/search.html?search=bar+clamps&submit.x=25&submit.y=13&queryType=allItems No accidental opens and I know it will stay closed. Good luck

Chicken Cacciatori Very easy.. WE just do peppers and onions.. and your tomato sauce of choice to adapt with

Apparently.. Lovage is like catnip!! I have been pruning my plant and bagging the dried leaves. My cats love it and want to cuddle it ( the bags ). Now I found they it too!! Crazy

I'm just curious.. if anyone asks.. if this is " Genetically Modified " sweet corn? http://www.hort.purdue.edu/hort/ext/veg/MWVVT2001/html/INBallard2001SweetCornBio.htm

Pull Back the husk slightly and then give a couple kernels the finger nail test, if it pops open with a nice supply of milk you can bet its somewhat fresh. But thats for early season supermarket stuff.. otherwise I buy from two local producers at a farmers market that I trust.

Elegant, sharp and reasonable: Sabatier http://www.amazon.com/Sabatier-Perfect-Piece-Steak-Knife/dp/B0017ZJVO8 Paully

Wow.. I'm hungry now !! I wish I had access to some fresh sea food!!

How bout a corn Panna Cotta.. here is one idea http://www.bonappetit.com/recipes/2010/08/corn_panna_cotta_with_dulce_de_leche But that seems to sweet for me, maybe something with lime?

I've read that they produce the smoothest purees possible, at least for things that you don't want to work in a blender. They're probably great, but I've never used one. There used to be a couple of veterans of Thomas Keller's kitchens who posted here. Maybe you could track them down. I'm pretty sure Keller is a drum sieve believer. Would would be the most universal of the Tamis sieves, or maybe two? I'm thinking 12" ? with what size holes?